Characterization of maillard reaction products in brewing

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Part of the process of producing craft beer involves kilning and roasting of malts to induce chemistry that involves the formation of pigmented compounds. These melanoidins are the result of the Maillard reaction between sugars and amino acids. They have properties of significance to human health (antioxidant, antimicrobial, prebiotic) but are hard to study due to their complexity. The McIndoe group plan to attack this characterization problem with a combination of tools: selective charge-tagging, tandem mass spectrometry, and ion mobility. Taken together, they will enable the collection of dynamic information on key molecules during the malting process, and enable Phillips Brewing & Malting Co. to make informed choices about the various conditions used during the malting process (aerobic vs anaerobic, temperature, combination of malt-derived sugars and amino acids) to optimize the formation of beneficial components.