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Almaguer C, Kollmannsberger H, Gastl M, Becker T. Daily assessment of malting-induced changes in the volatile composition of barley (Hordeum vulgare L.), rye (Secale cereale L.), and quinoa (Chenopodium quinoa Willd.). J Food Sci 2023; 88:3773-3785. [PMID: 37530626 DOI: 10.1111/1750-3841.16717] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2023] [Revised: 07/03/2023] [Accepted: 07/10/2023] [Indexed: 08/03/2023]
Abstract
Barley (Hordeum vulgare L.) is the traditional malting cereal and is primarily used for beverages, whereas rye (Secale cereale L.) is mainly used in baked goods. Conversely, quinoa (Chenopodium quinoa Willd.) is a gluten-free pseudocereal, rich in starch and high-quality proteins, and can be used in a similar manner to cereals. The sharp bitterness of unprocessed rye and the earthy aroma of native quinoa interfere with the acceptance and development of food products. Malting of barley is known to improve its processing properties and enhance its sensory quality. Therefore, the effect of germination and kilning on malt quality (e.g., viscosity) as well as the volatile composition of barley, rye, and quinoa were monitored. Moreover, temporal changes on the volatile patterns of rye and quinoa at the different stages of malting were compared to barley. In total, 34 volatile compounds were quantified in the three (pseudo)cereals; the alcohol group dominated in all unprocessed samples, in particular, compounds contributing grassy notes (e.g., hexan-1-ol). These grassy compounds remained abundant during germination, whereas kilning promoted the formation of Maillard reaction volatiles associated with malty and roasted notes. The volatile profiles of kilned barley and quinoa were characterized by high concentrations of the malty Strecker aldehyde, 3-methylbutanal. In contrast, green, floral notes imparted by phenylacetaldehyde remained dominant in rye malt. Hierarchical cluster analysis of the volatile data discriminated the samples into the different stages of malting, confirmed the similarities in the volatile patterns of barley and rye, and indicated clear differences to the quinoa samples. PRACTICAL APPLICATION: In this study, the effect of germination and kilning on the chemical and volatile composition of barley, rye, and quinoa was examined. Temporal changes on the volatile patterns of rye and quinoa at different stages of malting were compared to barley. Understanding the differences among the (pseudo)cereals as well as the influence of processing on malt quality and aroma development can help find new food applications.
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Affiliation(s)
- Cynthia Almaguer
- Lehrstuhl für Brau- und Getränketechnologie, Technische Universität München Weihenstephan, Freising, Germany
| | - Hubert Kollmannsberger
- Lehrstuhl für Brau- und Getränketechnologie, Technische Universität München Weihenstephan, Freising, Germany
| | - Martina Gastl
- Lehrstuhl für Brau- und Getränketechnologie, Technische Universität München Weihenstephan, Freising, Germany
| | - Thomas Becker
- Lehrstuhl für Brau- und Getränketechnologie, Technische Universität München Weihenstephan, Freising, Germany
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2
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Almaguer C, Kollmannsberger H, Gastl M, Becker T. Comparative study of the impact of malting on the aroma profiles of barley (Hordeum vulgare L.) and rye (Secale cereale L.). Food Chem 2023; 427:136694. [PMID: 37418806 DOI: 10.1016/j.foodchem.2023.136694] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2022] [Revised: 04/19/2023] [Accepted: 06/19/2023] [Indexed: 07/09/2023]
Abstract
Barley (Hordeum vulgare L.) remains the traditional malted cereal used for beverages, whereas rye (Secale cereale L.) is mainly used in baked goods. To evaluate the potential of rye malt for beverage production, malt quality indicators and the volatile composition of different rye malts were compared to barley malt. Sensory assessment revealed that pleasant malty and caramel aromas were formed by malting. Subsequently, three complementary isolation techniques and gas chromatography-olfactometry/mass spectrometry (GC-O/MS) were used for volatile analysis. Instrumental analysis detected 50 and 56 odor active volatiles in barley and rye, respectively. In part two, storage and the impact of three malting parameters on volatile formation were examined. Similarities in the malt volatile patterns were detected but the perceived intensity and composition varied. In barley, characteristic malty volatiles were lost during storage and staling compounds were formed. Conversely, nutty pyrazines and caramel furanones remained dominant in rye malts even after storage.
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Affiliation(s)
- Cynthia Almaguer
- Lehrstuhl für Brau- und Getränketechnologie, Technische Universität München Weihenstephan, Weihenstephaner Steig 20, 85354 Freising, Germany.
| | - Hubert Kollmannsberger
- Lehrstuhl für Brau- und Getränketechnologie, Technische Universität München Weihenstephan, Weihenstephaner Steig 20, 85354 Freising, Germany.
| | - Martina Gastl
- Lehrstuhl für Brau- und Getränketechnologie, Technische Universität München Weihenstephan, Weihenstephaner Steig 20, 85354 Freising, Germany.
| | - Thomas Becker
- Lehrstuhl für Brau- und Getränketechnologie, Technische Universität München Weihenstephan, Weihenstephaner Steig 20, 85354 Freising, Germany.
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Dippong T, Senila L, Muresan LE. Preparation and Characterization of the Composition of Volatile Compounds, Fatty Acids and Thermal Behavior of Paprika. Foods 2023; 12:2041. [PMID: 37238859 PMCID: PMC10217127 DOI: 10.3390/foods12102041] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2023] [Revised: 05/14/2023] [Accepted: 05/16/2023] [Indexed: 05/28/2023] Open
Abstract
This study aimed to investigate the thermal behavior and composition of volatile compounds, fatty acids and polyphenols in paprika obtained from peppers of different countries. The thermal analysis revealed various transformations in the paprika composition, namely drying, water loss and decomposition of volatile compounds, fatty acids, amino acids, cellulose, hemicellulose and lignin. The main fatty acids found in all paprika oils were linoleic (20.3-64.8%), palmitic (10.6-16.0%) and oleic acid (10.4-18.1%). A notable amount of omega-3 was found in spicy paprika powder varieties. The volatile compounds were classified into six odor classes (citrus (29%), woody (28%), green (18%), fruity (11%), gasoline (10%) and floral (4%)). The total polyphenol content ranged between 5.11 and 10.9 g GA/kg.
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Affiliation(s)
- Thomas Dippong
- Department of Chemistry and Biology, Technical University of Cluj-Napoca, 76 Victoriei Str., 430122 Baia Mare, Romania
| | - Lacrimioara Senila
- INCDO-INOE 2000, Research Institute for Analytical Instrumentation, 67 Donath Street, 400293 Cluj-Napoca, Romania;
| | - Laura Elena Muresan
- Raluca Ripan’ Institute for Research in Chemistry, Babes Bolyai University, Fantanele, 30, 400294 Cluj-Napoca, Romania;
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4
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Paszkot J, Gasiński A, Kawa-Rygielska J. Evaluation of volatile compound profiles and sensory properties of dark and pale beers fermented by different strains of brewing yeast. Sci Rep 2023; 13:6725. [PMID: 37185768 PMCID: PMC10130024 DOI: 10.1038/s41598-023-33246-4] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Accepted: 04/10/2023] [Indexed: 05/17/2023] Open
Abstract
To evaluate the differences in the volatile compound profile of dark and pale beers fermented by different strains of brewer's yeast, gas chromatography with flame ionization detection and gas chromatography mass spectrometry analysis of eight beers was carried out. The prevalent group of compounds in all the beers analysed were alcohols (56.41-72.17%), followed by esters (14.58-20.82%), aldehydes (8.35-20.52%), terpenes and terpenoids (1.22-6.57%) and ketones (0.42-1.00%). The dominant higher alcohols were 2-methylpropan-1-ol, 3-methylbutanol, phenethyl alcohol, among aldehydes furfural, decanal, nonanal, and among esters ethyl acetate, phenylethyl acetate and isoamyl acetate. Beers fermented by the top-fermenting yeast Saccharomyces cerevisiae var. diastaticus had the highest volatile content. The addition of dark malt in wort production process had no effect on the total content of volatiles, but for some beers it caused changes in the total content of esters, terpenes and terpenoids. Variations in the total volatile content between beers fermented by different yeast strains are mainly due to esters and alcohols identified. Sensory analysis of beers allowed us to identify the characteristics affected by the addition of dark speciality malts in the production of wort and yeast strains used in the fermentation process.
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Affiliation(s)
- Justyna Paszkot
- Department of Fermentation and Cereals Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 51-630, Wrocław, Poland.
| | - Alan Gasiński
- Department of Fermentation and Cereals Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 51-630, Wrocław, Poland
| | - Joanna Kawa-Rygielska
- Department of Fermentation and Cereals Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 51-630, Wrocław, Poland
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Sileoni V, Maranghi S, De Francesco G, Perretti G, Marconi O. Flavour Stability of a Cold-Stored Unpasteurized Low-Alcohol Beer Produced by Saccharomycodes ludwigii. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03061-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
Abstract
AbstractLow-alcohol beer (LAB) is a growing part of the brewing industry in terms of market volumes and consumer interest. Universities and research centres are making efforts to improve organoleptic profile and flavour stability of the product. One of the main limitations of such products is the stability. These beers must be severely filtered and pasteurized, causing a significant loss of quality in terms of flavour. Herein, flavour stability of an unpasteurized and unfiltered LAB was checked during 120 days of cold storage (4 ± 1 °C). The results showed that the beer remained stable for 120 days for many observed parameters. The alcohol content increased from 0.5 to 0.7% v/v. The beer without oxygen was more stable than that filled with oxygen in the headspace. The results confirmed the possibility to produce an unpasteurized craft LAB by Saccharomycodes ludwigii by the cold chain.
Graphical Abstract
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Lachancea thermotolerans, an Innovative Alternative for Sour Beer Production. BEVERAGES 2023. [DOI: 10.3390/beverages9010020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/22/2023]
Abstract
The interest in and growth of craft beer has led to an intense search for new beers and styles. The revival of traditional styles has sometimes been hampered by the use of microorganisms such as lactic acid bacteria. Therefore, studies on alternative yeasts for the production of this style of beer have increased. In this work and together with previous studies carried out with yeasts isolated from Madrid agriculture (from grapes, must, wine, vineyards and wineries), the capacity of 10 yeast strains, belonging to the genus Lachancea thermotolerans, for the production of sour beer has been determined. For this purpose, different fermentation scale-ups (100 mL, 1 L and 100 L) have been performed and their fermentation capacity, aroma compound production (33 volatile compounds by GC), organoleptic profile (trained tasting panel and consumers), melatonin production (HPLC) and antioxidant capacity have been studied. Beer fermented with yeast strain CLI 1232 showed a balanced acidity with a fruity aromatic profile and honey notes. On the other hand, the beer fermented with strain 1-8B also showed a balanced acidity, but less fruity and citric flavour than CLI 1232 strain. Finally, the yeast strain selected by the consumers (CLI 1232) was used for beer production at industrial scale and the market launch of a sour beer.
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Wang H, Yang P, Liu C, Song H, Pan W, Gong L. Characterization of key odor-active compounds in thermal reaction beef flavoring by SGC×GC-O-MS, AEDA, DHDA, OAV and quantitative measurements. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104805] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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8
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Jung R, Karabín M, Jelínek L, Dostálek P. Balance of volatile phenols originating from wood- and peat-smoked malt during the brewing process. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04130-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Mertens T, Kunz T, Gibson BR. Transition metals in brewing and their role in wort and beer oxidative stability: a review. JOURNAL OF THE INSTITUTE OF BREWING 2022. [DOI: 10.1002/jib.699] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Tuur Mertens
- Institute of Food Technology and Food Chemistry, Chair of Brewing and Beverage Technology Technische Universität Berlin Berlin Germany
| | - Thomas Kunz
- Institute of Food Technology and Food Chemistry, Chair of Brewing and Beverage Technology Technische Universität Berlin Berlin Germany
| | - Brian R. Gibson
- Institute of Food Technology and Food Chemistry, Chair of Brewing and Beverage Technology Technische Universität Berlin Berlin Germany
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10
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Characterization of the key aroma compounds in aged Chinese Xiaoqu Baijiu by means of the sensomics approach. Food Chem 2022; 384:132452. [DOI: 10.1016/j.foodchem.2022.132452] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2021] [Revised: 02/07/2022] [Accepted: 02/10/2022] [Indexed: 11/21/2022]
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11
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Wauters R, Herrera-Malaver B, Schreurs M, Bircham P, Cautereels C, Cortebeeck J, Duffin PM, Steensels J, Verstrepen KJ. Novel Saccharomyces cerevisiae variants slow down the accumulation of staling aldehydes and improve beer shelf-life. Food Chem 2022; 398:133863. [DOI: 10.1016/j.foodchem.2022.133863] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2022] [Revised: 08/02/2022] [Accepted: 08/03/2022] [Indexed: 10/16/2022]
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12
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Svedlund N, Evering S, Gibson B, Krogerus K. Fruits of their labour: biotransformation reactions of yeasts during brewery fermentation. Appl Microbiol Biotechnol 2022; 106:4929-4944. [PMID: 35851416 PMCID: PMC9329171 DOI: 10.1007/s00253-022-12068-w] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2022] [Revised: 06/26/2022] [Accepted: 07/02/2022] [Indexed: 11/17/2022]
Abstract
Abstract
There is a growing appreciation for the role that yeast play in biotransformation of flavour compounds during beverage fermentations. This is particularly the case for brewing due to the continued popularity of aromatic beers produced via the dry-hopping process. Here, we review the current literature pertaining to biotransformation reactions mediated by fermentative yeasts. These reactions are diverse and include the liberation of thiols from cysteine or glutathione-bound adducts, as well as the release of glycosidically bound terpene alcohols. These changes serve generally to increase the fruit and floral aromas in beverages. This is particularly the case for the thiol compounds released via yeast β-lyase activity due to their low flavour thresholds. The role of yeast β-glucosidases in increasing terpene alcohols is less clear, at least with respect to fermentation of brewer’s wort. Yeast acetyl transferase and acetate esterase also have an impact on the quality and perceptibility of flavour compounds. Isomerization and reduction reactions, e.g. the conversion of geraniol (rose) to β-citronellol (citrus), also have potential to alter significantly flavour profiles. A greater understanding of biotransformation reactions is expected to not only facilitate greater control of beverage flavour profiles, but also to allow for more efficient exploitation of raw materials and thereby greater process sustainability. Key points • Yeast can alter and boost grape- and hop-derived flavour compounds in wine and beer • β-lyase activity can release fruit-flavoured thiols with low flavour thresholds • Floral and citrus-flavoured terpene alcohols can be released or interconverted
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Bauwens J, Van Opstaele F, Karatairis C, Weiland F, Eggermont L, Jaskula‐Goiris B, De Rouck G, De Brabanter J, Aerts G, De Cooman L. Assessing the ageing process of commercial non‐alcoholic beers in comparison to their lager beer counterparts. JOURNAL OF THE INSTITUTE OF BREWING 2022. [DOI: 10.1002/jib.698] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Jeroen Bauwens
- Department of Microbial and Molecular Systems (M2S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) KU Leuven Ghent Technology Campus, Gebroeders de Smetstraat 1 9000 Ghent Belgium
| | - Filip Van Opstaele
- Department of Microbial and Molecular Systems (M2S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) KU Leuven Ghent Technology Campus, Gebroeders de Smetstraat 1 9000 Ghent Belgium
| | - Chrysovalantis Karatairis
- Department of Microbial and Molecular Systems (M2S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) KU Leuven Ghent Technology Campus, Gebroeders de Smetstraat 1 9000 Ghent Belgium
| | - Florian Weiland
- Department of Microbial and Molecular Systems (M2S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) KU Leuven Ghent Technology Campus, Gebroeders de Smetstraat 1 9000 Ghent Belgium
| | - Lore Eggermont
- Department of Microbial and Molecular Systems (M2S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) KU Leuven Ghent Technology Campus, Gebroeders de Smetstraat 1 9000 Ghent Belgium
| | - Barbara Jaskula‐Goiris
- Department of Microbial and Molecular Systems (M2S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) KU Leuven Ghent Technology Campus, Gebroeders de Smetstraat 1 9000 Ghent Belgium
| | - Gert De Rouck
- Department of Microbial and Molecular Systems (M2S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) KU Leuven Ghent Technology Campus, Gebroeders de Smetstraat 1 9000 Ghent Belgium
| | - Jos De Brabanter
- Department of Electrical Engineering (ESAT), member of the division STADIUS, Stadius Centre for Dynamical Systems, Signal Processing and Data Analytics KU Leuven Kasteelpark Arenberg 10 – box 2446, 3001 Leuven Belgium
| | - Guido Aerts
- Department of Microbial and Molecular Systems (M2S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) KU Leuven Ghent Technology Campus, Gebroeders de Smetstraat 1 9000 Ghent Belgium
| | - Luc De Cooman
- Department of Microbial and Molecular Systems (M2S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) KU Leuven Ghent Technology Campus, Gebroeders de Smetstraat 1 9000 Ghent Belgium
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Postigo V, Sanz P, García M, Arroyo T. Impact of Non-Saccharomyces Wine Yeast Strains on Improving Healthy Characteristics and the Sensory Profile of Beer in Sequential Fermentation. Foods 2022; 11:foods11142029. [PMID: 35885271 PMCID: PMC9318315 DOI: 10.3390/foods11142029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2022] [Revised: 07/05/2022] [Accepted: 07/06/2022] [Indexed: 12/04/2022] Open
Abstract
The use of non-Saccharomyces yeasts in brewing is a useful tool for developing new products to meet the growing consumer demand for innovative products. Non-Saccharomyces yeasts can be used both in single and in mixed fermentations with Saccharomyces cerevisiae, as they are able to improve the sensory profile of beers, and they can be used to obtain functional beers (with a low ethanol content and melatonin production). The aim of this study was to evaluate this capacity in eight non-Saccharomyces strains isolated from Madrid agriculture. For this purpose, single fermentations were carried out with non-Saccharomyces strains and sequential fermentations with non-Saccharomyces and the commercial strain SafAle S-04. The Wickerhamomyces anomalus strain CLI 1028 was selected in pure culture for brewing beer with a low ethanol content (1.25% (v/v)) for its fruity and phenolic flavours and the absence of wort flavours. The best-evaluated strains in sequential fermentation were CLI 3 (Hanseniaspora vineae) and CLI 457 (Metschnikowia pulcherrima), due to their fruity notes as well as their superior bitterness, body, and balance. Volatile compounds and melatonin production were analysed by GC and HPLC, respectively. The beers were sensory-analysed by a trained panel. The results of the study show the potential of non-Saccharomyces strains in the production of low-alcohol beers, and as a flavour enhancement in sequential fermentation.
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Affiliation(s)
- Vanesa Postigo
- Department of Agri-Food, Madrid Institute for Rural, Food and Agriculture Research and Development (IMIDRA), El Encín, A-2, km 38.2, 28805 Alcala de Henares, Spain; (P.S.); (M.G.); (T.A.)
- Brewery La Cibeles, Petróleo 34, 28918 Leganes, Spain
- Correspondence:
| | - Paula Sanz
- Department of Agri-Food, Madrid Institute for Rural, Food and Agriculture Research and Development (IMIDRA), El Encín, A-2, km 38.2, 28805 Alcala de Henares, Spain; (P.S.); (M.G.); (T.A.)
| | - Margarita García
- Department of Agri-Food, Madrid Institute for Rural, Food and Agriculture Research and Development (IMIDRA), El Encín, A-2, km 38.2, 28805 Alcala de Henares, Spain; (P.S.); (M.G.); (T.A.)
| | - Teresa Arroyo
- Department of Agri-Food, Madrid Institute for Rural, Food and Agriculture Research and Development (IMIDRA), El Encín, A-2, km 38.2, 28805 Alcala de Henares, Spain; (P.S.); (M.G.); (T.A.)
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15
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Aroma profile of a gluten-free barley malt beer crafted to remove gluten using a barley malt extract with high peptidase activity. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04050-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Abstract
AbstractGluten-free beer (GFB) was produced from gluten-containing barley malt wort by adding an enzyme-enriched malt extract to the wort, intended for patients with celiac disease. Nevertheless, the aroma profile of such beer is unknown. The results indicated that the treatment reduced 3-methylbutyl acetate, 2-methylbutyl acetate, ethyl hexanoate, 2-methylpropyl acetate, and ethyl butyrate when compared with the reference. Moreover, foam, free amino nitrogen, aging stability, and color deviated significantly in the GFB. Although the values were below the odor threshold, analysis of aging components indicated increased amounts of heating, including 2-furfural and aging indicators, including phenylacetaldehyde. GC-O/MS following a descriptive profile test revealed that the attribute honey significantly increased. Further the shift in aroma composition of the GFB, long-chain free fatty acids (LCFFA) were analyzed, as they have been previously described to negatively correlate with ester metabolism and may be increased because of the technology applied. LCFFA analysis in wort revealed a significant increase in hexadecanoic and linoleic acids caused by the procedure. To clarify the findings, conventional barley malt worts were spiked with hexadecanoic acid, linoleic acid, and a mixture of these acids. A significant decrease in all esters concomitant with a honey-like aroma was observed when linoleic acid was added, but the aging analysis revealed no difference. Through adjustment of ester content to the reference, the spiked beers were less rated honey. The results indicate that aging components are sensed higher in the absence of esters; thus, by reducing LCFFA concentrations of gluten-free wort, the aroma of GFB could be enhanced.
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16
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Lanfranchi A, Megahd H, Lova P, Comoretto D. Multilayer Polymer Photonic Aegises Against Near-Infrared Solar Irradiation Heating. ACS APPLIED MATERIALS & INTERFACES 2022; 14:14550-14560. [PMID: 35306809 PMCID: PMC8972252 DOI: 10.1021/acsami.1c25037] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/27/2021] [Accepted: 02/24/2022] [Indexed: 05/30/2023]
Abstract
Preventing solar heating is nowadays of paramount interest in energy savings and health preservation. For instance, in building thermalization solar heating consumes an excess of energy leading to harmful CO2 emissions, while in food and beverage packaging it may lead to variation of organoleptic properties or even health issues. The phenomenon is attributed to the large presence of moieties with highly absorbing vibrational overtones and combination bands in the near-infrared spectral region that induces heating in water, moisture, and in polymers used in packaging. Thus, reducing and controlling the light absorbed by these materials with effective low-cost passive systems can play a major role in energy saving and health preservation. In this work, different polymer dielectric mirrors are reported, made of poly(N-vinylcarbazole) and either cellulose acetate or poly(acrylic acid), and able to selectively reflect near-infrared radiation while maintaining high transparency in the visible range. To this end, simple, tandem, and superperiodic mirrors are used to shield radiation impinging on samples of water and paraffin, demonstrating shielding efficiencies up to 52% with respect to unshielded references, promising a new paradigm to solve thermal management issues.
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17
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Rocha SM, Costa CP, Martins C. Aroma Clouds of Foods: A Step Forward to Unveil Food Aroma Complexity Using GC × GC. Front Chem 2022; 10:820749. [PMID: 35300387 PMCID: PMC8921485 DOI: 10.3389/fchem.2022.820749] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Accepted: 01/24/2022] [Indexed: 12/05/2022] Open
Abstract
The human senses shape the life in several aspects, namely well-being, socialization, health status, and diet, among others. However, only recently, the understanding of this highly sophisticated sensory neuronal pathway has gained new advances. Also, it is known that each olfactory receptor cell expresses only one type of odorant receptor, and each receptor can detect a limited number of odorant substances. Odorant substances are typically volatile or semi-volatile in nature, exhibit low relative molecular weight, and represent a wide variety of chemical families. These molecules may be released from foods, constituting clouds surrounding them, and are responsible for their aroma properties. A single natural aroma may contain a huge number of volatile components, and some of them are present in trace amounts, which make their study especially difficult. Understanding the components of food aromas has become more important than ever with the transformation of food systems and the increased innovation in the food industry. Two-dimensional gas chromatography and time-of-flight mass spectrometry (GC × GC-ToFMS) seems to be a powerful technique for the analytical coverage of the food aromas. Thus, the main purpose of this review is to critically discuss the potential of the GC × GC–based methodologies, combined with a headspace solvent-free microextraction technique, in tandem with data processing and data analysis, as a useful tool to the analysis of the chemical aroma clouds of foods. Due to the broad and complex nature of the aroma chemistry subject, some concepts and challenges related to the characterization of volatile molecules and the perception of aromas will be presented in advance. All topics covered in this review will be elucidated, as much as possible, with examples reported in recent publications, to make the interpretation of the fascinating world of food aroma chemistry more attractive and perceptive.
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Breda C, Barros AI, Gouvinhas I. Characterization of bioactive compounds and antioxidant capacity of Portuguese craft beers. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100473] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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19
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Assessment of Staling Aldehydes in Lager Beer under Maritime Transport and Storage Conditions. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27030600. [PMID: 35163867 PMCID: PMC8839358 DOI: 10.3390/molecules27030600] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/23/2021] [Revised: 01/13/2022] [Accepted: 01/15/2022] [Indexed: 11/17/2022]
Abstract
Beer flavor stability is greatly influenced by external temperature, vibrations, and longer delivery times. The present study assessed the impact of transport and storage conditions on staling aldehyde evolution in lager beers across five sample groups (fresh, transport, and storage simulation, and their controls), which differed in their bottle opening system (either crown cap or ring pull cap). Maritime transport conditions (45 days of travel, vibrations of 1.7 Hz, and warm temperatures (21-30 °C)) were simulated, together with storage time in a distributor's warehouse (up to 75 days). The results revealed that the concentration of Strecker aldehydes increased more quickly after transport and storage simulation in beer bottles with the ring pull cap opening system, and the contents of 2-methylpropanal and 3-methylbutanal, in particular, were up to three times higher. Benzaldehyde content also increased significantly, by 33% on average, in these samples. Hexanal was only found in beers with a ring pull cap that underwent transport simulation. Further storage after transport simulation significantly reduced the content of 2-methylpropanal, 3-methylbutanal, and hexanal, by 73%, 57%, and 43%, respectively, suggesting the formation of a bound state. 5-hydroxymethylfurfural was continuously increased by 78.5% and 40.5% after the Transport and Transport & Storage simulations, respectively. Transport conditions lead to a slight increase, of 0.6 EBC units, in beer color.
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20
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Quality changes of HomChaiya rice beer during storage at two alternative temperatures. J Biosci Bioeng 2022; 133:369-374. [DOI: 10.1016/j.jbiosc.2021.12.011] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2021] [Revised: 12/14/2021] [Accepted: 12/25/2021] [Indexed: 11/17/2022]
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21
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Lawton MR, deRiancho DL, Alcaine SD. Lactose utilization by Brettanomyces claussenii expands potential for valorization of dairy by-products to functional beverages through fermentation. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2021.05.006] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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22
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Abstract
A new generation of bioplatform molecule 5-ethoxymethylfurfural (EMF) has excellent energy density and combustion performance, which makes it a potential fuel additive. This article reviews the factors that affect the production of EMF from different feedstocks, including platform compounds, monosaccharides, polysaccharides, and raw lignocellulosic biomass. Focus is placed on discussing the catalytic efficiency with pros and cons of different acid catalysts, including homogeneous catalysts (i.e., liquid acids and metal salts), heterogeneous catalysts (i.e., zeolites, heteropolyacid-based hybrids, and SO3H-based catalysts), ionic liquids, mixed acid catalysts, and deep eutectic solvents (DESs). Except for the commonly used ethanol solvent, this review also summarizes the influence of the cosolvent system (e.g., ethanol/dimethylsulfoxide (DMSO), ethanol/tetrahydrofuran (THF), and ethanol/γ-valerolactone (GVL)) on the EMF yield.
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Ferreira IM, Carvalho DO, da Silva MG, Guido LF. Gas-Diffusion Microextraction (GDME) Combined with Derivatization for Assessing Beer Staling Aldehydes: Validation and Application. Foods 2021; 10:foods10081704. [PMID: 34441482 PMCID: PMC8391598 DOI: 10.3390/foods10081704] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2021] [Revised: 07/14/2021] [Accepted: 07/20/2021] [Indexed: 12/05/2022] Open
Abstract
In this work, a gas-diffusion microextraction (GDME) methodology was optimized and validated for the analysis of selected staling aldehydes (furfural (FURF), 2-methylpropanal (2-MP), 2-methylbutanal (2-MB), 3-methylbutanal (3-MB), and acetaldehyde (ACET)) during natural and forced aging of beer. The methodology was optimized considering time, temperature of extraction, and derivatizing agent. Using 4-hydrazinobenzoic acid (HBA) as a derivatizing agent, the performance of the method was evaluated by assessing several parameters such as detection limits (ranging from 1.2 to 1857.7 µg/L for 2-MB and ACET, respectively), quantification limits (ranging from 3.9 to 6192.4 µg/L for 2-MB and ACET, respectively), recoveries (higher than 96%), intraday and interday precisions (lower than 3.4 and 9.2%, respectively), and linearity (r2 ≥ 0.995). During beer aging, higher content of Strecker aldehydes and FURF were found, while no significant variations in ACET levels were observed. In general, the aldehydes content assessed for beers stored at 37 ± 1 °C for 7 and 14 days mimics that observed for beers stored at 20 ± 2 °C for 3 and 6 months, respectively. Lower temperatures of storage (4 ± 1 °C) delayed the development of staling aldehydes. Based on PCA analysis, the content of staling aldehydes and beer color were responsible for 91.39% of the variance among the analyzed samples, and it was demonstrated that these are key parameters to discriminate fresh from aged beers. The results herein presented showed that the proposed analytic methodology is a valuable strategy for the characterization and quantification of important staling aldehydes in beer with a potential application in the quality control of beer during storage.
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Affiliation(s)
- Inês M. Ferreira
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal; (I.M.F.); (D.O.C.)
| | - Daniel O. Carvalho
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal; (I.M.F.); (D.O.C.)
| | - Marco Gomes da Silva
- REQUIMTE/LAQV, Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal;
| | - Luís Ferreira Guido
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal; (I.M.F.); (D.O.C.)
- Correspondence:
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24
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Werrie PY, Deckers S, Fauconnier ML. Brief Insight into the Underestimated Role of Hop Amylases on Beer Aroma Profiles. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2021.1937453] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Pierre-Yves Werrie
- Laboratory of Chemistry of Natural Molecules (ULg), University of Liège, Belgium
| | - Sylvie Deckers
- Laboratory of Chemistry of Natural Molecules (ULg), University of Liège, Belgium
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Wauters R, Britton SJ, Verstrepen KJ. Old yeasts, young beer-The industrial relevance of yeast chronological life span. Yeast 2021; 38:339-351. [PMID: 33978982 PMCID: PMC8252602 DOI: 10.1002/yea.3650] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2021] [Revised: 04/28/2021] [Accepted: 05/09/2021] [Indexed: 12/20/2022] Open
Abstract
Much like other living organisms, yeast cells have a limited life span, in terms of both the maximal length of time a cell can stay alive (chronological life span) and the maximal number of cell divisions it can undergo (replicative life span). Over the past years, intensive research revealed that the life span of yeast depends on both the genetic background of the cells and environmental factors. Specifically, the presence of stress factors, reactive oxygen species, and the availability of nutrients profoundly impact life span, and signaling cascades involved in the response to these factors, including the target of rapamycin (TOR) and cyclic adenosine monophosphate (cAMP)/protein kinase A (PKA) pathways, play a central role. Interestingly, yeast life span also has direct implications for its use in industrial processes. In beer brewing, for example, the inoculation of finished beer with live yeast cells, a process called "bottle conditioning" helps improve the product's shelf life by clearing undesirable carbonyl compounds such as furfural and 2-methylpropanal that cause staling. However, this effect depends on the reductive metabolism of living cells and is thus inherently limited by the cells' chronological life span. Here, we review the mechanisms underlying chronological life span in yeast. We also discuss how this insight connects to industrial observations and ultimately opens new routes towards superior industrial yeasts that can help improve a product's shelf life and thus contribute to a more sustainable industry.
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Affiliation(s)
- Ruben Wauters
- Laboratory for Systems BiologyVIB Center for MicrobiologyLeuvenBelgium
- CMPG Laboratory of Genetics and Genomics, Department M2SKU LeuvenLeuvenBelgium
| | - Scott J. Britton
- Research and DevelopmentDuvel MoortgatPuurs‐Sint‐AmandsBelgium
- International Centre for Brewing and Distilling, Institute of Biological Chemistry, Biophysics and Bioengineering, School of Engineering and Physical SciencesHeriot‐Watt UniversityEdinburghUK
| | - Kevin J. Verstrepen
- Laboratory for Systems BiologyVIB Center for MicrobiologyLeuvenBelgium
- CMPG Laboratory of Genetics and Genomics, Department M2SKU LeuvenLeuvenBelgium
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26
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GAT1 Gene, the GATA Transcription Activator, Regulates the Production of Higher Alcohol during Wheat Beer Fermentation by Saccharomyces cerevisiae. Bioengineering (Basel) 2021; 8:bioengineering8050061. [PMID: 34066902 PMCID: PMC8151594 DOI: 10.3390/bioengineering8050061] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2021] [Revised: 04/04/2021] [Accepted: 04/30/2021] [Indexed: 11/17/2022] Open
Abstract
Uncoordinated carbon-nitrogen ratio in raw materials will lead to excessive contents of higher alcohols in alcoholic beverages. The effect of GAT1 gene, the GATA transcription activator, on higher alcohol biosynthesis was investigated to clarify the mechanism of Saccharomyces cerevisiae regulating higher alcohol metabolism under high concentrations of free amino nitrogen (FAN). The availability of FAN by strain SDT1K with a GAT1 double-copy deletion was 28.31% lower than that of parent strain S17, and the yield of higher alcohols was 33.91% lower. The transcript levels of the downstream target genes of GAT1 and higher alcohol production in the double-copy deletion mutant suggested that a part of the effect of GAT1 deletion on higher alcohol production was the downregulation of GAP1, ARO9, and ARO10. This study shows that GATA factors can effectively regulate the metabolism of higher alcohols in S. cerevisiae and provides valuable insights into higher alcohol biosynthesis, showing great significance for the wheat beer industry.
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Filipowska W, Jaskula‐Goiris B, Ditrych M, Bustillo Trueba P, De Rouck G, Aerts G, Powell C, Cook D, De Cooman L. On the contribution of malt quality and the malting process to the formation of beer staling aldehydes: a review. JOURNAL OF THE INSTITUTE OF BREWING 2021. [DOI: 10.1002/jib.644] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Weronika Filipowska
- KU Leuven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Laboratory of Enzyme, Fermentation and Brewing Technology Technology Campus Ghent Gebroeders De Smetstraat 1 Ghent 9000 Belgium
- International Centre for Brewing Science, School of Biosciences University of Nottingham, Sutton Bonington Campus Sutton Bonington Leicestershire LE12 5RD UK
| | - Barbara Jaskula‐Goiris
- KU Leuven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Laboratory of Enzyme, Fermentation and Brewing Technology Technology Campus Ghent Gebroeders De Smetstraat 1 Ghent 9000 Belgium
| | - Maciej Ditrych
- KU Leuven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Laboratory of Enzyme, Fermentation and Brewing Technology Technology Campus Ghent Gebroeders De Smetstraat 1 Ghent 9000 Belgium
| | - Paula Bustillo Trueba
- KU Leuven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Laboratory of Enzyme, Fermentation and Brewing Technology Technology Campus Ghent Gebroeders De Smetstraat 1 Ghent 9000 Belgium
| | - Gert De Rouck
- KU Leuven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Laboratory of Enzyme, Fermentation and Brewing Technology Technology Campus Ghent Gebroeders De Smetstraat 1 Ghent 9000 Belgium
| | - Guido Aerts
- KU Leuven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Laboratory of Enzyme, Fermentation and Brewing Technology Technology Campus Ghent Gebroeders De Smetstraat 1 Ghent 9000 Belgium
| | - Chris Powell
- International Centre for Brewing Science, School of Biosciences University of Nottingham, Sutton Bonington Campus Sutton Bonington Leicestershire LE12 5RD UK
| | - David Cook
- International Centre for Brewing Science, School of Biosciences University of Nottingham, Sutton Bonington Campus Sutton Bonington Leicestershire LE12 5RD UK
| | - Luc De Cooman
- KU Leuven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Laboratory of Enzyme, Fermentation and Brewing Technology Technology Campus Ghent Gebroeders De Smetstraat 1 Ghent 9000 Belgium
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28
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Sun X, Du J, Xiong Y, Cao Q, Wang Z, Li H, Zhang F, Chen Y, Liu Y. Characterization of the key aroma compounds in Chinese JingJiu by quantitative measurements, aroma recombination, and omission experiment. Food Chem 2021; 352:129450. [PMID: 33714803 DOI: 10.1016/j.foodchem.2021.129450] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2020] [Revised: 02/20/2021] [Accepted: 02/21/2021] [Indexed: 12/31/2022]
Abstract
The unique flavor of and rich physiological activities exhibited by the Chinese JingJiu has made it become an essential part of the blended alcoholic beverage. In this study, the aromatic characteristics of Chinese JingJiu have been identified using sensory analysis, aroma extraction dilution analysis (AEDA), and quantitative analysis techniques. The odor activity values (OAVs) were also used to characterize the compound. A total of 136 aroma compounds were identified through the AEDA and gas chromatography-mass spectrometry (GC-MS) techniques. The flavor dilution (FD) factors were found to be in the range of 2-1024. Seventy aroma-active compounds with FD ≥ 8 were identified. Forty-three aroma-active compounds were identified using the molecular sensory science approach. Furthermore, 13 compounds were confirmed to be the key aroma-active compounds present in the Chinese JingJiu. The work provides a certain guiding effect on the regulation and optimization of the Chinese JingJiu production process.
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Affiliation(s)
- Xizhen Sun
- Jing Brand Co., Ltd., HuangShi, HuBei 435100, China; Hubei Key Lab of Quality and Safety of Traditional Chinese Medicine & Health Food, HuangShi, HuBei 435100, China.
| | - Jiawei Du
- Jing Brand Co., Ltd., HuangShi, HuBei 435100, China; Hubei Key Lab of Quality and Safety of Traditional Chinese Medicine & Health Food, HuangShi, HuBei 435100, China.
| | - Yaqing Xiong
- Jing Brand Co., Ltd., HuangShi, HuBei 435100, China; Hubei Key Lab of Quality and Safety of Traditional Chinese Medicine & Health Food, HuangShi, HuBei 435100, China.
| | - Qianwen Cao
- Jing Brand Co., Ltd., HuangShi, HuBei 435100, China; Hubei Key Lab of Quality and Safety of Traditional Chinese Medicine & Health Food, HuangShi, HuBei 435100, China.
| | - Zhe Wang
- Jing Brand Co., Ltd., HuangShi, HuBei 435100, China; Hubei Key Lab of Quality and Safety of Traditional Chinese Medicine & Health Food, HuangShi, HuBei 435100, China.
| | - Hongjun Li
- Jing Brand Co., Ltd., HuangShi, HuBei 435100, China; Hubei Key Lab of Quality and Safety of Traditional Chinese Medicine & Health Food, HuangShi, HuBei 435100, China.
| | - Fan Zhang
- Jing Brand Co., Ltd., HuangShi, HuBei 435100, China; Hubei Key Lab of Quality and Safety of Traditional Chinese Medicine & Health Food, HuangShi, HuBei 435100, China.
| | - Yanhe Chen
- Jing Brand Co., Ltd., HuangShi, HuBei 435100, China; Hubei Key Lab of Quality and Safety of Traditional Chinese Medicine & Health Food, HuangShi, HuBei 435100, China.
| | - Yuancai Liu
- Jing Brand Co., Ltd., HuangShi, HuBei 435100, China; Hubei Key Lab of Quality and Safety of Traditional Chinese Medicine & Health Food, HuangShi, HuBei 435100, China.
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29
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Versatile Coordination Polymer Catalyst for Acid Reactions Involving Biobased Heterocyclic Chemicals. Catalysts 2021. [DOI: 10.3390/catal11020190] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023] Open
Abstract
The chemical valorization/repurposing of biomass-derived chemicals contributes to a biobased economy. Furfural (Fur) is a recognized platform chemical produced from renewable lignocellulosic biomass, and furfuryl alcohol (FA) is its most important application. The aromatic aldehydes Fur and benzaldehyde (Bza) are commonly found in the slate of compounds produced via biomass pyrolysis. On the other hand, glycerol (Gly) is a by-product of the industrial production of biodiesel, derived from fatty acid components of biomass. This work focuses on acid catalyzed routes of Fur, Bza, Gly and FA, using a versatile crystalline lamellar coordination polymer catalyst, namely [Gd(H4nmp)(H2O)2]Cl·2H2O (1) [H6nmp=nitrilotris(methylenephosphonic acid)] synthesized via an ecofriendly, relatively fast, mild microwave-assisted approach (in water, 70 °C/40 min). This is the first among crystalline coordination polymers or metal-organic framework type materials studied for the Fur/Gly and Bza/Gly reactions, giving heterobicyclic products of the type dioxolane and dioxane, and was also effective for the FA/ethanol reaction. 1 was stable and promoted the target catalytic reactions, selectively leading to heterobicyclic dioxane and dioxolane type products in the Fur/Gly and Bza/Gly reactions (up to 91% and 95% total yields respectively, at 90 °C/4 h), and, on the other hand, 2-(ethoxymethyl)furan and ethyl levulinate from heterocyclic FA.
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30
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Silva Ferreira C, Collin S. Fate of Hop and Fermentation Odorants in Commercial Belgian Dry-Hopped Beers over 2 Years of Bottle Storage: Key-Role of Oxidation and Hop Esterases. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2020. [DOI: 10.1080/03610470.2020.1843898] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Carlos Silva Ferreira
- 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
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31
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Feng L, Wang J, Ye D, Song Y, Qin Y, Liu Y. Yeast population dynamics during spontaneous fermentation of icewine and selection of indigenous Saccharomyces cerevisiae strains for the winemaking in Qilian, China. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:5385-5394. [PMID: 32535908 DOI: 10.1002/jsfa.10588] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/11/2020] [Revised: 06/08/2020] [Accepted: 06/14/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Icewine produced in China is becoming popular, but there is only limited knowledge available on the yeast population that occurs during fermentation and also on the selection of indigenous Saccharomyces cerevisiae strains for its production. In this work, we first investigated yeast species and the evolution of yeast population in spontaneous fermentations of icewine produced in the Qilian region of China and then analyzed the biodiversity and important enological properties of S. cerevisiae isolates. RESULTS Seven species of five genera including S. cerevisiae, S. uvarum, Torulaspora delbrueckii, Hanseniaspora uvarum, Lachancea thermotolerans, Metschnikowia aff. fructicola and H. osmophila were identified by the colony morphology on Wallerstein Laboratory Nutrient medium and sequence analysis of the 26S rRNA gene D1/D2 domain. Saccharomyces cerevisiae, H. uvarum and L. thermotolerans were the dominant species, representing almost 87% of the total yeast isolates. Microvinification with seven preselected S. cerevisiae strains were performed on Vidal. All selected strains could complete fermentations, and the enochemical parameters were within the acceptable ranges of the wine industry. W5B3 produced higher amounts of ethyl hexanoate and ethyl octanoate than other strains. R3A10 was a low volatile acid producer and the corresponding icewine presented the highest values on some odorants including β-damascenone, 1-octen-3-ol, ethyl 2-methylbutyrate, and isoamyl alcohol. Vidal icewines fermented with R3A10, R3A16 and W5B3 were well accepted by the judges because of superior sensory quality. CONCLUSION Three indigenous strains (R3A10, R3A16 and W5B3) could be used as starters and could potentially improve the regional character of the icewine in Qilian. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Li Feng
- Jiyang College of Zhejiang A&F University, Zhuji, China
- College of Enology, Northwest A&F University, Yangling, China
| | - Jiaming Wang
- Labstat International ULC, Chemistry, Kitchener, Ontario, Canada
| | - Dongqing Ye
- College of Enology, Northwest A&F University, Yangling, China
| | - Yuyang Song
- College of Enology, Northwest A&F University, Yangling, China
| | - Yi Qin
- College of Enology, Northwest A&F University, Yangling, China
| | - Yanlin Liu
- College of Enology, Northwest A&F University, Yangling, China
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32
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De Francesco G, Bravi E, Sanarica E, Marconi O, Cappelletti F, Perretti G. Effect of Addition of Different Phenolic-Rich Extracts on Beer Flavour Stability. Foods 2020; 9:foods9111638. [PMID: 33182668 PMCID: PMC7697933 DOI: 10.3390/foods9111638] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2020] [Revised: 11/02/2020] [Accepted: 11/06/2020] [Indexed: 11/16/2022] Open
Abstract
Flavour stability is a key factor in the beer production process. The stabilizing effect of six commercial phenolic-rich extracts was studied. The extracts were added to beer before bottling. Quality parameters (colour, turbidity, foam and dissolved oxygen content), antioxidant activity by 2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), ferric reducing antioxidant power (FRAP), 1,1-diphenyl-2-picrylhydrazyl radical (DPPH), total polyphenols content, and sensorial analysis by a trained panel were performed over the course of storage. The beers were analyzed every 3 months for a total period of 6 months. Results indicated that all studied phenolic-rich extracts positively affected the beer flavour stability. In particular, the condensed tannins showed a significant protective effect. The condensed green tea tannins resulted as the most promising source of natural antioxidant able to prolong beer shelf-life and bring interesting organoleptic characteristics to beer. Also, grape seed tannins appeared suitable to boost flavour stability and improve organoleptic properties of beer.
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Affiliation(s)
- Giovanni De Francesco
- Italian Brewing Research Centre, University of Perugia, 06126 Perugia, Italy; (G.D.F.); (E.B.); (G.P.)
| | - Elisabetta Bravi
- Italian Brewing Research Centre, University of Perugia, 06126 Perugia, Italy; (G.D.F.); (E.B.); (G.P.)
| | - Emmanuel Sanarica
- Enolife s.r.l., Viale delle Industrie, Montemesola, 74020 Taranto, Italy;
| | - Ombretta Marconi
- Italian Brewing Research Centre, University of Perugia, 06126 Perugia, Italy; (G.D.F.); (E.B.); (G.P.)
- Department of Agricultural, Food and Environmental Science, University of Perugia, 06126 Perugia, Italy;
- Correspondence:
| | - Federica Cappelletti
- Department of Agricultural, Food and Environmental Science, University of Perugia, 06126 Perugia, Italy;
| | - Giuseppe Perretti
- Italian Brewing Research Centre, University of Perugia, 06126 Perugia, Italy; (G.D.F.); (E.B.); (G.P.)
- Department of Agricultural, Food and Environmental Science, University of Perugia, 06126 Perugia, Italy;
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Characterization of the potent odorants in Tibetan Qingke Jiu by sensory analysis, aroma extract dilution analysis, quantitative analysis and odor activity values. Food Res Int 2020; 137:109349. [DOI: 10.1016/j.foodres.2020.109349] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2020] [Revised: 04/29/2020] [Accepted: 05/22/2020] [Indexed: 12/29/2022]
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34
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Mutz YS, Rosario DKA, Conte-Junior CA. Insights into chemical and sensorial aspects to understand and manage beer aging using chemometrics. Compr Rev Food Sci Food Saf 2020; 19:3774-3801. [PMID: 33337064 DOI: 10.1111/1541-4337.12642] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2020] [Revised: 08/28/2020] [Accepted: 09/03/2020] [Indexed: 12/15/2022]
Abstract
Beer chemical instability remains, at present, the main challenge in maintaining beer quality. Although not fully understood, after decades of research, significant progress has been made in identifying "aging compounds," their origin, and formation pathways. However, as the nature of aging relies on beer manufacturing aspects such as raw materials, process variables, and storage conditions, the chemical profile differs among beers. Current research points to the impact of nonoxidative reactions on beer quality. The effect of Maillard and Maillard intermediates on the final beer quality has become the focus of beer aging research, as prevention of oxidation can only sustain beer quality to some extent. On the other hand, few studies have focused on tracing a profile of whose compound is sensory relevant to specific types of beer. In this matter, the incorporation of "chemometrics," a class of multivariate statistic procedures, has helped brewing scientists achieve specific correlations between the sensory profile and chemical data. The use of chemometrics as exploratory data analysis, discrimination techniques, and multivariate calibration techniques has made the qualitatively and quantitatively translation of sensory perception of aging into manageable chemical and analytical parameters. However, despite their vast potential, these techniques are rarely employed in beer aging studies. This review discusses the chemical and sensorial bases of beer aging. It focuses on how chemometrics can be used to their full potential, with future perspectives and research to be incorporated in the field, enabling a deeper and more specific understanding of the beer aging picture.
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Affiliation(s)
- Yhan S Mutz
- Post Graduate Program in Food Science, Institute of Chemistry, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil.,Center for Food Analysis, Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, Rio de Janeiro, Brazil
| | - Denes K A Rosario
- Post Graduate Program in Food Science, Institute of Chemistry, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil.,Center for Food Analysis, Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, Rio de Janeiro, Brazil
| | - Carlos A Conte-Junior
- Post Graduate Program in Food Science, Institute of Chemistry, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil.,Post Graduate Program in Veterinary Hygiene, Faculty of Veterinary Medicine, Fluminense Federal University, Niterói, Brazil.,Center for Food Analysis, Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, Rio de Janeiro, Brazil.,National Institute of Health Quality Control, Oswaldo Cruz Foundation, Rio de Janeiro, Brazil
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35
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Brendel S, Hofmann T, Granvogl M. Hop-induced formation of ethyl esters in dry-hopped beer. FOOD PRODUCTION, PROCESSING AND NUTRITION 2020. [DOI: 10.1186/s43014-020-00030-0] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
Abstract
Fruity smelling esters play an important role for the aroma of hops and beer and they have been characterized as key aroma compounds in different hop varieties. Studies on the transfer of hop-derived compounds into beer during dry-hopping showed calculated transfer rates of different ethyl esters far above 100%, leading to the assumption that these esters must be newly formed. To investigate this formation, dry-hopping was imitated in water to eliminate the influence of the beer matrix on the formation of these odorants. Thereby, the formation of ethyl esters of 2-methylbutanoic acid, 3-methylbutanoic acid, and methylpropanoic acid, induced by the addition of hops, was shown. Different approaches inhibiting enzyme activities and experiments with different hop extracts might lead to the assumption that enzymes are involved in the formation of these esters, beside possible transesterification.
Graphical abstract
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36
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Brendel S, Hofmann T, Granvogl M. Dry-Hopping to Modify the Aroma of Alcohol-Free Beer on a Molecular Level-Loss and Transfer of Odor-Active Compounds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:8602-8612. [PMID: 32657584 DOI: 10.1021/acs.jafc.0c01907] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
There are mainly two options for the dealcoholization of beer: evaporation of ethanol by heat treatment, whereby desired aroma-active compounds are also removed, and stopped fermentation that leads to beers still containing high amounts of unfermented sugar in parallel with lower amounts of aroma-active fermentation products. Thus, dry-hopping could be an opportunity to compensate for these aroma deficiencies. Therefore, following the sensomics approach, odorants were characterized in dry-hopped (Hallertauer Mandarina Bavaria, Hallertauer Cascade, or Hallertauer Mittelfrüh) top- and bottom-fermented alcohol-free beers either after thermal dealcoholization or stopped fermentation. Twenty-three odorants were quantitated via stable isotope dilution analysis, and odor activity values (OAVs; ratio of concentration to odor threshold) were calculated. Thermally dealcoholized samples showed high losses (up to 100%) of key odorants like 3-methyl-1-butanol or 3-methylbutyl acetate. During stopped fermentation, aroma compounds like ethyl butanoate or 2-phenylethanol were formed in relevant concentrations, leading to OAVs ≥ 1, but the amounts were significantly lower compared to beers with normal alcohol contents. For hop-derived odorants (linalool, geraniol, myrcene, and esters), transfer rates between 20 and 90% were found, leading to OAVs ≥ 1 in beer. Furthermore, hop addition apparently induced the formation of ethyl esters of hop-derived monocarboxylic acids.
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Affiliation(s)
- Sabrina Brendel
- Lehrstuhl für Lebensmittelchemie und Molekulare Sensorik, Technische Universität München, Wissenschaftszentrum Weihenstephan für Ernährung, Landnutzung und Umwelt, Lise-Meitner-Straße 34, D-85354 Freising, Germany
| | - Thomas Hofmann
- Lehrstuhl für Lebensmittelchemie und Molekulare Sensorik, Technische Universität München, Wissenschaftszentrum Weihenstephan für Ernährung, Landnutzung und Umwelt, Lise-Meitner-Straße 34, D-85354 Freising, Germany
- Leibniz-Institut für Lebensmittel-Systembiologie an der Technischen Universität München, Lise-Meitner-Straße 34, D-85354 Freising, Germany
| | - Michael Granvogl
- Institut für Lebensmittelchemie, Fachgebiet Lebensmittelchemie und Analytische Chemie (170a), Fakultät Naturwissenschaften, Universität Hohenheim, Garbenstraße 28, D-70599 Stuttgart, Germany
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37
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De Francesco G, Marconi O, Sileoni V, Freeman G, Lee EG, Floridi S, Perretti G. Influence of the dealcoholisation by osmotic distillation on the sensory properties of different beer types. Journal of Food Science and Technology 2020; 58:1488-1498. [PMID: 33746277 DOI: 10.1007/s13197-020-04662-5] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/18/2019] [Accepted: 11/08/2019] [Indexed: 11/28/2022]
Abstract
A comparative study was performed to better understand the feasibility of osmotic distillation as a process to produce a low-alcohol beer. Four diverse commercial beers styles were considered. The regular and corresponding dealcoholised beers were compared. The quality attributes and the volatile compounds loss after the dealcoholisation were checked. The work focused on the sensory properties of the obtained samples. A trained panel evaluated how the chosen sensory descriptors were influenced by the treatment. The results of quality attributes and volatile compounds were in line with works previously published by the authors. Interestingly, the results highlighted that beer characterized by malty character is more suitable than pale lager to be dealcoholised by the osmotic distillation process. The low alcohol milk stout and stout flavour profile, especially in terms of taste, was like the corresponding regular beer. Osmotic distillation was demonstrated to be a feasible process to produce low-alcohol beer.
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Affiliation(s)
- Giovanni De Francesco
- Department of Agricultural, Food and Environmental Science, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy
| | - Ombretta Marconi
- Italian Brewing Research Centre, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy.,Department of Agricultural, Food and Environmental Science, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy
| | - Valeria Sileoni
- Italian Brewing Research Centre, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy.,Department of Agricultural, Food and Environmental Science, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy
| | - Gary Freeman
- Campden BRI, Coopers Hill Road, Nutfield, Surrey RH1 4HY UK
| | - Eung Gwan Lee
- Campden BRI, Coopers Hill Road, Nutfield, Surrey RH1 4HY UK
| | - Simona Floridi
- Italian Brewing Research Centre, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy
| | - Giuseppe Perretti
- Italian Brewing Research Centre, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy.,Department of Agricultural, Food and Environmental Science, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy
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38
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Šibalić D, Planinić M, Jurić A, Bucić-Kojić A, Tišma M. Analysis of phenolic compounds in beer: from raw materials to the final product. CHEMICAL PAPERS 2020. [DOI: 10.1007/s11696-020-01276-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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39
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Gagula G, Mastanjević K, Mastanjević K, Krstanović V, Horvat D, Magdić D. The influence of packaging material on volatile compounds of pale lager beer. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100496] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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40
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Analysis of Lambic Beer Volatiles during Aging Using Gas Chromatography–Mass Spectrometry (GCMS) and Gas Chromatography–Olfactometry (GCO). BEVERAGES 2020. [DOI: 10.3390/beverages6020031] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Lambic beer is produced using spontaneous fermentation. Gueuze is a style of lambic beer that blends “young” (1 year old) and “aged” (2+ years old) beers. Little is known about the development of volatile aroma compounds in lambic beer during aging. Solid-phase microextraction and gas chromatography–mass spectrometry were used to analyze volatile compounds from 3, 6, 9, 12, and 28-month-old commercial samples of lambic beer. Compounds were identified using standardized retention time and mass spectra of standards. Gas chromatography–olfactometry was used to characterize the aroma profiles of the samples. A total of 41 compounds were identified using gas chromatography–mass spectrometry (GC–MS). Ethyl lactate, ethyl acetate, 4-ethylphenol and 4-ethylguaiacol were identified in the 9, 12, and 28-month old samples. These four compounds have been linked to the microorganism Brettanomyces. Twenty-one aroma active compounds were identified using Gas chromatography–olfactometry (GC–O). As the age of the gueuze samples increased, a larger number of aroma compounds were identified by the panelists; the compounds identified increased from seven for the 3-month-old samples to nine for the 6-month-old samples, and eleven for both the nine and twelve-month-old samples, and seventeen for the twenty-eight-month-old samples.
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41
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Rettberg N, Schubert C, Dennenlöhr J, Thörner S, Knoke L, Maxminer J. Instability of Hop-Derived 2-Methylbutyl Isobutyrate during Aging of Commercial Pasteurized and Unpasteurized Ales. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2020. [DOI: 10.1080/03610470.2020.1738742] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Nils Rettberg
- Research Institute for Beer and Beverage Analysis, Versuchs– und Lehranstalt für Brauerei in Berlin (VLB) e.V, Berlin, Germany
| | - Christian Schubert
- Research Institute for Beer and Beverage Analysis, Versuchs– und Lehranstalt für Brauerei in Berlin (VLB) e.V, Berlin, Germany
| | - Johanna Dennenlöhr
- Research Institute for Beer and Beverage Analysis, Versuchs– und Lehranstalt für Brauerei in Berlin (VLB) e.V, Berlin, Germany
| | - Sarah Thörner
- Research Institute for Beer and Beverage Analysis, Versuchs– und Lehranstalt für Brauerei in Berlin (VLB) e.V, Berlin, Germany
| | - Laura Knoke
- Research Institute for Beer and Beverage Analysis, Versuchs– und Lehranstalt für Brauerei in Berlin (VLB) e.V, Berlin, Germany
| | - Jörg Maxminer
- Research Institute for Beer and Beverage Analysis, Versuchs– und Lehranstalt für Brauerei in Berlin (VLB) e.V, Berlin, Germany
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42
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Lehnhardt F, Becker T, Gastl M. Flavor stability assessment of lager beer: what we can learn by comparing established methods. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03477-0] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
AbstractBeer is prone to flavor changes during aging that influence consumer acceptance within shelf life. The shelf life of beer is defined as the period over which flavor changes remain acceptable. Assessment of flavor changes caused by volatiles is typically achieved with a combination of sensory evaluation and gas chromatography–mass spectrometry (GC–MS). Volatile indicators causing flavor changes during beer aging are commonly determined with headspace solid–phase microextraction (HS-SPME), solvent-assisted flavor evaporation (SAFE), or steam distillation (SD). However, discrepancies occur when comparing results from different analytical methods that affect the assessment of the degree of flavor stability. This article discusses the effect of different established analytical methods on flavor stability assessment. Reaction potentials of de novo formation, release from adducts, and degradation are hypothesized to participate in the observed discrepancies, and evidence is verified using model systems. Three extraction methods were qualitatively compared by multiple gas chromatography–olfactometry experiments (GC–O) of a one-year, naturally aged, pale lager beer. SD showed the highest number of detected aroma compounds (41), followed by HS-SPME (33), and SAFE (26). Aroma intensities for SD were more pronounced for most aging indicators than with other methods. With SAFE, only 11 aging compounds could be identified confidently, with weak aroma intensities at GC–O, and this method was thereby excluded from further experiments. Certain aging compounds were calibrated for gas chromatography-mass spectrometry (GC–MS) from HS-SPME and SD, although most compounds were present at the lower limits of detection and quantification. Relative standard deviation and recoveries for all compounds were acceptable for both methods. Quantitative comparison was conducted for four different commercial pale lager beers at different stages of aging at 20 °C (fresh, 5 months, 10 months). Aging-related changes of pale lager beer presented with altered profiles and behavior in SD compared to the non-invasive HS-SPME due to heat intake, and were borne out by GC–O results. Model systems were used to describe the impact of isolated aging-relevant mechanisms and precursors during distillation. Our findings suggest that results from different methods in reactive matrices should be compared cautiously, especially regarding aroma activity, and indicate that the most gentle or non-invasive method should be applied for analysis.
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43
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Rahman MJ, Liang J, Eskin NM, Eck P, Thiyam-Holländer U. Identification of hydroxycinnamic acid derivatives of selected canadian and foreign commercial beer extracts and determination of their antioxidant properties. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109021] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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44
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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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45
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Determination of optimal sample preparation for aldehyde extraction from pale malts and their quantification via headspace solid-phase microextraction followed by gas chromatography and mass spectrometry. J Chromatogr A 2020; 1612:460647. [PMID: 31767258 DOI: 10.1016/j.chroma.2019.460647] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2019] [Revised: 09/25/2019] [Accepted: 10/21/2019] [Indexed: 11/21/2022]
Abstract
Aldehydes originating from malt play an important role in beer flavour deterioration. In order to better understand the influence of malting process on beer staling, it is necessary to acquire a reliable analytical methodology for determination of beer staling aldehydes in malt. Therefore, the aim of this study was to evaluate extraction parameters, which allow quantification of beer staling aldehydes present in pale malts. The method was validated with respect to linearity (R > 0.9988), limit of detection (0.28 - 0.99 μg/L), limit of quantification (0.92 - 3.31 μg/L), accuracy (± 5%), repeatability (1.3 - 5.3%) and intermediate precision (>20%). The following parameters of sample preparation were evaluated: sample amount, extraction time and temperature, ultrasonication time and oxygen level. Consequently, the best extraction conditions were successfully applied on pale malts. After extraction, the samples were analysed by headspace solid-phase microextraction (HS-SPME) with on fibre carbonyl derivatisation followed by gas chromatography and mass spectrometry (GC-MS). In addition, the salting-out effect during HS-SPME was studied. The method application allowed to identify significant differences (p ≤ 0.05) in the levels of aldehydes among various industrial scale, pale malts. The optimised method could give the information on the aldehyde content introduced into the brewing process and its potential contribution to the overall beer quality.
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46
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Evaluation of force-carbonated Czech-type lager beer quality during storage in relation to the applied type of packaging. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.106706] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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47
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Hernandes KC, Souza-Silva ÉA, Assumpção CF, Zini CA, Welke JE. Validation of an analytical method using HS-SPME-GC/MS-SIM to assess the exposure risk to carbonyl compounds and furan derivatives through beer consumption. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2019; 36:1808-1821. [PMID: 31596176 DOI: 10.1080/19440049.2019.1672897] [Citation(s) in RCA: 10] [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
Compounds with toxic potential may occur in beer, such as carbonyl compounds (acetaldehyde, acrolein, ethyl carbamate [EC] and formaldehyde) and furan derivatives [furfural and furfuryl alcohol (FA)]. The objective of this study was, for the first time, to validate a method based on headspace-solid phase microextraction using a PDMS-overcoated fibre and gas chromatography with mass spectrometric detection in selected ion monitoring mode (HS-SPME-GC/MS-SIM) to investigate target carbonyl compounds and furan derivatives in beers. Analytical curves showed proper linearity with r2 ranging from 0.9731 to 0.9960 for acetaldehyde and EC, respectively. The lowest LOD was found for acetaldehyde (0.03 µg L-1), while the lowest LOQ value (1.0 µg L-1) was found for acetaldehyde and EC, formaldehyde and furfural. Recovery (90% to 105%), intermediate precision and repeatability (lower than 13%), limits of detection and quantification (values below 2.5 μg L-1) showed that the method is suitable to simultaneously quantify these compounds. EC was detected in only two samples (1 lager and 1 ale). Furfural was found in 37% and 82% of ale and lager beers, respectively. Acetaldehyde, acrolein, formaldehyde and FA were detected in all samples. However, acrolein was the only compound found in the commercial samples at a concentration capable of causing health risk. Besides furfural and FA, four other furan-containing compounds (5-methyl-2-furan methanethiol, acetylfuran, 5-methylfurfural and γ-nonalactone) were also found in beers, however, at levels low enough not to impose potential health risk.
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Affiliation(s)
- Karolina C Hernandes
- Instituto de Ciência e Tecnologia de Alimentos (ICTA), Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, Brazil
| | - Érica A Souza-Silva
- Instituto de Química, UFRGS, Porto Alegre, Brazil.,Departamento de Química, Instituto de Ciências Ambientais, Químicas e Farmacêuticas, Universidade Federal de São Paulo (UNIFESP), Diadema, Brazil
| | - Carolina F Assumpção
- Instituto de Ciência e Tecnologia de Alimentos (ICTA), Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, Brazil
| | | | - Juliane E Welke
- Instituto de Ciência e Tecnologia de Alimentos (ICTA), Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, Brazil
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48
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A Bottom-Up Approach for Data Mining in Bioaromatization of Beers Using Flow-Modulated Comprehensive Two-Dimensional Gas Chromatography/Mass Spectrometry. SEPARATIONS 2019. [DOI: 10.3390/separations6040046] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
In this study, we report the combination of comprehensive two-dimensional gas chromatography (GC×GC) with multivariate pattern recognition through template matching for the assignment of the contribution of Brazilian Ale 02 yeast strain to the aroma profile of beer compared with the traditional Nottingham yeast. Volatile organic compounds (VOC) from two beer samples, which were fermented with these yeast strains were sampled using headspace solid-phase microextraction (HS-SPME). The aroma profiles from both beer samples were obtained using GC×GC coupled to a fast scanning quadrupole mass spectrometer. Data processing performed through multiway principal components analysis succeeded in separating both beer samples based on yeast strain. The execution of a simple and reliable procedure succeeded and identified 46 compounds as relevant for sample classification. Furthermore, the bottom-up approach spotted compounds found exclusively in the beer sample fermented with the Brazilian yeast, highlighting the bioaromatization properties introduced to the aroma profile by this yeast strain.
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49
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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.
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50
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Sun ZG, Wang MQ, Wang YP, Xing S, Hong KQ, Chen YF, Guo XW, Xiao DG. Identification by comparative transcriptomics of core regulatory genes for higher alcohol production in a top-fermenting yeast at different temperatures in beer fermentation. Appl Microbiol Biotechnol 2019; 103:4917-4929. [DOI: 10.1007/s00253-019-09807-x] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2019] [Revised: 03/25/2019] [Accepted: 03/26/2019] [Indexed: 11/29/2022]
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