1
|
Taiti C, Stefano G, Percaccio E, Di Giacomo S, Iannone M, Marianelli A, Di Sotto A, Garzoli S. Addition of Spirulina to Craft Beer: Evaluation of the Effects on Volatile Flavor Profile and Cytoprotective Properties. Antioxidants (Basel) 2023; 12:antiox12051021. [PMID: 37237887 DOI: 10.3390/antiox12051021] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2023] [Revised: 04/19/2023] [Accepted: 04/26/2023] [Indexed: 05/28/2023] Open
Abstract
SPME-GC-MS and PTR-ToF-MS techniques were applied to describe the content of volatile flavor compounds in a craft beer before and after adding spirulina. The obtained results showed that the volatile profile of the two beer samples differed. Furthermore, to chemically characterize biomass spirulina, a derivatization reaction followed by GC-MS analysis was performed, highlighting a high content of molecules belonging to different chemical classes, such as sugars, fatty acids and carboxylic acids. A spectrophotometric analysis of total polyphenols and tannins, investigation into the scavenging activity towards DPPH and ABTS radicals and confocal microscopy of brewer's yeast cells were carried out. Moreover, the cytoprotective and antioxidant properties towards the oxidative damage induced by tert-butyl hydroperoxide (tBOOH) in human H69 cholangiocytes were investigated. Finally, the modulation of Nrf2 signaling under oxidative stress conditions was also evaluated. Both samples of beer were shown to contain similar levels of total polyphenols and tannins, with slightly increased levels in that containing spirulina 0.25% w/v. Moreover, the beers were found to be endowed with radical scavenging properties towards both DPPH and ABTS radicals, albeit with a weak contribution of spirulina; however, a higher riboflavin content was detected in spirulina-treated yeast cells. Conversely, the addition of spirulina (0.25% w/v) appeared to improve the cytoprotective properties of beer towards tBOOH-induced oxidative damage in H69 cells and reduce intracellular oxidative stress. Accordingly, the cytosolic Nrf2 expression was found to be increased.
Collapse
Affiliation(s)
- Cosimo Taiti
- Department of Agri-Food and Environmental Science, Università di Firenze, Sesto Fiorentino, 50019 Firenze, Italy
| | - Giovanni Stefano
- Department of Biology, Università di Firenze, Via Micheli 3, 50121 Firenze, Italy
| | - Ester Percaccio
- Department of Physiology and Pharmacology "V. Erspamer", Sapienza University of Rome, P.le Aldo Moro 5, 00185 Rome, Italy
| | - Silvia Di Giacomo
- Department of Physiology and Pharmacology "V. Erspamer", Sapienza University of Rome, P.le Aldo Moro 5, 00185 Rome, Italy
| | - Matteo Iannone
- Circolo ARCI La Staffetta, Via Don Minzoni 29, 56011 Calci, Italy
| | | | - Antonella Di Sotto
- Department of Physiology and Pharmacology "V. Erspamer", Sapienza University of Rome, P.le Aldo Moro 5, 00185 Rome, Italy
| | - Stefania Garzoli
- Department of Chemistry and Technologies of Drug, Sapienza University, P.le Aldo Moro 5, 00185 Rome, Italy
| |
Collapse
|
2
|
Buiatti S, Tat L, Natolino A, Passaghe P. Biotransformations Performed by Yeasts on Aromatic Compounds Provided by Hop—A Review. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9040327] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
Abstract
The biodiversity of some Saccharomyces (S.) strains for fermentative activity and metabolic capacities is an important research area in brewing technology. Yeast metabolism can render simple beers very elaborate. In this review, we examine much research addressed to the study of how different yeast strains can influence aroma by chemically interacting with specific aromatic compounds (mainly terpenes) from the hop. These reactions are commonly referred to as biotransformations. Exploiting biotransformations to increase the product’s aroma and use less hop goes exactly in the direction of higher sustainability of the brewing process, as the hop generally represents the highest part of the raw materials cost, and its reduction allows to diminish its environmental impact.
Collapse
|
3
|
Reglitz K, Féchir M, Mall V, Voigt J, Steinhaus M. The impact of caramel and roasted wheat malts on aroma compounds in top‐fermented wheat beer. JOURNAL OF THE INSTITUTE OF BREWING 2022. [DOI: 10.1002/jib.701] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Klaas Reglitz
- Leibniz Institute for Food Systems Biology at the Technical University of Munich Lise‐Meitner‐Straße 34 85354 Freising Germany
| | - Michael Féchir
- Leibniz Institute for Food Systems Biology at the Technical University of Munich Lise‐Meitner‐Straße 34 85354 Freising Germany
- Trier University of Applied Sciences Schneidershof 54293 Trier Germany
| | - Veronika Mall
- Leibniz Institute for Food Systems Biology at the Technical University of Munich Lise‐Meitner‐Straße 34 85354 Freising Germany
| | - Jens Voigt
- Trier University of Applied Sciences Schneidershof 54293 Trier Germany
| | - Martin Steinhaus
- Leibniz Institute for Food Systems Biology at the Technical University of Munich Lise‐Meitner‐Straße 34 85354 Freising Germany
| |
Collapse
|
4
|
Tracking Wheat Variety and Origin by the Shape Analysis of the Volatiles Fingerprint of Wheat Kernels and Wheat Beers. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12157854] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The Volatile Organic Compounds (VOCs) of common wheat of different origin (variety and altitude of cultivation) and craft wheat beers produced by using the wheat themselves were analyzed by SPME GC-MS. The VOCs of wheat kernels and wheat beers were compared, and 14 common flavor-active compounds were identified. Principal component analysis was used to describe changes in the profile of common volatiles induced by beer processing. A unifying approach by Generalized Procrustes analysis (GPA), which considers the overall characteristics of the datasets, permitted linking the VOCs of wheat to those of beers and to define a common flavor pattern. Despite the beer processing deeply affecting the overall volatilome profile, a consensus map permitted to clearly classify the VOCs profile of five out of six samples. This work revealed that differences in wheat VOCs induced by wheat variety and cultivation site were reflected in different beer aromatic profiles, highlighting the importance of origin on the wheat and beers’ flavor. This unifying approach to flavor analysis by GPA could be of help in sight of a certification of origin, since it may contribute not only to the definition of wheat origin but also of the “terroir” of wheat beer thereof.
Collapse
|
5
|
Chenot C, Donck W, Janssens P, Collin S. Malt and Hop as Sources of Thiol S-Conjugates: Thiol-Releasing Property of Lager Yeast during Fermentation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:3272-3279. [PMID: 35234466 DOI: 10.1021/acs.jafc.1c07272] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
The contribution of polyfunctional thiols (PFTs) to the overall flavor of a lager beer has been well documented, but their origin remains unclear. In comparison with Saccharomyces cerevisiae strains previously investigated (same conditions: 7 days at 24 °C, 3 days at 4 °C), we examined how Saccharomyces pastorianus yeasts are able to produce these PFTs from cysteinylated (Cys-) and glutathionylated (G-) conjugates. Up to 0.35% release was observed from G-conjugates against less than 0.08% for all yeasts studied so far. Lowering the wort nitrogen level and the fermentation temperature (12 °C) strongly increased the release efficiency and the ester/alcohol ratio from Cys-conjugates. However, it did not improve the release from G-conjugates and even prevented the yeast from producing any acetate. Although poor in free PFTs and their Cys-precursors, both Saaz hop and pale malt (classical ingredients for premium lager beers) confirmed to be significant sources of G-conjugates (especially those of 3-sulfanylhexanol and 3-sulfanyl-4-methylpentanol).
Collapse
Affiliation(s)
- Cécile Chenot
- LIBST Institute, Faculté des Bioingénieurs, Unité de Brasserie et des Industries Alimentaires, Université Catholique de Louvain. Croix du Sud, 2 box L7.05.07, B-1348 Louvain-la-Neuve, Belgium
| | - William Donck
- LIBST Institute, Faculté des Bioingénieurs, Unité de Brasserie et des Industries Alimentaires, Université Catholique de Louvain. Croix du Sud, 2 box L7.05.07, B-1348 Louvain-la-Neuve, Belgium
| | - Philippe Janssens
- Fermentis by Lesaffre, 137 Rue Gabriel Péri, 59170 Marcq-en-Barœul, France
| | - Sonia Collin
- LIBST Institute, Faculté des Bioingénieurs, Unité de Brasserie et des Industries Alimentaires, Université Catholique de Louvain. Croix du Sud, 2 box L7.05.07, B-1348 Louvain-la-Neuve, Belgium
| |
Collapse
|
6
|
De Flaviis R, Santarelli V, Mutarutwa D, Giuliani M, Sacchetti G. Volatiles profile of 'Blanche' wheat craft beer as affected by wheat origin: A chemometric study. Food Chem 2022; 385:132696. [PMID: 35303654 DOI: 10.1016/j.foodchem.2022.132696] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 03/09/2022] [Accepted: 03/11/2022] [Indexed: 11/04/2022]
Abstract
The aroma of craft beers is recognized to affect their overall acceptability and drinkability. Raw materials can affect the volatile organic compounds (VOCs) of beers and their aroma. The VOCs profile of wheat craft beers produced with wheat (Triticum aestivum, L.) of different origin (variety and cultivation site) in increasing concentration was analysed. PLS2 analysis evidenced that wheat concentration is the main factor affecting VOCs profile, whilst the effect of variety (Vittorio and Solina) and altitude of cultivation (70, 500 and 1,200 m a.s.l.) on VOCs variance was lower. PLS-DA permitted to differentiate beers obtained with the two varieties for their VOCs profile: 2-Ethylhexanol, a cultivar specific indicator, was found in beers made with Solina.
Collapse
Affiliation(s)
- Riccardo De Flaviis
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy
| | - Veronica Santarelli
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy
| | - Delvana Mutarutwa
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy
| | - Marialisa Giuliani
- Food Consultant as BeerStudioLab, Via Nazionale per Teramo 75, 64021 Giulianova, Italy
| | - Giampiero Sacchetti
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy.
| |
Collapse
|
7
|
Sun S, Wang X, Yuan A, Liu J, Li Z, Xie D, Zhang H, Luo W, Xu H, Liu J, Nie C, Zhang H. Chemical constituents and bioactivities of hops (
Humulus lupulus L
.) and their effects on beer‐related microorganisms. Food Energy Secur 2022. [DOI: 10.1002/fes3.367] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
Affiliation(s)
- Shaokang Sun
- Key Microbiology Laboratory of Shandong Province School of Bioengineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Xiaochen Wang
- Key Microbiology Laboratory of Shandong Province School of Bioengineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Ai Yuan
- State Key Laboratory of Biobased Material and Green Papermaking School of Bioengineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Jianlin Liu
- College of Chemical Engineering China University of Petroleum (East China) Qingdao China
| | - Zebin Li
- State Key Laboratory of Biobased Material and Green Papermaking School of Bioengineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Dongxiao Xie
- Biology Institute Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Huimin Zhang
- College of Life Sciences Shandong Normal University Jinan China
| | - Wenqing Luo
- Global Leaders College Yonsei University Seoul Korea
| | - Hengyuan Xu
- Key Microbiology Laboratory of Shandong Province School of Bioengineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Jinshang Liu
- Key Microbiology Laboratory of Shandong Province School of Bioengineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Cong Nie
- Key Microbiology Laboratory of Shandong Province School of Bioengineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Haojun Zhang
- Key Microbiology Laboratory of Shandong Province School of Bioengineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| |
Collapse
|
8
|
Chenot C, Willemart G, Gros J, Collin S. Ability of Exogenous or Wort Endogenous Enzymes to Release Free Thiols from Hop Cysteinylated and Glutathionylated S-Conjugates. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2022. [DOI: 10.1080/03610470.2021.2021766] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
- Cécile Chenot
- Unité de Brasserie et des Industries Alimentaires, Louvain Institute of Biomolecular Science and Technology (LIBST), Faculté des Bioingénieurs, Université Catholique de Louvain, Louvain-la-Neuve, Belgium
| | - Guillaume Willemart
- Unité de Brasserie et des Industries Alimentaires, Louvain Institute of Biomolecular Science and Technology (LIBST), Faculté des Bioingénieurs, Université Catholique de Louvain, Louvain-la-Neuve, Belgium
| | | | - Sonia Collin
- Unité de Brasserie et des Industries Alimentaires, Louvain Institute of Biomolecular Science and Technology (LIBST), Faculté des Bioingénieurs, Université Catholique de Louvain, Louvain-la-Neuve, Belgium
| |
Collapse
|
9
|
Hong K, Wang L, Johnpaul A, Lv C, Ma C. Key Enzymes Involved in the Synthesis of Hops Phytochemical Compounds: From Structure, Functions to Applications. Int J Mol Sci 2021; 22:9373. [PMID: 34502286 PMCID: PMC8430942 DOI: 10.3390/ijms22179373] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Revised: 08/24/2021] [Accepted: 08/26/2021] [Indexed: 12/13/2022] Open
Abstract
Humulus lupulus L. is an essential source of aroma compounds, hop bitter acids, and xanthohumol derivatives mainly exploited as flavourings in beer brewing and with demonstrated potential for the treatment of certain diseases. To acquire a comprehensive understanding of the biosynthesis of these compounds, the primary enzymes involved in the three major pathways of hops' phytochemical composition are herein critically summarized. Hops' phytochemical components impart bitterness, aroma, and antioxidant activity to beers. The biosynthesis pathways have been extensively studied and enzymes play essential roles in the processes. Here, we introduced the enzymes involved in the biosynthesis of hop bitter acids, monoterpenes and xanthohumol derivatives, including the branched-chain aminotransferase (BCAT), branched-chain keto-acid dehydrogenase (BCKDH), carboxyl CoA ligase (CCL), valerophenone synthase (VPS), prenyltransferase (PT), 1-deoxyxylulose-5-phosphate synthase (DXS), 4-hydroxy-3-methylbut-2-enyl diphosphate reductase (HDR), Geranyl diphosphate synthase (GPPS), monoterpene synthase enzymes (MTS), cinnamate 4-hydroxylase (C4H), chalcone synthase (CHS_H1), chalcone isomerase (CHI)-like proteins (CHIL), and O-methyltransferase (OMT1). Furthermore, research advancements of each enzyme in terms of reaction conditions, substrate recognition, enzyme structures, and use in engineered microbes are described in depth. Hence, an extensive review of the key enzymes involved in the phytochemical compounds of hops will provide fundamentals for their applications in beer production.
Collapse
Affiliation(s)
| | | | | | - Chenyan Lv
- College of Food Science and Nutritional Engineering, China Agricultural University, 17 Qinghua Donglu Road, Haidian District, Beijing 100083, China; (K.H.); (L.W.); (A.J.)
| | - Changwei Ma
- College of Food Science and Nutritional Engineering, China Agricultural University, 17 Qinghua Donglu Road, Haidian District, Beijing 100083, China; (K.H.); (L.W.); (A.J.)
| |
Collapse
|
10
|
Sensory and Olfactometry Chemometrics as Valuable Tools for Assessing Hops' Aroma Impact on Dry-Hopped Beers: A Study with Wild Portuguese Genotypes. Foods 2021; 10:foods10061397. [PMID: 34204222 PMCID: PMC8234261 DOI: 10.3390/foods10061397] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2021] [Revised: 06/10/2021] [Accepted: 06/11/2021] [Indexed: 01/13/2023] Open
Abstract
Sensory, olfactometry (using the sums of odour intensities for each class of compounds) and chemometric analyses were used to evaluate Portuguese wild hops’ sensory characteristics and the aroma that those hops impart to dry-hopped beer. CATA analysis and agglomerative hierarchical clustering was applied for the sensory characterization of 15 wild hops of Portuguese genotypes, clustering them in two groups: one more sulphurous, floral, and fruity, and another more earthy, resinous, floral, and non-citrus fruits. Two hops representative of each group were selected for the production of four dry-hopped beers using the same base beer style (Munich Helles). Beers were analysed by quantitative descriptive analyses and quantification of hop-derived key volatile compounds. Multivariate statistical treatment of the data was performed. Results indicate significant differences (p < 0.05) in fruity, resinous, earthy, floral, and sulphurous attributes of hops, but the dry-hopped beers only have a significant increase (p < 0.05) in fruity and spicy notes when compared with non-dry-hopped Munich-style Helles beer. Hop olfactometry explained the sensory perception that the 11 hops not used for brewing (employed as supplementary observations) are placed into the space of the odour-active compounds profile of the four hops selected for brewing. These 11 hop samples have more spiciness than fruitiness potential.
Collapse
|
11
|
Shen P, Gao Z, Fang B, Rao J, Chen B. Ferreting out the secrets of industrial hemp protein as emerging functional food ingredients. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.03.022] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
|
12
|
Cucu T, David F, Devos C, Sandra P. Untargeted flavor profiling of lager beers by stir bar sorptive extraction -capillary gas chromatography - time-of-flight mass spectrometry: High analytical performance with a green touch. J Chromatogr A 2021; 1647:462164. [PMID: 33964618 DOI: 10.1016/j.chroma.2021.462164] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2020] [Revised: 03/22/2021] [Accepted: 04/12/2021] [Indexed: 12/31/2022]
Abstract
Beer is one of the most popular beverages in the world and its complex flavor is widely appreciated. Beer flavor profiling is important for brewers to optimize beer production and to guarantee odor quality and taste stability of the final products. This is especially the case for pale lager beers that represent the beer type with the largest worldwide production volume. In this study, the combination of stir bar sorptive extraction (SBSE) with capillary gas chromatography (GC) hyphenated to time-of-flight mass spectrometry (TOFMS) was used to perform a detailed aroma profiling of lager beer samples originating from Belgium, The Netherlands, and France. A generic SBSE method was applied resulting in a very broad extraction coverage of odor solutes, while the extraction process is miniaturized, unattended and solventless, meeting green analytical chemistry requirements. Using GC-TOFMS analysis operated in untargeted mode, MS deconvolution and statistical data analysis, with principal component and hierarchical clustering analysis, it was possible to clearly differentiate brands and origins of the beer samples and to identify marker compounds for flavor profiling of these closely related beer samples. An extended database of beer aroma compounds was created. The developed method can be applied in beer quality optimization and quality control in routine laboratories.
Collapse
Affiliation(s)
- Tatiana Cucu
- Research Institute for Chromatography (RIC), Pres. Kennedypark 26, B-8500 Kortrijk, Belgium.
| | - Frank David
- Research Institute for Chromatography (RIC), Pres. Kennedypark 26, B-8500 Kortrijk, Belgium
| | - Christophe Devos
- Research Institute for Chromatography (RIC), Pres. Kennedypark 26, B-8500 Kortrijk, Belgium
| | - Pat Sandra
- Research Institute for Chromatography (RIC), Pres. Kennedypark 26, B-8500 Kortrijk, Belgium
| |
Collapse
|
13
|
Raut S, von Gersdorff GJ, Münsterer J, Kammhuber K, Hensel O, Sturm B. Influence of pre-drying storage time on essential oil components in dried hops (Humulus lupulus L.). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:2247-2255. [PMID: 33009828 DOI: 10.1002/jsfa.10844] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/06/2020] [Revised: 08/20/2020] [Accepted: 10/03/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND It is well known that duration of pre-drying storage impacts on hop quality. However, little knowledge exists regarding its actual effects on valuable hop components. To investigate these effects, fresh hop cones were stored for 5 or 24 h and dried for 210 min at 65 °C thereafter. Furthermore, to understand the effect of freezing hop cones on the essential oil content, both fresh and stored samples were frozen before and after drying. RESULTS The results from gas chromatography analysis show an increase in linalool, β-caryophyllene, humulene, geraniol content and decrease in myrcene content dependent on the period of storage. Total colour difference ΔE values of 4.61 and 5.27 were obtained for fresh and stored hops respectively, indicating discoloration of hops during storage. Modelling of moisture curves revealed the Wang and Singh model to be suitable, with R adj 2 values of 0.978 and 0.989 and root-mean-square error values of 0.037 and 0.019 for fresh and stored hops respectively. CONCLUSION The results from this study provide an in-depth understanding on the changes occurring within the hop cones both during storage and drying and will further help hop processors optimize their storage times.
Collapse
Affiliation(s)
- Sharvari Raut
- Department of Agricultural and Biosystems Engineering, University of Kassel, Witzenhausen, Germany
| | - Gardis Je von Gersdorff
- Department of Agricultural and Biosystems Engineering, University of Kassel, Witzenhausen, Germany
| | - Jakob Münsterer
- Bavarian State Research Center for Agriculture (LfL), Hop Competence Centre Production Technologies, Wolnzach, Germany
| | - Klaus Kammhuber
- Bavarian State Research Center for Agriculture (LfL), Hop Research Centre Hüll, Wolnzach, Germany
| | - Oliver Hensel
- Department of Agricultural and Biosystems Engineering, University of Kassel, Witzenhausen, Germany
| | - Barbara Sturm
- Department of Agricultural and Biosystems Engineering, University of Kassel, Witzenhausen, Germany
| |
Collapse
|
14
|
Van Holle A, Muylle H, Haesaert G, Naudts D, De Keukeleire D, Roldán‐Ruiz I, Van Landschoot A. Relevance of hop terroir for beer flavour. JOURNAL OF THE INSTITUTE OF BREWING 2021. [DOI: 10.1002/jib.648] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
- Ann Van Holle
- De Proefbrouwerij Doornzelestraat 20 Lochristi 9080 Belgium
- Faculty of Bioscience Engineering, Department of Plants and Crops Ghent University Coupure Links 653 Ghent 9000 Belgium
| | - Hilde Muylle
- Flanders Research Institute for Agriculture, Fisheries and Food (ILVO) Caritasstraat 39 Melle 9090 Belgium
| | - Geert Haesaert
- Faculty of Bioscience Engineering, Department of Plants and Crops Ghent University Coupure Links 653 Ghent 9000 Belgium
| | - Dirk Naudts
- De Proefbrouwerij Doornzelestraat 20 Lochristi 9080 Belgium
| | - Denis De Keukeleire
- Faculty of Pharmaceutical Sciences Ghent University c/o Gontrode Heirweg 115 Melle 9090 Belgium
| | - Isabel Roldán‐Ruiz
- Flanders Research Institute for Agriculture, Fisheries and Food (ILVO) Caritasstraat 39 Melle 9090 Belgium
- Faculty of Sciences, Department of Plant Biotechnology and Bioinformatics Ghent University Technologiepark Zwijnaarde 71 Zwijnaarde 9052 Belgium
| | - Anita Van Landschoot
- Faculty of Bioscience Engineering, Department of Biotechnology Ghent University Valentin Vaerwyckweg 1 Ghent 9000 Belgium
| |
Collapse
|
15
|
Dietz C, Cook D, Wilson C, Marriott R, Ford R. Sensory properties of supercritical CO2
fractions extracted from Magnum hop essential oil. JOURNAL OF THE INSTITUTE OF BREWING 2020. [DOI: 10.1002/jib.612] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Christina Dietz
- Sensory Science Centre, Division of Food, Nutrition and Dietetics; School of Biosciences, University of Nottingham, Sutton Bonington Campus; Leicestershire LE12 5RD UK
- International Centre for Brewing Science, Division of Microbiology, Brewing and Biotechnology; The University of Nottingham, Sutton Bonington Campus; Leicestershire LE12 5RD UK
| | - David Cook
- International Centre for Brewing Science, Division of Microbiology, Brewing and Biotechnology; The University of Nottingham, Sutton Bonington Campus; Leicestershire LE12 5RD UK
| | - Colin Wilson
- Totally Natural Solutions Ltd., Paddock Wood; Kent TN12 6BU UK
| | - Ray Marriott
- BioComposites Centre; Bangor University; Bangor LL57 2UW UK
| | - Rebecca Ford
- Sensory Science Centre, Division of Food, Nutrition and Dietetics; School of Biosciences, University of Nottingham, Sutton Bonington Campus; Leicestershire LE12 5RD UK
| |
Collapse
|
16
|
Why Craft Brewers Should Be Advised to Use Bottle Refermentation to Improve Late-Hopped Beer Stability. BEVERAGES 2019. [DOI: 10.3390/beverages5020039] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The aromatic complexity of craft beers, together with some particular practices (use of small vessels, dry hopping, etc.), can cause more oxidation associated with pre-maturated colloidal instability, Madeira off-flavors, bitterness decrease, and aroma loss. As bottle refermentation is widely used in Belgian craft beers, the aim of the present work is to assess how this practice might impact their flavor. In fresh beers, key flavors were evidenced by four complementary techniques: short-chain fatty acids determination, esters analysis, XAD-2 extract olfactometry, and overall sensory analysis. In almost all of the fresh beers, isovaleric acid was the sole fatty acid found above its sensory threshold. Selected samples were further analyzed through natural aging at 20 °C. The presence of yeast in the bottle minimized the trans-2-nonenal released from Schiff bases and proved less deleterious than suggested by previous studies with regard to fatty acid release and ester decrease through aging. Furthermore, according to the yeast species selected, some interesting terpenols and phenols were produced from glucosides during storage.
Collapse
|
17
|
Neiens SD, Steinhaus M. Investigations on the Impact of the Special Flavor Hop Variety Huell Melon on the Odor-Active Compounds in Late Hopped and Dry Hopped Beers. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:364-371. [PMID: 30539627 DOI: 10.1021/acs.jafc.8b05663] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Bottom-fermented and top-fermented beers, both either late or dry hopped with Huell Melon hops, and respective reference beers without late or dry hopping were subjected to a comparative odorant screening by aroma extract dilution analyses. On the basis of differences in the FD factors, 14 odorants were identified as hop-derived. Among them were ethyl 2-methylpropanoate, methyl 2-methylbutanoate, ethyl 2-methylbutanoate, propyl 2-methylbutanoate, myrcene, linalool, and geraniol. Differences between late hopped, dry hopped, and reference beers were substantiated by quantitation. Results showed minimal transfer of myrcene from hops into beer. Moderate transfer was observed for propyl 2-methylbutanoate, geraniol, and linalool. Process-induced changes of ethyl 2-methylpropanoate, ethyl 2-methylbutanoate, and methyl 2-methylbutanoate were beyond a direct transfer from hops into beer, suggesting a formation from the corresponding hop-derived carboxylic acids by yeast. Spiking experiments revealed that linalool and propyl 2-methylbutanoate contributed particularly to the characteristic aroma of beers flavored with Huell Melon hops.
Collapse
Affiliation(s)
- Silva D Neiens
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich , Lise-Meitner-Straße 34 , 85354 Freising , Germany
| | - Martin Steinhaus
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich , Lise-Meitner-Straße 34 , 85354 Freising , Germany
| |
Collapse
|
18
|
Miyamae T, Kato H, Kato M. Surfaces of Beer Studied by Sum-frequency Generation Spectroscopy. CHEM LETT 2018. [DOI: 10.1246/cl.180515] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Takayuki Miyamae
- Nanomaterials Research Institute, National Institute of Advanced Industrial Science and Technology (AIST), 1-1-1 Higashi, Tsukuba, Ibaraki 305-8565, Japan
| | - Haruhito Kato
- Research Laboratories for Alcoholic Beverage Technologies, Kirin Co. Ltd., 1-17-1 Namamugi, Tsurumi-ku, Yokohama, Kanagawa 230-8628, Japan
| | - Masaru Kato
- Research Laboratories for Alcoholic Beverage Technologies, Kirin Co. Ltd., 1-17-1 Namamugi, Tsurumi-ku, Yokohama, Kanagawa 230-8628, Japan
| |
Collapse
|
19
|
Denby CM, Li RA, Vu VT, Costello Z, Lin W, Chan LJG, Williams J, Donaldson B, Bamforth CW, Petzold CJ, Scheller HV, Martin HG, Keasling JD. Industrial brewing yeast engineered for the production of primary flavor determinants in hopped beer. Nat Commun 2018; 9:965. [PMID: 29559655 PMCID: PMC5861129 DOI: 10.1038/s41467-018-03293-x] [Citation(s) in RCA: 120] [Impact Index Per Article: 20.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2017] [Accepted: 02/02/2018] [Indexed: 12/04/2022] Open
Abstract
Flowers of the hop plant provide both bitterness and “hoppy” flavor to beer. Hops are, however, both a water and energy intensive crop and vary considerably in essential oil content, making it challenging to achieve a consistent hoppy taste in beer. Here, we report that brewer’s yeast can be engineered to biosynthesize aromatic monoterpene molecules that impart hoppy flavor to beer by incorporating recombinant DNA derived from yeast, mint, and basil. Whereas metabolic engineering of biosynthetic pathways is commonly enlisted to maximize product titers, tuning expression of pathway enzymes to affect target production levels of multiple commercially important metabolites without major collateral metabolic changes represents a unique challenge. By applying state-of-the-art engineering techniques and a framework to guide iterative improvement, strains are generated with target performance characteristics. Beers produced using these strains are perceived as hoppier than traditionally hopped beers by a sensory panel in a double-blind tasting. Production of aromatic monoterpene molecules in hop flowers is affected by genetic, environmental, and processing factors. Here, the authors engineer brewer’s yeast for the production of linalool and geraniol, and show pilot-scale beer produced by engineered strains reconstitutes some qualities of hop flavor.
Collapse
Affiliation(s)
- Charles M Denby
- California Institute of Quantitative Biosciences (QB3), University of California, Berkeley, CA, 94720, USA. .,Joint BioEnergy Institute, Emeryville, CA, 94608, USA.
| | - Rachel A Li
- Joint BioEnergy Institute, Emeryville, CA, 94608, USA.,Department of Plant and Microbial Biology, University of California, Berkeley, CA, 94720, USA.,Lawrence Berkeley National Laboratory, Biological Systems and Engineering Division, Berkeley, CA, 94720, USA
| | - Van T Vu
- Department of Bioengineering, University of California, Berkeley, CA, 94720, USA
| | - Zak Costello
- Joint BioEnergy Institute, Emeryville, CA, 94608, USA.,Lawrence Berkeley National Laboratory, Biological Systems and Engineering Division, Berkeley, CA, 94720, USA.,DOE Agile BioFoundry, Emeryville, CA, 94608, USA
| | - Weiyin Lin
- California Institute of Quantitative Biosciences (QB3), University of California, Berkeley, CA, 94720, USA.,Joint BioEnergy Institute, Emeryville, CA, 94608, USA
| | - Leanne Jade G Chan
- Joint BioEnergy Institute, Emeryville, CA, 94608, USA.,Lawrence Berkeley National Laboratory, Biological Systems and Engineering Division, Berkeley, CA, 94720, USA
| | - Joseph Williams
- Department of Food Science and Technology, University of California Davis, Davis, CA, 95616, USA
| | | | - Charles W Bamforth
- Department of Food Science and Technology, University of California Davis, Davis, CA, 95616, USA
| | - Christopher J Petzold
- Joint BioEnergy Institute, Emeryville, CA, 94608, USA.,Lawrence Berkeley National Laboratory, Biological Systems and Engineering Division, Berkeley, CA, 94720, USA
| | - Henrik V Scheller
- Joint BioEnergy Institute, Emeryville, CA, 94608, USA.,Department of Plant and Microbial Biology, University of California, Berkeley, CA, 94720, USA.,Lawrence Berkeley National Laboratory, Environmental Genomics and Systems Biology Division, Berkeley, CA, 94720, USA
| | - Hector Garcia Martin
- Joint BioEnergy Institute, Emeryville, CA, 94608, USA.,Lawrence Berkeley National Laboratory, Biological Systems and Engineering Division, Berkeley, CA, 94720, USA.,DOE Agile BioFoundry, Emeryville, CA, 94608, USA
| | - Jay D Keasling
- California Institute of Quantitative Biosciences (QB3), University of California, Berkeley, CA, 94720, USA. .,Joint BioEnergy Institute, Emeryville, CA, 94608, USA. .,Lawrence Berkeley National Laboratory, Biological Systems and Engineering Division, Berkeley, CA, 94720, USA. .,Department of Bioengineering, University of California, Berkeley, CA, 94720, USA. .,Department of Chemical and Biomolecular Engineering, University of California, Berkeley, CA, 94720, USA. .,Novo Nordisk Foundation Center for Sustainability, Technical University of Denmark, 2900, Hellerup, Denmark.
| |
Collapse
|
20
|
Rettberg N, Biendl M, Garbe LA. Hop Aroma and Hoppy Beer Flavor: Chemical Backgrounds and Analytical Tools—A Review. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1080/03610470.2017.1402574] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Nils Rettberg
- Versuchs– und Lehranstalt für Brauerei in Berlin (VLB) e.V., Research Institute for Beer and Beverage Analysis, Berlin, Deutschland/Germany
| | - Martin Biendl
- HHV Hallertauer Hopfenveredelungsgesellschaft m.b.H., Mainburg, Germany
| | - Leif-Alexander Garbe
- Hochschule Neubrandenburg, Fachbereich Agrarwirtschaft und Lebensmittelwissenschaften, Neubrandenburg, Germany
| |
Collapse
|
21
|
Hotchko RA, Shellhammer TH. Influence of Ethyl Esters, Oxygenated Terpenes, and Aliphatic γ- and δ-Lactones (C9–12) on Beer Fruit Aroma. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2017-1805-01] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
|
22
|
Tran TTH, Cibaka MLK, Collin S. Polyfunctional Thiols in Fresh and Aged Belgian Special Beers: Fate of Hop S-Cysteine Conjugates. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2015-0130-01] [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)
- Thi Thu Hang Tran
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute ELIM, Université Catholique de Louvain, Croix du Sud, B-1348 Louvain-la-Neuve, Belgium
| | - Marie-Lucie Kankolongo Cibaka
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute ELIM, Université Catholique de Louvain, Croix du Sud, B-1348 Louvain-la-Neuve, Belgium
| | - Sonia Collin
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute ELIM, Université Catholique de Louvain, Croix du Sud, B-1348 Louvain-la-Neuve, Belgium
| |
Collapse
|
23
|
Inui T, Matsui H, Hosoya T, Kumazawa S, Fukui N, Oka K. Effect of Harvest Time and Pruning Date on Aroma Characteristics of Hop Teas and Related Compounds of Saaz Hops. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2016-4628-01] [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)
- Takako Inui
- Suntory Beer Ltd., Beer Development Department, 5-2-5 Yamazaki, Shimamoto-cho, Mishima-gun, Osaka, 618-0001 Japan
- Department of Food and Nutritional Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka, 422-8526, Japan
| | - Hiroo Matsui
- Suntory Global Innovation Center Ltd., Research Institute, 8-1-1 Seikadai, Seika-cho, Soraku-gun, Kyoto, 619-0284, Japan
| | - Takahiro Hosoya
- Department of Food and Nutritional Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka, 422-8526, Japan
| | - Shigenori Kumazawa
- Department of Food and Nutritional Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka, 422-8526, Japan
| | - Nobuyuki Fukui
- Suntory Global Innovation Center Ltd., Research Institute, 8-1-1 Seikadai, Seika-cho, Soraku-gun, Kyoto, 619-0284, Japan
| | - Kaneo Oka
- Suntory Beer Ltd., Musashino Brewery, 3-1 Yazaki-cho, Fuchu-shi, Tokyo, 183-8533, Japan
| |
Collapse
|
24
|
Ting PL, Ryder DS. The Bitter, Twisted Truth of the Hop: 50 Years of Hop Chemistry. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2017-3638-01] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
|
25
|
Hao J, Dong J, Yin H, Yan P, Ting PL, Li Q, Tao X, Yu J, Chen H, Li M. Optimum Method of Analyzing Hop Derived Aroma Compounds in Beer by Headspace Solid-Phase Microextraction (SPME) with GC/MS and Their Evolutions during Chinese Lager Brewing Process. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2014-1021-01] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Junguang Hao
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewing Ltd., Qingdao 266061, P. R. China
| | - Jianjun Dong
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewing Ltd., Qingdao 266061, P. R. China
| | - Hua Yin
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewing Ltd., Qingdao 266061, P. R. China
| | - Peng Yan
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewing Ltd., Qingdao 266061, P. R. China
| | | | - Qi Li
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Xinliang Tao
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Junhong Yu
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewing Ltd., Qingdao 266061, P. R. China
| | - Hualei Chen
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewing Ltd., Qingdao 266061, P. R. China
| | - Mei Li
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewing Ltd., Qingdao 266061, P. R. China
| |
Collapse
|
26
|
Nizet S, Gros J, Peeters F, Chaumont S, Robiette R, Collin S. First Evidence of the Production of Odorant Polyfunctional Thiols by Bottle Refermentation. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2013-0117-01] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Sabrina Nizet
- Earth and Life Institute ELIM, Unité de Brasserie et des Industries Alimentaires, Faculté d'Ingénierie Biologique, Agronomique et Environnementale, Université catholique de Louvain, Croix du Sud, 2 Box L7.05.07, B-1348 Louvain-la-Neuve, Belgium
| | - Jacques Gros
- Earth and Life Institute ELIM, Unité de Brasserie et des Industries Alimentaires, Faculté d'Ingénierie Biologique, Agronomique et Environnementale, Université catholique de Louvain, Croix du Sud, 2 Box L7.05.07, B-1348 Louvain-la-Neuve, Belgium
| | - Florence Peeters
- Earth and Life Institute ELIM, Unité de Brasserie et des Industries Alimentaires, Faculté d'Ingénierie Biologique, Agronomique et Environnementale, Université catholique de Louvain, Croix du Sud, 2 Box L7.05.07, B-1348 Louvain-la-Neuve, Belgium
| | - Sophie Chaumont
- Earth and Life Institute ELIM, Unité de Brasserie et des Industries Alimentaires, Faculté d'Ingénierie Biologique, Agronomique et Environnementale, Université catholique de Louvain, Croix du Sud, 2 Box L7.05.07, B-1348 Louvain-la-Neuve, Belgium
| | - Raphaël Robiette
- Institute of Condensed Matter and Nanosciences IMCN, Molecules, Solids and Reactivity, Faculté des Sciences, Université catholique de Louvain, Place Louis Pasteur, 1 Box L4.01.02, B-1348 Louvain-la-Neuve, Belgium
| | - Sonia Collin
- Earth and Life Institute ELIM, Unité de Brasserie et des Industries Alimentaires, Faculté d'Ingénierie Biologique, Agronomique et Environnementale, Université catholique de Louvain, Croix du Sud, 2 Box L7.05.07, B-1348 Louvain-la-Neuve, Belgium
| |
Collapse
|
27
|
Cibaka MLK, Ferreira CS, Decourrière L, Lorenzo-Alonso CJ, Bodart E, Collin S. Dry Hopping with the Dual-Purpose Varieties Amarillo, Citra, Hallertau Blanc, Mosaic, and Sorachi Ace: Minor Contribution of Hop Terpenol Glucosides to Beer Flavors. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2017-2257-01] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Marie-Lucie Kankolongo Cibaka
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute (ELIM), Université catholique de Louvain, Croix du Sud 2, box L7.05.07, B-1348 Louvain-la-Neuve, Belgium
| | - Carlos Silva Ferreira
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute (ELIM), Université catholique de Louvain, Croix du Sud 2, box L7.05.07, B-1348 Louvain-la-Neuve, Belgium
| | - Laura Decourrière
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute (ELIM), Université catholique de Louvain, Croix du Sud 2, box L7.05.07, B-1348 Louvain-la-Neuve, Belgium
| | - Celso-José Lorenzo-Alonso
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute (ELIM), Université catholique de Louvain, Croix du Sud 2, box L7.05.07, B-1348 Louvain-la-Neuve, Belgium
| | - Etienne Bodart
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute (ELIM), Université catholique de Louvain, Croix du Sud 2, box L7.05.07, B-1348 Louvain-la-Neuve, Belgium
| | - Sonia Collin
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute (ELIM), Université catholique de Louvain, Croix du Sud 2, box L7.05.07, B-1348 Louvain-la-Neuve, Belgium
| |
Collapse
|
28
|
Praet T, Van Opstaele F, Steenackers B, De Vos D, Aerts G, De Cooman L. Flavor Activity of Sesquiterpene Oxidation Products, Formed upon Lab-Scale Boiling of a Hop Essential Oil–Derived Sesquiterpene Hydrocarbon Fraction (cv. Saaz). JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2016-1205-01] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Tatiana Praet
- KU Leuven, Technology Campus Ghent, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Cluster Bio-Engineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Ghent, Belgium
| | - Filip Van Opstaele
- KU Leuven, Technology Campus Ghent, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Cluster Bio-Engineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Ghent, Belgium
| | - Bart Steenackers
- KU Leuven, Faculty of Bioscience Engineering, Department of Microbial and Molecular Systems (M2S), Centre for Surface Chemistry and Catalysis, Leuven, Belgium
| | - Dirk De Vos
- KU Leuven, Faculty of Bioscience Engineering, Department of Microbial and Molecular Systems (M2S), Centre for Surface Chemistry and Catalysis, Leuven, Belgium
| | - Guido Aerts
- KU Leuven, Technology Campus Ghent, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Cluster Bio-Engineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Ghent, Belgium
| | - Luc De Cooman
- KU Leuven, Technology Campus Ghent, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Cluster Bio-Engineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Ghent, Belgium
| |
Collapse
|
29
|
Marsili RT, Laskonis LC, Kenaan C. Evaluation of PDMS-Based Extraction Techniques and GC-TOFMS for the Analysis of Off-Flavor Chemicals in Beer. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2007-0617-01] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- R. T. Marsili
- Marsili Consulting Group, Rockford College, Rockford, IL
| | - L. C. Laskonis
- Marsili Consulting Group, Rockford College, Rockford, IL
| | - C. Kenaan
- Marsili Consulting Group, Rockford College, Rockford, IL
| |
Collapse
|
30
|
Lermusieau G, Collin S. Volatile Sulfur Compounds in Hops and Residual Concentrations in Beer—A Review. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-61-0109] [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)
- Guillaume Lermusieau
- Université catholique de Louvain, Unité de Brasserie et des Industries Alimentaires, Croix du Sud, 2 Bte 7, B-1348 Louvain-la-Neuve, Belgium
| | - Sonia Collin
- Université catholique de Louvain, Unité de Brasserie et des Industries Alimentaires, Croix du Sud, 2 Bte 7, B-1348 Louvain-la-Neuve, Belgium
| |
Collapse
|
31
|
Van Holle A, Van Landschoot A, Roldán-Ruiz I, Naudts D, De Keukeleire D. The brewing value of Amarillo hops (Humulus lupulus
L.) grown in northwestern USA: A preliminary study of terroir significance. JOURNAL OF THE INSTITUTE OF BREWING 2017. [DOI: 10.1002/jib.433] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Ann Van Holle
- ‘De Proefbrouwerij’; Doornzelestraat 20 9080 Lochristi Belgium
- Faculty of Bioengineering Sciences, (LA15); Ghent University; Valentin Vaerwyckweg 1 9000 Ghent Belgium
| | - Anita Van Landschoot
- Faculty of Bioengineering Sciences, (LA15); Ghent University; Valentin Vaerwyckweg 1 9000 Ghent Belgium
| | - Isabel Roldán-Ruiz
- Faculty of Sciences (WE9); Ghent University; K. L.Ledeganckstraat 35 9000 Ghent Belgium
- Institute for Agricultural and Fisheries Research - Flanders (ILVO); Caritasstraat 21 9090 Melle Belgium
| | - Dirk Naudts
- ‘De Proefbrouwerij’; Doornzelestraat 20 9080 Lochristi Belgium
| | - Denis De Keukeleire
- Ghent University; Faculty of Pharmaceutical Sciences; c/o Gontrode Heirweg 115 9090 Melle Belgium
| |
Collapse
|
32
|
Reglitz K, Steinhaus M. Quantitation of 4-Methyl-4-sulfanylpentan-2-one (4MSP) in Hops by a Stable Isotope Dilution Assay in Combination with GC×GC-TOFMS: Method Development and Application To Study the Influence of Variety, Provenance, Harvest Year, and Processing on 4MSP Concentrations. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:2364-2372. [PMID: 28245644 DOI: 10.1021/acs.jafc.7b00455] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
A stable isotope dilution assay was developed for quantitation of 4-methyl-4-sulfanylpentan-2-one (4MSP) in hops. The approach included the use of 4-(13C)methyl-4-sulfanyl(1,3,5-13C3)pentan-2-one as internal standard, selective isolation of hop thiols by mercurated agarose, and GC×GC-TOFMS analysis. Application of the method to 53 different hop samples revealed 4MSP concentrations between <1 and 114 μg/kg. Notably high concentrations were associated with United States varieties such as Citra, Eureka, Simcoe, and Apollo, whereas 4MSP was absent from traditional German and English varieties. Further experiments showed that besides the variety, also harvest year and storage vitally influenced 4MSP concentrations, whereas the impact of provenance was less pronounced. Hop processing such as drying and pelletizing had only a minor impact on 4MSP concentrations. Like the majority of other hop volatiles, 4MSP is predominantly located in the lupulin glands.
Collapse
Affiliation(s)
- Klaas Reglitz
- Deutsche Forschungsanstalt für Lebensmittelchemie (German Research Center for Food Chemistry) , Lise-Meitner-Strasse 34, 85354 Freising, Germany
| | - Martin Steinhaus
- Deutsche Forschungsanstalt für Lebensmittelchemie (German Research Center for Food Chemistry) , Lise-Meitner-Strasse 34, 85354 Freising, Germany
| |
Collapse
|
33
|
Rong L, Peng LJ, Ho CT, Yan SH, Meurens M, Zhang ZZ, Li DX, Wan XC, Bao GH, Gao XL, Ling TJ. Brewing and volatiles analysis of three tea beers indicate a potential interaction between tea components and lager yeast. Food Chem 2016; 197:161-7. [DOI: 10.1016/j.foodchem.2015.10.088] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2015] [Revised: 10/03/2015] [Accepted: 10/19/2015] [Indexed: 10/22/2022]
|
34
|
Śliwińska M, Wiśniewska P, Dymerski T, Wardencki W, Namieśnik J. Application of Electronic Nose Based on Fast GC for Authenticity Assessment of Polish Homemade Liqueurs Called Nalewka. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0448-z] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
35
|
Liu SQ, Quek AYH. Evaluation of Beer Fermentation with a Novel Yeast
Williopsis saturnus. Food Technol Biotechnol 2016; 54:403-412. [PMID: 28115897 DOI: 10.17113/ftb.54.04.16.4440] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
The aim of this study is to evaluate the potential of a novel yeast Williopsis saturnus var. mrakii NCYC 500 to produce fruity beer. Fermentation performance of W. mrakii and beer volatile composition were compared against that fermented with Saccharomyces cerevisiae Safale US-05. oBrix, sugar and pH differed significantly between the two types of beer. A total of 8 alcohols, 11 acids, 41 esters, 9 aldehydes, 8 ketones, 21 terpenes and terpenoids, 5 Maillard reaction products and 2 volatile phenolic compounds were detected. Yeast strain Safale US-05 was more capable of producing a wider range of ethyl and other esters, while yeast strain NCYC 500 produced significantly higher amounts of acetate esters. Strain NCYC 500 retained more terpenes and terpenoids, suggesting that the resultant beer could possess more of the aromatic hint of hops. This study showed that W. saturnus var. mrakii NCYC 500 could ferment wort to produce low-alcohol beer with higher levels of acetate esters, terpenes and terpenoids than yeast S. cerevisiae Safale US-05.
Collapse
Affiliation(s)
- Shao-Quan Liu
- Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Science Drive 3, 117543 Singapore, Singapore; National University of Singapore (Suzhou) Research Institute, No. 377 Linquan Street,
Suzhou Industrial Park, 215123 Suzhou, PR China
| | - Althea Ying Hui Quek
- Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Science Drive 3, 117543 Singapore, Singapore
| |
Collapse
|
36
|
Changes in the hop-derived volatile profile upon lab scale boiling. Food Res Int 2015; 75:1-10. [DOI: 10.1016/j.foodres.2015.05.022] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2015] [Revised: 05/08/2015] [Accepted: 05/08/2015] [Indexed: 11/18/2022]
|
37
|
Analysis of volatile thiols in alcoholic beverages by simultaneous derivatization/extraction and liquid chromatography-high resolution mass spectrometry. Food Chem 2015; 175:401-8. [DOI: 10.1016/j.foodchem.2014.11.095] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2014] [Revised: 08/01/2014] [Accepted: 11/16/2014] [Indexed: 11/19/2022]
|
38
|
Rakete S, Berger R, Böhme S, Glomb MA. Oxidation of isohumulones induces the formation of carboxylic acids by hydrolytic cleavage. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:7541-9. [PMID: 25026227 DOI: 10.1021/jf501826h] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/14/2023]
Abstract
The degradation of isohumulones in mechanistic experiments was investigated. Incubation of trans-isohumulone in the presence of l-proline led to the formation of carboxylic acids and their corresponding proline amides. In the context of isohumulones unknown amides were verified first in model incubations and then in beer for the first time by comparison with authentic reference standards via LC-MS analyses. Carboxylic acids and amides were formed preferably under oxidative conditions and increasing pH. Stable isotope experiments excluded the incorporation of molecular oxygen into carboxylic acids, strongly indicating a hydrolytic mechanism via β-dicarbonyl cleavage. The proposed mechanism includes oxidation and thereby incorporation of molecular oxygen to the isohumulone ring structure followed by hydrolytic cleavage leading to acids and amides.
Collapse
Affiliation(s)
- Stefan Rakete
- Institute of Chemistry, Food Chemistry, Martin-Luther-University Halle-Wittenberg , Kurt-Mothes-Straße 2, 06120 Halle/Saale, Germany
| | | | | | | |
Collapse
|
39
|
Van Opstaele F, Praet T, Aerts G, De Cooman L. Characterization of novel single-variety oxygenated sesquiterpenoid hop oil fractions via headspace solid-phase microextraction and gas chromatography-mass spectrometry/olfactometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:10555-10564. [PMID: 24152289 DOI: 10.1021/jf402496t] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
The volatile composition of novel varietal oxygenated sesquiterpenoid hop oil fractions ("spicy essences") was characterized by headspace solid-phase microextraction in combination with gas chromatography-mass spectrometry. Oxygenated sesquiterpenes represent the major chemical compound class, accounting for at least 65% of the total volatile fraction. In addition to oxygenated sesquiterpenes, spicy hop essences consist of several ketones, sesquiterpene and monoterpene hydrocarbons, and a relatively high number of unidentified compounds. On the basis of their relative composition, spicy hop essences can be fully differentiated according to their varietal origin. Multidimensional gas chromatography in combination with time-of-flight mass spectrometry on spicy hop essence cv. Spalter Select further demonstrated the enormous complexity of this particular hop oil fraction. The aromagram obtained via gas chromatography-olfactometry comprised nine odor-active regions described in terms of "citrus", "green", "haylike", "earthy", "woody", and "spicy". 2-Undecanone, 2-tridecanone, γ-cadinene, α-calacorene, calarene, humuladienone, caryolan-1-ol, caryophyllene oxide enantiomers, and humulene epoxide II are tentatively identified in the odor-active zones.
Collapse
Affiliation(s)
- Filip Van Opstaele
- KAHO Sint-Lieven (KU Leuven) , Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Cluster Bio-engineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Gebroeders De Smetstraat 1, 9000 Gent, Belgium
| | | | | | | |
Collapse
|
40
|
Agus E, Zhang L, Sedlak DL. A framework for identifying characteristic odor compounds in municipal wastewater effluent. WATER RESEARCH 2012; 46:5970-5980. [PMID: 22981490 DOI: 10.1016/j.watres.2012.08.018] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/11/2012] [Revised: 08/13/2012] [Accepted: 08/14/2012] [Indexed: 06/01/2023]
Abstract
Municipal wastewater often contains trace amounts of organic compounds that can compromise aesthetics of drinking water and undermine public confidence if a small amount of effluent enters the raw water source of a potable water supply. To efficiently identify compounds responsible for odors in wastewater effluent, an analytical framework consisting of gas chromatography with mass spectrometry (GC-MS) and gas chromatography with olfactometry detection (GC-Olf) coupled with flavor profile analysis (FPA) was used to identify and monitor compounds that could affect the aesthetics of drinking water. After prioritizing odor peaks detected in wastewater effluent by GC-Olf, the odorous components were tentatively identified using retention indices, mass spectra and odor descriptors. Wastewater effluent samples were typically dominated by earthy-musty odors with additional odors in the amine, sulfidic and fragrant categories. 2,4,6-trichloroanisole (246TCA), geosmin and 2-methylisoborneol (2MIB) were the main sources of the earthy/musty odors in wastewater effluent. The other odors were attributable to a suite of compounds, which were detected in some but not all of the wastewater effluents at levels well in excess of their odor thresholds. In most cases, the identities of odorants were confirmed using authentic standards. The fate of these odorous compounds, including 2-pyrrolidone, methylnaphthalenes, vanillin and 5-hydroxyvanillin (5-OH-vanillin), should be considered in future studies of water systems that receive effluent from upstream sources.
Collapse
Affiliation(s)
- Eva Agus
- Department of Civil and Environmental Engineering, University of California, 609 Davis Hall, Berkeley, CA 94720, USA
| | | | | |
Collapse
|
41
|
Van Opstaele F, De Rouck G, De Clippeleer J, Aerts G, De Cooman L. Analytical and Sensory Assessment of Hoppy Aroma and Bitterness of Conventionally Hopped and Advanced Hopped Pilsner Beers. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2010.tb00796.x] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
|
42
|
da Silva GA, Maretto DA, Bolini HMA, Teófilo RF, Augusto F, Poppi RJ. Correlation of quantitative sensorial descriptors and chromatographic signals of beer using multivariate calibration strategies. Food Chem 2012; 134:1673-81. [DOI: 10.1016/j.foodchem.2012.03.080] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2010] [Revised: 11/11/2011] [Accepted: 03/20/2012] [Indexed: 10/28/2022]
|
43
|
Scholtes C, Nizet S, Collin S. Occurrence of sotolon, abhexon and theaspirane-derived molecules in Gueuze beers. Chemical similarities with ‘yellow wines’. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/jib.34] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Caroline Scholtes
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute; Université Catholique de Louvain; Croix du Sud, 2 box L7.05.07; B-1348; Louvain-la-Neuve; Belgium
| | - Sabrina Nizet
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute; Université Catholique de Louvain; Croix du Sud, 2 box L7.05.07; B-1348; Louvain-la-Neuve; Belgium
| | - Sonia Collin
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute; Université Catholique de Louvain; Croix du Sud, 2 box L7.05.07; B-1348; Louvain-la-Neuve; Belgium
| |
Collapse
|
44
|
Gros J, Peeters F, Collin S. Occurrence of odorant polyfunctional thiols in beers hopped with different cultivars. First evidence of an S-cysteine conjugate in hop (Humulus lupulus L.). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:7805-16. [PMID: 22769850 DOI: 10.1021/jf301478m] [Citation(s) in RCA: 50] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Forty-one thiols, mainly β-sulfanylalkyl acetates, β-sulfanylalkyl alcohols, and β-sulfanylalkyl carbonyls, were recently evidenced in hop. In a beer hopped with the Tomahawk cultivar, most of them were found at higher levels than expected. The aim of the present work was to investigate the polyfunctional thiols in beers hopped with different varieties. A few thiols proved not to come only from hop (mainly 2-sulfanylethyl acetate, μg/L levels, and 1-sulfanylpentan-3-one and 1-sulfanylpentan-3-ol, ng/L levels, internal standard (IST) equivalents). The thiol profile of Saaz-hopped beer proved similar to that of the reference beer produced without hop. A high level of 3-sulfanyloctan-1-ol emerged as an indicator of the use of Tomahawk hop (140 ng/L, IST equivalents; FD (flavor dilution) = 65536). In both Cascade- and Tomahawk-hopped beers, 3-sulfanylhexan-1-ol and 3-sulfanylheptan-1-ol were smelled at high flavor dilutions, although only for the latter, significant amounts of the unreduced 3-sulfanylheptanal were found in hop. As already claimed for hop authentication, 3-sulfanyl-4-methylpentan-1-ol remains a good marker of Nelson Sauvin-hopped beers (548 ng/L, IST equivalents; FD = 65536), together with 4-sulfanyl-4-methylpentan-2-one (128 ng/L, FD = 4096). As illustrated by the huge production occurring during fermentation, accurate prediction of hop varietal impact requires quantitating thiol adducts in hop. S-3-(1-Hydroxyhexyl)cysteine was evidenced here for the first time in Cascade hop.
Collapse
Affiliation(s)
- Jacques Gros
- Unité de brasserie et des industries alimentaires, Earth and Life Institute ELIM, Faculté d'Ingénierie biologique, agronomique et environnementale, Université catholique de Louvain, Louvain-la-Neuve, Belgium
| | | | | |
Collapse
|
45
|
San-Juan F, Cacho J, Ferreira V, Escudero A. 3-Methyl-2-butene-1-thiol: identification, analysis, occurrence and sensory role of an uncommon thiol in wine. Talanta 2012; 99:225-31. [PMID: 22967545 DOI: 10.1016/j.talanta.2012.05.043] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2012] [Revised: 05/08/2012] [Accepted: 05/19/2012] [Indexed: 11/17/2022]
Abstract
A highly uncommon odorant, 3-methyl-2-butene-1-thiol was detected by using Gas Chromatography-Olfactometry (GC-O) and unequivocally identified for the first time in wine. A purge and trap sampling technique which provides highly representative extracts for olfactometric analysis was used for the extraction of the volatile fraction of a Spanish red wine made from Prieto Picudo grapes. The identification of the odorant was achieved by multidimensional gas chromatography analysis of the same purge and trap extract. Mass spectrum and retention indices in both polar and non-polar columns allowed knowing unequivocally the identity. To obtain quantitative data a method was validated for the analysis of the compound at ng L(-1) level with acceptable precision. This powerful odorant presented an odor threshold in wine of 0.5-1 ng L(-1) and it has been detected in several Prieto Picudo wines at concentrations slightly above the odor threshold.
Collapse
Affiliation(s)
- Felipe San-Juan
- Laboratory for Flavor Analysis and Enology, Aragón Institute of Engineering Research (I3A), Faculty of Sciences, University of Zaragoza, 50009 Zaragoza, Spain
| | | | | | | |
Collapse
|
46
|
Takoi K, Itoga Y, Koie K, Kosugi T, Shimase M, Katayama Y, Nakayama Y, Watari J. The Contribution of Geraniol Metabolism to the Citrus Flavour of Beer: Synergy of Geraniol and β-Citronellol Under Coexistence with Excess Linalool. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2010.tb00428.x] [Citation(s) in RCA: 70] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
|
47
|
|
48
|
Aberl A, Coelhan M. Determination of volatile compounds in different hop varieties by headspace-trap GC/MS--in comparison with conventional hop essential oil analysis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:2785-2792. [PMID: 22352993 DOI: 10.1021/jf205002p] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
A headspace (HS)-trap method in combination with gas chromatography (GC)-mass spectrometry (MS) was developed for the determination of volatile constituents in hops. The highly sensitive HS-trap system reduces the detection limit by using up to four trap enrichment cycles. Seventy hop samples of different varieties and cultivation regions, from the 2008 harvest, were examined using the HS-trap-GC-MS method and the established "European Brewery Convention" (EBC) method for hop essential oil analysis. Twenty-one different volatiles were quantified for each hop sample. For all compounds, except caryophyllene oxide, a strong correlation was found between the results of the HS-trap method and the EBC method. Experiments have revealed that the EBC method using steam distillation is not appropriate for thermolabile compounds, such as caryophyllene oxide, due to decomposition during boiling. The HS-trap method is fast and sensitive, requires small sample amounts and minimal sample preparation, and is easy to apply.
Collapse
Affiliation(s)
- Anita Aberl
- Research Center for Brewing and Food Quality, Technische Universität München , Weihenstephaner Steig 23, 85354 Freising-Weihenstephan, Germany
| | | |
Collapse
|
49
|
Collin S, Nizet S, Claeys Bouuaert T, Despatures PM. Main odorants in Jura flor-sherry wines. Relative contributions of sotolon, abhexon, and theaspirane-derived compounds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:380-387. [PMID: 22117650 DOI: 10.1021/jf203832c] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
The aromatic profile of Jura flor-sherry wines (also called "yellow wines") has been little studied. Only acetaldehyde, diethoxy-1,1-ethane, and sotolon have been described as key odorants. In the present work, three wines (vintages 2002 and 2003) were investigated by gas chromatography-mass spectrometry and gas chromatography-olfactometry (GC-O) aroma extract dilution analysis. The goal was to assess the relative impact of varietal, fermentation, and oak-barrel compounds by using two complementary extraction procedures. No grape terpenoids were found after the long barrel aging (6 years and 3 months). On the other hand, two candy/fruity esters issued from yeast exhibited high flavor dilution factor (FD) values: ethyl isobutyrate (64-1024) and ethyl isovalerate (128-1024). As expected, many oak-related odorants were found in the XAD 2 flavor extracts, mainly homofuraneol [2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone] (cotton candy, FD = 16-256) and cis-β-methyloctalactone (butter, woody, FD = 256). Most probably issued from oxidation of the grape constituent theaspirane, an exceptional grenadine odor was perceived by GC-O up to dilution 64-1024. Chemical oxidation experiments and GC-high-resolution mass spectrometry (HRMS) allowed us to identify it as 4-hydroxy-7,8-dihydro-β-ionone (RI(CPsil5CB) = 1373), a hydrolysis-derived product of dihydrodehydro-β-ionone. With an extraction dedicated to hydrophilic compounds, the key role of sotolon was confirmed (112-387 μg/kg; FD = 256-1024). This procedure enabled us to also evidence its ethyl analogue, abhexon (31-74 μg/kg; FD = 64-256).
Collapse
Affiliation(s)
- Sonia Collin
- Earth and Life Institute ELIM, Unité de Brasserie et des Industries Alimentaires, Faculté d'Ingénierie biologique, agronomique et environnementale, Université Catholique de Louvain, Croix du Sud, 2 box L7.05.07, B-1348 Louvain-la-Neuve, Belgium.
| | | | | | | |
Collapse
|
50
|
Le houblonnage à cru des bières spéciales belges est bien plus qu’une simple dissolution des composés aromatiques du houblon. ACTA ACUST UNITED AC 2012. [DOI: 10.1016/j.cervis.2011.12.001] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|