Polyphenols and Beer Quality [chapter]

Sonia Collin, Vesna Jerkovic, M. Bröhan, D. Callemien
2013 Natural Products  
Beer phenols issued from malt and hop can contribute directly to several characteristics of beer, mainly flavor, astringency, haze, body, and fullness. Some phenolic structures can also impart very interesting health properties. Yet phenolic structures also evolve through storage. Low-molecular-weight phenols like 4-vinylsyringol can impart off-flavors in aged beer, while oxidized flavonoids strongly influence astringency, haze, and color. The instability of stilbenes, prenylchalcones, and
more » ... chalcones, and derived flavanones could also modify their health potential. Abbreviations AEDA Aroma extract dilution analysis APCI Atmospheric-pressure chemical ionization C Catechin E Epicatechin EGC and GC Epigallocatechin and gallocatechin ESI Electrospray ionization FD Dilution factor HPLC or LC High-performance liquid chromatography MS Mass spectroscopy MS/MS Tandem mass spectroscopy NP Normal phase P1 to P10 Procyanidins from monomers to decamers PVP Polyvinylpyrrolidone PVPP Polyvinylpolypyrrolidone RP Reversed phase UV Ultraviolet 125. Delcour JA, Tuytens GM (1984) Structure elucidation of three dimeric proanthocyanidins isolated from a commercial Belgian pilsner beer. J Inst Brew 90:153-161 126. Eastmond R (1974) Separation and identification of a dimer of catechin occurring in beer. J Inst Brew 80:188-192
doi:10.1007/978-3-642-22144-6_78 fatcat:bmg7d2jpkrbvbgvtsdqw77amti