1985/01/02 by Jan A. Delcour, Didier Janssens de Varebeke · 2 citations
Agricultural and Biological Sciences · Medicine · #Fermentation and Sensory Analysis #Horticultural and Viticultural Research #Phytochemicals and Antioxidant Activities
paper · doi:10.1002/j.2050-0416.1985.tb04303.x
crossref issued 1985/01/02 · crossref published 1985/01/02 · crossref published-print 1985/01/02 · openalex publication_date 1985/01/02 · crossref published-online 2013/04/09 · crossref created 2013/04/09 · openalex created_date 2016/06/24 · crossref deposited 2023/06/30 · crossref indexed 2026/08/01 · openalex updated_date 2026/08/01
A new colourimetric assay (based upon the reaction of their A-rings with the chromogen p-dimethylaminocinna-maldehyde) has been developed for flavanoids in beer. The flavanoid content for 19 different Belgian Pilsner beers by this method varied between 4·8 and 39·5 mg/litre with a mean of 26·3 mg/litre. These results were compared with the analytical data for total polyphenolics (EBC, Singleton), anthocyanogens (Jerumanis), and flavanoids (vanillin procedure). Good correlations existed between the results by the new method and the analytical data for total polyphenolics (EBC) and anthocyanogens (Jerumanis). Analysis by the new assay requires only one reagent and it is clear from the analytical data that the method is highly reproducible and sensitive