Furfural and Beer Color as Indices of Beer Flavor Deterioration1
作者:
BrennerM. W.,
KhanAtiq A.,
期刊:
Journal of the American Society of Brewing Chemists
(Taylor Available online 1976)
卷期:
Volume 34,
issue 1
页码: 14-19
ISSN:0361-0470
年代: 1976
DOI:10.1080/03610470.1976.12006178
出版商: Taylor&Francis
关键词: Browning reaction;Carbonyls;Fluorometric method;Organoleptic stability;Time-temperature effects
数据来源: Taylor
摘要:
Determination of deterioration of bottled beer in trade packages may be a rather complicated task, so an investigation was made of formation of furfural as an index of change. Color increase, sometimes advocated as a measurement of oxidation or browning, was followed concurrently. A fluorometric method for the determination of furfural was used, based on the fact that furfural reacts with o-aminothiophenol to form 2-(2-furyl) benzothiazole which shows an intense fluorescence in strong acid solution. The furfural was collected by steam distillation in a micro-Kjeldahl, which separated the furfural from those other carbonyl compounds which would otherwise interfere. The furfural content of fresh, unpasteurized beers tested was below 15μg/l., but the level increased significantly on pasteurization and dramatically on exposure to warm ambient temperatures. Color was affected far less. Increases in furfural in beer held at 25°C followed a first-order reaction rate pattern, but those in beer at 40°C were greatly accelerated and appeared to be by different mechanisms or reactions. There is a correlation between major changes in furfural content and decreases in taste panel scores, though the furfural levels were never above the taste threshold for this compound.
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