Voltammetric assay for the aging of beer.
A new method for the evaluation of beer aging, based on a voltammetric analysis of beer distillates, is described. By measuring the current of both acetaldehyde and sulfite voltammetric peaks it is possible to distinguish between fresh, naturally aged, and artificially aged beers. The results obtained for the ratio of acetaldehyde and SO(2) currents correlate well with those given by an expert sensory panel. The kinetics of the combining reaction of sulfite with acetaldehyde was followed for different acetaldehyde/SO(2) molar ratios by using a programmed voltammetric procedure. The formation of an acetaldehyde-sulfite adduct is rapid, and the reaction equilibrium is reached after 30 min, which is in accordance with the results previously obtained by other methods. This voltammetric-based approach seems to be a new attractive tool for detecting chemical equilibria of the addition of sulfite to carbonyls in beer model systems.
Guido
Luís F
LF
Centro de Investigação em Química da Universidade do Porto, Departamento de Química da Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal.
Fortunato
Nélia A
NA
Rodrigues
José A
JA
Barros
Aguiles A
AA
D000079:Acetaldehyde / Q000032:analysis / Q000737:chemistry; D001515:Beer / Q000032:analysis*; D004566:Electrodes; D005524:Food Technology; D007700:Kinetics; D011199:Potentiometry; D013447:Sulfites / Q000032:analysis / Q000737:chemistry; D013997:Time Factors
D013447:Sulfites; D000079:Acetaldehyde