Influence of malt roasting on the oxidative stability of sweet wort

Signe Hoff; Marianne Lund Lametsch; Mikael Agerlin Petersen; Birthe P Møller Jespersen; Mogens Larsen Andersen

doi:10.1021/jf300749r

Influence of malt roasting on the oxidative stability of sweet wort

Signe Hoff, Marianne Lund Lametsch, Mikael Agerlin Petersen, Birthe P Møller Jespersen, Mogens Larsen Andersen

28 Citations (Scopus)

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Abstract

Influence of malt roasting on the oxidative stability of sweet wort was evaluated based on radical intensity, volatile profile, content of transition metals (Fe and Cu) and thiols. Malt roasting had a large influence on the oxidative stability of sweet wort. Light sweet worts were more stable with low radical intensity, low Fe content, and ability to retain volatile compounds when heated. At mild roasting, the Fe content in the wort increased but remained close to constant with further roasting. Dark sweet worts were less stable with high radical intensities, high Fe content, and a decreased ability to retain volatiles. Results suggested that the Maillard reaction compounds formed during the roasting of malt are prooxidants in sweet wort. A thiol-removing capacity was observed in sweet wort, and it was gradually inhibited by malt roasting. It is possibly caused by thiol oxidizing enzymes present in the fresh malt.

Original language	English
Journal	Journal of Agricultural and Food Chemistry
Volume	60
Issue number	22
Pages (from-to)	5652-5659
Number of pages	8
ISSN	0021-8561
DOIs	https://doi.org/10.1021/jf300749r
Publication status	Published - 6 Jun 2012

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title = "Influence of malt roasting on the oxidative stability of sweet wort",

abstract = "Influence of malt roasting on the oxidative stability of sweet wort was evaluated based on radical intensity, volatile profile, content of transition metals (Fe and Cu) and thiols. Malt roasting had a large influence on the oxidative stability of sweet wort. Light sweet worts were more stable with low radical intensity, low Fe content, and ability to retain volatile compounds when heated. At mild roasting, the Fe content in the wort increased but remained close to constant with further roasting. Dark sweet worts were less stable with high radical intensities, high Fe content, and a decreased ability to retain volatiles. Results suggested that the Maillard reaction compounds formed during the roasting of malt are prooxidants in sweet wort. A thiol-removing capacity was observed in sweet wort, and it was gradually inhibited by malt roasting. It is possibly caused by thiol oxidizing enzymes present in the fresh malt.",

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T1 - Influence of malt roasting on the oxidative stability of sweet wort

AU - Hoff, Signe

AU - Lametsch, Marianne Lund

AU - Petersen, Mikael Agerlin

AU - Jespersen, Birthe P Møller

AU - Andersen, Mogens Larsen

PY - 2012/6/6

Y1 - 2012/6/6

N2 - Influence of malt roasting on the oxidative stability of sweet wort was evaluated based on radical intensity, volatile profile, content of transition metals (Fe and Cu) and thiols. Malt roasting had a large influence on the oxidative stability of sweet wort. Light sweet worts were more stable with low radical intensity, low Fe content, and ability to retain volatile compounds when heated. At mild roasting, the Fe content in the wort increased but remained close to constant with further roasting. Dark sweet worts were less stable with high radical intensities, high Fe content, and a decreased ability to retain volatiles. Results suggested that the Maillard reaction compounds formed during the roasting of malt are prooxidants in sweet wort. A thiol-removing capacity was observed in sweet wort, and it was gradually inhibited by malt roasting. It is possibly caused by thiol oxidizing enzymes present in the fresh malt.

AB - Influence of malt roasting on the oxidative stability of sweet wort was evaluated based on radical intensity, volatile profile, content of transition metals (Fe and Cu) and thiols. Malt roasting had a large influence on the oxidative stability of sweet wort. Light sweet worts were more stable with low radical intensity, low Fe content, and ability to retain volatile compounds when heated. At mild roasting, the Fe content in the wort increased but remained close to constant with further roasting. Dark sweet worts were less stable with high radical intensities, high Fe content, and a decreased ability to retain volatiles. Results suggested that the Maillard reaction compounds formed during the roasting of malt are prooxidants in sweet wort. A thiol-removing capacity was observed in sweet wort, and it was gradually inhibited by malt roasting. It is possibly caused by thiol oxidizing enzymes present in the fresh malt.

U2 - 10.1021/jf300749r

DO - 10.1021/jf300749r

M3 - Journal article

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JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

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Influence of malt roasting on the oxidative stability of sweet wort

Abstract

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