Author:

Keywords:

Science & Technology, Life Sciences & Biomedicine, Food Science & Technology, 03 Chemical Sciences, 06 Biological Sciences, 09 Engineering, Food Science, 31 Biological sciences, 34 Chemical sciences, 40 Engineering

Abstract:

A new colourimetric assay (based upon the reaction of their A‐rings with the chromogen p‐dimethylaminocinna‐maldehyde) has been developed for flavanoids in beer. The flavanoid content for 19 different Belgian Pilsner beers by this method varied between 4·8 and 39·5 mg/litre with a mean of 26·3 mg/litre. These results were compared with the analytical data for total polyphenolics (EBC, Singleton), anthocyanogens (Jerumanis), and flavanoids (vanillin procedure). Good correlations existed between the results by the new method and the analytical data for total polyphenolics (EBC) and anthocyanogens (Jerumanis). Analysis by the new assay requires only one reagent and it is clear from the analytical data that the method is highly reproducible and sensitive 1985 The Institute of Brewing & Distilling