Improved flavour stability of beers produced from Null-Lox-1 barley

摘要

The enzyme lipoxygenase-1 (LOX-1) plays a crucial role in the formation of trans-2-nonenal (T2N), a compound being recognised as a “papery” or “cardboard” off-flavour in ageing beers. Therefore malt produced from barley’s lacking the LOX-1 enzyme (Null-Lox-1 barley) should positively contribute to the flavour stability of the resulting beer. This was confirmed in production scale malting and brewing trials using Null-Lox-1 barley, where a major improvement in beer flavour stability has been achieved through a reduction in the amounts of the “papery” or “cardboard” off-flavour associated compound trans-2-nonenal in both malt and beer.