Estimation of antioxidative activity and its relationship to beer flavor stability

The antioxidative activity of wort and beer, called the total reactive anti oxidant potential (TRAP), was determined by spectrophotometric observation of the decline of peroxy radicals generated with 2,2'-azobis(2-amidinopropa ne) dihydrochloride. The analysis technique was automated using a spectrofl uorometric centrifugal analyzer. The TRAP value responded particularly well to beer antioxidative polyphenols. The TRAP assay was also useful for stud ying oxidative changes during the brewing process, especially mashing, and has been utilized as a key supporting analytical method for the new antioxi dative production system of beer production.