کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2078738 | 1079812 | 2012 | 5 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Identification of a new light-struck off-flavour in “light-stable” beers
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کلمات کلیدی
p-Hydroxymercuribenzoic acidMBTPFPDGC-OPHMBAEDAGC-OlfactometryGC–MS - GC-MSIST - استinternal standard - استاندارد داخلیAroma extract dilution analysis - تجزیه و تحلیل عصاره عصارهSIM - سیم کارتretention index - شاخص نگهداریSingle ion monitoring - مانیتور یونی تکHop - هپOnion - پیازGas-chromatography - کروماتوگرافی گازی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Identification of a new light-struck off-flavour in “light-stable” beers Identification of a new light-struck off-flavour in “light-stable” beers](/preview/png/2078738.png)
چکیده انگلیسی
For decades, MBT (3-methyl-2-buten-1-thiol) is known as the compound responsible for the lightstruck off-flavour in beer. This leads many brewers to adapt the procedures by using reduced hop extracts. Unfortunately, other off-flavours including onion-defects often characterize these “light stable” beers. In the present work, a commercial lager beer which did not contain isohumulones (blend of dihydroisoalpha acids; bottled in clear glass) was submitted to various natural aging. Whereas no MBT-defect (skunky-like) was detected by sensorial analyses, a strong “onion-like” off-flavour was evidenced in the samples exposed to light. GC-PFPD and GC-O analyses of global (XAD) and thiol specific (pHMB) extracts allowed us to identify 2-sulphanyl-3-methylbutanol (2S3MBol) as the key-off-flavour (AEDA Flavour Dilution = 32-1024 for 2S3MBol while only 8-64 for MBT). 2S3MBol revealed to be synthesized from 3-methyl-2-buten-1-ol (MBOH) found in hop extracts. The involved radicalar mechanism is strongly enhanced by light. Although reduced hop extracts improve light stability regarding MBT, aroma-extracts give rise to strong onion-like off-flavours in presence of light. The concentration of the hop allylic precursor should be monitored in commercial hop extracts.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Cerevisia - Volume 37, Issue 1, April 2012, Pages 10-14
Journal: Cerevisia - Volume 37, Issue 1, April 2012, Pages 10-14
نویسندگان
Jacques Gros, Sonia Collin,