A method for controlling light stability in malt beverages

摘要

The stability of bottled malt beverage is improved by org. compds. contg. 1,8-epoxy gps., or org. mixts. contg. 1,8-epoxy gps. and 1,4- epoxy gps. Thus, 1.8-cineole (I), 1,4-cineole (II), and plant essences are added to beer samples, which are then exposed in clear bottles to direct sunlight for 15 min. While untreated beer has a strong sunstruck flavor, beer contg. 4 ppb (I) has no sunstruck flavor, but has a light odor of (I). Sample contg. 0.89 ppb (I) plus (II), with the (I):(II) ratio being -3:5, has no offensive-flavor. Cardamon essence (60ppb) also prevents flavor change.