Release of deuterated (E)-2-nonenal during beer aging from labeled precursors synthesized before boiling.
Although lipid autoxidation in the boiling kettle is a key determinant of the cardboard flavor of aged beers, recent results show that mashing is another significant source of wort nonenal potential, the well-known indicator of how a beer will release (E)-2-nonenal during storage. Although unstable, deuterated (E)-2-nonenal nitrogen adducts created during mashing can in some cases partially persist in the pitching wort, to release deuterated (E)-2-nonenal during beer aging. In the experiment described here, the relative contributions of mashing and boiling were estimated at 30 and 70%, respectively. The presence of oxygen during mashing and, to a lesser extent, high lipoxygenase activity can intensify the stale cardboard flavor.
Liégeois
Catherine
C
Université catholique de Louvain, Unité de Brasserie et des Industries Alimentaires, Croix du Sud 2/Bte 7, B-1348 Louvain-la-Neuve, Belgium.
Meurens
Nicolas
N
Badot
Camille
C
Collin
Sonia
S
D000447:Aldehydes / Q000378:metabolism*; D001515:Beer / Q000032:analysis*; D003903:Deuterium; D005285:Fermentation; D005524:Food Technology; D006358:Hot Temperature; D008084:Lipoxygenase / Q000378:metabolism; D010100:Oxygen / Q000032:analysis; D013649:Taste; D013997:Time Factors
D000447:Aldehydes; C013166:2-nonenal; D003903:Deuterium; D008084:Lipoxygenase; D010100:Oxygen