Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Original papers
A Low-Molecular Weight Maillard Pigment from Beer was Identified as Perlolyrine, a Maillard Reaction Product from Tryptophan
Chieri NagaiKyoko NodaAkari KiriharaYuko TomitaMasatsune Murata
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2019 Volume 25 Issue 1 Pages 81-88


The color of beer, which is a typical example of the Maillard or browning reaction, is mainly attributed to melanoidins. However, as melanoidins are heterogeneous polymers formed by the Maillard reaction, there is little data on the chemical structure of the components responsible for the color of beer. To obtain chemical information on the color components of beer, we here isolated a low-molecular-weight yellow pigment from black beer and identified it using instrumental analyses and an authentic sample. As a result, the pigment was identified as perlolyrine, which is a Maillard reaction product from tryptophan; however, its contribution to the total color of beer was very low. This pigment was present in various kinds of beer at the level of 3.2–14.0 µg/100 mL.

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© 2019 by Japanese Society for Food Science and Technology
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