For the prognosis of the flavor stability of beer the electron spin resonance (ESR) spectroscopy has been used for the determination of the lag time. The spin-trap reagent (PBN) used to assess the lag time has a significant impact on the results due to an increasing pH-value during the analysis, resulting in a falsification of the rations in a beer sample. <br><br> <strong>Technology</strong><br> We offer a novel method for the assessment of the endogenous antioxidative potential (EAP) of beer and other beverages using a different spin-trap reagent (POBN) in lower concentrations, which results in a beer matrix dependent, linear correlation between the SO2-content and the EAP-value. This correlation offers a new beneficial index number for the evaluation of the beer specific flavor stability (BAX: Beverage Antioxidative IndeX). The BAX provides additional information about the anti- and pro-oxidative properties of the beer matrix independent on the SO2-content. The BAX is affected by the content of metallic ions, hop-acids, sugar, proteins, intermediate Maillard reaction products, etc. and gives information about the consumption rate of the existing antioxidative potential during storage.<br><br>
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