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Issue 10, 2006
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Flavin-induced photodecomposition of sulfur-containing amino acids is decisive in the formation of beer lightstruck flavor

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Abstract

Photooxidation of sulfur-containing amino acids and derivatives readily occurs upon visible-light irradiation in the presence of flavins. The sulfur moiety seems pivotal for interaction, as was determined from kinetic analyses using laser flash photolysis spectroscopy. After photooxidation, the resulting radical intermediates were characterized by addition to a spin trap, followed by electron paramagnetic resonance spectroscopy and evaluation of the coupling constants. The presence of the proposed radical intermediates was strongly supported by the identification of the reaction products using mass spectrometry. Accordingly, feasible degradation pathways for various sulfur-containing amino acids and derivatives were proposed. It was finally proven that flavin-induced photoproduction of sulfhydryl radicals and recombination with a 3-methylbut-2-enyl radical, derived from the photodegradation of hop-derived isohumulones, are decisive in the formation of beer lightstruck flavor.

Graphical abstract: Flavin-induced photodecomposition of sulfur-containing amino acids is decisive in the formation of beer lightstruck flavor

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Publication details

The article was received on 03 Jul 2006, accepted on 29 Aug 2006 and first published on 13 Sep 2006


Article type: Paper
DOI: 10.1039/B609337J
Photochem. Photobiol. Sci., 2006,5, 961-969

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    Flavin-induced photodecomposition of sulfur-containing amino acids is decisive in the formation of beer lightstruck flavor

    K. Huvaere, M. L. Andersen, M. Storme, J. Van Bocxlaer, L. H. Skibsted and D. De Keukeleire, Photochem. Photobiol. Sci., 2006, 5, 961
    DOI: 10.1039/B609337J

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