ABSTRACTShort‐lived radicals produced during the incubation of beer at 60°C were detected by electron spin resonance (ESR) spectroscopic analysis using N‐tert‐butyl‐α‐phenylnitrone (PBN) as a spin trapping reagent. The hyperfine splitting (hfs) constants were 15.7 ± 0.2 G and 3.2 ± 0.2 G for αNand aβH, respectively. The hfs constants of PBN adducts produced by Co60γ irradiation were 15.6 ± 0.3 G and 3.1 ± 0.2 G for αNand αβHin beer and 15.7 ± 0.3 G and 3.3 ± 0.3 G for αNand αβHin double distilled water. It is proposed, therefore, that short‐lived radicals produced during the incubation of beer at 6
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