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A chemist from RUDN University has developed a method for analyzing the products of binding of aldehydes with the amino acid cysteine in malt and beer—these substances can adversely affect taste during storage. The technique can be used for the routine detection of these substances, which will help prove or disprove their effect on the taste of beer. The results are published in the Journal of Chromatography A.
The flavor of beer becomes less saturated over time after bottling. The new study advances the hypothesis that the deterioration in taste is associated with the reaction products between aldehydes and the amino acid cysteine, which are found in beer raw materials and beer itself. To confirm or refute this idea, it is necessary to determine how much of these substances samples of beer with "good" and "bad" taste contain. If there are less reaction products of cysteine and aldehydes in "bad" beer, it means that these two substances are the ones that spoil the taste. However, reliable methods for detecting the reaction products of aldehydes and cysteine did not exist. Professor Eric Van der Eycken of RUDN University, together with colleagues from Belgium and the Netherlands, developed a chemical analysis technique that solves this problem.
Detection - Methods - Chemists - Aldehyde - Samples
To develop detection methods, the chemists first synthesized seven standard aldehyde samples considered to be markers of beer aging. The researchers studied their structure using nuclear magnetic resonance spectroscopy (NMR), as well as mass spectrometry. Then the samples were checked for impurities using high-performance liquid chromatography (HPLC).
With these samples, the chemists developed a method for their simultaneous identification using liquid chromatography with a mass spectrometric detector (HPLC-MS). This is a selective method...
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