How low pH can intensify beta-damascenone and dimethyl trisulfide production through beer aging.
How low pH can intensify beta-damascenone and dimethyl trisulfide production through beer aging.
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低 pH 值可以通过啤酒陈化强化 β-大马酮和二甲基三硫醚的产生。
DOI：
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发表时间：
2002
影响因子：
6.1
通讯作者：
S. Collin
中科院分区：
文献类型：
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作者：
L. Gijs;F. Chevance;V. Jerković;S. Collin
风味质量对消费者来说非常重要，但啤酒的风味特性似乎会随着时间的推移而大大恶化，其速度取决于啤酒的组成及其储存条件（特别是pH值）。在确定pH值对陈年啤酒中发现的最强烈的老化风味的发展的影响之前，通过香气提取物稀释分析确定了相应的关键风味化合物。除了反式-2-壬烯醛之外，β-胆甾酮似乎至少在陈年啤酒的风味中同样重要。丁酸乙酯、二甲基三硫、2-乙酰基吡嗪、3-（甲硫基）丙醛、2-甲氧基吡嗪、麦芽酚、γ-壬内酯和肉桂酸乙酯也与陈年啤酒的感官特征相关。在老化时，具有较高pH的啤酒产生较少的β-葡糖苷酮，因为酸催化的糖苷水解减少。另一方面，由于蛋氨酸的Strecker降解，它产生更多的3-（甲硫基）丙醛。提高啤酒pH值还可导致3-（甲硫基）丙醛从亚硫酸盐加合物中释放出来。这些加合物在较低pH下更稳定，保护醛免于过早氧化为3-（甲硫基）丙酸，从而使其在老化期间可用于二甲基三硫醚的形成。
Flavor quality is of major importance to the consumer, but the flavor characteristics of beer appear to deteriorate greatly with time, at a rate depending on the composition of the beer and its storage conditions (notably pH). Prior to identifying the influence of pH on the development of the most intense staling flavors found in aged lager beers, the corresponding key flavor compounds were determined by aroma extract dilution analysis. In addition to trans-2-nonenal, beta-damascenone seems at least as important in the flavor of aged beer. Ethyl butyrate, dimethyl trisulfide, 2-acetylpyrazine, 3-(methylthio)propionaldehyde, 2-methoxypyrazine, maltol, gamma-nonalactone, and ethyl cinnamate are also relevant to the sensory profile of aged beer. Upon aging, a beer having a higher pH produces less beta-damascenone, because acid-catalyzed glycoside hydrolysis is decreased. On the other hand, it produces more 3-(methylthio)propionaldehyde, owing to Strecker degradation of methionine. Raising the beer pH additionally causes the release of 3-(methylthio)propionaldehyde from sulfitic adducts. These adducts, more stable at a lower pH, protect the aldehyde against premature oxidation to 3-(methylthio)propionic acid, thus making it available for dimethyl trisulfide formation during aging.