title: Photooxidative degradation of beer bittering principles: product analysis with respect to lightstruck flavour formation.
abstract: Isohumulones, the main bittering agents in beer, are decomposed by light-induced reactions, thereby leading to radical precursors on the pathway to lightstruck flavour formation. Excited flavins, formed on visible-light irradiation, readily interact with isohumulones, as well as with reduced and oxidized derivatives thereof. From identification of both volatile and non-volatile reaction products thus formed, feasible degradation mechanisms are proposed.
authors.affiliation: Ghent University, Faculty of Pharmaceutical Sciences, Laboratory of Pharmacognosy and Phytochemistry, Harelbekestraat 72, B-9000 Ghent, Belgium.
authors.forename: Kevin
authors.initials: K
authors.lastname: Huvaere
authors.forename: Bart
authors.initials: B
authors.lastname: Sinnaeve
authors.forename: Jan
authors.initials: J
authors.lastname: Van Bocxlaer
authors.forename: Denis
authors.initials: D
authors.lastname: De Keukeleire