Kvasny Prum. 1998; 44(6): 171-174 | DOI: 10.18832/kp1998012

Simple Methods of Testing of Antioxidants and Prooxidants of Beer.Peer-reviewed article

J. ŠAVEL, D. ZDVIHALOVÁ

In the article is given attention to the formation of volatile compounds, strongly absorbing in UV region and arisen by oxidation of phenylalanine and 2-phenylethanol with potassium peroxo(di)sulfate. Volatile substances exhibited marked absorption maxima at 208 nm and 250 nm. A similar picture of absorption spectra has been obtained during primary fermentation and storage of beer, where furthermore the formation of 2-furfural absorbing at 280 nm is included. Values of absorbance of volatile components of alcoholic beverages at 208, 250 and 280 nm can function as markers of changes of beverage qualities during production and storage, even for tests of effect of antioxidants and prooxidants. In the article are suggested: (1) the distillation test based on suppression or strengthening of the formation of volatile substances, absorbing in UV region and arising by the oxidation of phenylalanine and 2-phenylethanol with potassium peroxo(di)sulfate, (2)the haze test based on the suppression or strengthening of the formation of haze arisingby the oxidation of phenylalanine and 2-phenylethanol with potassium peroxo(di)sulfate, (3) the olfaction test based on suppression oř strengthening of the development of aroma arising by the oxidation of phenylalanine and methionine with potassium peroxo(di)sulfate.
(In Czech, English summary only)

Keywords: beer, antioxidants, prooxidanrs, testing methods

Published: June 1, 1998