Lipoxygenase activity, regermination ability and hydroxylated fatty acids in the mash
Malt Quality - A large number of commercial malts were analysed for regermination ability, LOX activity and hydroxylated fatty acid content in congress wort. No correlation exists between these parameters. No conclusions can be drawn from the degree of germination ability of a malt about the activity of enzymes in the embryo. The level of hydroxylated fatty acids in the mash is independent of lipoxygenase activity still present in cured malt.
Beer is subject to permanent changes in taste. During storage, particularly at elevated temperatures, a staling taste develops which is caused primarily by oxidation of unsaturated fatty acids. Flavour impressions arising in aged beer are manifold. (E)-2-nonenal in particular is seen as being the cause of cardboard flavour.
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