Evaluation of Beer Deterioration by Chemiluminescence

Authors

  • HIROTAKA KANEDA,

    1. Authors Kaneda, Kano, and Kamimura are with Brewing Research Laboratories, SAPPORO Breweries Ltd. 10, Okatohme, Yaizu-Shi, Shizuoka, 425, Japan. Authors Osawa and Kawakishi are with the Dept. of Food Science & Technology, Faculty of Agriculture, Nagoya Univ., Chikusa-Ku, Nagoya, 464, Japan.
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  • YUKINOBU KANO,

    1. Authors Kaneda, Kano, and Kamimura are with Brewing Research Laboratories, SAPPORO Breweries Ltd. 10, Okatohme, Yaizu-Shi, Shizuoka, 425, Japan. Authors Osawa and Kawakishi are with the Dept. of Food Science & Technology, Faculty of Agriculture, Nagoya Univ., Chikusa-Ku, Nagoya, 464, Japan.
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  • MINORU KAMIMURA,

    1. Authors Kaneda, Kano, and Kamimura are with Brewing Research Laboratories, SAPPORO Breweries Ltd. 10, Okatohme, Yaizu-Shi, Shizuoka, 425, Japan. Authors Osawa and Kawakishi are with the Dept. of Food Science & Technology, Faculty of Agriculture, Nagoya Univ., Chikusa-Ku, Nagoya, 464, Japan.
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  • TOSHIHIKO OSAWA,

    1. Authors Kaneda, Kano, and Kamimura are with Brewing Research Laboratories, SAPPORO Breweries Ltd. 10, Okatohme, Yaizu-Shi, Shizuoka, 425, Japan. Authors Osawa and Kawakishi are with the Dept. of Food Science & Technology, Faculty of Agriculture, Nagoya Univ., Chikusa-Ku, Nagoya, 464, Japan.
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  • SHUNRO KAWAKISHI

    1. Authors Kaneda, Kano, and Kamimura are with Brewing Research Laboratories, SAPPORO Breweries Ltd. 10, Okatohme, Yaizu-Shi, Shizuoka, 425, Japan. Authors Osawa and Kawakishi are with the Dept. of Food Science & Technology, Faculty of Agriculture, Nagoya Univ., Chikusa-Ku, Nagoya, 464, Japan.
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  • The authors thank Dr. K. Kamada, the manager of Nagoya factory, SAPPORO Breweries Ltd., and Mr. N. Miyota, Tohoku Electronic Industries Co. Ltd., for their helpful advice.

ABSTRACT

The application of chemiluminescence (CL) analysis for the evaluation of staling beer was studied. Commercial Japanese lager beer was stored at 30°C, 37°C, and 60°C and its CL generation was analyzed at 60°C. The CL production was accelerated to a greater degree and its intensity reached maximum level more rapidly with increase in incubation temperature and/or time. The sum of the CL intensity for the first 1 hr showed a good relationship with staling degree in mean flavor panel scores. Therefore, CL determination may be useful for evaluating oxidation deterioration of beer.

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