CHEMICAL CONSTITUENTS OF NYLON-66 BEER ADSORBATE. IV. FLAVOUR EFFECTS

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Abstract
Phenolic concentrates, derived from Nylon-66 beer adsorbate, have been submitted to strong oxidative conditions involving refluxing in butanol and air. The changes in chemical composition of the concentrates were followed by various methods, including simultaneous determination of anthocyanogens and catechins (tanninogens). Flavour effects of the fresh concentrates, as well as of their oxidized mixtures, were examined in 5% aqueous ethanol and in beer. The influence of concentrates on the beer flavour was comparable with that of the fresh polyphenols, while the oxidized mixtures resembled in that respect the oxidized polyphenols. It was thereby proved that these concentrates retained their basic phenolic character in spite of the contaminants present, both before and after oxidation. Furthermore, the role of polyphenols in beer flavour was thus shown for the actual phenolic combinations occurring in beer.