The impact of sulphur dioxide and oxygen on the behaviour of 2-furaldehyde in beer: an industrial approach

• Tipo: Artigo em Revista Científica Internacional
• Data: 2006

Autores

Cameiro, JR (Autor) Outra; Guido, LF (Autor) FCUP; Almeida, PJ (Autor) FCUP; Rodrigues, JA (Autor) FCUP; Barros, AA (Autor) FCUP

Revista

Título: International Journal of Food Science and Technology

Vol. 41

Páginas: 545-552

ISSN: 0950-5423

Editora: Wiley-Blackwell

Indexação

ISI Web of Knowledge - 10 Citações

Scopus - 10 Citações

Classificação Científica

FOS: Ciências agrárias > Outras ciências agrárias

Outras Informações

ID Authenticus: P-004-KZ6

DOI: 10.1111/j.1365-2621.2005.01104.x

Abstract (EN): 2-Furaldehyde is often used as an analytical indicator of beer flavour deterioration. Although 2-furaldehyde itself has a flavour threshold far above levels generally present in beer, it can be used as a good marker of heat damage of beer. A reversed-phase liquid chromatographic assay, using ultraviolet-visible detection, was applied to investigate the behaviour of 2-furaldehyde throughout the brewing process and during extended storage of beer. The impact of storage temperature, sulphur dioxide and oxygen content on the level of 2-furaldehyde was studied. It was found that the concentration of 2-furaldehyde markedly increases during wort boiling and is rapidly reduced by yeast during the first hours of fermentation, emphasising the yeast reducing capacity as a determinant factor for the 2-furaldehyde content found in the final beer. The results obtained suggest that sulphur dioxide and oxygen content play a key role on the 2-furaldehyde content in packaged beer. 2-Furaldehyde increase during ageing is oxygen dependent and sulphur dioxide retards its development by possibly protecting beer against the occurrence of oxidative reactions.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 8