The main quality challenge of beer is the change in its chemical composition during storage, which alters the sensory properties. The bitter tasting compounds trans-iso-α-acids converse into lingering and harsh bitter tasting tri- and tetracyclic degradation products. Using HPLC-MS/MS analysis, the present study focused on the impact of the pH value of beer on the formation of tricyclocohumol and tricyclohumol as analytical markers of beer ageing. The results exhibited a direct correlation between the pH value and the decomposition of trans-iso-α-acids to tricyclic degradation products. Within this connection, tricyclohumol presented a further analytical marker of beer ageing, in addition to tricyclocohumol.
The main quality challenge of beer is the change in its chemical composition during storage, which alters the sensory properties. The bitter tasting compounds trans-iso-α-acids converse into lingering and harsh bitter tasting tri- and tetracyclic degradation products. Using HPLC-MS/MS analysis, the present study focused on the impact of the pH value of beer on the formation of tricyclocohumol and tricyclohumol as analytical markers of beer ageing. The results exhibited a direct correlation between the pH value and the decomposition of trans-iso-α-acids to tricyclic degradation products. Within this connection, tricyclohumol presented a further analytical marker of beer ageing, in addition to tricyclocohumol.
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