One of the major contributors to the stale flavors that can develop in beer is <i>trans</i>-2-nonenal. Some of its potential precursors are hydroperoxides found in spent grain and raw materials, but the leading suspect of its origin is the auto-oxidation of free linoleic acid. If this suspicion is correct, then the dissolved oxygen content in beer will impact the presence of this flavor-altering derivative as well as how quickly it develops in beer. This work describes the findings of a two-part, blind study designed in cooperation with Victory Brewing Company. Victory supplied commercially brewed and bottled beer, half of which had been exposed to air in order to increase the dissolved oxygen content. The rate at which trans-2-nonenal appeared in the beer was analyzed by gas chromatography coupled with flame ionization detection and results were compared 'real-time' with beer samples from the same batch that were placed into Victory’s daily tasting panels.

Determination of the effect of dissolved oxygen on the rate of oxidation presented by <i>trans</i>-2-nonenal in beer

251st National Meeting (2016)

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Determination of the effect of dissolved oxygen on the rate of oxidation presented by trans-2-nonenal in beer