1
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Complexation of transition metals by chelators added during mashing and impact on beer stability. JOURNAL OF THE INSTITUTE OF BREWING 2021. [DOI: 10.1002/jib.673] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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2
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Berton JKET, Verbeke Y, Van Durme B, Huvaere K. Radical Intermediates in the Degradation of Hop Acids. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:9642-9653. [PMID: 34382782 DOI: 10.1021/acs.jafc.1c02977] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Radical formation in isohumulones was investigated under different types of stress, including temperature, transition metal ions, and hydrogen peroxide. Including dihydroisohumulones and tetrahydroisohumulones, as relevant analogues, allowed us to evaluate critical functionalities in radical formation. Using spin-trapping methodology with 5,5-dimethyl-1-pyrroline N-oxide and N-tert-butyl-α-phenylnitrone as relevant traps, followed by simulation of corresponding spin adducts, identification of incipient radicals was attempted. The isohexenoyl side chain in isohumulones, but not present in dihydro- and tetrahydroisohumulones, was most sensitive to radical formation. Kinetic profiles further demonstrated that radical formation in this moiety was accelerated in the presence of ferrous ions. Reactivity of parent six-membered-ring humulones in radical formation was different, as scavenging of free radical species was more important. Lupulones, despite similarity with humulones, showed a different behavior with an obvious radical decay pathway during ageing, mainly ascribed to radical formation on the ring structure. Quantification of final spin adducts allowed us to determine absolute importance of the different degradation pathways. Eventually, mechanisms are presented explaining why isohumulones are more prone to radical processes in (aut)oxidation and thermal decay than close relatives such as dihydroisohumulones.
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Affiliation(s)
| | - Yannis Verbeke
- EcoSynth NV, Industrielaan 12, 9800 Deinze, Belgium
- Department of Chemistry, Trainee Affiliated to the Odisee University of Applied Sciences Associated to the Catholic University of Leuven, Gebroeders de Smetstraat 1, 9000 Ghent, Belgium
| | - Bo Van Durme
- EcoSynth NV, Industrielaan 12, 9800 Deinze, Belgium
- Faculty of Sciences, Department of Chemistry, Trainee Affiliated to Ghent University, Krijgslaan 281, 9000 Ghent, Belgium
| | - Kevin Huvaere
- EcoSynth NV, Industrielaan 12, 9800 Deinze, Belgium
- Plinius Labs NV, Venecolaan 50G, 9880 Aalter, Belgium
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3
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Hao J, Speers R, Fan H, Deng Y, Dai Z. A Review of Cyclic and Oxidative Bitter Derivatives of Alpha, Iso-Alpha and Beta-Hop Acids. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2020. [DOI: 10.1080/03610470.2020.1712641] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Junguang Hao
- Key Laboratory of Characteristic Fruits and Vegetables Fermentation, College of Food Science and Engineering, Beibu Gulf University, Qinzhou, Guangxi, P.R. China
| | - R.A. Speers
- Canadian Institute of Fermentation Technology, Dalhousie University, Halifax, Nova Scotia Canada
- International Centre of Brewing and Distilling, Heriot Watt University, Riccarton, Edinburgh, Scotland
- Department of Brewing Science, Qilu University, Jinan, Shandong, P.R. China
| | - Heliang Fan
- Key Laboratory of Characteristic Fruits and Vegetables Fermentation, College of Food Science and Engineering, Beibu Gulf University, Qinzhou, Guangxi, P.R. China
| | - Yang Deng
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong, P.R. China
| | - Ziru Dai
- Key Laboratory of Characteristic Fruits and Vegetables Fermentation, College of Food Science and Engineering, Beibu Gulf University, Qinzhou, Guangxi, P.R. China
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4
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Paternoster A, Jaskula-Goiris B, Perkisas T, Springael J, De Rouck G, De Cooman L, Braet J. A model to simulate the overall ageing score impact of temperature and time on the sensorial quality of lager. JOURNAL OF THE INSTITUTE OF BREWING 2019. [DOI: 10.1002/jib.566] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Alexander Paternoster
- Faculty of Applied Economic Sciences, Department of Engineering Management; University of Antwerp; Prinsstraat 13 2000 Antwerp Belgium
| | - Barbara Jaskula-Goiris
- Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology, Technology Campus; KU Leuven; Ghent Belgium
| | - Tyché Perkisas
- Faculty of Applied Economic Sciences, Department of Engineering Management; University of Antwerp; Prinsstraat 13 2000 Antwerp Belgium
| | - Johan Springael
- Faculty of Applied Economic Sciences, Department of Engineering Management; University of Antwerp; Prinsstraat 13 2000 Antwerp Belgium
| | - Gert De Rouck
- Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology, Technology Campus; KU Leuven; Ghent Belgium
| | - Luc De Cooman
- Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology, Technology Campus; KU Leuven; Ghent Belgium
| | - Johan Braet
- Faculty of Applied Economic Sciences, Department of Engineering Management; University of Antwerp; Prinsstraat 13 2000 Antwerp Belgium
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5
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Jaskula-Goiris B, De Causmaecker B, De Rouck G, Aerts G, Paternoster A, Braet J, De Cooman L. Influence of transport and storage conditions on beer quality and flavour stability. JOURNAL OF THE INSTITUTE OF BREWING 2018. [DOI: 10.1002/jib.535] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- B. Jaskula-Goiris
- Faculty of Engineering Technology, Department of Microbial and Molecular Systems, Cluster for Bioengineering Technology, Laboratory of Enzyme, Fermentation and Brewing Technology, Technology Campus Ghent; KU Leuven; Gebroeders De Smetstraat 1 9000 Ghent Belgium
| | - B. De Causmaecker
- Faculty of Engineering Technology, Department of Microbial and Molecular Systems, Cluster for Bioengineering Technology, Laboratory of Enzyme, Fermentation and Brewing Technology, Technology Campus Ghent; KU Leuven; Gebroeders De Smetstraat 1 9000 Ghent Belgium
| | - G. De Rouck
- Faculty of Engineering Technology, Department of Microbial and Molecular Systems, Cluster for Bioengineering Technology, Laboratory of Enzyme, Fermentation and Brewing Technology, Technology Campus Ghent; KU Leuven; Gebroeders De Smetstraat 1 9000 Ghent Belgium
| | - G. Aerts
- Faculty of Engineering Technology, Department of Microbial and Molecular Systems, Cluster for Bioengineering Technology, Laboratory of Enzyme, Fermentation and Brewing Technology, Technology Campus Ghent; KU Leuven; Gebroeders De Smetstraat 1 9000 Ghent Belgium
| | - A. Paternoster
- Faculty of Applied Economic Sciences, Department of Engineering Management; University of Antwerp; Prinsstraat 13 2000 Antwerp Belgium
| | - J. Braet
- Faculty of Applied Economic Sciences, Department of Engineering Management; University of Antwerp; Prinsstraat 13 2000 Antwerp Belgium
| | - L. De Cooman
- Faculty of Engineering Technology, Department of Microbial and Molecular Systems, Cluster for Bioengineering Technology, Laboratory of Enzyme, Fermentation and Brewing Technology, Technology Campus Ghent; KU Leuven; Gebroeders De Smetstraat 1 9000 Ghent Belgium
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6
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Khatib A, Wilson EG, Zhang HR, Supardi M, Verpoorte R. The Application of β-Cyclodextrin to Separate cis- from trans-Iso-α-Acids in an Isomerized Hop Extract. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2009-1111-01] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Alfi Khatib
- Center of Excellence for Food Safety Research, Faculty of Food Science and Technology, University Putra Malaysia, Selangor Darul Ehsan, Malaysia
- Department of Food Science and Technology, Bogor Agricultural University, Bogor, Indonesia
| | - Erica G. Wilson
- Division of Pharmacognosy, Section of Metabolomics, Institute of Biology, Leiden University, Leiden, The Netherlands
| | - Hai Rong Zhang
- Division of Pharmacognosy, Section of Metabolomics, Institute of Biology, Leiden University, Leiden, The Netherlands
| | - Moses Supardi
- Division of Pharmacognosy, Section of Metabolomics, Institute of Biology, Leiden University, Leiden, The Netherlands
| | - Robert Verpoorte
- Division of Pharmacognosy, Section of Metabolomics, Institute of Biology, Leiden University, Leiden, The Netherlands
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7
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Wietstock PC, Shellhammer TH. Chelating Properties and Hydroxyl-Scavenging Activities of Hop α- and Iso-α-Acids. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2011-0718-01] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Philip C. Wietstock
- Technische Universität Berlin, Institut für Biotechnologie, Berlin
- Department of Food Science and Technology, Oregon State University, Corvallis, OR
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8
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Jaskula B, Syryn E, Goiris K, De Rouck G, Van Opstaele F, De Clippeleer J, Aerts G, De Cooman L. Hopping Technology in Relation to Beer Bitterness Consistency and Flavor Stability. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2007-0112-03] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Barbara Jaskula
- Technical University KaHo St.-Lieven, Laboratory of Enzyme and Brewing Technology, Ghent, Belgium
| | - Evelien Syryn
- Technical University KaHo St.-Lieven, Laboratory of Enzyme and Brewing Technology, Ghent, Belgium
| | - Koen Goiris
- Technical University KaHo St.-Lieven, Laboratory of Enzyme and Brewing Technology, Ghent, Belgium
| | - Gert De Rouck
- Technical University KaHo St.-Lieven, Laboratory of Enzyme and Brewing Technology, Ghent, Belgium
| | - Filip Van Opstaele
- Technical University KaHo St.-Lieven, Laboratory of Enzyme and Brewing Technology, Ghent, Belgium
| | - Jessika De Clippeleer
- Technical University KaHo St.-Lieven, Laboratory of Enzyme and Brewing Technology, Ghent, Belgium
| | - Guido Aerts
- Technical University KaHo St.-Lieven, Laboratory of Enzyme and Brewing Technology, Ghent, Belgium
| | - Luc De Cooman
- Technical University KaHo St.-Lieven, Laboratory of Enzyme and Brewing Technology, Ghent, Belgium
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9
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Jaskula B, Goiris K, Van Opstaele F, De Rouck G, Aerts G, De Cooman L. Hopping Technology in Relation to α-Acids Isomerization Yield, Final Utilization, and Stability of Beer Bitterness. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2009-0106-01] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Barbara Jaskula
- Laboratory of Enzyme, Fermentation and Brewing Technology, KaHo St.-Lieven, Technologie Campus, Gent, Belgium
- KUL Association, Leuven Food Science and Nutrition Research Centre, Department M2S, Katholieke Universiteit Leuven, Leuven, Belgium
| | - Koen Goiris
- Laboratory of Enzyme, Fermentation and Brewing Technology, KaHo St.-Lieven, Technologie Campus, Gent, Belgium
- KUL Association, Leuven Food Science and Nutrition Research Centre, Department M2S, Katholieke Universiteit Leuven, Leuven, Belgium
| | - Filip Van Opstaele
- Laboratory of Enzyme, Fermentation and Brewing Technology, KaHo St.-Lieven, Technologie Campus, Gent, Belgium
- KUL Association, Leuven Food Science and Nutrition Research Centre, Department M2S, Katholieke Universiteit Leuven, Leuven, Belgium
| | - Gert De Rouck
- Laboratory of Enzyme, Fermentation and Brewing Technology, KaHo St.-Lieven, Technologie Campus, Gent, Belgium
- KUL Association, Leuven Food Science and Nutrition Research Centre, Department M2S, Katholieke Universiteit Leuven, Leuven, Belgium
| | - Guido Aerts
- Laboratory of Enzyme, Fermentation and Brewing Technology, KaHo St.-Lieven, Technologie Campus, Gent, Belgium
- KUL Association, Leuven Food Science and Nutrition Research Centre, Department M2S, Katholieke Universiteit Leuven, Leuven, Belgium
| | - Luc De Cooman
- Laboratory of Enzyme, Fermentation and Brewing Technology, KaHo St.-Lieven, Technologie Campus, Gent, Belgium
- KUL Association, Leuven Food Science and Nutrition Research Centre, Department M2S, Katholieke Universiteit Leuven, Leuven, Belgium
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10
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Coordination of New and Alternate Methods of Analysis. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-60-0200] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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11
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Ribeiro LS, Ribeiro DE, Evangelista SR, Miguel MGDCP, Pinheiro ACM, Borém FM, Schwan RF. Controlled fermentation of semi-dry coffee (Coffea arabica) using starter cultures: A sensory perspective. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.04.008] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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12
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Santos LM, Oliveira FA, Ferreira EH, Rosenthal A. Application and possible benefits of high hydrostatic pressure or high-pressure homogenization on beer processing: A review. FOOD SCI TECHNOL INT 2017; 23:561-581. [PMID: 28605941 DOI: 10.1177/1082013217714670] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Beer is the most consumed beverage in the world, especially in countries such as USA, China and Brazil.It is an alcoholic beverage made from malted cereals, and the barley malt is the main ingredient, added with water, hops and yeast. High-pressure processing is a non-traditional method to preserve food and beverages. This technology has become more interesting compared to heat pasteurization, due to the minimal changes it brings to the original nutritional and sensory characteristics of the product, and it comprises two processes: high hydrostatic pressure, which is the most industrially used process, and high-pressure homogenization. The use of high pressure almost does not affect the molecules that are responsible for the aroma and taste, pigments and vitamins compared to the conventional thermal processes. Thus, the products processed by high-pressure processing have similar characteristics compared to fresh products, including beer. The aim of this paper was to review what has been investigated about beer processing using this technology regarding the effects on physicochemical, microbiology and sensory characteristics and related issues. It is organized by processing steps, since high pressure can be applied to malting, mashing, boiling, filtration and pasteurization. Therefore, the beer processed with high-pressure processing may have an extended shelf-life because this process can inactivate beer spoilage microorganisms and result in a superior sensory quality related to freshness and preservation of flavors as it does to juices that are already commercialized. However, beyond this application, high-pressure processing can modify protein structures, such as enzymes that are present in the malt, like α- and β-amylases. This process can activate enzymes to promote, for example, saccharification, or instead inactivate at the end of mashing, depending on the pressure the product is submitted, besides being capable of isomerizing hops to raise beer bitterness. As a consequence, the process may reduce steam demand and residue generation. Therefore, the use of high-pressure processing can potentially replace or be combined with heat processes usually applied to beer, thus bringing benefits to the sensory quality of the product and to the environment.
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Affiliation(s)
- Lígia Mr Santos
- 1 SENAI-RJ, Vassouras and Food Technology Department Federal Rural University of Rio de Janeiro, UFRRJ, Seropédica, Rio de Janeiro, Brazil
| | - Fabiano A Oliveira
- 2 Federal Center for Technological Education, Cefet / RJ, Valença, Rio de Janeiro, Brazil
| | - Elisa Hr Ferreira
- 3 Food Technology Department Federal Rural University of Rio de Janeiro, Seropédica, Rio de Janeiro, Brazil
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13
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Nunes CDSO, de Carvalho GBM, da Silva MLC, da Silva GP, Machado BAS, Uetanabaro APT. Cocoa pulp in beer production: Applicability and fermentative process performance. PLoS One 2017; 12:e0175677. [PMID: 28419110 PMCID: PMC5395165 DOI: 10.1371/journal.pone.0175677] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2017] [Accepted: 03/29/2017] [Indexed: 11/18/2022] Open
Abstract
This work evaluated the effect of cocoa pulp as a malt adjunct on the parameters of fermentation for beer production on a pilot scale. For this purpose, yeast isolated from the spontaneous fermentation of cachaça (SC52), belonging to the strain bank of the State University of Feira de Santana-Ba (Brazil), and a commercial strain of ale yeast (Safale S-04 Belgium) were used. The beer produced was subjected to acceptance and purchase intention tests for sensorial analysis. At the beginning of fermentation, 30% cocoa pulp (adjunct) was added to the wort at 12°P concentration. The production of beer on a pilot scale was carried out in a bioreactor with a 100-liter capacity, a usable volume of 60 liters, a temperature of 22°C and a fermentation time of 96 hours. The fermentation parameters evaluated were consumption of fermentable sugars and production of ethanol, glycerol and esters. The beer produced using the adjunct and yeast SC52 showed better fermentation performance and better acceptance according to sensorial analysis.
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Affiliation(s)
- Cassiane da Silva Oliveira Nunes
- Department of Biology and Biotechnology of Microorganisms, State University of Santa Cruz, Ilhéus, Bahia, Brazil
- Bahia Federal Institute Catu Campus, Catu, Bahia, Brazil
- * E-mail:
| | | | | | | | - Bruna Aparecida Souza Machado
- Department of Biotechnology and Food, Faculty of Technology, SENAI/CIMATEC, National Service of Industrial Learning–SENAI, Salvador, Bahia, Brazil
- Institute of Technology in Health, Faculty of Technology, SENAI/CIMATEC, National Service of Industrial Learning–SENAI, Salvador, Bahia, Brazil
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14
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Cardello AV, Pineau B, Paisley AG, Roigard CM, Chheang SL, Guo LF, Hedderley DI, Jaeger SR. Cognitive and emotional differentiators for beer: An exploratory study focusing on “uniqueness”. Food Qual Prefer 2016. [DOI: 10.1016/j.foodqual.2016.07.001] [Citation(s) in RCA: 69] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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15
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Karabín M, Rýparová A, Jelínek L, Kunz T, Wietstock P, Methner FJ, Dostálek P. Relationship of iso-α-acid content and endogenous antioxidative potential during storage of lager beer. JOURNAL OF THE INSTITUTE OF BREWING 2014. [DOI: 10.1002/jib.140] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Marcel Karabín
- Department of Biotechnology, Faculty of Food and Biochemical Technology; Institute of Chemical Technology Prague; Technická 5 166 28 Prague Czech Republic
| | - Alena Rýparová
- Department of Biotechnology, Faculty of Food and Biochemical Technology; Institute of Chemical Technology Prague; Technická 5 166 28 Prague Czech Republic
| | - Lukáš Jelínek
- Department of Biotechnology, Faculty of Food and Biochemical Technology; Institute of Chemical Technology Prague; Technická 5 166 28 Prague Czech Republic
| | - Thomas Kunz
- Institute of Food Technology and Food Chemistry; Technische Universität Berlin; Seestraße 13 13353 Berlin Germany
| | - Philip Wietstock
- Institute of Food Technology and Food Chemistry; Technische Universität Berlin; Seestraße 13 13353 Berlin Germany
| | - Frank-Jürgen Methner
- Institute of Food Technology and Food Chemistry; Technische Universität Berlin; Seestraße 13 13353 Berlin Germany
| | - Pavel Dostálek
- Department of Biotechnology, Faculty of Food and Biochemical Technology; Institute of Chemical Technology Prague; Technická 5 166 28 Prague Czech Republic
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16
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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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17
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De Clippeleer J, De Rouck G, De Cooman L, Aerts G. Influence of the Hopping Technology on the Storage-induced Appearance of Staling Aldehydes in Beer. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2010.tb00789.x] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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18
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Caballero I, Blanco CA, Porras M. Iso-α-acids, bitterness and loss of beer quality during storage. Trends Food Sci Technol 2012. [DOI: 10.1016/j.tifs.2012.01.001] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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19
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Heuberger AL, Broeckling CD, Lewis MR, Salazar L, Bouckaert P, Prenni JE. Metabolomic profiling of beer reveals effect of temperature on non-volatile small molecules during short-term storage. Food Chem 2012; 135:1284-9. [PMID: 22953855 DOI: 10.1016/j.foodchem.2012.05.048] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2011] [Revised: 02/29/2012] [Accepted: 05/08/2012] [Indexed: 11/19/2022]
Abstract
The effect of temperature on non-volatile compounds in beer has not been well characterised during storage. Here, a metabolomics approach was applied to characterise the effect of storage temperature on non-volatile metabolite variation after 16weeks of storage, using fresh beer as a control. The metabolite profile of room temperature stored (RT) and cold temperature stored (CT) beer differed significantly from fresh, with the most substantial variation observed between RT and fresh beer. Metabolites that changed during storage included prenylated flavonoids, purines, and peptides, and all showed reduced quantitative variation under the CT storage conditions. Corresponding sensory panel observations indicated significant beer oxidation after 12 and 16weeks of storage, with higher values reported for RT samples. These data support that temperature affected beer oxidation during short-term storage, and reveal 5-methylthioadenosine (5-MTA) as a candidate non-volatile metabolite marker for beer oxidation and staling.
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Affiliation(s)
- Adam L Heuberger
- Proteomics & Metabolomics Facility, Colorado State University, 2021 Campus Delivery, Fort Collins, CO 80523, USA
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20
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Malfliet S, Opstaele F, Clippeleer J, Syryn E, Goiris K, Cooman L, Aerts G. Flavour Instability of Pale Lager Beers: Determination of Analytical Markers in Relation to Sensory Ageing. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2008.tb00324.x] [Citation(s) in RCA: 69] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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21
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Pavelková A, Flimelová E, Vietoris V. Sensory evaluation of fresh cheese taste with the addition of oregano. POTRAVINARSTVO 2012. [DOI: 10.5219/176] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The aim of the study was to assess the sensory characteristics, especially the taste of fresh cheese with the addition of oregano. The oregano was added in the form of leachate and in the form of essences. From the methods of sensory analysis, the Time-Intensity method was selected and used for evaluation of taste of product. The samples of produced fresh cheeses were evaluated after 24 hours and vacuum-packed samples of cheeses were evaluated after 7 days storage under refrigeration. From the obtained results we can state, that in the samples with the addition of oregano leachate, were observed significant changes in taste perception of oregano after 7 days of storage compared with the results of sensory evaluation after 24 hours. In the case of application of the addition of oregano essence, significant differences were not perceived by assessors between samples of cheese after 24 hours and after 7 days storage. Thus, the essence seems to be the acceptable possibility of its use in the manufacture of fresh cheeses in comparison with the addition of the leachate.
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22
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Kobue-Lekalake RI, Taylor JRN, de Kock HL. Application of the dual attribute time-intensity (DATI) sensory method to the temporal measurement of bitterness and astringency in sorghum. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02862.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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23
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Rodrigues JE, Gil AM. NMR methods for beer characterization and quality control. MAGNETIC RESONANCE IN CHEMISTRY : MRC 2011; 49 Suppl 1:S37-S45. [PMID: 22290708 DOI: 10.1002/mrc.2844] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
The use of high-resolution NMR spectroscopy in the brewing industry is described; most studies having aimed at assessing the composition of beer and its raw materials and correlating it to a variety of quality parameters. First, the application of NMR to the qualitative characterization of beer is reviewed, addressing both targeted and untargeted methods and focusing on both beer extracts and direct beer analysis. A subsequent chapter addresses the NMR studies, which envisage the development of new rapid methods for beer analysis and quality control, such as site-specific natural fractionation-NMR and multivariate data analysis methods for marker search or rapid compound quantification. Finally, possible future perspectives toward a deeper and more complete understanding of beer and its brewing process are discussed.
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Affiliation(s)
- J E Rodrigues
- Department of Chemistry-CICECO, University of Aveiro, 3810-193 Aveiro, Portugal.
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Intelmann D, Haseleu G, Dunkel A, Lagemann A, Stephan A, Hofmann T. Comprehensive sensomics analysis of hop-derived bitter compounds during storage of beer. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:1939-53. [PMID: 21302939 DOI: 10.1021/jf104392y] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/02/2023]
Abstract
For the first time, quantitative LC-MS/MS profiling of 56 hop-derived sensometabolites contributing to the bitter taste of beer revealed a comprehensive insight into the transformation of individual bitter compounds during storage of beer. The proton-catalyzed cyclization of trans-iso-α-acids was identified to be the quantitatively predominant reaction leading to lingering, harsh bitter tasting tri- and tetracyclic compounds such as, e.g. the cocongeners tricyclocohumol, tricyclocohumene, isotricyclocohumene, tetracyclocohumol, and epitetracyclocohumol, accumulating in beer during storage with increasing time and temperature. The key role of these transformation products in storage-induced trans-iso-α-acid degradation was verified for the first time by multivariate statistics and hierarchical cluster analysis of the sensomics data obtained for a series of commercial beer samples stored under controlled conditions. The present study offers the scientific basis for a knowledge-based extension of the shelf life of the desirable beer's bitter taste and the delay of the onset of the less preferred harsh bitter aftertaste by controlling the initial pH value of the beer and by keeping the temperature as low as possible during storage of the final beverage.
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Affiliation(s)
- Daniel Intelmann
- Chair of Food Chemistry and Molecular Sensory Science, Technische Universität München, Lise-Meitner Strasse 34, D-85354 Freising, Germany
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Intelmann D, Hofmann T. On the autoxidation of bitter-tasting iso-alpha-acids in beer. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:5059-67. [PMID: 20222658 DOI: 10.1021/jf100083e] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/02/2023]
Abstract
The iso-alpha-acids, the major contributor to bitter beer taste, is well-known to strongly degrade during beer aging. The storage of beer in brown glass bottles revealed a strong depletion of the trans-configured isomers in a highly specific manner, whereas the corresponding cis-iso-alpha-acids seemed to be hardly affected. In comparison, storage of beer in polyethylene terephthalate bottles, which are known to be permeable to oxygen, induced a drastic degradation of both isomers independent of their cis/trans configuration. To investigate the chemical transformation of iso-alpha-acids under oxidative storage conditions, suitable model experiments were performed, and the reaction products that formed were identified as previously not reported hydroperoxy- and hydroxyl-allo-iso-alpha-acids by means of one-/two-dimensional NMR and liquid chromatography-mass spectrometry experiments; for example, cis- and trans-configured hydroperoxy-alloisohumulone as well as the corresponding hydroxy-alloisohumulones were generated upon oxidation of cis- and trans-isohumulone independent of their cis/trans configuration. In addition, the oxidation products formed from the various iso-alpha-acid congeners were quantitatively determined in a series of beer samples stored under defined conditions. For the first time, these data help to understand the molecular mechanism involved in the autoxidative degradation of iso-alpha-acids in beer.
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Affiliation(s)
- Daniel Intelmann
- Food Chemistry and Molecular Sensory Science, Technische Universitat Munchen, Freising, Germany
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Intelmann D, Kummerlöwe G, Haseleu G, Desmer N, Schulze K, Fröhlich R, Frank O, Luy B, Hofmann T. Structures of Storage-Induced Transformation Products of the Beerâs Bitter Principles, Revealed by Sophisticated NMR Spectroscopic and LCâMS Techniques. Chemistry 2009; 15:13047-58. [DOI: 10.1002/chem.200902058] [Citation(s) in RCA: 62] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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Intelmann D, Demmer O, Desmer N, Hofmann T. 18O stable isotope labeling, quantitative model experiments, and molecular dynamics simulation studies on the trans-specific degradation of the bitter tasting iso-alpha-acids of beer. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:11014-11023. [PMID: 19860448 DOI: 10.1021/jf903000c] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
The typical bitterness of fresh beer is well-known to decrease in intensity and to change in quality with increasing age. This phenomenon was recently shown to be caused by the conversion of bitter tasting trans-iso-alpha-acids into lingering and harsh bitter tasting tri- and tetracyclic degradation products such as tricyclocohumol, tricyclocohumene, isotricyclocohumene, tetracyclocohumol, and epitetracyclocohumol. Interestingly, the formation of these compounds was shown to be trans-specific and the corresponding cis-iso-alpha-acids were found to be comparatively stable. Application of 18O stable isotope labeling as well as quantitative model studies combined with LC-MS/MS experiments, followed by computer-based molecular dynamics simulations revealed for the first time a conclusive mechanism explaining the stereospecific transformation of trans-iso-alpha-acids into the tri- and tetracyclic degradation products. This transformation was proposed to be induced by a proton-catalyzed carbon/carbon bond formation between the carbonyl atom C(1') of the isohexenoyl moiety and the alkene carbon C(2'') of the isoprenyl moiety of the trans-iso-alpha-acids.
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Affiliation(s)
- Daniel Intelmann
- Food Chemistry and Molecular Sensory Science, Technische Universitat Munchen, Lise-Meitner Strasse 34, D-85354 Freising, Germany
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Pineau N, Schlich P, Cordelle S, Mathonnière C, Issanchou S, Imbert A, Rogeaux M, Etiévant P, Köster E. Temporal Dominance of Sensations: Construction of the TDS curves and comparison with time–intensity. Food Qual Prefer 2009. [DOI: 10.1016/j.foodqual.2009.04.005] [Citation(s) in RCA: 298] [Impact Index Per Article: 19.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Beer astringency assessed by time–intensity and quantitative descriptive analysis: Influence of pH and accelerated aging. Food Qual Prefer 2006. [DOI: 10.1016/j.foodqual.2005.05.008] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Quality control of beer using high-resolution nuclear magnetic resonance spectroscopy and multivariate analysis. Eur Food Res Technol 2004. [DOI: 10.1007/s00217-004-1070-7] [Citation(s) in RCA: 98] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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