THE ESTIMATION AND SIGNIFICANCE OF CATECHIN AND DIMERIC CATECHIN IN BEER

Autor:	R. J. Gardner, D. R. J. Laws, J. D. McGuinness, R. Eastmond
Rok vydání:	1975
Předmět:	chemistry.chemical_compound Chromatography Monomer Polyphenol Chemistry education food and beverages Organic chemistry Catechin Food Science
Zdroj:	Journal of the Institute of Brewing. 81:237-241
ISSN:	0046-9750
DOI:	10.1002/j.2050-0416.1975.tb03684.x
Popis:	A gas-liquid chromatographic method for the estimation of monomeric and dimeric catechin in beer is described. This method has been used to estimate the concentrations of these compounds in a number of beers, which were found to contain 0·5 to 8·0 ppm of monomeric catechin and up to 22·0 ppm of dimeric catechin. Beers bottled with a high level of air in the headspace can have a long shelf-life providing the level of dimeric polyphenols is low. The shelf-lives of beers which contain high concentrations of dimers are very sensitive to the levels of air in the headspace. At the levels found, monomeric catechin has no significant effect on haze whether or not headspace air is present.
Databáze:	OpenAIRE
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