DOI: 10.1094/CC-83-0250 |  VIEW ARTICLE

Brewing Performance of Malted Lipoxygenase-1 Null Barley and Effect on the Flavor Stability of Beer.

N. Hirota (1,2), H. Kuroda (3), K. Takoi (4), T. Kaneko (1), H. Kaneda (3), I. Yoshida (4), M. Takashio (3), K. Ito (1), and K. Takeda (5). (1) Bioresources Research and Development Laboratories, Sapporo Breweries, Ltd., 37-1 Nitta-Kizaki, Ota, Gunma 370-0393, Japan. (2) Corresponding author. Phone: +81276561455. Fax: +81276561605. E-mail: <naohiko.hirota@sapporobeer.co.jp> (3) Frontier Laboratories of Value Creation, Sapporo Breweries, Ltd., 10 Okatome, Yaizu, Shizuoka 425-0013, Japan. (4) Production & Technology Development Center, Sapporo Breweries, Ltd., 10 Okatome, Yaizu, Shizuoka 425-0013, Japan. (5) Research Institute for Bioresources, Okayama University, 2-20-1 Chuo, Kurashiki, Okayama 710-0046, Japan. Cereal Chem. 83(3):250-254. Accepted January 27, 2006. Copyright 2006 AACC International, Inc.

We examined the malting and brewing performances of a lipoxygenase-1 (LOX-1) null line of barley (Hordeum vulgare L.). The LOX-normal malt and the LOX-null malt were prepared from F(4) populations derived from a single cross. We could not observe any major differences in the general malt characteristics between the two malts. A brewing trial was performed using these malts. The analysis of the wort and beer revealed that the absence of LOX-1 had little effect on the general characteristics of the wort and beer. In contrast, beer made from the LOX-null malt showed reduced levels of beer-deteriorating substances, trans-2-nonenal (T2N), and trihydroxyoctadecenoic acid (THOD). In the sensory evaluation, well-trained panel members recognized the significant superiority of the aged LOX-null beer in terms of staleness. These results show that the LOX-1 null barley line can be effectively used to improve the flavor stability of beer without changing the other important beer qualities.