In general, beer degradation is evaluated by sensory test; however, it depends on the subjectivity of an inspector. Therefore, it is highly required that an objective evaluation method is developed. It has been clarified that the degradation degree of beer proceeds mainly by oxidation of components derived from malt and formation of nonelectrolyte trans‐2‐nonenal. In this study, we developed LB film taste sensor using metal complex for evaluating the degradation degree of beer with trans‐2‐nonenal concentrations. In addition, the physical properties of three metal electrodes and sensing film surface were evaluated with AFM and FT‐IR, and these results and the sensor response characteristics were compared and discussed for improving the sensitivity as a sensor for beer degradation evaluation.

中文翻译：

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用于啤酒降解评估的LB膜味传感器及其物理性能的开发

一般来说，啤酒的降解是通过感官测试来评估的。但是，这取决于检查员的主观性。因此，非常需要开发一种客观的评估方法。已经阐明，啤酒的降解程度主要通过麦芽衍生的成分的氧化和非电解质反式-2-壬烯的形成而发生。在这项研究中，我们开发了使用金属络合物的LB薄膜味觉传感器，用于评估反式2-壬烯浓度的啤酒的降解程度。此外，使用AFM和FT-IR对三个金属电极和传感膜表面的物理性质进行了评估，并对这些结果和传感器响应特性进行了比较和讨论，以提高作为啤酒降解评估传感器的灵敏度。