Barley for production of flavor-stable beverage

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

2005-03-09

2010-11-23

Ibrahim, Medina A (Department: 1638)

Food or edible material: processes, compositions, and products

Fermentation processes

Alcoholic beverage production or treatment to result in...

C426S016000, C426S064000, C426S590000, C426S592000, C426S615000, C426S635000

Reexamination Certificate

active

07838053

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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