Content of trans- and cis-iso-alpha-bitter acids as indicator of sensorial beer stability.

• Main Authors: Lenka STRAKOVÁ, Pavel HOFTA, Pavel DOSTÁLEK, Pavel PRŮCHA
• Format: Article
• Language: ces
• Published: Research Institute of Brewing and Malting, Plc. 2007-03-01
• Series: Kvasný průmysl
• Subjects: beer; storage; sensorial stability; bitter acids; HPLC
• Online Access: https://kvasnyprumysl.cz/en/artkey/kpr-200703-0001_Obsah_trans-_a_cis-iso-alfa-horkych_kyselin_jako_indikator_senzoricke_stability_piva.php
• ISSN: 0023-5830; 2570-8619

Content of cis- a trans- isomers of iso-α-bitter acids has been studied during beer storage at 8 °C, 20 °C and 30 °C. Stereoisomers of iso-α-bitter acids have been determined in beers by optimised method based on Harms and Nitzsche method. High-performance liquid chromatography (HPLC) method utilizing photodiode array detection (PDA) detection is able to resolve six stereoisomers of iso-α-bitter acids. Content of trans- isomers decrease during beer storage, while content of cis- isomers remains almost constant. Lag time and T150 values have been measured in fresh beer and beer after storage.Content of cis- a trans- isomers of iso-α-bitter acids has been studied during beer storage at 8 °C, 20 °C and 30 °C. Stereoisomers of iso-α-bitter acids have been determined in beers by optimised method based on Harms and Nitzsche method. High-performance liquid chromatography (HPLC) method utilizing photodiode array detection (PDA) detection is able to resolve six stereoisomers of iso-α-bitter acids. Content of trans- isomers decrease during beer storage, while content of cis- isomers remains almost constant. Lag time and T150 values have been measured in fresh beer and beer after storage.