Abstract
The impact of colour adjustment on the flavour stability of five pale lager beers with a range of colouring agents such as specialty malts, colouring beer and artificial caramel colourant was investigated. The research focused on determination of the endogenous anti-oxidative potential (EAP) of the beer samples using a novel Electron Spin Resonance (ESR) method. The results were correlated with the concentration levels of a portfolio of compounds formed during beer ageing, which were detected and quantified by GC-MS. The beer samples were also assessed by the ICBD sensory panel. Additionally, the quantification of organic radicals of the specialty malts and the roasted barley were conducted by ESR (whole intact kernel and milling fraction measurement). Based on the results of this holistic approach, a colouring agent was identified that enhanced the flavour stability of pale lagers based on the final beer's physical-, chemical-, and sensory-properties. © 2010 Elsevier Ltd.
| Original language | English |
|---|---|
| Pages (from-to) | 850-859 |
| Number of pages | 10 |
| Journal | Food Chemistry |
| Volume | 125 |
| Issue number | 3 |
| DOIs | |
| Publication status | Published - 1 Apr 2011 |
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Keywords
- Beer properties
- Beer quality
- Brewing
- ESR spectroscopy
- Flavour stability
Cite this
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Impact of colour adjustment on flavour stability of pale lager beers with a range of distinct colouring agents. / Furukawa Suárez, Andrés; Kunz, Thomas; Cortés Rodríguez, Natalia; Mackinlay, James; Hughes, Paul; Methner, F. J.
In: Food Chemistry, Vol. 125, No. 3, 01.04.2011, p. 850-859.Research output: Contribution to journal › Article
TY - JOUR
T1 - Impact of colour adjustment on flavour stability of pale lager beers with a range of distinct colouring agents
AU - Furukawa Suárez, Andrés
AU - Kunz, Thomas
AU - Cortés Rodríguez, Natalia
AU - Mackinlay, James
AU - Hughes, Paul
AU - Methner, F. J.
PY - 2011/4/1
Y1 - 2011/4/1
N2 - The impact of colour adjustment on the flavour stability of five pale lager beers with a range of colouring agents such as specialty malts, colouring beer and artificial caramel colourant was investigated. The research focused on determination of the endogenous anti-oxidative potential (EAP) of the beer samples using a novel Electron Spin Resonance (ESR) method. The results were correlated with the concentration levels of a portfolio of compounds formed during beer ageing, which were detected and quantified by GC-MS. The beer samples were also assessed by the ICBD sensory panel. Additionally, the quantification of organic radicals of the specialty malts and the roasted barley were conducted by ESR (whole intact kernel and milling fraction measurement). Based on the results of this holistic approach, a colouring agent was identified that enhanced the flavour stability of pale lagers based on the final beer's physical-, chemical-, and sensory-properties. © 2010 Elsevier Ltd.
AB - The impact of colour adjustment on the flavour stability of five pale lager beers with a range of colouring agents such as specialty malts, colouring beer and artificial caramel colourant was investigated. The research focused on determination of the endogenous anti-oxidative potential (EAP) of the beer samples using a novel Electron Spin Resonance (ESR) method. The results were correlated with the concentration levels of a portfolio of compounds formed during beer ageing, which were detected and quantified by GC-MS. The beer samples were also assessed by the ICBD sensory panel. Additionally, the quantification of organic radicals of the specialty malts and the roasted barley were conducted by ESR (whole intact kernel and milling fraction measurement). Based on the results of this holistic approach, a colouring agent was identified that enhanced the flavour stability of pale lagers based on the final beer's physical-, chemical-, and sensory-properties. © 2010 Elsevier Ltd.
KW - Beer properties
KW - Beer quality
KW - Brewing
KW - ESR spectroscopy
KW - Flavour stability
UR - http://www.scopus.com/inward/record.url?scp=78149416789&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2010.08.070
DO - 10.1016/j.foodchem.2010.08.070
M3 - Article
VL - 125
SP - 850
EP - 859
JO - Food Chemistry
JF - Food Chemistry
SN - 0308-8146
IS - 3
ER -