Cargando…
A Comprehensive Evaluation of Flavor Instability of Beer (Part 2): The Influence of De Novo Formation of Aging Aldehydes
Flavor instability of beer is affected by the rise of aroma-active aldehydes during aging. Aldehydes can be either released from bound-state forms or formed de novo. This second part of our study focused on the de novo formation of aldehydes during the Maillard reaction, Strecker degradation, and ox...
Autores principales: | , , , , , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8622366/ https://www.ncbi.nlm.nih.gov/pubmed/34828949 http://dx.doi.org/10.3390/foods10112668 |
_version_ | 1784605676868206592 |
---|---|
author | Nobis, Arndt Kwasnicki, Melanie Lehnhardt, Florian Hellwig, Michael Henle, Thomas Becker, Thomas Gastl, Martina |
author_facet | Nobis, Arndt Kwasnicki, Melanie Lehnhardt, Florian Hellwig, Michael Henle, Thomas Becker, Thomas Gastl, Martina |
author_sort | Nobis, Arndt |
collection | PubMed |
description | Flavor instability of beer is affected by the rise of aroma-active aldehydes during aging. Aldehydes can be either released from bound-state forms or formed de novo. This second part of our study focused on the de novo formation of aldehydes during the Maillard reaction, Strecker degradation, and oxidation reactions. Key precursor compounds for de novo pathways are free amino acids. This study varied the potential for reactions by varying free amino acid content in fresh beer using different proteolytic malt modification levels (569–731 mg/100 g d. m. of soluble nitrogen) of the used malt in brewing trials. Overall, six pale lager beers were produced from three malts (different malt modification levels), each was made from two different barley varieties and was naturally and forcibly aged. It was found that higher malt modification levels in fresh beer and during beer aging increased amino acid and dicarbonyl concentrations as aging precursors and Strecker aldehyde contents as aging indicators. Dicarbonyls were degraded during aging. Advanced glycation end products as possible degradation products showed no consistent formation during aging. Therefore, Strecker reactions were favored during beer aging. No alternative oxidative formation of Strecker aldehydes from their corresponding alcohols could be confirmed. Along with the preceding part one of our investigation, the results of this study showed that de novo formation and release occur simultaneously. After 4 months of natural aging, aldehyde rise is mainly accounted for by de novo formation. |
format | Online Article Text |
id | pubmed-8622366 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-86223662021-11-27 A Comprehensive Evaluation of Flavor Instability of Beer (Part 2): The Influence of De Novo Formation of Aging Aldehydes Nobis, Arndt Kwasnicki, Melanie Lehnhardt, Florian Hellwig, Michael Henle, Thomas Becker, Thomas Gastl, Martina Foods Article Flavor instability of beer is affected by the rise of aroma-active aldehydes during aging. Aldehydes can be either released from bound-state forms or formed de novo. This second part of our study focused on the de novo formation of aldehydes during the Maillard reaction, Strecker degradation, and oxidation reactions. Key precursor compounds for de novo pathways are free amino acids. This study varied the potential for reactions by varying free amino acid content in fresh beer using different proteolytic malt modification levels (569–731 mg/100 g d. m. of soluble nitrogen) of the used malt in brewing trials. Overall, six pale lager beers were produced from three malts (different malt modification levels), each was made from two different barley varieties and was naturally and forcibly aged. It was found that higher malt modification levels in fresh beer and during beer aging increased amino acid and dicarbonyl concentrations as aging precursors and Strecker aldehyde contents as aging indicators. Dicarbonyls were degraded during aging. Advanced glycation end products as possible degradation products showed no consistent formation during aging. Therefore, Strecker reactions were favored during beer aging. No alternative oxidative formation of Strecker aldehydes from their corresponding alcohols could be confirmed. Along with the preceding part one of our investigation, the results of this study showed that de novo formation and release occur simultaneously. After 4 months of natural aging, aldehyde rise is mainly accounted for by de novo formation. MDPI 2021-11-03 /pmc/articles/PMC8622366/ /pubmed/34828949 http://dx.doi.org/10.3390/foods10112668 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Nobis, Arndt Kwasnicki, Melanie Lehnhardt, Florian Hellwig, Michael Henle, Thomas Becker, Thomas Gastl, Martina A Comprehensive Evaluation of Flavor Instability of Beer (Part 2): The Influence of De Novo Formation of Aging Aldehydes |
title | A Comprehensive Evaluation of Flavor Instability of Beer (Part 2): The Influence of De Novo Formation of Aging Aldehydes |
title_full | A Comprehensive Evaluation of Flavor Instability of Beer (Part 2): The Influence of De Novo Formation of Aging Aldehydes |
title_fullStr | A Comprehensive Evaluation of Flavor Instability of Beer (Part 2): The Influence of De Novo Formation of Aging Aldehydes |
title_full_unstemmed | A Comprehensive Evaluation of Flavor Instability of Beer (Part 2): The Influence of De Novo Formation of Aging Aldehydes |
title_short | A Comprehensive Evaluation of Flavor Instability of Beer (Part 2): The Influence of De Novo Formation of Aging Aldehydes |
title_sort | comprehensive evaluation of flavor instability of beer (part 2): the influence of de novo formation of aging aldehydes |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8622366/ https://www.ncbi.nlm.nih.gov/pubmed/34828949 http://dx.doi.org/10.3390/foods10112668 |
work_keys_str_mv | AT nobisarndt acomprehensiveevaluationofflavorinstabilityofbeerpart2theinfluenceofdenovoformationofagingaldehydes AT kwasnickimelanie acomprehensiveevaluationofflavorinstabilityofbeerpart2theinfluenceofdenovoformationofagingaldehydes AT lehnhardtflorian acomprehensiveevaluationofflavorinstabilityofbeerpart2theinfluenceofdenovoformationofagingaldehydes AT hellwigmichael acomprehensiveevaluationofflavorinstabilityofbeerpart2theinfluenceofdenovoformationofagingaldehydes AT henlethomas acomprehensiveevaluationofflavorinstabilityofbeerpart2theinfluenceofdenovoformationofagingaldehydes AT beckerthomas acomprehensiveevaluationofflavorinstabilityofbeerpart2theinfluenceofdenovoformationofagingaldehydes AT gastlmartina acomprehensiveevaluationofflavorinstabilityofbeerpart2theinfluenceofdenovoformationofagingaldehydes AT nobisarndt comprehensiveevaluationofflavorinstabilityofbeerpart2theinfluenceofdenovoformationofagingaldehydes AT kwasnickimelanie comprehensiveevaluationofflavorinstabilityofbeerpart2theinfluenceofdenovoformationofagingaldehydes AT lehnhardtflorian comprehensiveevaluationofflavorinstabilityofbeerpart2theinfluenceofdenovoformationofagingaldehydes AT hellwigmichael comprehensiveevaluationofflavorinstabilityofbeerpart2theinfluenceofdenovoformationofagingaldehydes AT henlethomas comprehensiveevaluationofflavorinstabilityofbeerpart2theinfluenceofdenovoformationofagingaldehydes AT beckerthomas comprehensiveevaluationofflavorinstabilityofbeerpart2theinfluenceofdenovoformationofagingaldehydes AT gastlmartina comprehensiveevaluationofflavorinstabilityofbeerpart2theinfluenceofdenovoformationofagingaldehydes |