1
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Decoupling thermal effects and possible non-thermal effects of microwaves in vacuum evaporation of glucose solutions. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111257] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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2
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Piornos JA, Koussissi E, Balagiannis DP, Brouwer E, Parker JK. Alcohol-free and low-alcohol beers: Aroma chemistry and sensory characteristics. Compr Rev Food Sci Food Saf 2023; 22:233-259. [PMID: 36398756 DOI: 10.1111/1541-4337.13068] [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: 10/15/2020] [Revised: 09/10/2022] [Accepted: 10/11/2022] [Indexed: 11/19/2022]
Abstract
Alcohol-free beers have gained popularity in the last few decades because they provide a healthier alternative to alcoholic beers and can be more widely consumed. Consumers are becoming more aware of the benefits of reducing their alcohol consumption, and this has increased the sales of nonalcoholic alternatives. However, there are still many challenges for the brewing industry to produce an alcohol-free beer that resembles the pleasant fruity flavor and overall sensory experience of regular beers. The aim of this review is to give a comprehensive overview of alcohol-free beer focusing on aroma chemistry. The formation of the most important aroma compounds, such as Strecker aldehydes, higher alcohols, and esters, is reviewed, aiming to outline the gaps in current knowledge. The role of ethanol as a direct and indirect flavor-active compound is examined separately. In parallel, the influence of the most common methods to reduce alcohol content, such as physical (dealcoholization) or biological, on the organoleptic characteristics and consumer perception of the final product, is discussed.
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Affiliation(s)
- José A Piornos
- Department of Food and Nutritional Sciences, University of Reading, Reading, UK
| | - Elisabeth Koussissi
- Research & Development Department, Heineken Supply Chain BV, Zoeterwoude, The Netherlands
| | | | - Eric Brouwer
- Research & Development Department, Heineken Supply Chain BV, Zoeterwoude, The Netherlands
| | - Jane K Parker
- Department of Food and Nutritional Sciences, University of Reading, Reading, UK
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3
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Methner Y, Magalhães F, Raihofer L, Zarnkow M, Jacob F, Hutzler M. Beer fermentation performance and sugar uptake of Saccharomycopsis fibuligera–A novel option for low-alcohol beer. Front Microbiol 2022; 13:1011155. [PMID: 36274745 PMCID: PMC9581282 DOI: 10.3389/fmicb.2022.1011155] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2022] [Accepted: 09/06/2022] [Indexed: 11/17/2022] Open
Abstract
There is a growing trend for beers with novel flavor profiles, as consumers demand a more diversified product range. Such beers can be produced by using non-Saccharomyces yeasts. The yeast species Saccharomycopsis fibuligera is known to produce exceptionally pleasant plum and berry flavors during brewer’s wort fermentation while its mycelia growth is most likely a technological challenge in industrial-scale brewing. To better understand and optimize the physiological properties of this yeast species during the brewing process, maltose and maltotriose uptake activity trials were performed. These revealed the existence of active transmembrane transporters for maltose in addition to the known extracellular amylase system. Furthermore, a single cell isolate of S. fibuligera was cultured, which showed significantly less mycelial growth during propagation and fermentation compared to the mother culture and would therefore be much more suitable for application on an industrial scale due to its better flocculation and clarification properties. Genetic differences between the two cultures could not be detected in a (GTG)5 rep-PCR fingerprint and there was hardly any difference in the fermentation process, sugar utilization and flavor profiles of the beers. Accordingly, the characteristic plum and berry flavor could also be perceived by using the culture from the single cell isolate, which was complemented by a dried fruit flavor. A fermentation temperature of 20°C at an original gravity of 10 °P proved to be optimal for producing a low-alcohol beer at around 0.8% (v/v) by applying the S. fibuligera yeast culture from the single cell isolate.
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Affiliation(s)
- Yvonne Methner
- Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Freising, Germany
| | - Frederico Magalhães
- Chair of Brewing and Beverage Technology, Technical University of Berlin, Berlin, Germany
- VTT Technical Research Centre of Finland Ltd., Espoo, Finland
| | - Luis Raihofer
- Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Freising, Germany
| | - Martin Zarnkow
- Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Freising, Germany
| | - Fritz Jacob
- Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Freising, Germany
| | - Mathias Hutzler
- Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Freising, Germany
- *Correspondence: Mathias Hutzler,
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4
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Yang Z, Zhu X, Wen A, Qin L. Development of probiotics beverage using cereal enzymatic hydrolysate fermented with
Limosilactobacillus reuteri. FOOD SCIENCE & NUTRITION 2022; 10:3143-3153. [PMID: 36171765 PMCID: PMC9469843 DOI: 10.1002/fsn3.2913] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Revised: 03/22/2022] [Accepted: 04/19/2022] [Indexed: 11/09/2022]
Abstract
Although most probiotic products are milk based, lactose intolerance and vegetarianism inspired the idea of developing nondairy probiotic products. In this study, probiotic beverages were produced from four enzymatically hydrolyzed cereal substrates (coix seed, quinoa, millet, and brown rice) and fermented by Limosilactobacillus reuteri. Fermentation parameters, including pH, titratable acidity, viable count, organic acids, and volatile components were determined. Results showed that the pH values decreased and titratable acidity increased with the fermentation process (p < .05). Although the final pH in all samples was below 4.0, the growth of L. reuteri was not significantly inhibited by low pH. The number of viable bacteria (12.96 log CFU/ml) in coix seed substrate was significantly higher than that in other samples after the fermentation for 24 h (p < .05). Lactic acid and acetic acid were the main organic acids after fermentation and the highest in quinoa (lactic acid: 7.58 mg/ml; acetic acid: 2.23 mg/ml). The flavor analysis indicated that there were differences in the flavor components of different cereal beverages. Forty‐nine volatile compounds were identified in four beverages, including acids, alcohols, aldehydes, ketones, and esters. The results of the electronic tongue showed that the umami taste of the fermented coix seed was better than that of other samples, displaying the more pleasant taste characteristics. In conclusion, it is feasible to prepare probiotic symbiotic cereal beverage with L. reuteri as starter culture. This study provides a reference for the development of nondairy probiotic products.
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Affiliation(s)
- Zhoujie Yang
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education) College of Life Sciences/Institute of Agro‐bioengineering Guizhou University Guiyang Guizhou Province China
| | - Xiaoli Zhu
- School of Liquor and Food Engineering Guizhou University Guiyang Guizhou Province China
| | - Anyan Wen
- School of Liquor and Food Engineering Guizhou University Guiyang Guizhou Province China
| | - Likang Qin
- School of Liquor and Food Engineering Guizhou University Guiyang Guizhou Province China
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5
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Methner Y, Dancker P, Maier R, Latorre M, Hutzler M, Zarnkow M, Steinhaus M, Libkind D, Frank S, Jacob F. Influence of Varying Fermentation Parameters of the Yeast Strain Cyberlindnera saturnus on the Concentrations of Selected Flavor Components in Non-Alcoholic Beer Focusing on (E)-β-Damascenone. Foods 2022; 11:foods11071038. [PMID: 35407125 PMCID: PMC8997441 DOI: 10.3390/foods11071038] [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: 02/25/2022] [Revised: 03/30/2022] [Accepted: 04/01/2022] [Indexed: 02/06/2023] Open
Abstract
The diversification of beer flavor is becoming increasingly popular, especially in the field of non-alcoholic beers, where sales are growing steadily. While flavor substances of traditional beers can largely be traced back to defined secondary metabolites, the production of non-alcoholic beers with non-Saccharomyces yeasts generates novel fruity flavors, some of which cannot yet be assigned to specific flavor substances. In a recently published study, besides pear, cool mint sweets, and banana-like flavor, distinctive red berry and apple flavors were perceived in a non-alcoholic beer fermented with the yeast strain Cyberlindnera saturnus TUM 247, whose secondary metabolites were to be elucidated in this study. The trials were carried out using response surface methodology to examine the fermentation properties of the yeast strain and to optimize the beer with maximum fruitiness but minimal off-flavors and ethanol content. It turned out that a low pitching rate, a moderate fermentation temperature, and an original gravity of 10.5 °P gave the optimal parameters. Qualitative analysis of the secondary metabolites, in addition to standard analysis for traditional beers, was first performed using headspace-gas chromatography with olfactometry. (E)-β-damascenone emerged as the decisive substance for the red berry and apple flavor and so this substance was then quantitated. Although (E)-β-damascenone is a well-known secondary metabolite in beer and this substance is associated with apple or cooked apple- and berry-like flavors, it has not yet been reported as a main flavor component in non-alcoholic beers.
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Affiliation(s)
- Yvonne Methner
- Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Alte Akademie 3, 85354 Freising, Germany; (Y.M.); (P.D.); (M.H.); (F.J.)
| | - Philipp Dancker
- Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Alte Akademie 3, 85354 Freising, Germany; (Y.M.); (P.D.); (M.H.); (F.J.)
| | - Robin Maier
- Leibniz Institute for Food Systems Biology, Technical University of Munich (Leibniz-LSB@TUM), 85354 Freising, Germany; (R.M.); (M.S.); (S.F.)
| | - Mailen Latorre
- Centro de Referencia en Levaduras y Tecnología Cervecera (CRELTEC), Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales (IPATEC), CONICET—Universidad Nacional del Comahue, Quintral 1250, San Carlos de Bariloche CP8400, Argentina; (M.L.); (D.L.)
| | - Mathias Hutzler
- Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Alte Akademie 3, 85354 Freising, Germany; (Y.M.); (P.D.); (M.H.); (F.J.)
| | - Martin Zarnkow
- Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Alte Akademie 3, 85354 Freising, Germany; (Y.M.); (P.D.); (M.H.); (F.J.)
- Correspondence: ; Tel.: +49-8161-71-3530
| | - Martin Steinhaus
- Leibniz Institute for Food Systems Biology, Technical University of Munich (Leibniz-LSB@TUM), 85354 Freising, Germany; (R.M.); (M.S.); (S.F.)
| | - Diego Libkind
- Centro de Referencia en Levaduras y Tecnología Cervecera (CRELTEC), Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales (IPATEC), CONICET—Universidad Nacional del Comahue, Quintral 1250, San Carlos de Bariloche CP8400, Argentina; (M.L.); (D.L.)
| | - Stephanie Frank
- Leibniz Institute for Food Systems Biology, Technical University of Munich (Leibniz-LSB@TUM), 85354 Freising, Germany; (R.M.); (M.S.); (S.F.)
| | - Fritz Jacob
- Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Alte Akademie 3, 85354 Freising, Germany; (Y.M.); (P.D.); (M.H.); (F.J.)
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6
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Stewart S, Sanders R, Ivanova N, Wilkinson KL, Stewart DC, Dong J, Hu S, Evans DE, Able JA. The Influence of Malt Variety and Origin on Wort Flavor. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2022. [DOI: 10.1080/03610470.2022.2041156] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Susan Stewart
- School of Agriculture, Food & Wine, Waite Research Institute, The University of Adelaide, Adelaide, South Australia, Australia
| | - Ross Sanders
- School of Agriculture, Food & Wine, Waite Research Institute, The University of Adelaide, Adelaide, South Australia, Australia
| | - Natalja Ivanova
- School of Agriculture, Food & Wine, Waite Research Institute, The University of Adelaide, Adelaide, South Australia, Australia
| | - Kerry L. Wilkinson
- School of Agriculture, Food & Wine, Waite Research Institute, The University of Adelaide, Adelaide, South Australia, Australia
| | | | - Jianjun Dong
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd, Qingdao, P. R. China
| | - Shumin Hu
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd, Qingdao, P. R. China
| | | | - Jason A. Able
- School of Agriculture, Food & Wine, Waite Research Institute, The University of Adelaide, Adelaide, South Australia, Australia
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7
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Nobis A, Lehnhardt F, Gebauer M, Becker T, Gastl M. The Influence of Proteolytic Malt Modification on the Aging Potential of Final Wort. Foods 2021; 10:foods10102320. [PMID: 34681369 PMCID: PMC8534800 DOI: 10.3390/foods10102320] [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: 08/21/2021] [Revised: 09/13/2021] [Accepted: 09/27/2021] [Indexed: 01/16/2023] Open
Abstract
The dynamic changes in beer flavor are determined by its aging potential, which comprises of present free and bound-state aldehydes and their precursors. Rising flavor-active aging compounds cause sensory deterioration (flavor instability). These compounds are mainly formed upstream in the brewing process through the Maillard reaction, the Strecker degradation, or lipid oxidation. Wort boiling is an especially critical production step for important reactions due to its high temperature and favorable pH value. Amino acid concentration, as an important aging-relevant precursor, is variable at the beginning of wort boiling, mainly caused by the malt modification level, and can further influence the aging potential aging formation during wort boiling. This study investigated the effect of the proteolytic malt modification level on the formation of precursors (amino acids and dicarbonyls) and free and bound-state aldehydes during wort boiling. Six worts (malt of two malting barley varieties at three proteolytic malt modification levels) were produced. Regarding precursors, especially Strecker, relevant amino acids and dicarbonyls increased significantly with an enhanced malt modification level. Concentrations of free and bound aldehydes were highest at the beginning of boiling and decreased toward the end. A dependency of malt modification level and the degree of free and bound aldehydes was observed for 2-methylpropanal, 2-methylbutanal, and 3-methylbutanal. Generally, a higher proteolytic malt modification level tended to increase free and bound aldehyde content at the end of wort boiling. Conclusively, the aging potential formation during boiling was increased by an intensified malt modification level.
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8
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Nobis A, Wendl S, Becker T, Gastl M. Formation and degradation of 3‐deoxyglucosone as a key intermediate for ageing indicators during wort boiling. JOURNAL OF THE INSTITUTE OF BREWING 2021. [DOI: 10.1002/jib.668] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Arndt Nobis
- Chair of Brewing and Beverage Technology TU Munich Weihenstephaner Steig 20 Freising 85354 Germany
| | - Stefan Wendl
- Chair of Brewing and Beverage Technology TU Munich Weihenstephaner Steig 20 Freising 85354 Germany
| | - Thomas Becker
- Chair of Brewing and Beverage Technology TU Munich Weihenstephaner Steig 20 Freising 85354 Germany
| | - Martina Gastl
- Chair of Brewing and Beverage Technology TU Munich Weihenstephaner Steig 20 Freising 85354 Germany
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9
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Paiva RAM, Mutz YS, Conte-Junior CA. A Review on the Obtaining of Functional Beers by Addition of Non-Cereal Adjuncts Rich in Antioxidant Compounds. Antioxidants (Basel) 2021; 10:antiox10091332. [PMID: 34572969 PMCID: PMC8470327 DOI: 10.3390/antiox10091332] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2021] [Revised: 08/15/2021] [Accepted: 08/18/2021] [Indexed: 12/24/2022] Open
Abstract
Beer is one of the oldest and most consumed beverages worldwide, and recent trends point to increased consumption of functional beers. However, there is a lack in the scientific literature on the effects of adding functional adjuncts in distinct steps of the manufacturing process and its implications on the final physicochemical and sensorial profile. Therefore, the present review analyzes the ingredients used and their insertion stage to achieve a functional beer with bioactive compounds, higher antioxidant activity, and improved sensory characteristics. The addition of fruits, herbal extracts, plants, and mushrooms in beers was documented. Furthermore, adjuncts were successfully added in wort boiling, fermentation, maturation, and packaging. The wort boiling step stands out among these four due to the superior extraction of phenolic compounds from the added adjuncts. On the other hand, adjunct addition in the maturation step induced low increases in antioxidant and phenolic content of the respective enriched beers. Fruits represented the majority of adopted adjuncts among the studies evaluated. Furthermore, the addition of fruits represented a positive increment in the beer’s volatile profile and an increase in sensory acceptability. A gap in the literature was found regarding the analysis of phenolic compounds with appropriate techniques such as HPLC-MS. Furthermore, there is a need to study the bioavailability of the incorporated bioactive compounds to prove the health claims inferred about these beers. In conclusion, functional beers are a little-explored relevant field, with potential for new studies.
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Affiliation(s)
- Rodrigo A. M. Paiva
- Center for Food Analysis, Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo 1281, Polo de Química, Bloco C, Ilha do Fundão, Cidade Universitária, Rio de Janeiro 21941-598, Brazil;
| | - Yhan S. Mutz
- Center for Food Analysis, Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo 1281, Polo de Química, Bloco C, Ilha do Fundão, Cidade Universitária, Rio de Janeiro 21941-598, Brazil;
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, Brazil
- Correspondence: (Y.S.M.); (C.A.C.-J.); Tel.: +55-21-3938-7824 (C.A.C.-J.)
| | - Carlos A. Conte-Junior
- Center for Food Analysis, Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo 1281, Polo de Química, Bloco C, Ilha do Fundão, Cidade Universitária, Rio de Janeiro 21941-598, Brazil;
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, Brazil
- Correspondence: (Y.S.M.); (C.A.C.-J.); Tel.: +55-21-3938-7824 (C.A.C.-J.)
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10
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Rögner NS, Mall V, Steinhaus M. Odour-active compounds in liquid malt extracts for the baking industry. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03707-z] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Abstract
AbstractAn odorant screening by gas chromatography–olfactometry (GC–O) and a crude aroma extract dilution analysis (AEDA) applied to the volatiles isolated from a light and a dark liquid malt extract (LME) by solvent extraction and solvent-assisted flavour evaporation (SAFE) identified 28 odorants. Fifteen major odorants were subsequently quantitated and odour activity values (OAVs) were calculated as ratio of the concentration to the respective odour threshold value (OTV). Important odorants in the light LME included 3-(methylsulfanyl)propanal (OAV 1500), (E)-β-damascenone (OAV 430), and 4-ethenyl-2-methoxyphenol (OAV 91). In the dark LME, sotolon (OAV 780), 3-(methylsulfanyl)propanal (OAV 550), (E)-β-damascenone (OAV 410), acetic acid (OAV 160), and maltol (OAV 120) were of particular importance. To get an insight into the changes during malt extract production, the quantitations were extended to the malt used as the starting material for both LMEs. Addition of a minor amount of water to malt before volatile extraction was shown to be effective to cover the free as well as the bound malt odorants. Results showed that some LME odorants originated from the starting material whereas others were formed during processing. Important process-induced LME odorants included (E)-β-damascenone and 4-ethenyl-2-methoxyphenol in the light LME as well as maltol, sotolon, (E)-β-damascenone, and 2-methoxyphenol in the dark LME. In summary, the odorant formation during LME production was shown to be more important than the transfer of odorants from the malt.
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11
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Yu W, Zhang Y, Lin Y, Pang X, Zhao L, Wu J. Differential sensitivity to thermal processing of two muskmelon cultivars with contrasting differences in aroma profile. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110769] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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12
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Bustillo Trueba P, Jaskula-Goiris B, Ditrych M, Filipowska W, De Brabanter J, De Rouck G, Aerts G, De Cooman L, De Clippeleer J. Monitoring the evolution of free and cysteinylated aldehydes from malt to fresh and forced aged beer. Food Res Int 2021; 140:110049. [PMID: 33648274 DOI: 10.1016/j.foodres.2020.110049] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2020] [Revised: 12/14/2020] [Accepted: 12/16/2020] [Indexed: 10/22/2022]
Abstract
During storage, beer staling coincides with a gradual increase in the concentrations of aldehydes resulting in the appearance of undesirable flavours. Cysteinylated aldehydes, also referred to as 2-substituted 1,3-thiazolidine-4-carboxylic acids, have been proposed as potential precursors of this increase. This study aimed to further understand the origin of aldehydes in aged beer, by monitoring both free and cysteinylated aldehydes throughout the brewing process, from the raw materials until the stored product. Quantification of free and cysteinylated aldehydes was performed for two different brews via headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and ultra-high performance liquid chromatography-mass spectrometry (UHPLC-MS), respectively. All selected marker aldehydes were quantified in malt, wort, and the resulting fresh and aged beer samples. Cysteinylated aldehydes were quantifiable in malt and up to the wort boiling phase. The highest levels of free aldehydes were found in malt, whereas cysteinylated aldehydes showed highest levels at mashing-in pointing to their formation during both malting and subsequent mashing-in. During beer ageing, an increase in all free aldehydes was measured. In particular, a rise in 2-methylpropanal and furfural is most striking. Although the presented experimental data obtained on malt and brewery samples do support the concept of bound-state aldehydes, cysteinylated aldehydes cannot be consider as the cause of increasing levels of staling aldehydes during beer ageing.
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Affiliation(s)
- P Bustillo Trueba
- KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Technology Campus Ghent, Gebroeders De Smetstraat 1, B-9000 Ghent, Belgium.
| | - B Jaskula-Goiris
- KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Technology Campus Ghent, Gebroeders De Smetstraat 1, B-9000 Ghent, Belgium.
| | - M Ditrych
- KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Technology Campus Ghent, Gebroeders De Smetstraat 1, B-9000 Ghent, Belgium.
| | - W Filipowska
- KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Technology Campus Ghent, Gebroeders De Smetstraat 1, B-9000 Ghent, Belgium.
| | - J De Brabanter
- KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Technology Campus Ghent, Gebroeders De Smetstraat 1, B-9000 Ghent, Belgium.
| | - G De Rouck
- KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Technology Campus Ghent, Gebroeders De Smetstraat 1, B-9000 Ghent, Belgium.
| | - G Aerts
- KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Technology Campus Ghent, Gebroeders De Smetstraat 1, B-9000 Ghent, Belgium.
| | - L De Cooman
- KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Technology Campus Ghent, Gebroeders De Smetstraat 1, B-9000 Ghent, Belgium.
| | - J De Clippeleer
- Innovation centre for Brewing & Fermentation - IBF, Ghent University, Faculty of Bioscience Engineering, Department of Biotechnology, Valentin Vaerwyckweg 1, B-9000 Ghent, Belgium; Innovation centre for Brewing & Fermentation - IBF, HOGENT University of Applied Sciences and Arts, Department of Life Sciences and Industrial Technology, Research Centre AgroFoodNature, Valentin Vaerwyckweg 1, B-9000 Ghent, Belgium.
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13
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Ciosek A, Fulara K, Hrabia O, Satora P, Poreda A. Chemical Composition of Sour Beer Resulting from Supplementation the Fermentation Medium with Magnesium and Zinc Ions. Biomolecules 2020; 10:biom10121599. [PMID: 33255743 PMCID: PMC7761399 DOI: 10.3390/biom10121599] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2020] [Revised: 11/16/2020] [Accepted: 11/20/2020] [Indexed: 01/01/2023] Open
Abstract
The bioavailability of minerals, such as zinc and magnesium, has a significant impact on the fermentation process. These metal ions are known to influence the growth and metabolic activity of yeast, but there are few reports on their effects on lactic acid bacteria (LAB) metabolism during sour brewing. This study aimed to evaluate the influence of magnesium and zinc ions on the metabolism of Lactobacillus brevis WLP672 during the fermentation of brewers’ wort. We carried out lactic acid fermentations using wort with different mineral compositions: without supplementation; supplemented with magnesium at 60 mg/L and 120 mg/L; and supplemented with zinc at 0.4 mg/L and 2 mg/L. The concentration of organic acids, pH of the wort and carbohydrate use was determined during fermentation, while aroma compounds, real extract and ethanol were measured after the mixed fermentation. The addition of magnesium ions resulted in the pH of the fermenting wort decreasing more quickly, an increase in the level of L-lactic acid (after 48 h of fermentation) and increased concentrations of some volatile compounds. While zinc supplementation had a negative impact on the L. brevis strain, resulting in a decrease in the L-lactic acid content and a higher pH in the beer. We conclude that zinc supplementation is not recommended in sour beer production using L. brevis WLP672.
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Effects of frying, roasting and boiling on aroma profiles of adzuki beans (Vigna angularis) and potential of adzuki bean and millet flours to improve flavor and sensory characteristics of biscuits. Food Chem 2020; 339:127878. [PMID: 32866702 DOI: 10.1016/j.foodchem.2020.127878] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2019] [Revised: 08/05/2020] [Accepted: 08/16/2020] [Indexed: 12/23/2022]
Abstract
Volatile compounds of raw and cooked adzuki beans under three cooking methods namely frying, roasting, and boiling were extracted and identified. The odorants in raw beans changed from "green" and "grassy" to "roasted" and "nutty" in fried and roasted beans. Roasted adzuki beans had the greatest number of volatile compounds and best flavor properties. Because volatiles improve biscuit flavor profiles, biscuits were prepared in which wheat flour was substituted with adzuki bean flour and/or millet flour. The effects of grain flours on the sensory acceptability and aroma of biscuits were evaluated. Descriptive sensory analysis showed that the adzuki bean-millet biscuit had the best sensory quality. Correlation of volatile compounds, biscuit sensory attributes, and biscuit samples showed that maltol contributed to the "caramel-like" aroma of adzuki bean-millet biscuits. Adzuki bean and millet flours have potential in the development of biscuits that meet flavor and nutritional requirements.
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15
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Gernat DC, Brouwer E, Ottens M. Aldehydes as Wort Off-Flavours in Alcohol-Free Beers—Origin and Control. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02374-z] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
AbstractAlthough present in concentrations in microgrammes per litre level, aldehydes, in particular those derived from Strecker degradation, are known to majorly contribute to the undesired wort flavour of alcohol-free beers. In order to improve currently available products, one needs to understand the underlying cause for the over-prevalence and identify leverage points and methods to selectively reduce the aldehydes in alcohol-free beers. This work gives a short overview on relevant flavour-active wort flavours identified in alcohol-free beer and on their involved chemical formation pathways. Consequently, aldehyde removal technologies in general and in brewing industry are presented. Adsorptive removal of off-flavours by aldehyde-scavenging groups is already widely exploited in the packaging industry and may achieve reduction of these components to near depletion, depending on the process conditions. Its principles are adaptable to recovering off-flavours before filling. Also, supercritical CO2 extraction has been successfully applied to separate flavours from food matrices. In brewing, the focus has been set to biologic conversion by restricted fermentation steps, but the reduction of key components of more than 70% is not achieved. Newer developments focus on thermal separation techniques that not only include non-specific physical dealcoholisation but also more selective technologies such as pervaporation, where aldehydes are reduced to near depletion. However, for most unit operations, selectivity and capacity are not yet investigated. Future research should explore the shortcomings of current techniques and overcome bottlenecks either by developing more specific methods for aldehyde removal and/or a clever combination of unit operations to optimise the separation and process integration.
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Dongmo Nsogning S, Kollmannsberger H, Fischer S, Becker T. Exploration of high-gravity fermentation to improve lactic acid bacteria performance and consumer's acceptance of malt wort-fermented beverages. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13760] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Sorelle Dongmo Nsogning
- Institute of Brewing and Beverage Technology; TUM School of Life Sciences Weihenstephan; Technical University of Munich; Weihenstephaner Steig 20 D-85354 Freising Germany
| | - Hubert Kollmannsberger
- Institute of Brewing and Beverage Technology; TUM School of Life Sciences Weihenstephan; Technical University of Munich; Weihenstephaner Steig 20 D-85354 Freising Germany
| | - Susann Fischer
- Institute of Brewing and Beverage Technology; TUM School of Life Sciences Weihenstephan; Technical University of Munich; Weihenstephaner Steig 20 D-85354 Freising Germany
| | - Thomas Becker
- Institute of Brewing and Beverage Technology; TUM School of Life Sciences Weihenstephan; Technical University of Munich; Weihenstephaner Steig 20 D-85354 Freising Germany
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17
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Saison D, De Schutter DP, Overlaet-Michiels W, Delvaux F, Delvaux FR. Effect of Fermentation Conditions on Staling Indicators in Beer. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2009-0720-02] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Daan Saison
- Centre for Malting and Brewing Science, Faculty of Bioscience Engineering, K. U. Leuven, Heverlee, Belgium
| | - David P. De Schutter
- Centre for Malting and Brewing Science, Faculty of Bioscience Engineering, K. U. Leuven, Heverlee, Belgium
| | - Wim Overlaet-Michiels
- Centre for Malting and Brewing Science, Faculty of Bioscience Engineering, K. U. Leuven, Heverlee, Belgium
| | - Filip Delvaux
- Centre for Malting and Brewing Science, Faculty of Bioscience Engineering, K. U. Leuven, Heverlee, Belgium
| | - Freddy R. Delvaux
- Centre for Malting and Brewing Science, Faculty of Bioscience Engineering, K. U. Leuven, Heverlee, Belgium
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18
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Nsogning Dongmo S, Sacher B, Kollmannsberger H, Becker T. Key volatile aroma compounds of lactic acid fermented malt based beverages - impact of lactic acid bacteria strains. Food Chem 2017; 229:565-573. [PMID: 28372215 DOI: 10.1016/j.foodchem.2017.02.091] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2016] [Revised: 02/10/2017] [Accepted: 02/17/2017] [Indexed: 01/01/2023]
Abstract
This study aims to define the aroma composition and key aroma compounds of barley malt wort beverages produced from fermentation using six lactic acid bacteria (LAB) strains. Gas chromatography mass spectrometry-olfactometry and flame ionization detection was employed; key aroma compounds were determined by means of aroma extract dilution analysis. Fifty-six detected volatile compounds were similar among beverages. However, significant differences were observed in the concentration of individual compounds. Key aroma compounds (flavor dilution (FD) factors ≥16) were β-damascenone, furaneol, phenylacetic acid, 2-phenylethanol, 4-vinylguaiacol, sotolon, methional, vanillin, acetic acid, nor-furaneol, guaiacol and ethyl 2-methylbutanoate. Furthermore, acetaldehyde had the greatest odor activity value of up to 4266. Sensory analyses revealed large differences in the flavor profile. Beverage from L. plantarum Lp. 758 showed the highest FD factors in key aroma compounds and was correlated to fruity flavors. Therefore, we suggest that suitable LAB strain selection may improve the flavor of malt based beverages.
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Affiliation(s)
- Sorelle Nsogning Dongmo
- Institute of Brewing and Beverage Technology, Technische Universität München, Weihenstephaner Steig 20, 85354 Freising Germany.
| | - Bertram Sacher
- Institute of Brewing and Beverage Technology, Technische Universität München, Weihenstephaner Steig 20, 85354 Freising Germany.
| | - Hubert Kollmannsberger
- Institute of Brewing and Beverage Technology, Technische Universität München, Weihenstephaner Steig 20, 85354 Freising Germany.
| | - Thomas Becker
- Institute of Brewing and Beverage Technology, Technische Universität München, Weihenstephaner Steig 20, 85354 Freising Germany.
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19
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Huang S, Yu J, Yin H, Lu J, Dong J, Li X, Hu S, Liu J. Optimization of kilning progress for equilibrating multiple parameters that strictly affect malt flavour and sensory evaluation. JOURNAL OF THE INSTITUTE OF BREWING 2016. [DOI: 10.1002/jib.369] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Shuxia Huang
- The Key Laboratory of Industrial Biotechnology, Ministry of Education; Jiangnan University; Wuxi 214122 China
- National Engineering Laboratory for Cereal Fermentation Technology; Jiangnan University; Wuxi 214122 China
- School of Biotechnology; Jiangnan University; Wuxi 214122 China
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd; Qingdao 266100 China
| | - Junhong Yu
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd; Qingdao 266100 China
| | - Hua Yin
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd; Qingdao 266100 China
| | - Jian Lu
- The Key Laboratory of Industrial Biotechnology, Ministry of Education; Jiangnan University; Wuxi 214122 China
- National Engineering Laboratory for Cereal Fermentation Technology; Jiangnan University; Wuxi 214122 China
- School of Biotechnology; Jiangnan University; Wuxi 214122 China
| | - Jianjun Dong
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd; Qingdao 266100 China
| | - Xiaomin Li
- The Key Laboratory of Industrial Biotechnology, Ministry of Education; Jiangnan University; Wuxi 214122 China
- National Engineering Laboratory for Cereal Fermentation Technology; Jiangnan University; Wuxi 214122 China
- School of Biotechnology; Jiangnan University; Wuxi 214122 China
| | - Shumin Hu
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd; Qingdao 266100 China
| | - Jia Liu
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd; Qingdao 266100 China
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20
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Nsogning Dongmo S, Procopio S, Sacher B, Becker T. Flavor of lactic acid fermented malt based beverages: Current status and perspectives. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.05.017] [Citation(s) in RCA: 56] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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21
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Zhang Y, Hartung NM, Fraatz MA, Zorn H. Quantification of key odor-active compounds of a novel nonalcoholic beverage produced by fermentation of wort by shiitake (Lentinula edodes) and aroma genesis studies. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.01.019] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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22
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Herrmann M, Klotzbücher B, Wurzbacher M, Hanke S, Kattein U, Back W, Becker T, Krottenthaler M. A New Validation of Relevant Substances for the Evaluation of Beer Aging Depending on the Employed Boiling System. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2010.tb00396.x] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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23
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Azarnia S, Boye JI, Warkentin T, Malcolmson L, Sabik H, Bellido AS. Volatile flavour profile changes in selected field pea cultivars as affected by crop year and processing. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.06.041] [Citation(s) in RCA: 60] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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24
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Optimisation of specialty malt volatile analysis by headspace solid-phase microextraction in combination with gas chromatography and mass spectrometry. Anal Chim Acta 2010; 671:55-60. [DOI: 10.1016/j.aca.2010.05.009] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2010] [Revised: 05/03/2010] [Accepted: 05/05/2010] [Indexed: 11/19/2022]
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25
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Salmeron I, Fuciños P, Charalampopoulos D, Pandiella SS. Volatile compounds produced by the probiotic strain Lactobacillus plantarum NCIMB 8826 in cereal-based substrates. Food Chem 2009. [DOI: 10.1016/j.foodchem.2009.03.112] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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