Photooxidative degradation of beer bittering principles: product analysis with respect to lightstruck flavour formation.
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.
Huvaere
Kevin
K
Ghent University, Faculty of Pharmaceutical Sciences, Laboratory of Pharmacognosy and Phytochemistry, Harelbekestraat 72, B-9000 Ghent, Belgium.
Sinnaeve
Bart
B
Van Bocxlaer
Jan
J
De Keukeleire
Denis
D