Direct detection of beer photodegradation in commercial bottles and introduction of a new Light-Struck Flavour Susceptibility Index

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F22%3AN0000012" target="_blank" >RIV/60193697:_____/22:N0000012 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/00216208:11320/22:10456270

Výsledek na webu

<a href="https://kvasnyprumysl.eu/index.php/kp/article/view/272" target="_blank" >https://kvasnyprumysl.eu/index.php/kp/article/view/272</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.18832/kp2022.68.656" target="_blank" >10.18832/kp2022.68.656</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Direct detection of beer photodegradation in commercial bottles and introduction of a new Light-Struck Flavour Susceptibility Index

Popis výsledku v původním jazyce

Exposure of beer to light results in the formation of undesirable flavours or complete spoilage. Photo-damaged beer has a specific, so-called skunky or light-struck flavour (LSF). The compound responsible for LSF is 3-methylbut-2-ene-1-thiol (MBT). Riboflavin (RF) plays a key role in the formation of MBT. It absorbs light in the blue part of thespectrum and transfers excitation energy to isohumulones. This process is accompanied by the decomposition of RF, which causes a decrease in the absorbance of the sample at 450 nm. The decomposition is directly related to the formation of LSF. In this study, the decrease in absorbance associated with the defined illumination of model and real beer directly in commercial bottles was measured. The decrease in absorbance correlated with the decrease in RFconcentration and the formation of LSF detected by the sensory panel. The Light-Struck Flavour Susceptibility Index was introduced as a rate of the beer susceptibility to light degradation and the formation of LSF.

Název v anglickém jazyce

Direct detection of beer photodegradation in commercial bottles and introduction of a new Light-Struck Flavour Susceptibility Index

Popis výsledku anglicky

Exposure of beer to light results in the formation of undesirable flavours or complete spoilage. Photo-damaged beer has a specific, so-called skunky or light-struck flavour (LSF). The compound responsible for LSF is 3-methylbut-2-ene-1-thiol (MBT). Riboflavin (RF) plays a key role in the formation of MBT. It absorbs light in the blue part of thespectrum and transfers excitation energy to isohumulones. This process is accompanied by the decomposition of RF, which causes a decrease in the absorbance of the sample at 450 nm. The decomposition is directly related to the formation of LSF. In this study, the decrease in absorbance associated with the defined illumination of model and real beer directly in commercial bottles was measured. The decrease in absorbance correlated with the decrease in RFconcentration and the formation of LSF detected by the sensory panel. The Light-Struck Flavour Susceptibility Index was introduced as a rate of the beer susceptibility to light degradation and the formation of LSF.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2022

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

KVASNÝ PRŮMYSL

ISSN

2570-8619

e-ISSN

2570-8619

Svazek periodika

68

Číslo periodika v rámci svazku

5

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

7

Strana od-do

656-662

Kód UT WoS článku

000882181400001

EID výsledku v databázi Scopus

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