Evaluation of the concentration and enantiomeric purity of selected free amino acids in fermented malt beverages (beers)

✍ Scribed by K. Helen Ekborg-Ott; Daniel W. Armstrong

• Publisher: John Wiley and Sons
• Year: 1996
• Tongue: English
• Weight: 896 KB
• Volume: 8
• Category: Article
• ISSN: 0899-0042
• DOI: 10.1002/(sici)1520-636x(1996)8:1<49::aid-chir10>3.0.co;2-s

✦ Synopsis

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 enantiomenc 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.