Formation and degradation of 3‐deoxyglucosone as a key intermediate for ageing indicators during wort boiling

The metabolite 3-deoxyglucosone (3-DG) is formed by carbohydrate caramelisation or the Maillard reaction. 3-DG a precursor in Strecker reaction forming beer ageing compounds, such as 2-methylbutanal 3-methylbutanal. Although known intermediate, recent studies have focused on beer. Foremost, thermal load during wort boiling provides best conditions for formation and degradation, however, reactivity of dicarbonyl process has not yet been explained. As key could be critical indicator stability. production depends its reactants (amino acids glucose). concentration these substances was varied using two malts with different malt modification along mashing programmes. 3-Deoxyglucosone observed analysing dehydratisation to HMF (HPLC-UV), interconversion 3-deoxygalactosone (3-DGal, HPLC-UV) selected aldehydes (GC-SPME-MS). This study shows that most important it contributes 47% final content compared malting (28%) (25%). With degradation reactions, mainly interconverted 3-DGal and, contrary literature, confirmed enhanced affects reactions. determines potential influences © 2021 Authors. Journal Institute Brewing published John Wiley & Sons Ltd behalf Distilling.