Abstract
Abstract It has been reported that lipid oxidation during wort production has a relationship with flavour staling of beer. To clarify lipid oxidation mechanism during wort production, fatty acid hydroperoxides were analyzed using a chemiluminescence-HPLC method. The production of the hydroperoxides during mashing increased with lipoxygenase activity in malt. Adding an inhibitor of lipoxygenase to mash just before mashing or lowering pH in mash from 5.5 to 5.0 significantly inhibited the production of the hydroperoxides.
Full Text
Published Version
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call