Thiobarbituric acid index (TBI)
Thiobarbituric Acid Index - The TBI was formulated in Licher Private Brewery and published in 1982. Meantime, this index has achieved considerable importance in determination of thermal stressing of malt and wort and the associated taste stability of beer. This contribution is a review of the development.
For formulation of the TBI, the starting point was the determination of 5-hydroxymethylfurfural (HMF) in malt, wort and beer (1, 2). HMF is an aldehyde belonging to the furan derivatives (heterocyclic five-membered ring with an oxygen atom). HMF is one of the substances which arises in the Maillard reaction (non-enzymatic browning).
This reaction occurs always when amines, amino-acids and reducing sugars are present, as is the case in many foodstuffs. procedure (1, 2).
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