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OXIDATIVE DEGRADATION OF ISOHUMULONES IN RELATION TO FLAVOUR STABILITY OF BEER

1979; Wiley; Volume: 85; Issue: 3 Linguagem: Inglês

10.1002/j.2050-0416.1979.tb06843.x

2050-0416

Naoki Hashimoto, Tadashi Eshima,

Food Quality and Safety Studies

Journal of the Institute of BrewingVolume 85, Issue 3 p. 136-140 Free Access OXIDATIVE DEGRADATION OF ISOHUMULONES IN RELATION TO FLAVOUR STABILITY OF BEER Naoki Hashimoto, Naoki Hashimoto Research Laboratories of Kirin Brewery Co., Ltd., Miyahara-Cho, Takasaki, Gumma Pref., 370-12, JapanSearch for more papers by this authorTadashi Eshima, Tadashi Eshima Research Laboratories of Kirin Brewery Co., Ltd., Miyahara-Cho, Takasaki, Gumma Pref., 370-12, JapanSearch for more papers by this author Naoki Hashimoto, Naoki Hashimoto Research Laboratories of Kirin Brewery Co., Ltd., Miyahara-Cho, Takasaki, Gumma Pref., 370-12, JapanSearch for more papers by this authorTadashi Eshima, Tadashi Eshima Research Laboratories of Kirin Brewery Co., Ltd., Miyahara-Cho, Takasaki, Gumma Pref., 370-12, JapanSearch for more papers by this author First published: May‐June 1979 https://doi.org/10.1002/j.2050-0416.1979.tb06843.xCitations: 33AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat Abstract Isohumulones undergo oxidative degradation in bottled beer during shelf storage to give volatile compounds including 2-alkanones with chain lengths of C3 to C11, alkanals with chain lengths of C2 to C10 2-alkenals of C4 to C7 or more and 2,4-alkadienals of C6 to C7. Since some resultant aldehydes are involved in the formation of stale aldehydes, very high levels of isohumulones in beer may cause considerable staling of beer flavour. Isohumulones were decomposed to these carbonyl compounds more easily than their derivatives, such as di- or tetrahydroisohumulones and humulinic acids, because the double bond or carbonyl group of the isohexenoyl side chain of the isohumulone molecule is involved in this degradation. This oxidation of isohumulones was greatly suppressed by addition of 300 ppm of sodium ascorbate or 40 ppm of ferrous ion. REFERENCES 1 Bayne, P. D., U.S. Patent, 1968, 3, 418, 135. Google Scholar 2 Cook, A. H., Howard, G. A., & Slater, C. A., Journal of the Institute of Brewing, 1955, 61, 321. 10.1002/j.2050-0416.1955.tb02803.x Google Scholar 3 Dalgliesh, C. E., Proceedings of the European Brewery Convention Congress, Amsterdam, 1977, 623. Google Scholar 4 Diffor, D. W., Ramos, E. S. A., & Hansen, G. L., Proceedings of the American Society of Brewing Chemists, 1972, 109. Google Scholar 5 Hashimoto, N., Journal of the Institute of Brewing, 1972, 78, 43. 10.1002/j.2050-0416.1972.tb03428.x CASWeb of Science®Google Scholar 6 Hashimoto, N., Technical Quarterly of the Master Brewers' Association of America, 1974, 11, 121. CASGoogle Scholar 7 Hashimoto, N., & Kuroiwa, Y., Proceedings of the American Society of Brewing Chemists, 1975, 104. Google Scholar 8 Hashimoto, N., Report of the Research Laboratories of Kirin Brewery Co., Ltd., 1976, 19, 1. CASGoogle Scholar 9 Hashimoto, N., & Eshima, T., Journal of the American Socirty of Brewing Chemists, 1977, 35, 145. 10.1094/ASBCJ-35-0145 CASGoogle Scholar 10 Hougen, O. A., U.S. Patent, 1963, 3, 079, 262. Google Scholar 11 Koch, G. H., Herwig, W. C., & Kissel, T. L., U.S. Patent, 1962, 3, 044, 879. Google Scholar 12 Kowaka, M., & Kokubo, E., Journal of the American Society of Brewing Chemists, 1977, 35, 16. 10.1094/ASBCJ-35-0016 CASGoogle Scholar 13 Kuroiwa, Y., & Hashimoto, N., Proceedings of the American Society of Brewing Chemists, 1961, 28. Google Scholar 14 Kuroiwa, Y., Hashimoto, N., Hashimoto, H., & Nakagawa, K., Japan Patent, 1965, 465, 513. Google Scholar 15 Meilgaard, M. C., Brewers Digest, 1972, 47, 481. Google Scholar 16 Nakayama, T. O. M., & Fly, W. H., Proceedings of the American Society of Brewing Chemists, 1968, 198. Google Scholar 17 Shimazu, T., Hashimoto, N., & Eshima, T., Report of the Research Laboratories of Kirin Brewery Co., Ltd., 1978, in press. Google Scholar 18 Todd, P. H., Johnson, P. A. & Worden, L. R., Technical Quarterly of the Master Brewers' Association of America, 1972, 9, 31. Google Scholar 19 Van Gheluwe, J. E. A., Jamieson, A. M. & Valyi, Z., Technical Quarterly of the Master Brewers' Association of America, 1970, 7, 158. Google Scholar 20 Worden, L. R. & Todd, P. H., U.S. Patent, 1971, 3, 552, 975. Google Scholar 21 Zenz, H., & Klaushofer, H., Mitteilungen der Versuchsstation für das Gärungsgewerbe in Wien, 1972, 26, 15. CASGoogle Scholar 22 Zenz, H., Mitteilungen der Versuchsstation für das Gärungsgewerbe in Wien, 1974, 28, 104. Google Scholar Citing Literature Volume85, Issue3May‐June 1979Pages 136-140 ReferencesRelatedInformation