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Evans DE, Oberdieck M, Redd KS, Newman R. Comparison of the Rudin and NIBEM Methods for Measuring Foam Stability with a Manual Pour Method to Identify Beer Characteristics That Deliver Consumers Stable Beer Foam. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2011-1205-01] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- D. Evan Evans
- School of Plant Science, University of Tasmania, Hobart, TAS 7001, Australia
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2
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Kaneda H, Kobayashi N, Watari J, Shinotsuka K, Takashio M, Okahata Y. A New Taste Sensor for Evaluation of Beer Body and Smoothness Using a Lipid-Coated Quartz Crystal Microbalance. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-60-0071] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Hirotaka Kaneda
- Brewing Research Laboratories, Sapporo Breweries, Ltd., 10, Okatohme, Yaizu-City, Shizuoka 425-0013, Japan
| | - Naoyuki Kobayashi
- Brewing Research Laboratories, Sapporo Breweries, Ltd., 10, Okatohme, Yaizu-City, Shizuoka 425-0013, Japan
| | - Junji Watari
- Brewing Research Laboratories, Sapporo Breweries, Ltd., 10, Okatohme, Yaizu-City, Shizuoka 425-0013, Japan
| | - Ken Shinotsuka
- Brewing Research Laboratories, Sapporo Breweries, Ltd., 10, Okatohme, Yaizu-City, Shizuoka 425-0013, Japan
| | - Masachika Takashio
- Brewing Research Laboratories, Sapporo Breweries, Ltd., 10, Okatohme, Yaizu-City, Shizuoka 425-0013, Japan
| | - Yoshio Okahata
- Department of Biomolecular Engineering, Tokyo Institute of Technology., 4259 Nagatsuda, Midori-ku, Yokohama 226-8501, Japan
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Kobayashi N, Segawa S, Umemoto S, Kuroda H, Kaneda H, Mitani Y, Watari J, Takashio M. A New Method for Evaluating Foam-Damaging Effect by Free Fatty Acids. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-60-0037] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Naoyuki Kobayashi
- Brewing Research Laboratories, SAPPORO Breweries, Ltd., Yaizu-shi, Shizuoka, 425-0036, Japan
| | - Shuich Segawa
- Brewing Research Laboratories, SAPPORO Breweries, Ltd., Yaizu-shi, Shizuoka, 425-0036, Japan
| | - Shingo Umemoto
- Brewing Research Laboratories, SAPPORO Breweries, Ltd., Yaizu-shi, Shizuoka, 425-0036, Japan
| | - Hisao Kuroda
- Brewing Research Laboratories, SAPPORO Breweries, Ltd., Yaizu-shi, Shizuoka, 425-0036, Japan
| | - Hirotaka Kaneda
- Brewing Research Laboratories, SAPPORO Breweries, Ltd., Yaizu-shi, Shizuoka, 425-0036, Japan
| | - Yutaka Mitani
- Brewing Research Laboratories, SAPPORO Breweries, Ltd., Yaizu-shi, Shizuoka, 425-0036, Japan
| | - Junji Watari
- Brewing Research Laboratories, SAPPORO Breweries, Ltd., Yaizu-shi, Shizuoka, 425-0036, Japan
| | - Masachika Takashio
- Brewing Research Laboratories, SAPPORO Breweries, Ltd., Yaizu-shi, Shizuoka, 425-0036, Japan
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Verzele M, Schuddinck G, Proot M, Sandra P. QUANTITATIVE CAPILLARY GAS CHROMATOGRAPHY OF TRIHYDROXYOCTADECENOIC ACIDS IN BEER. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/j.2050-0416.1987.tb04471.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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5
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Kobayashi N, Kaneda H, Kuroda H, Kobayashi M, Kurihara T, Watari J, Shinotsuka K. Simultaneous Determination of Mono-, Di-, and Trihydroxyoctadecenoic Acids in Beer and Wort. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2000.tb00046.x] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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6
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QTLs for malting flavour component associated with pre-harvest sprouting susceptibility in barley (Hordeum vulgare L.). J Cereal Sci 2011. [DOI: 10.1016/j.jcs.2010.09.004] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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7
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Hirota N, Kuroda H, Takoi K, Kaneko T, Kaneda H, Yoshida I, Takashio M, Ito K, Takeda K. Brewing Performance of Malted Lipoxygenase-1 Null Barley and Effect on the Flavor Stability of Beer. Cereal Chem 2006. [DOI: 10.1094/cc-83-0250] [Citation(s) in RCA: 35] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- N. Hirota
- Bioresources Research and Development Laboratories, Sapporo Breweries, Ltd., 37-1 Nitta-Kizaki, Ota, Gunma 370-0393, Japan
- Corresponding author. Phone: +81276561455. Fax: +81276561605. E-mail:
| | - H. Kuroda
- Frontier Laboratories of Value Creation, Sapporo Breweries, Ltd., 10 Okatome, Yaizu, Shizuoka 425-0013, Japan
| | - K. Takoi
- Production & Technology Development Center, Sapporo Breweries, Ltd., 10 Okatome, Yaizu, Shizuoka 425-0013, Japan
| | - T. Kaneko
- Bioresources Research and Development Laboratories, Sapporo Breweries, Ltd., 37-1 Nitta-Kizaki, Ota, Gunma 370-0393, Japan
| | - H. Kaneda
- Frontier Laboratories of Value Creation, Sapporo Breweries, Ltd., 10 Okatome, Yaizu, Shizuoka 425-0013, Japan
| | - I. Yoshida
- Production & Technology Development Center, Sapporo Breweries, Ltd., 10 Okatome, Yaizu, Shizuoka 425-0013, Japan
| | - M. Takashio
- Frontier Laboratories of Value Creation, Sapporo Breweries, Ltd., 10 Okatome, Yaizu, Shizuoka 425-0013, Japan
| | - K. Ito
- Bioresources Research and Development Laboratories, Sapporo Breweries, Ltd., 37-1 Nitta-Kizaki, Ota, Gunma 370-0393, Japan
| | - K. Takeda
- Research Institute for Bioresources, Okayama University, 2-20-1 Chuo, Kurashiki, Okayama 710-0046, Japan
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8
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Hirota N, Kaneko T, Kuroda H, Kaneda H, Takashio M, Ito K, Takeda K. Characterization of lipoxygenase-1 null mutants in barley. TAG. THEORETICAL AND APPLIED GENETICS. THEORETISCHE UND ANGEWANDTE GENETIK 2005; 111:1580-4. [PMID: 16228190 DOI: 10.1007/s00122-005-0088-y] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/08/2005] [Accepted: 08/10/2005] [Indexed: 05/04/2023]
Abstract
This study describes the discovery and characterization of lipoxygenase-1 (LOX-1) null mutants in barley. Six lines did not exhibit any significant LOX activity in the silenced seed extract. Immunological analysis showed that these lines lacked the authentic LOX-1 protein. Genetic analysis of the F2 population revealed that this trait was governed by a single recessive gene located at the LoxA locus on chromosome 4H. The six LOX-1 null mutants shared similar features and the same unique polymorphism in a structural gene region, implying that these mutants might be derived from the same ancestral origin.
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Affiliation(s)
- N Hirota
- Bioresources Research and Development Laboratories, Sapporo Breweries Ltd., 37-1 Nitta-Kizaki, Ota, Gunma 370-0393, Japan.
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9
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Kuroda H, Kobayashi N, Kaneda H, Watari J, Takashio M. Characterization of factors that transform linoleic acid into di- and trihydroxyoctadecenoic acids in mash. J Biosci Bioeng 2002. [DOI: 10.1016/s1389-1723(02)80057-3] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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10
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Adsorption to or desorption of beer components from a lipid membrane related to sensory evaluation. J Biosci Bioeng 2001. [DOI: 10.1016/s1389-1723(01)80253-x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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Kobayashi N, Kaneda H, Kuroda H, Watari J, Kurihara T, Shinotsuka K. Behavior of Mono-, Di-, and trihydroxyoctadecenoic acids during mashing and methods of controlling their production. J Biosci Bioeng 2000; 90:69-73. [PMID: 16232820 DOI: 10.1016/s1389-1723(00)80036-5] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/1999] [Accepted: 04/12/2000] [Indexed: 11/22/2022]
Abstract
The behavior of mono-, di-, and trihydroxyoctadecenoic acids was investigated during laboratory-scale mashing under various conditions with a view to controlling their production. Using a malt in which the lipoxygenase activity was at only a trace level (less than 0.01 U/g) or starting the mashing at a higher temperature than that conventionally used (65 degrees C instead of 48 degrees C) significantly decreased the production of these hydroxy fatty acids. Lowering the pH of the mash to inhibit lipoxygenase activity and preventing O2 uptake by the mash using carbon dioxide were also effective in reducing the amounts of these acids produced during mashing. From the viewpoint of industrial-scale beer production, the prevention of O2 uptake by the mash was selected as an appropriate method for reducing oxidation during wort production without affecting the subsequent brewing process or the taste of the finished beer. After introducing oxidation prevention procedures, the content of trihydroxyoctadecenoic acids decreased by about 30% and the foam stability and taste were improved in commercial products brewed using less than 25% malts.
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Affiliation(s)
- N Kobayashi
- Brewing Research Laboratories, Sapporo Breweries Ltd., 10 Okatohme, Yaizu-shi, Shizuoka 425-0031, Japan
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Grosch W, Laskawy G. [Contribution of linoleic acid to the bitter taste of poppy seeds (Papaver somniferum)]. ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND -FORSCHUNG 1984; 178:257-9. [PMID: 6720091 DOI: 10.1007/bf01851349] [Citation(s) in RCA: 23] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Abstract
In lipids isolated from poppy seeds which tasted "burning-bitter" the off-taste was associated with the free fatty acids fraction. In this fraction linoleic acid predominates, while oxidized fatty acids were among the minor constituents. The taste threshold of linoleic acid emulsified in water with monolinolein lies in the range of 4.0-6.0 mumol/ml. On the basis of its high concentration and relatively low taste threshold we conclude that free linoleic acid contributes significantly to the "burning-bitter" off-taste in poppy seeds.
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