Mechanism of Hop-Derived Terpenes Oxidation in Beer
Autor(a) principal: | |
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Data de Publicação: | 2015 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Journal of the Brazilian Chemical Society (Online) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-50532015001102362 |
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 α-(4-pyridyl-1-oxide)- N-tert-butylnitrone (4-POBN). The apparent rate constant (kapp) for the reaction of terpenes with 1-hydroxyethyl radical ranges from (3.9 ± 0.2) × 105 to (1.5 ± 0.2) × 107 L mol−1 s−1 for β-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. |
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Mechanism of Hop-Derived Terpenes Oxidation in Beerbeer1-hydroxyethyl radicalterpeneskineticsoxidationTerpenes 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 α-(4-pyridyl-1-oxide)- N-tert-butylnitrone (4-POBN). The apparent rate constant (kapp) for the reaction of terpenes with 1-hydroxyethyl radical ranges from (3.9 ± 0.2) × 105 to (1.5 ± 0.2) × 107 L mol−1 s−1 for β-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.Sociedade Brasileira de Química2015-11-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-50532015001102362Journal of the Brazilian Chemical Society v.26 n.11 2015reponame:Journal of the Brazilian Chemical Society (Online)instname:Sociedade Brasileira de Química (SBQ)instacron:SBQ10.5935/0103-5053.20150231info:eu-repo/semantics/openAccessAlmeida,Natália E. C. deAguiar,Inara deCardoso,Daniel R.eng2015-11-24T00:00:00Zoai:scielo:S0103-50532015001102362Revistahttp://jbcs.sbq.org.brONGhttps://old.scielo.br/oai/scielo-oai.php||office@jbcs.sbq.org.br1678-47900103-5053opendoar:2015-11-24T00:00Journal of the Brazilian Chemical Society (Online) - Sociedade Brasileira de Química (SBQ)false |
dc.title.none.fl_str_mv |
Mechanism of Hop-Derived Terpenes Oxidation in Beer |
title |
Mechanism of Hop-Derived Terpenes Oxidation in Beer |
spellingShingle |
Mechanism of Hop-Derived Terpenes Oxidation in Beer Almeida,Natália E. C. de beer 1-hydroxyethyl radical terpenes kinetics oxidation |
title_short |
Mechanism of Hop-Derived Terpenes Oxidation in Beer |
title_full |
Mechanism of Hop-Derived Terpenes Oxidation in Beer |
title_fullStr |
Mechanism of Hop-Derived Terpenes Oxidation in Beer |
title_full_unstemmed |
Mechanism of Hop-Derived Terpenes Oxidation in Beer |
title_sort |
Mechanism of Hop-Derived Terpenes Oxidation in Beer |
author |
Almeida,Natália E. C. de |
author_facet |
Almeida,Natália E. C. de Aguiar,Inara de Cardoso,Daniel R. |
author_role |
author |
author2 |
Aguiar,Inara de Cardoso,Daniel R. |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Almeida,Natália E. C. de Aguiar,Inara de Cardoso,Daniel R. |
dc.subject.por.fl_str_mv |
beer 1-hydroxyethyl radical terpenes kinetics oxidation |
topic |
beer 1-hydroxyethyl radical terpenes kinetics oxidation |
description |
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 α-(4-pyridyl-1-oxide)- N-tert-butylnitrone (4-POBN). The apparent rate constant (kapp) for the reaction of terpenes with 1-hydroxyethyl radical ranges from (3.9 ± 0.2) × 105 to (1.5 ± 0.2) × 107 L mol−1 s−1 for β-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. |
publishDate |
2015 |
dc.date.none.fl_str_mv |
2015-11-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-50532015001102362 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-50532015001102362 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.5935/0103-5053.20150231 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Química |
publisher.none.fl_str_mv |
Sociedade Brasileira de Química |
dc.source.none.fl_str_mv |
Journal of the Brazilian Chemical Society v.26 n.11 2015 reponame:Journal of the Brazilian Chemical Society (Online) instname:Sociedade Brasileira de Química (SBQ) instacron:SBQ |
instname_str |
Sociedade Brasileira de Química (SBQ) |
instacron_str |
SBQ |
institution |
SBQ |
reponame_str |
Journal of the Brazilian Chemical Society (Online) |
collection |
Journal of the Brazilian Chemical Society (Online) |
repository.name.fl_str_mv |
Journal of the Brazilian Chemical Society (Online) - Sociedade Brasileira de Química (SBQ) |
repository.mail.fl_str_mv |
||office@jbcs.sbq.org.br |
_version_ |
1750318177850490880 |