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

• Type: Article in International Scientific Journal
• Date: 2006

Authors

Cameiro, JR (Author) Other; Guido, LF (Author) FCUP; Almeida, PJ (Author) FCUP; Rodrigues, JA (Author) FCUP; Barros, AA (Author) FCUP

Journal

Title: International Journal of Food Science and Technology

Vol. 41

Pages: 545-552

ISSN: 0950-5423

Publisher: Wiley-Blackwell

Indexing

ISI Web of Knowledge - 10 Citations

Scopus - 10 Citations

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

Other information

Authenticus ID: 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.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 8