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J Agric Food Chem. 2006 Aug 23;54(17):6123-9.

Spectrophotometric method for exploring 3-methyl-2-butene-1-thiol (MBT) formation in lager.

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School of Civil and Chemical Engineering, RMIT University, P.O. Box 2476V, Melbourne 3001, Australia.


The disappearance of riboflavin absorbance at 445 nm from beers or model beers on light exposure is directly linked to light-struck character formation. The addition of (+)-catechin, (-)-epicatechin, tryptophol, or ascorbic acid was able to reduce, but not stop, absorbance loss or light-struck character formation in either model beer or mainstream lager that was exposed to light. When isohumulone was present in model beer, the inhibitory effect of (+)-catechin, (-)-epicatechin, or tryptophol decreased with increasing isohumulone. The spectrophotometric method used in this study is a simple and effective method for determining light-struck susceptibility.

[Indexed for MEDLINE]

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