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Journal of the American Society of Brewing Chemists
The Science of Beer
Volume 73, 2015 - Issue 3
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Original Articles

Further Elucidation of Beer Flavor Instability: The Potential Role of Cysteine-Bound Aldehydes

Jeroen J. BaertKU Leuven, Department of Microbial and Molecular Systems (MS), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Technology Campus Ghent, Gebroeders De Smetstraat 1, 9000Ghent, BelgiumCorrespondence[email protected]
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Jessika De ClippeleerKU Leuven, Department of Microbial and Molecular Systems (MS), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Technology Campus Ghent, Gebroeders De Smetstraat 1, 9000Ghent, Belgium
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Barbara Jaskula-GoirisKU Leuven, Department of Microbial and Molecular Systems (MS), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Technology Campus Ghent, Gebroeders De Smetstraat 1, 9000Ghent, Belgium
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Filip Van OpstaeleKU Leuven, Department of Microbial and Molecular Systems (MS), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Technology Campus Ghent, Gebroeders De Smetstraat 1, 9000Ghent, Belgium
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Gert De RouckKU Leuven, Department of Microbial and Molecular Systems (MS), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Technology Campus Ghent, Gebroeders De Smetstraat 1, 9000Ghent, Belgium
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Guido AertsKU Leuven, Department of Microbial and Molecular Systems (MS), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Technology Campus Ghent, Gebroeders De Smetstraat 1, 9000Ghent, Belgium
&
Luc De CoomanKU Leuven, Department of Microbial and Molecular Systems (MS), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Technology Campus Ghent, Gebroeders De Smetstraat 1, 9000Ghent, Belgium
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Pages 243-252 | Published online: 05 Feb 2018

Citations (20)

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Arne Demeester, David Laureys, Jeroen Baillière, Joren Huys, Pieter Vermeir, Ingrid De Leyn, Dana Vanderputten & Jessika De Clippeleer. (2023) Comparison of Congress Mash with Final 65 °C Mash for Wort Production with Unmalted Barley, Tritordeum, and Quinoa, with or without Pregelatinization and/or Enzyme Addition. Journal of the American Society of Brewing Chemists 81:1, pages 66-75.
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Celina A. Dugulin, Gert De Rouck & David J. Cook. (2021) Green Malt for a Green Future – Feasibility and Challenges of Brewing Using Freshly Germinated (Unkilned) Malt: A Review. Journal of the American Society of Brewing Chemists 79:4, pages 315-332.
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Matthias Baldus, Florian Heukäufer, Carla Großpietsch & Frank-Jürgen Methner. (2021) Accumulation of Hydrogen Peroxide in Barley Seeds – A Key Factor for Malt Quality?. Journal of the American Society of Brewing Chemists 79:4, pages 384-393.
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Johanna Dennenlöhr, Sarah Thörner, Jörg Maxminer & Nils Rettberg. (2020) Analysis of Selected Staling Aldehydes in Wort and Beer by GC-EI-MS/MS Using HS-SPME with On-Fiber Derivatization. Journal of the American Society of Brewing Chemists 78:4, pages 284-298.
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Paula Bustillo Trueba, Jessika De Clippeleer, Erik Van der Eycken, Juan Sebastian Guevara Romero, Gert De Rouck, Guido Aerts & Luc De Cooman. (2018) Influence of pH on the Stability of 2-Substituted 1,3-Thiazolidine-4-Carboxylic Acids in Model Solutions. Journal of the American Society of Brewing Chemists 76:4, pages 272-280.
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Jeroen J. Baert, Jessika De Clippeleer, Paula Bustillo Trueba, Barbara Jaskula-Goiris, Gert De Rouck, Guido Aerts & Luc De Cooman. (2018) Exploring Aldehyde Release in Beer by 4-Vinylpyridine and the Effect of Cysteine Addition on the Beer’s Pool of Bound Aldehydes. Journal of the American Society of Brewing Chemists 76:4, pages 257-271.
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M. Baldus, S. Tsushima, D. Xi, S. Majetschak & F.-J. Methner. (2018) Response Surface and Kinetic Modeling of Dimethyl Sulfide Oxidation – On the Origin of Dimethyl Sulfoxide in Malt. Journal of the American Society of Brewing Chemists 76:1, pages 29-37.
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Philip C. Wietstock, Matthias Baldus, Magdalena Öhlschläger & Frank-Jürgen Methner. (2017) Hop Constituents Suppress the Formation of 3-Methylbutanal and 2-Furfural in Wort-Like Model Solutions. Journal of the American Society of Brewing Chemists 75:1, pages 41-51.
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Articles from other publishers (12)

Zixuan Gu, Zhao Jin, Paul Schwarz, Jiajia Rao & Bingcan Chen. (2023) Unraveling the role of germination days on the aroma variations of roasted barley malts via gas chromatography-mass spectrometry based untargeted and targeted flavoromics. Food Chemistry 426, pages 136563.
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Mariana B. C. Pinto, Flavio L. Schmidt, Juri Rappsilber, Brian Gibson & Philip C. Wietstock. (2023) Addition of Hop ( Humulus Lupulus L.) Bitter Acids Yields Modification of Malt Protein Aggregate Profiles during Wort Boiling . Journal of Agricultural and Food Chemistry 71:14, pages 5700-5711.
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Florian Lehnhardt, Arndt Nobis, Andreas Skornia, Thomas Becker & Martina Gastl. (2021) A Comprehensive Evaluation of Flavor Instability of Beer (Part 1): Influence of Release of Bound State Aldehydes. Foods 10:10, pages 2432.
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Arndt Nobis, Florian Lehnhardt, Marcel Gebauer, Thomas Becker & Martina Gastl. (2021) The Influence of Proteolytic Malt Modification on the Aging Potential of Final Wort. Foods 10:10, pages 2320.
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P. Bustillo Trueba, B. Jaskula-Goiris, M. Ditrych, W. Filipowska, J. De Brabanter, G. De Rouck, G. Aerts, L. De Cooman & J. De Clippeleer. (2021) Monitoring the evolution of free and cysteinylated aldehydes from malt to fresh and forced aged beer. Food Research International 140, pages 110049.
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Arndt Nobis, Stefan Wendl, Thomas Becker & Martina Gastl. (2021) Formation and degradation of 3‐deoxyglucosone as a key intermediate for ageing indicators during wort boiling. Journal of the Institute of Brewing 127:4, pages 358-366.
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Weronika Filipowska, Barbara Jaskula‐Goiris, Maciej Ditrych, Paula Bustillo Trueba, Gert De Rouck, Guido Aerts, Chris Powell, David Cook & Luc De Cooman. (2021) On the contribution of malt quality and the malting process to the formation of beer staling aldehydes: a review. Journal of the Institute of Brewing 127:2, pages 107-126.
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Yhan S. Mutz, Denes K. A. Rosario & Carlos A. Conte‐Junior. (2020) Insights into chemical and sensorial aspects to understand and manage beer aging using chemometrics. Comprehensive Reviews in Food Science and Food Safety 19:6, pages 3774-3801.
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D.C. Gernat, E.R. Brouwer, R.C. Faber-Zirkzee & M. Ottens. (2020) Flavour-improved alcohol-free beer – Quality traits, ageing and sensory perception. Food and Bioproducts Processing 123, pages 450-458.
Crossref
D. C. Gernat, E. Brouwer & M. Ottens. (2019) Aldehydes as Wort Off-Flavours in Alcohol-Free Beers—Origin and Control. Food and Bioprocess Technology 13:2, pages 195-216.
Crossref
Veronika Mall, Ines Sellami & Peter Schieberle. (2018) Identification and Quantitation of Four New 2-Alkylthiazolidine-4-carboxylic Acids Formed in Orange Juice by a Reaction of Saturated Aldehydes with Cysteine. Journal of Agricultural and Food Chemistry 66:42, pages 11073-11082.
Crossref
Mónica Bueno, Almudena Marrufo-Curtido, Vanesa Carrascón, Purificación Fernández-Zurbano, Ana Escudero & Vicente Ferreira. (2018) Formation and Accumulation of Acetaldehyde and Strecker Aldehydes during Red Wine Oxidation. Frontiers in Chemistry 6.
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