Abstract
The rate of flavor staling in beer is significantly increased by traces of Cu(II), even at levels below 100 μg/L. The Cu(II) catalyzes oxidation reactions that require prooxidants such as cysteine and 1,2,3-trihydroxypolyphenols to recycle the copper through its reduced state. Primary alcohols can be coupled to the oxidation process to yield aldehydes among the products. However, 2-nonen-1-ol is present in beer at concentrations that are too low for it to be a significant precursor of trans-2-nonenal. Model studies suggest that either partially oxidized fatty acids or bisulfite complexes may serve as precursors of the stale-flavored, unsaturated aldehydes that are produced in beer as a result of oxidation processes during aging. The oxidation process in model reactions is inhibited by ethylenediaminetetraacetic acid disodium calcium salt (EDTA), lysine, metabisulfite and 1,2-dihydroxypolyphenol species. Lysine and EDTA also inhibit the formation of aldehydes during beer aging.
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