Effect of dry hopping on the oxidative stability of beer

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Effect of dry hopping on the oxidative stability of beer. / Hrabia, Olga; Ditrych, Maciej; Ciosek, Aneta; Fulara, Katarzyna; Andersen, Mogens Larsen; Poreda, Aleksander.

In: Food Chemistry, Vol. 394, 133480, 2022.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Hrabia, O, Ditrych, M, Ciosek, A, Fulara, K, Andersen, ML & Poreda, A 2022, 'Effect of dry hopping on the oxidative stability of beer', Food Chemistry, vol. 394, 133480. https://doi.org/10.1016/j.foodchem.2022.133480

APA

Hrabia, O., Ditrych, M., Ciosek, A., Fulara, K., Andersen, M. L., & Poreda, A. (2022). Effect of dry hopping on the oxidative stability of beer. Food Chemistry, 394, [133480]. https://doi.org/10.1016/j.foodchem.2022.133480

Vancouver

Hrabia O, Ditrych M, Ciosek A, Fulara K, Andersen ML, Poreda A. Effect of dry hopping on the oxidative stability of beer. Food Chemistry. 2022;394. 133480. https://doi.org/10.1016/j.foodchem.2022.133480

Author

Hrabia, Olga ; Ditrych, Maciej ; Ciosek, Aneta ; Fulara, Katarzyna ; Andersen, Mogens Larsen ; Poreda, Aleksander. / Effect of dry hopping on the oxidative stability of beer. In: Food Chemistry. 2022 ; Vol. 394.

Bibtex

@article{482854d470a342e3a52822f39c67fdb1,

title = "Effect of dry hopping on the oxidative stability of beer",

abstract = "Electron spin resonance (ESR) spectroscopy was used to determine the effect of dry hopping on the oxidative stability and antioxidative potential of beer. Commercial beer was dry-hopped at 5 °C and 20 °C with six hop varieties (Polish and American). The rate of radical formation and lag time were found to depend on the variety of hop used. An increase in the lag time and a decrease in the rate of radical formation occurred when dry-hopping was performed at 20 °C for all hop varieties (at 5 °C in some varieties). The lag time had a strong correlation with the TPC (total polyphenols content) in beer. The rate of radical formation was correlated with the iron content of the beer. A decrease in iron concentration was observed after dry-hopping at 20 °C. Overall, the evaluation of free radical formation using ESR is useful for predicting oxidative changes in beer during storage.",

keywords = "Beer, Dry-hopping, ESR spectroscopy, Metal ions, Oxidative stability",

author = "Olga Hrabia and Maciej Ditrych and Aneta Ciosek and Katarzyna Fulara and Andersen, {Mogens Larsen} and Aleksander Poreda",

note = "Publisher Copyright: {\textcopyright} 2022 Elsevier Ltd",

year = "2022",

doi = "10.1016/j.foodchem.2022.133480",

language = "English",

volume = "394",

journal = "Food Chemistry",

issn = "0308-8146",

publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Effect of dry hopping on the oxidative stability of beer

AU - Hrabia, Olga

AU - Ditrych, Maciej

AU - Ciosek, Aneta

AU - Fulara, Katarzyna

AU - Andersen, Mogens Larsen

AU - Poreda, Aleksander

PY - 2022

Y1 - 2022

N2 - Electron spin resonance (ESR) spectroscopy was used to determine the effect of dry hopping on the oxidative stability and antioxidative potential of beer. Commercial beer was dry-hopped at 5 °C and 20 °C with six hop varieties (Polish and American). The rate of radical formation and lag time were found to depend on the variety of hop used. An increase in the lag time and a decrease in the rate of radical formation occurred when dry-hopping was performed at 20 °C for all hop varieties (at 5 °C in some varieties). The lag time had a strong correlation with the TPC (total polyphenols content) in beer. The rate of radical formation was correlated with the iron content of the beer. A decrease in iron concentration was observed after dry-hopping at 20 °C. Overall, the evaluation of free radical formation using ESR is useful for predicting oxidative changes in beer during storage.

AB - Electron spin resonance (ESR) spectroscopy was used to determine the effect of dry hopping on the oxidative stability and antioxidative potential of beer. Commercial beer was dry-hopped at 5 °C and 20 °C with six hop varieties (Polish and American). The rate of radical formation and lag time were found to depend on the variety of hop used. An increase in the lag time and a decrease in the rate of radical formation occurred when dry-hopping was performed at 20 °C for all hop varieties (at 5 °C in some varieties). The lag time had a strong correlation with the TPC (total polyphenols content) in beer. The rate of radical formation was correlated with the iron content of the beer. A decrease in iron concentration was observed after dry-hopping at 20 °C. Overall, the evaluation of free radical formation using ESR is useful for predicting oxidative changes in beer during storage.

KW - Beer

KW - Dry-hopping

KW - ESR spectroscopy

KW - Metal ions

KW - Oxidative stability

U2 - 10.1016/j.foodchem.2022.133480

DO - 10.1016/j.foodchem.2022.133480

M3 - Journal article

C2 - 35717916

AN - SCOPUS:85132223529

VL - 394

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

M1 - 133480

ER -

ID: 312044357