Glycation- and caramelization-derived 1,2-dicarbonyl compounds are constituents of beer. Michael Hellwig reports how ethanol influences the formation of 3-deoxy-4-ethoxyhexosones, with the highest levels in bock and dark beers.
#ChemFoodChem: chemistry-europe.onlinelibrary.wiley.com/doi/10.1002/...
Beer flavor is influenced by 1,2-dicarbonyl compounds. Their reaction with ethanol is shown for the first time in this work. After preparation of a standard substance, quantitation of the 3-deoxy-4-e...
