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...

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Autores principales:	Arndt Nobis, Melanie Kwasnicki, Florian Lehnhardt, Michael Hellwig, Thomas Henle, Thomas Becker, Martina Gastl
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	beer aging Maillard reaction dicarbonyls aldehydes proteolytic malt modification Strecker degradation Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/39465828253a4bb59f3551976c6a4bf9
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spelling	oai:doaj.org-article:39465828253a4bb59f3551976c6a4bf92021-11-25T17:33:59ZA Comprehensive Evaluation of Flavor Instability of Beer (Part 2): The Influence of <i>De Novo</i> Formation of Aging Aldehydes10.3390/foods101126682304-8158https://doaj.org/article/39465828253a4bb59f3551976c6a4bf92021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2668https://doaj.org/toc/2304-8158Flavor 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 <i>de novo</i>. This second part of our study focused on the <i>de novo</i> formation of aldehydes during the Maillard reaction, Strecker degradation, and oxidation reactions. Key precursor compounds for <i>de novo</i> 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 <i>de novo</i> formation and release occur simultaneously. After 4 months of natural aging, aldehyde rise is mainly accounted for by <i>de novo</i> formation.Arndt NobisMelanie KwasnickiFlorian LehnhardtMichael HellwigThomas HenleThomas BeckerMartina GastlMDPI AGarticlebeer agingMaillard reactiondicarbonylsaldehydesproteolytic malt modificationStrecker degradationChemical technologyTP1-1185ENFoods, Vol 10, Iss 2668, p 2668 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	beer aging Maillard reaction dicarbonyls aldehydes proteolytic malt modification Strecker degradation Chemical technology TP1-1185
spellingShingle	beer aging Maillard reaction dicarbonyls aldehydes proteolytic malt modification Strecker degradation Chemical technology TP1-1185 Arndt Nobis Melanie Kwasnicki Florian Lehnhardt Michael Hellwig Thomas Henle Thomas Becker Martina Gastl A Comprehensive Evaluation of Flavor Instability of Beer (Part 2): The Influence of <i>De Novo</i> Formation of Aging Aldehydes
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 <i>de novo</i>. This second part of our study focused on the <i>de novo</i> formation of aldehydes during the Maillard reaction, Strecker degradation, and oxidation reactions. Key precursor compounds for <i>de novo</i> 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 <i>de novo</i> formation and release occur simultaneously. After 4 months of natural aging, aldehyde rise is mainly accounted for by <i>de novo</i> formation.
format	article
author	Arndt Nobis Melanie Kwasnicki Florian Lehnhardt Michael Hellwig Thomas Henle Thomas Becker Martina Gastl
author_facet	Arndt Nobis Melanie Kwasnicki Florian Lehnhardt Michael Hellwig Thomas Henle Thomas Becker Martina Gastl
author_sort	Arndt Nobis
title	A Comprehensive Evaluation of Flavor Instability of Beer (Part 2): The Influence of <i>De Novo</i> Formation of Aging Aldehydes
title_short	A Comprehensive Evaluation of Flavor Instability of Beer (Part 2): The Influence of <i>De Novo</i> Formation of Aging Aldehydes
title_full	A Comprehensive Evaluation of Flavor Instability of Beer (Part 2): The Influence of <i>De Novo</i> Formation of Aging Aldehydes
title_fullStr	A Comprehensive Evaluation of Flavor Instability of Beer (Part 2): The Influence of <i>De Novo</i> Formation of Aging Aldehydes
title_full_unstemmed	A Comprehensive Evaluation of Flavor Instability of Beer (Part 2): The Influence of <i>De Novo</i> Formation of Aging Aldehydes
title_sort	comprehensive evaluation of flavor instability of beer (part 2): the influence of <i>de novo</i> formation of aging aldehydes
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/39465828253a4bb59f3551976c6a4bf9
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A Comprehensive Evaluation of Flavor Instability of Beer (Part 2): The Influence of <i>De Novo</i> Formation of Aging Aldehydes

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