Abstract
Development of stale cardboard flavor in beer is believed to be associated with liberation or formation of the unsaturated aldehyde trans-2-nonenal, known as an oxidative breakdown product of linoleic acid. During fermentation, brewer's yeast produces sulfite. This naturally produced sulfite— or sulfite added after fermentation—has been shown to contribute to the flavor stability of beer. The present investigation was set up to more closely examine adduct formation between trans-2-nonenal and sodium bisulfite. Three different chemical adducts have been synthesized and characterized by 1H NMR spectroscopy and LC-MS. Formation of adducts in aqueous buffer at beer pH was confirmed indirectly by 1H NMR spectroscopy and directly by LC-MS.
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