Isolation and characterization of melanoidins from beer

A method for quantitative isolation of melanoidins (coloured polymer compounds) from beer has been developed. It shows good reproducibility with respect to the results with a relative error of less than 7%. Physical and spectral methods were used to characterize the melanoidins. They were subjected to thermal treatment under model conditions. The volatile destruction products, half of which known as flavour components, were isolated. This allows the authors to classify melanoidins as participants in the flavour-forming processes in beer.