Examination of the effect of Vitamin E and C addition on the beer's ESR lag time parameter

E. Jeney-Nagymate, P. Fodor

Research output: Contribution to journalArticle

5 Citations (Scopus)

Abstract

The electron spin resonance method can be used to analyse the effect of antioxidant vitamins such as vitamin E and C on the flavour stability of beer. The aim of this study was to examine the effect of vitamin addition on the lag time parameter at different beer production stages. The longest lag time values were measured when the vitamins were added to the wort after cooling. Lower pH value helped improve the lag time value when used with ascorbic acid. When the vitamin E concentration was higher than 4 mg/L at original pH, or the vitamin C concentration was higher than 30 mg/L at lower pH, the lag time was higher than 100 min.

Original languageEnglish
Pages (from-to)28-33
Number of pages6
JournalJournal of the Institute of Brewing
Volume113
Issue number1
Publication statusPublished - 2007

Fingerprint

beers
Vitamin E
Ascorbic Acid
vitamin E
vitamins
ascorbic acid
Vitamins
wort (brewing)
electron paramagnetic resonance spectroscopy
Electron Spin Resonance Spectroscopy
cooling
flavor
antioxidants
Antioxidants
methodology

Keywords

  • α-tocopherol
  • Ascorbic acid
  • Beer
  • ESR
  • Lag time

ASJC Scopus subject areas

  • Food Science

Cite this

Examination of the effect of Vitamin E and C addition on the beer's ESR lag time parameter. / Jeney-Nagymate, E.; Fodor, P.

In: Journal of the Institute of Brewing, Vol. 113, No. 1, 2007, p. 28-33.

Research output: Contribution to journalArticle

@article{5654ba0bdc424c67a0bf7ce345dc8c5f,
title = "Examination of the effect of Vitamin E and C addition on the beer's ESR lag time parameter",
abstract = "The electron spin resonance method can be used to analyse the effect of antioxidant vitamins such as vitamin E and C on the flavour stability of beer. The aim of this study was to examine the effect of vitamin addition on the lag time parameter at different beer production stages. The longest lag time values were measured when the vitamins were added to the wort after cooling. Lower pH value helped improve the lag time value when used with ascorbic acid. When the vitamin E concentration was higher than 4 mg/L at original pH, or the vitamin C concentration was higher than 30 mg/L at lower pH, the lag time was higher than 100 min.",
keywords = "α-tocopherol, Ascorbic acid, Beer, ESR, Lag time",
author = "E. Jeney-Nagymate and P. Fodor",
year = "2007",
language = "English",
volume = "113",
pages = "28--33",
journal = "Journal of the Institute of Brewing",
issn = "0046-9750",
publisher = "Institute of Brewing and Distilling",
number = "1",

}

TY - JOUR

T1 - Examination of the effect of Vitamin E and C addition on the beer's ESR lag time parameter

AU - Jeney-Nagymate, E.

AU - Fodor, P.

PY - 2007

Y1 - 2007

N2 - The electron spin resonance method can be used to analyse the effect of antioxidant vitamins such as vitamin E and C on the flavour stability of beer. The aim of this study was to examine the effect of vitamin addition on the lag time parameter at different beer production stages. The longest lag time values were measured when the vitamins were added to the wort after cooling. Lower pH value helped improve the lag time value when used with ascorbic acid. When the vitamin E concentration was higher than 4 mg/L at original pH, or the vitamin C concentration was higher than 30 mg/L at lower pH, the lag time was higher than 100 min.

AB - The electron spin resonance method can be used to analyse the effect of antioxidant vitamins such as vitamin E and C on the flavour stability of beer. The aim of this study was to examine the effect of vitamin addition on the lag time parameter at different beer production stages. The longest lag time values were measured when the vitamins were added to the wort after cooling. Lower pH value helped improve the lag time value when used with ascorbic acid. When the vitamin E concentration was higher than 4 mg/L at original pH, or the vitamin C concentration was higher than 30 mg/L at lower pH, the lag time was higher than 100 min.

KW - α-tocopherol

KW - Ascorbic acid

KW - Beer

KW - ESR

KW - Lag time

UR - http://www.scopus.com/inward/record.url?scp=34250668224&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=34250668224&partnerID=8YFLogxK

M3 - Article

VL - 113

SP - 28

EP - 33

JO - Journal of the Institute of Brewing

JF - Journal of the Institute of Brewing

SN - 0046-9750

IS - 1

ER -