CONTRIBUTION OF CARBONYL-BISULFITE ADDUCTS TO BEER STABILITY

被引：44

作者：

KANEDA, H ^{[1
]}

OSAWA, T ^{[1
]}

KAWAKISHI, S ^{[1
]}

MUNEKATA, M ^{[1
]}

KOSHINO, S ^{[1
]}

机构：

[1] NAGOYA UNIV,FAC AGR,DEPT FOOD SCI & TECHNOL,CHIKUSA KU,NAGOYA,AICHI 464,JAPAN

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1994年 / 42卷 / 11期

关键词：

BEER; STABILITY; BISULFITE ADDUCTS; RADICAL SCAVENGER;

D O I：

10.1021/jf00047a012

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The mechanism of bisulfite adduct contribution to stability of beer quality was studied. Formaldehyde- and acetaldehyde-bisulfite adducts had only a poor oxidation potential around 0.93 V, which is the oxidation potential of free sulfite so that they lost their reducing activity for iodine. However, they inhibited the chemiluminescence production of beer and Cypridina lucifern analog dependent luminescence in beer, indicating that they inhibit the free radical reactions in beer. The acetaldehyde-bisulfite adduct inhibited haze formation and flavor staling of beer during storage. Therefore, it could be thought that aldehyde-bisulfite adducts have a radical scavenging activity and protect the free radical chain reactions during beer storage, leading to the stability of beer quality.

引用

页码：2428 / 2432

页数：5

共 23 条

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