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Título:  Chalconoides y Acidos Amargos en Cerveza por HPLC con  Detector UV y Electroquímico.

Título original: Chalconoids and Bitter Acids in Beer by HPLC with UV and Electrochemical Detection.

Autor: Paul A. Ullucci, David Thomas, and Ian N. Acworth Thermo Fisher Scientific, Chelmsford, MA

Área de trabajo: Alimentos y Bebidas

 

Key Words

Polyphenols, bitter acids, xanthohumols, electrochemical array detection, differentiation, stability

Goal

To develop gradient HPLC methods using a spectro-electro array platform to either measure specific analytes in beer samples or in a metabolomic approach to distinguish between different beer samples, as well as study beer stability.

imagen-cerveza

 

Introduction

Beer is the most widely consumed alcoholic beverage in the world and the third most popular drink after water and tea. It is typically brewed from four basic ingredients: water, a starch source such as malted barley, brewer’s yeast, and a flavoring agent such as hops. Many varieties of beer result from differences in these ingredients, the additives used and the brewing process followed. Hops are the female flower clusters of a hop species, Humulus lupulus. They are used as a flavoring and stability agent in beer, for various purposes in other beverages, and as an herbal medicine. Hops contain a number of important phytochemicals including xanthohumol (a prenylated chalconoid) and alpha- and beta-acids. As part of the beer brewing process, hops or hop extracts are added during the boiling of the wort. The alpha-acids (humulone, cohumulone, and adhumulone) are slowly isomerized into the more soluble iso-acids, the main bittering substances in beer. Unfortunately, alphaacids can react with riboflavin and light to produce compounds that give beer an off or skunky taste and smell. Beta-acids (lupulone, colupulone, and adlupulone) do not isomerize during boiling and do not impart bitterness initially. However, during fermentation and storage, beta-acids slowly create bitterness through oxidation affecting the long-term character of aged beers. Furthermore, some secondary metabolites contribute to the degradation of beer during storage with the formation of haze (e.g., catechins and their polymers, the proanthocyanidins).

 

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