Abstract
Even though amino acids are important trace components in the brewing of beers, they have not been extensively evaluated in these beverages. Studies involving the enantiomeric composition of these amino acids are even less prevalent. A brief summary of the brewing process for malt beverages is given. The total concentration and enantiomeric composition of three amino acids (leucine, phenylalanine, and proline) were determined in 25 different beers. Proline tended to have the highest average absolute concentration and the lowest percentage of the D-enantiomer in most samples. In some cases the relative amounts of D-phenylalanine and D-leucine exceeded 10% of the individual amino acids. The enantiomeric composition of the amino acids in different beer samples did not vary as extensively as the absolute concentrations. The reason for the concentration differences between proline and the other amino acids is discussed. A knowledge of amino acid concentrations and enantiomeric compositions appears to be useful in characterizing specific beers and brewing processes.
Recommended Citation
K. H. Ekborg-Ott and D. W. Armstrong, "Evaluation of the Concentration and Enantiomeric Purity of Selected Free Amino Acids in Fermented Malt Beverages (Beers)," Chirality, vol. 8, no. 1, pp. 49 - 57, Wiley, Mar 1996.
The definitive version is available at https://doi.org/10.1002/(SICI)1520-636X(1996)8:1<49::AID-CHIR10>3.0.CO;2-S
Department(s)
Chemistry
Publication Status
Full Access
Keywords and Phrases
beer; column switching; cyclodextrin columns; D- phenylalanine; D-amino acids; D-leucine; D-proline; fermented beverages; racemization
International Standard Serial Number (ISSN)
0899-0042
Document Type
Article - Conference proceedings
Document Version
Citation
File Type
text
Language(s)
English
Rights
© 2024 Wiley, All rights reserved.
Publication Date
18 Mar 1996
PubMed ID
8845281
