Influence of 3-DG as a Key Precursor Compound on Aging of Lager Beers
| Autor: | Arndt Nobis, Thomas Henle, Thomas Becker, Martina Gastl, Michael Hellwig, Oliver Simon Kunz |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
0106 biological sciences
business.industry 010401 analytical chemistry Beer General Chemistry 01 natural sciences Maillard Reaction 0104 chemical sciences Maillard reaction symbols.namesake chemistry.chemical_compound chemistry Tandem Mass Spectrometry 3-deoxygalactosone symbols Brewing 3-Deoxyglucosone Organic chemistry General Agricultural and Biological Sciences business Chromatography High Pressure Liquid 010606 plant biology & botany |
| Zdroj: | Journal of Agricultural and Food Chemistry. 69:3732-3740 |
| ISSN: | 1520-5118 0021-8561 |
| Popis: | 3-Deoxyglucosone (3-DG) is a Maillard reaction intermediate, which forms known beer aging compounds such as Strecker aldehydes. However, the role of 3-DG in beer aging stability has not been described yet. To investigate the influence of 3-DG toward beer aging stability, different concentrations of 3-DG were added to the freshly brewed beer at the beginning of storage. Analysis of well-known degradation products of 3-DG such as 3-deoxygalactosone (HPLC-UV), 5-hydroxymethylfurfural (HPLC-UV), Strecker aldehydes (GC-MS), and free glycated amino acids (HPLC-MS/MS) during beer aging revealed that a higher initial 3-DG concentration increases the formation of the products. In this study, the significant importance of 3-DG as a key precursor compound in beer aging has been shown, especially the increase of Strecker aldehydes. |
| Databáze: | OpenAIRE |
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