National Repository of Grey Literature 22 records found  1 - 10nextend  jump to record: Search took 0.01 seconds. 
Study of beer photodegradation by optical methods
Tayari, Tomáš ; Gabriel, Petr (advisor) ; Lustig, František (referee)
If beer is exposed to light radiation, it very quickly creates an undesirable unpleasant so- called lightstruck flavor. According to current ideas, 3-methyl-2-butene-1-thiol (MBT) is responsible for the lightstruck flavour in beer. The formation of MBT is associated with non- enzymatic reactions in which isohumulones and sulfuric components of amino acids and their derivatives emerge. Riboflavin (vitamin B2), which absorbs light and reacts with isohumulones in the excited state, acts as a photocatalyst. Light degrades riboflavin into its photoproducts. The aim of this work was to verify the possibilities of optical detection of beer photodegradation. An apparatus for detecting spectrally differentiated fluorescence intensity with a replaceable excitation LED source was constructed. The apparatus allows the excitation emission matrix of fluorescence (EEM) to be measured with selected excitation wavelengths. The fluorescence signal is scanned by a spectrophotometer with 90 ř offset to the excitation beam and corrected by its intensity which was detected in a straight line. The light source and detectors are connected to the measuring chamber via optical fibers. The fluorescence spectra of riboflavin, its photoproduct lumichrome and samples of fresh and defined light-damaged beer were measured on the...
Study of beer photodegradation by fluorescence spectroscopy
Tayari, Tomáš ; Gabriel, Petr (advisor) ; Kudrnová, Hana (referee)
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.
Influence of ribofllavin on generation and quenching of singlet oxygen
Moučka, Jan ; Dědic, Roman (advisor) ; Gabriel, Petr (referee)
Riboflavin is B2 vitamin and antioxidant for our body. It helps our body to manage oxidative stress by itself or in many cellular metabolism. We can improve our insight on antioxidative stress in our body and health generally by exploring the issues. Riboflavin is a potential photosenzitizer of singlet oxygen. I have studied the influence of riboflavin, sodium azide and higher concentration of molecular oxygen on lifetime of singlet oxygen and triplet states of riboflavin via time-resolved luminescence of singlet oxygen in those solutions. I found out that riboflavin works as photosenzitizer of singlet oxygen and its quenching was not observed. I have obtained rate constants of quenching by sodium azide and by dissolved oxygen. Partial exchange of normal water by heavy water led to longer lifetimes of singlet oxygen. It allowed to identify which lifetime corresponds to singlet oxygen and which to riboflavin. 1
Study of thermal and photodegradation of beer and other fermented beverages
Škoda, Jakub ; Gabriel, Petr (advisor)
In this thesis the optical changes of beers and model beer solutions during their photodegradation were studied. The optical changes - change of absorbance - were measured on the prototype of apparatus COLORTURB and were correlated with sensory tested intensity of the lightstruck flavour of beer and with riboflavin content in samples. High correlation between the lightstruck flavour intensity, the loss of absorbance at the wavelength of 450 nm and the riboflavin content loss was found. The partial recovery of the absorbance for both beers and model beer solutions was found and was attributed to the riboflavin photoproducts transformation.
Study of beer photodegradation by optical methods
Tayari, Tomáš ; Gabriel, Petr (advisor) ; Lustig, František (referee)
If beer is exposed to light radiation, it very quickly creates an undesirable unpleasant so- called lightstruck flavor. According to current ideas, 3-methyl-2-butene-1-thiol (MBT) is responsible for the lightstruck flavour in beer. The formation of MBT is associated with non- enzymatic reactions in which isohumulones and sulfuric components of amino acids and their derivatives emerge. Riboflavin (vitamin B2), which absorbs light and reacts with isohumulones in the excited state, acts as a photocatalyst. Light degrades riboflavin into its photoproducts. The aim of this work was to verify the possibilities of optical detection of beer photodegradation. An apparatus for detecting spectrally differentiated fluorescence intensity with a replaceable excitation LED source was constructed. The apparatus allows the excitation emission matrix of fluorescence (EEM) to be measured with selected excitation wavelengths. The fluorescence signal is scanned by a spectrophotometer with 90 ř offset to the excitation beam and corrected by its intensity which was detected in a straight line. The light source and detectors are connected to the measuring chamber via optical fibers. The fluorescence spectra of riboflavin, its photoproduct lumichrome and samples of fresh and defined light-damaged beer were measured on the...
Study of thermal and photodegradation of beer and other fermented beverages
Škoda, Jakub ; Gabriel, Petr (advisor)
In this thesis the optical changes of beers and model beer solutions during their photodegradation were studied. The optical changes - change of absorbance - were measured on the prototype of apparatus COLORTURB and were correlated with sensory tested intensity of the lightstruck flavour of beer and with riboflavin content in samples. High correlation between the lightstruck flavour intensity, the loss of absorbance at the wavelength of 450 nm and the riboflavin content loss was found. The partial recovery of the absorbance for both beers and model beer solutions was found and was attributed to the riboflavin photoproducts transformation.
Study of thermal and photodegradation of beer and other fermented beverages
Škoda, Jakub ; Gabriel, Petr (advisor) ; Sigler, Karel (referee)
In this thesis the optical changes of beers and model beer solutions during their photodegradation were studied. The optical changes - change of absorbance - were measured on the prototype of apparatus COLORTURB and were correlated with sensory tested intensity of the lightstruck flavour of beer and with riboflavin content in samples. High correlation between the lightstruck flavour intensity, the loss of absorbance at the wavelength of 450 nm and the riboflavin content loss was found. The partial recovery of the absorbance for both beers and model beer solutions was found and was attributed to the riboflavin photoproducts transformation. Powered by TCPDF (www.tcpdf.org)

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3 Gabriel, Pavel
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