Influence of 3-DG as a Key Precursor Compound on Aging of Lager Beers
Research output: Contribution to journal › Research article › Contributed › peer-review
Contributors
Abstract
3-Deoxyglucosone (3-DG) is a Maillard reaction intermediate, which forms known beer aging compounds such as Strecker aldehydes. However, the role of 3-DG in beer aging stability has not been described yet. To investigate the influence of 3-DG toward beer aging stability, different concentrations of 3-DG were added to the freshly brewed beer at the beginning of storage. Analysis of well-known degradation products of 3-DG such as 3-deoxygalactosone (HPLC-UV), 5-hydroxymethylfurfural (HPLC-UV), Strecker aldehydes (GC-MS), and free glycated amino acids (HPLC-MS/MS) during beer aging revealed that a higher initial 3-DG concentration increases the formation of the products. In this study, the significant importance of 3-DG as a key precursor compound in beer aging has been shown, especially the increase of Strecker aldehydes.
Details
Original language | English |
---|---|
Pages (from-to) | 3732-3740 |
Number of pages | 9 |
Journal | Journal of agricultural and food chemistry |
Volume | 69 |
Issue number | 12 |
Publication status | Published - 31 Mar 2021 |
Peer-reviewed | Yes |
External IDs
PubMed | 33724016 |
---|---|
ORCID | /0000-0001-8528-6893/work/142256520 |
Keywords
ASJC Scopus subject areas
Keywords
- 3-deoxygalactosone, 3-deoxyglucosone, brewing, Maillard reaction, wort boiling