Liégeois Catherine, Meurens Nicolas, Badot Camille, Collin Sonia
Université catholique de Louvain, Unité de Brasserie et des Industries Alimentaires, Croix du Sud 2/Bte 7, B-1348 Louvain-la-Neuve, Belgium.
J Agric Food Chem. 2002 Dec 18;50(26):7634-8. doi: 10.1021/jf020617v.
Although lipid autoxidation in the boiling kettle is a key determinant of the cardboard flavor of aged beers, recent results show that mashing is another significant source of wort nonenal potential, the well-known indicator of how a beer will release (E)-2-nonenal during storage. Although unstable, deuterated (E)-2-nonenal nitrogen adducts created during mashing can in some cases partially persist in the pitching wort, to release deuterated (E)-2-nonenal during beer aging. In the experiment described here, the relative contributions of mashing and boiling were estimated at 30 and 70%, respectively. The presence of oxygen during mashing and, to a lesser extent, high lipoxygenase activity can intensify the stale cardboard flavor.
尽管煮锅中的脂质自动氧化是陈酿啤酒纸板味的关键决定因素，但最近的结果表明，糖化是麦芽汁壬烯醛潜在含量的另一个重要来源，壬烯醛是啤酒在储存期间释放（E）-2-壬烯醛情况的著名指标。尽管不稳定，但糖化过程中产生的氘代（E）-2-壬烯醛氮加合物在某些情况下可以部分保留在接种麦芽汁中，以便在啤酒陈酿期间释放出氘代（E）-2-壬烯醛。在本实验中，糖化和煮沸的相对贡献分别估计为30%和70%。糖化过程中氧气的存在以及程度较轻的高脂氧合酶活性会加剧陈旧的纸板味。
