Direct detection of beer photodegradation in commercial bottles and introduction of a new Light-Struck Flavour Susceptibility Index

Exposure of beer to light results in the formation undesirable flavours or complete spoilage. Photo-damaged beerhas a specific, so-called skunky light-struck flavour (LSF). The compound responsible for LSF is 3-methylbut-2-ene-1-thiol (MBT). Riboflavin (RF) plays key role MBT. It absorbs blue part thespectrum and transfers excitation energy isohumulones. This process accompanied by decomposition RF,which causes decrease absorbance sample at 450 nm. directly related theformation LSF. In this study, associated with defined illumination model realbeer commercial bottles was measured. correlated RFconcentration detected sensory panel. Light-Struck Flavour Susceptibility Indexwas introduced as rate susceptibility degradation