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(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

Mechanism of Hop-Derived Terpenes Oxidation in Beer

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Autor(es):
de Almeida, Natalia E. C. [1] ; de Aguiar, Inara [1] ; Cardoso, Daniel R. [1]
Número total de Autores: 3
Afiliação do(s) autor(es):
[1] Univ Sao Paulo, Inst Quim Sao Carlos, BR-13560970 Sao Carlos, SP - Brazil
Número total de Afiliações: 1
Tipo de documento: Artigo Científico
Fonte: Journal of the Brazilian Chemical Society; v. 26, n. 11, p. 2362-2368, NOV 2015.
Citações Web of Science: 3
Resumo

Terpenes are the main constituents of hops essentiol oil and contribute to the singular sensory properties of beer. However, terpenes are sensitive to oxidation leading to quality loss during beer aging. Herein, the reactivity of terpenes towards 1-hydroxyethyl radical has been determined employing a competitive kinetic approach using the spin-trap alpha-(4-pyridyl-1-oxide)-N- tert-butylnitrone (4-POBN). The apparent rate constant (k(app)) for the reaction of terpenes with 1-hydroxyethyl radical ranges from (3.9 +/- 0.2) x 10(5) to (1.5 +/- 0.2) x 10(7) L mol(-1) s(-1) for beta-pinene and terpinolene, respectively. The reaction involves hydrogen atom transfer from the terpene to 1-hydroxyethyl radical rather than electron-transfer and the rate constant is shown to be dependent on the number of allylic and benzylic hydrogen atoms and on the value of the bond dissociation enthalpy for the weakest C-H bond. The results provide a better understanding on the mechanism behind terpene decomposition in beer brewing and aging process and may further contibute to improve the oxidative stability of the herb-flavored beverages. (AU)

Processo FAPESP: 11/51555-7 - Pão e carne para o futuro
Beneficiário:Daniel Rodrigues Cardoso
Linha de fomento: Auxílio à Pesquisa - Regular
Processo FAPESP: 11/09273-4 - Reatividade de terpenos e flavonóides prenilados frente a radicais formados durante o envelhecimento da cerveja
Beneficiário:Natália Ellen Castilho de Almeida
Linha de fomento: Bolsas no Brasil - Doutorado