Barley for production of flavor-stable beverage

Details Barley for production of flavor-stable beverage Barley for production of flavor-stable beverage

2004-03-11

2008-09-02

Ibrahim, Medina A (Department: 1638)

Multicellular living organisms and unmodified parts thereof and

Plant, seedling, plant seed, or plant part, per se

Higher plant, seedling, plant seed, or plant part

C800S298000, C800S278000, C435S184000, C435S185000, C426S011000, C426S064000

Reexamination Certificate

active

07420105

ABSTRACT:
According to the invention, there is provided null-LOX-1 barley and plant products produced thereof, such as malt manufactured by using barley kernels defective in synthesis of the fatty acid-converting enzyme lipoxygenase-1. Said enzyme accounts for the principal activity related to conversion of linoleic acid into 9-hydroperoxy octadecadienoic acid, a lipoxygenase pathway metabolite, which—through further enzymatic or spontaneous reactions—may lead to the appearance of trans-2-nonenal. The invention enables brewers to produce a beer devoid of detectable trans-2-nonenal-specific off-flavors, even after prolonged storage of the beverage.

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