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Mutz YS, Rosario DKA, Conte-Junior CA. Insights into chemical and sensorial aspects to understand and manage beer aging using chemometrics. Compr Rev Food Sci Food Saf 2020; 19:3774-3801. [PMID: 33337064 DOI: 10.1111/1541-4337.12642] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2020] [Revised: 08/28/2020] [Accepted: 09/03/2020] [Indexed: 12/15/2022]
Abstract
Beer chemical instability remains, at present, the main challenge in maintaining beer quality. Although not fully understood, after decades of research, significant progress has been made in identifying "aging compounds," their origin, and formation pathways. However, as the nature of aging relies on beer manufacturing aspects such as raw materials, process variables, and storage conditions, the chemical profile differs among beers. Current research points to the impact of nonoxidative reactions on beer quality. The effect of Maillard and Maillard intermediates on the final beer quality has become the focus of beer aging research, as prevention of oxidation can only sustain beer quality to some extent. On the other hand, few studies have focused on tracing a profile of whose compound is sensory relevant to specific types of beer. In this matter, the incorporation of "chemometrics," a class of multivariate statistic procedures, has helped brewing scientists achieve specific correlations between the sensory profile and chemical data. The use of chemometrics as exploratory data analysis, discrimination techniques, and multivariate calibration techniques has made the qualitatively and quantitatively translation of sensory perception of aging into manageable chemical and analytical parameters. However, despite their vast potential, these techniques are rarely employed in beer aging studies. This review discusses the chemical and sensorial bases of beer aging. It focuses on how chemometrics can be used to their full potential, with future perspectives and research to be incorporated in the field, enabling a deeper and more specific understanding of the beer aging picture.
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Affiliation(s)
- Yhan S Mutz
- Post Graduate Program in Food Science, Institute of Chemistry, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil.,Center for Food Analysis, Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, Rio de Janeiro, Brazil
| | - Denes K A Rosario
- Post Graduate Program in Food Science, Institute of Chemistry, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil.,Center for Food Analysis, Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, Rio de Janeiro, Brazil
| | - Carlos A Conte-Junior
- Post Graduate Program in Food Science, Institute of Chemistry, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil.,Post Graduate Program in Veterinary Hygiene, Faculty of Veterinary Medicine, Fluminense Federal University, Niterói, Brazil.,Center for Food Analysis, Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, Rio de Janeiro, Brazil.,National Institute of Health Quality Control, Oswaldo Cruz Foundation, Rio de Janeiro, Brazil
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Drost BW, van den Berg R, Freijee FJM, van der Velde EG, Hollemans M. Flavor Stability. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-48-0124] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- B. W. Drost
- Heineken Technisch Beheer, P. O. Box 510, 2380 BB Zoeterwoude, Netherlands
| | - R. van den Berg
- Heineken Technisch Beheer, P. O. Box 510, 2380 BB Zoeterwoude, Netherlands
| | - F. J. M. Freijee
- Heineken Technisch Beheer, P. O. Box 510, 2380 BB Zoeterwoude, Netherlands
| | | | - M. Hollemans
- Heineken Technisch Beheer, P. O. Box 510, 2380 BB Zoeterwoude, Netherlands
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Evans DE, Redd K, Haraysmow SE, Elvig N, Metz N, Koutoulis A. The Influence of Malt Quality on Malt Brewing and Barley Quality on Barley Brewing with Ondea Pro, Compared by Small-Scale Analysis. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2014-0630-01] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- D. E. Evans
- School of Biological Sciences, University of Tasmania, Private Bag 55, Hobart, TAS 7001, Australia
| | - K. Redd
- School of Biological Sciences, University of Tasmania, Private Bag 55, Hobart, TAS 7001, Australia
| | - S. E. Haraysmow
- Australian Export Grains Innovation Centre, 3 Baron-Hay Ct, South Perth, WA 6151, Australia
| | - N. Elvig
- Novozymes A/S, Krogshoejvej 36, 2880 Bagsvaerd, Denmark
| | - N. Metz
- South East Premium Wheat Growers Association, PO Box 365, Esperance, WA 6450, Australia
| | - A. Koutoulis
- School of Biological Sciences, University of Tasmania, Private Bag 55, Hobart, TAS 7001, Australia
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Evans DE, Oberdieck M, Redd KS, Newman R. Comparison of the Rudin and NIBEM Methods for Measuring Foam Stability with a Manual Pour Method to Identify Beer Characteristics That Deliver Consumers Stable Beer Foam. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2011-1205-01] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- D. Evan Evans
- School of Plant Science, University of Tasmania, Hobart, TAS 7001, Australia
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Evans DE, Goldsmith M, Redd KS, Nischwitz R, Lentini A. Impact of Mashing Conditions on Extract, its Fermentability, and the Levels of Wort Free Amino Nitrogen (FAN), β-Glucan, and Lipids. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2012-0103-01] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- D. Evan Evans
- School of Plant Science, University of Tasmania, Hobart, TAS 7001, Australia
| | - Mark Goldsmith
- Foster's Group, 4-6 Southampton Cres., Abottsford, VIC 3067, Australia
| | - Kevin S. Redd
- School of Plant Science, University of Tasmania, Hobart
| | - Ralph Nischwitz
- Barrett Burston Malting, Central Laboratory, Gough St, Richmond, VIC 3121, Australia
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Kobayashi N, Segawa S, Umemoto S, Kuroda H, Kaneda H, Mitani Y, Watari J, Takashio M. A New Method for Evaluating Foam-Damaging Effect by Free Fatty Acids. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-60-0037] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Naoyuki Kobayashi
- Brewing Research Laboratories, SAPPORO Breweries, Ltd., Yaizu-shi, Shizuoka, 425-0036, Japan
| | - Shuich Segawa
- Brewing Research Laboratories, SAPPORO Breweries, Ltd., Yaizu-shi, Shizuoka, 425-0036, Japan
| | - Shingo Umemoto
- Brewing Research Laboratories, SAPPORO Breweries, Ltd., Yaizu-shi, Shizuoka, 425-0036, Japan
| | - Hisao Kuroda
- Brewing Research Laboratories, SAPPORO Breweries, Ltd., Yaizu-shi, Shizuoka, 425-0036, Japan
| | - Hirotaka Kaneda
- Brewing Research Laboratories, SAPPORO Breweries, Ltd., Yaizu-shi, Shizuoka, 425-0036, Japan
| | - Yutaka Mitani
- Brewing Research Laboratories, SAPPORO Breweries, Ltd., Yaizu-shi, Shizuoka, 425-0036, Japan
| | - Junji Watari
- Brewing Research Laboratories, SAPPORO Breweries, Ltd., Yaizu-shi, Shizuoka, 425-0036, Japan
| | - Masachika Takashio
- Brewing Research Laboratories, SAPPORO Breweries, Ltd., Yaizu-shi, Shizuoka, 425-0036, Japan
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Dickie KH, Cann C, Norman EC, Bamforth CW, Muller RE. Foam-Negative Materials. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-59-0017] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Kamini H. Dickie
- Brewing Research International, Lyttel Hall, Nutfield, Surrey RH1 4HY, United Kingdom
| | - Caroline Cann
- Brewing Research International, Lyttel Hall, Nutfield, Surrey RH1 4HY, United Kingdom
| | - Ellen C. Norman
- Brewing Research International, Lyttel Hall, Nutfield, Surrey RH1 4HY, United Kingdom
| | - Charles W. Bamforth
- Brewing Research International, Lyttel Hall, Nutfield, Surrey RH1 4HY, United Kingdom
| | - Robert E. Muller
- Brewing Research International, Lyttel Hall, Nutfield, Surrey RH1 4HY, United Kingdom
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An overview on the role of lipids and fatty acids in barley grain and their products during beer brewing. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.01.003] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Cozzolino D, Roumeliotis S, Eglinton J. Relationships Between Fatty Acid Contents of Barley Grain, Malt, and Wort with Malt Quality Measurements. Cereal Chem 2015. [DOI: 10.1094/cchem-04-14-0071-r] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | - Sophie Roumeliotis
- School of Agriculture, Food and Wine, Faculty of Sciences, University of Adelaide, Waite Campus, PMB 1 Glen Osmond SA 5064, Adelaide, Australia
| | - Jason Eglinton
- School of Agriculture, Food and Wine, Faculty of Sciences, University of Adelaide, Waite Campus, PMB 1 Glen Osmond SA 5064, Adelaide, Australia
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Ang JK, Bamforth CW. Foam inhibitors from specialty malts. JOURNAL OF THE INSTITUTE OF BREWING 2014. [DOI: 10.1002/jib.141] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Justin K. Ang
- Department of Food Science and Technology; University of California; Davis CA 95616 USA
| | - Charles W. Bamforth
- Department of Food Science and Technology; University of California; Davis CA 95616 USA
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Baert JJ, De Clippeleer J, Hughes PS, De Cooman L, Aerts G. On the origin of free and bound staling aldehydes in beer. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:11449-11472. [PMID: 23148603 DOI: 10.1021/jf303670z] [Citation(s) in RCA: 103] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
The chemistry of beer flavor instability remains shrouded in mystery, despite decades of extensive research. It is, however, certain that aldehydes play a crucial role because their concentration increase coincides with the appearance and intensity of "aged flavors". Several pathways give rise to a variety of key flavor-active aldehydes during beer production, but it remains unclear as to what extent they develop after bottling. There are indications that aldehydes, formed during beer production, are bound to other compounds, obscuring them from instrumental and sensory detection. Because freshly bottled beer is not in chemical equilibrium, these bound aldehydes might be released over time, causing stale flavor. This review discusses beer aging and the role of aldehydes, focusing on both sensory and chemical aspects. Several aldehyde formation pathways are taken into account, as well as aldehyde binding in and release from imine and bisulfite adducts.
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Affiliation(s)
- Jeroen J Baert
- Laboratory of Enzyme, Fermentation and Brewing Technology, KAHO Sint-Lieven University College, KU Leuven Association, Gebroeders De Smetstraat 1, 9000 Gent, Belgium.
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Khattak WA, Ul-Islam M, Park JK. Prospects of reusable endogenous hydrolyzing enzymes in bioethanol production by simultaneous saccharification and fermentation. KOREAN J CHEM ENG 2012. [DOI: 10.1007/s11814-012-0174-1] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Wanikawa A, Hosoi K, Takise I, Kato T. Detection or γ-Lactones in Malt Whisky. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2000.tb00038.x] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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Garbe LA, Barbosa de Almeida R, Nagel R, Wackerbauer K, Tressl R. Dual positional and stereospecificity of lipoxygenase isoenzymes from germinating barley (green malt): biotransformation of free and esterified linoleic acid. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2006; 54:946-55. [PMID: 16448207 DOI: 10.1021/jf051993t] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/06/2023]
Abstract
The lipoxygenase isoenzymes LOX1 and LOX2 from green malt were separated by isoelectric focusing, and their catalytic properties regarding complex lipids as substrates were characterized. The regio- and stereoisomers of hydroperoxy octadecadienoates (HPODE) resulting from LOX1 and LOX2 enzymatic transformations of linoleic acid, methyl linoleate, linoleic acid glycerol esters monolinolein, dilinolein, and trilinolein, and 1-palmitoyl-2-linoleoyl-glycero-3-phosphocholine (PamLinGroPCho) were determined. In addition, biotransformations of polar and nonpolar lipids extracted from malt were performed with LOX1 and LOX2. The results show that LOX2 catalyzes the oxidation of esterified fatty acids at a higher rate and is more regioselective than LOX1. The dual position specificity of LOX2 (9-HPODE:13-HPODE) with trilinolein as the substrate (6:94) was higher than the resultant ratio (13:87) when free linoleic acid was transformed. A high (S)-enantiomeric excess of 13-HPODE was analyzed with all esterified substrates confirming the formation of 13-HPODE through the LOX2 enzyme; however, 9-HPODE detected after LOX2 biotransformations showed (R)-enantiomeric excesses. PamLinGroPCho was oxygenated by LOX1 with the highest regio- and stereoselectivities among the applied substrates.
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Affiliation(s)
- Leif-Alexander Garbe
- Institut für Biotechnologie, Molekularanalytik, Technische Universität Berlin, Seestrasse 13, D-13353 Berlin, Germany.
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