If a beer is exposed to visible light, it will become light-damaged over time, which is characterised by an undesirable odour and flavour of the drink. The confirmed cause of the above-mentioned flavour in beer is 3-methyl-2-buten-1-thiol (MBT). This substance is formed by non-enzymatic reactions in which riboflavin (vitamin B2) plays the role of photocatalyst and breaks down after transferring its excitation energy, charged by absorption of visible light. The loss of riboflavin results in a change in optical properties of the sample. The aim of this work is to investigate the possibilities of optical detection of light damage, through the analysis of riboflavin content, based on fluorescence and absorption of the sample. Since riboflavin is degraded when light damage occurs, it is possible to determine whether or not a sample is light damaged from its content in beer. Optical detection of light damage is non- invasive and can therefore determine the quality of the beer directly in the commercial bottle without the need to open it.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:451472 |
| Date | January 2021 |
| Creators | Tayari, Tomáš |
| Contributors | Gabriel, Petr, Kudrnová, Hana |
| Source Sets | Czech ETDs |
| Language | Czech |
| Detected Language | English |
| Type | info:eu-repo/semantics/masterThesis |
| Rights | info:eu-repo/semantics/restrictedAccess |
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