Riboflavin Triplet Quenchers Inhibit Lightstruck Flavor Formation in Beer

Abstract

We report that the primary photophysical event that leads to the formation of lightstruck flavor in beer exposed to visible light is the excitation of riboflavin to its triplet state followed by electron transfer from iso-α-acids. This conclusion is based on laser flash photolysis measurements that quantitatively characterize the action of various triplet state quenchers combined with sensory analysis. Our findings rationalize the effect of triplet quenching on the lightstruck reaction and provide commercially acceptable methods of control. Beer has an inherent ability to quench the riboflavin triplet, and hence, provide some protection against lightstruck character formation. Now we show how this information could be used to stabilize beer. The concentrations of the naturally occurring quenchers, catechin and tryptophan, required to quench the riboflavin triplet have been determined. The effect of ascorbic acid, a known riboflavin triplet quencher and powerful antioxidant, was also examined. Sensory analysis showed that when dosed at high enough concentrations, riboflavin triplet state quenchers are able to inhibit the formation of lightstruck character.