Which polyphenols are involved in aged beer astringency? Assessment by HPLC and time-intensity method

摘要

For a long time, we have investigated in our laboratory the evolution of beer stale flavours such as trans-nonenal, dimethyltrisulfide, or ?-damascenone. The present work tries to assess the impact of storage on other active compounds, most probably involved in beer astringency and bitterness. We optimised an extraction procedure for recovering beer proanthocyanidins. The resulting extracts were then concentrated and analysed by HPLC-ESI-MS/MS. The antioxidant efficiency was measured on various beers. The time intensity method was used to “quantify” the astringency. As the degree of polymerisation increases, bitterness decreases while astringency and reduction power significantly increase.