From ‘Air in Can’ and foreign gas to oxygen: A practical guide for modern beverage quality control
Monitoring oxygen is essential for beverage quality and shelf life. Traditional “Air in Can” methods are practical but may lack accuracy in modern production. Selective measurements enable understanding of oxygen ingress and ensure more reliable quality control by converting existing limits.
Ensuring top quality in final packaged products is the shared goal of beverage manufacturers. Especially knowing the oxygen concentration in the final beverage container is a key quality parameter. Elevated oxygen levels can negatively impact the final product in many ways. The physical and chemical interactions of the packaged oxygen can cause unwanted variations in flavor, color and customer experience. Especially in finished beer, oxygen reacts with polyphenols from the malt or hops and oxidizes aroma compounds, leading to haziness and unwanted flavor profiles. Oxygen is also the main cause of corrosion in beverage cans, directly influencing the shelf life of the product. Therefore, setting appropriate oxygen limits is essential.
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