Effect of the Reducing Power of a Beer on Dimethyltrisulfide Production during Aging
2002; Taylor & Francis; Volume: 60; Issue: 2 Linguagem: Espanhol
10.1094/asbcj-60-0068
ISSN1943-7854
Autores Tópico(s)Food Quality and Safety Studies
ResumoAbstractIn synthetic matrices, degradation of 3-methylthiopropionaldehyde, the main precursor of dimethyltrisulfide in aged beer, is influenced by the presence of anti- and prooxidants. Surprisingly, the reducing power of the beer proved not to be a key determinant of dimethyltrisulfide production during beer aging. However, other properties of anti- and prooxidants must be taken into account, such as the ability to bind 3-methylthiopropionaldehyde (sulfitic adducts) or methanethiol (copper complexation). This binding leads, respectively, to a higher or lower dimethyltrisulfide level.RESUMENEn matrices sintéticos, la degradación de 3-metiltiopropionaldehido (el precursor principal de dimetiltrisulfuro en cerveza envejecida) es influenciada por la presencia de anti- y prooxidantes. Sorprendentemente, se determinó que el poder reductor de la cerveza no es un factor clave en la producción de dimetiltrisulfuro durante el envejecimiento de la cerveza. Sin embargo, hay que tomar en cuenta otras propiedades de los anti- y prooxidantes, tales como su habilidad de enlazarse con 3-metiltiopropionaldehido (aducciones sulfíticos) o metanotiol (complexación con cobre). Estos tipos de enlace conducen a mayores o menores niveles de dimetiltrisulfuro, respectivamente.KeywordsBeer agingMethionalPalabras clave: Envejecimiento de cervezaMetional
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