Riboflavin-sensitized photooxidation of isohumulones and derivatives

摘要

Isohumulones,the bitter principles in beer,are decomposed by light-induced reactions,thereby adversely affecting beer quality.Upon absorption of visible light,riboflavin is excited and interacts with isohumulones,as well as with oxidized and reduced derivatives thereof.Reaction kinetics were investigated by laser flash photolysis at 355 nm and at 440 nm,and analysis of kinetic data afforded detailed insights into the reaction mechanism.