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Lehnhardt F, Nobis A, Skornia A, Becker T, Gastl M. A Comprehensive Evaluation of Flavor Instability of Beer (Part 1): Influence of Release of Bound State Aldehydes. Foods 2021; 10:foods10102432. [PMID: 34681479 PMCID: PMC8536144 DOI: 10.3390/foods10102432] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2021] [Revised: 10/10/2021] [Accepted: 10/11/2021] [Indexed: 11/16/2022] Open
Abstract
Flavor instability of pale lager beer depends decisively on aroma-active aldehydes from the Maillard reaction, Strecker degradation, and lipid oxidation, which are formed in various oxidative and non-oxidative reactions. Therein, aldehydes can be formed de novo and be released from bound states to a free, aroma-active form during aging. During malting and brewing, proteolysis affects the amount of soluble nitrogen and thus flavor instability in different ways (e.g., precursors for de novo formation and binding agents for bound states). To isolate nitrogen-related aging processes, beers from malts (two barley varieties, three proteolytic malt modifications) were produced on a 50 L scale in part 1 of this study. Sensory analysis revealed increased flavor instability for beers with higher amounts of soluble nitrogen. Especially Strecker aldehydes significantly increased with malt modification. The release of bound state aldehydes revealed most free aldehydes in fresh beers and with higher malt modification. During aging, the equilibrium between free and bound state aldehydes shifted toward the free form. These results reveal a nitrogen-dependent bound pool of aldehydes that is depleted during aging and is responsible for aged aroma, especially in the early and medium stages of aging. Therefore, bound state aldehydes are indicators of the early-stage prediction of flavor instability already in a fresh condition.
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2
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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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3
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Baldus M, Heukäufer F, Großpietsch C, Methner FJ. Accumulation of Hydrogen Peroxide in Barley Seeds – A Key Factor for Malt Quality? JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2020.1865247] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Matthias Baldus
- Department of Food Technology and Food Chemistry, Technische Universität Berlin, Seestraße 13, D-13353 Berlin, Germany
| | - Florian Heukäufer
- Department of Food Technology and Food Chemistry, Technische Universität Berlin, Seestraße 13, D-13353 Berlin, Germany
| | - Carla Großpietsch
- Department of Food Technology and Food Chemistry, Technische Universität Berlin, Seestraße 13, D-13353 Berlin, Germany
| | - Frank-Jürgen Methner
- Department of Food Technology and Food Chemistry, Technische Universität Berlin, Seestraße 13, D-13353 Berlin, Germany
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4
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Bustillo Trueba P, Jaskula-Goiris B, De Clippeleer J, Goiris K, Praet T, Sharma U, Van der Eycken E, Sanders M, Vincken JP, De Brabanter J, De Rouck G, Aerts G, De Cooman L. Validation of an ultra-high-performance liquid chromatography-mass spectrometry method for the quantification of cysteinylated aldehydes and application to malt and beer samples. J Chromatogr A 2019; 1604:460467. [DOI: 10.1016/j.chroma.2019.460467] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2019] [Revised: 08/14/2019] [Accepted: 08/19/2019] [Indexed: 10/26/2022]
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5
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Bustillo Trueba P, De Clippeleer J, Van der Eycken E, Guevara Romero JS, De Rouck G, Aerts G, De Cooman L. Influence of pH on the Stability of 2-Substituted 1,3-Thiazolidine-4-Carboxylic Acids in Model Solutions. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2019. [DOI: 10.1080/03610470.2018.1546094] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Paula Bustillo Trueba
- Department of Microbial and Molecular Systems (M2S), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), KU Leuven, Technology Campus Ghent, Ghent, Belgium
| | - Jessika De Clippeleer
- Faculty of Bioscience Engineering, Department of Biotechnology, Laboratory for Brewing Science & Technology, Ghent University, Ghent, Belgium
- Faculty of Science and Technology, Department of Biosciences and Food Sciences, Laboratory for Brewing Science & Technology, University College Ghent, Ghent, Belgium
| | - Erik Van der Eycken
- Department of Chemistry, Laboratory for Organic & Microwave-Assisted Chemistry (LOMAC), KU Leuven, Leuven, Belgium
- Peoples’ Friendship University of Russia (RUDN University), Moscow, Russian Federation
| | | | - Gert De Rouck
- Department of Microbial and Molecular Systems (M2S), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), KU Leuven, Technology Campus Ghent, Ghent, Belgium
| | - Guido Aerts
- Department of Microbial and Molecular Systems (M2S), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), KU Leuven, Technology Campus Ghent, Ghent, Belgium
| | - Luc De Cooman
- Department of Microbial and Molecular Systems (M2S), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), KU Leuven, Technology Campus Ghent, Ghent, Belgium
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6
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Baert JJ, De Clippeleer J, Bustillo Trueba P, Jaskula-Goiris B, De Rouck G, Aerts G, De Cooman L. Exploring Aldehyde Release in Beer by 4-Vinylpyridine and the Effect of Cysteine Addition on the Beer’s Pool of Bound Aldehydes. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1080/03610470.2018.1518639] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Jeroen J. Baert
- Department of Microbial and Molecular Systems (MS), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Technology Campus Ghent, KU Leuven, Ghent, Belgium
| | - Jessika De Clippeleer
- Faculty of Bioscience Engineering, Department of Biotechnology, Laboratory for Brewing Science & Technology, Ghent University, Ghent, Belgium
- Faculty of Science and Technology, Department of Biosciences and Food Sciences, Laboratory for Brewing Science & Technology, University College Ghent, Ghent, Belgium
| | - Paula Bustillo Trueba
- Department of Microbial and Molecular Systems (MS), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Technology Campus Ghent, KU Leuven, Ghent, Belgium
| | - Barbara Jaskula-Goiris
- Department of Microbial and Molecular Systems (MS), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Technology Campus Ghent, KU Leuven, Ghent, Belgium
| | - Gert De Rouck
- Department of Microbial and Molecular Systems (MS), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Technology Campus Ghent, KU Leuven, Ghent, Belgium
| | - Guido Aerts
- Department of Microbial and Molecular Systems (MS), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Technology Campus Ghent, KU Leuven, Ghent, Belgium
| | - Luc De Cooman
- Department of Microbial and Molecular Systems (MS), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Technology Campus Ghent, KU Leuven, Ghent, Belgium
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7
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Liu C, Li Q, Niu C, Tian Y, Zhao Y, Yin X. The use of atmospheric and room temperature plasma mutagenesis to create a brewing yeast with reduced acetaldehyde production. JOURNAL OF THE INSTITUTE OF BREWING 2018. [DOI: 10.1002/jib.498] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Chunfeng Liu
- Key Laboratory of Industrial Biotechnology, Ministry of Education Jiangnan University Wuxi 214122 JiangSu Province People's Republic of China
- Laboratory of Brewing Science and Engineering Jiangnan University Wuxi 214122 JiangSu Province People's Republic of China
| | - Qi Li
- Key Laboratory of Industrial Biotechnology, Ministry of Education Jiangnan University Wuxi 214122 JiangSu Province People's Republic of China
- Laboratory of Brewing Science and Engineering Jiangnan University Wuxi 214122 JiangSu Province People's Republic of China
| | - Chengtuo Niu
- Laboratory of Brewing Science and Engineering Jiangnan University Wuxi 214122 JiangSu Province People's Republic of China
| | - Yaping Tian
- Key Laboratory of Industrial Biotechnology, Ministry of Education Jiangnan University Wuxi 214122 JiangSu Province People's Republic of China
| | - Yijin Zhao
- Laboratory of Brewing Science and Engineering Jiangnan University Wuxi 214122 JiangSu Province People's Republic of China
| | - Xiangsheng Yin
- Rahr Corporation, 800 First Ave West Shakopee MN 55379 USA
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8
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Lehnhardt F, Gastl M, Becker T. Forced into aging: Analytical prediction of the flavor-stability of lager beer. A review. Crit Rev Food Sci Nutr 2018; 59:2642-2653. [PMID: 29641218 DOI: 10.1080/10408398.2018.1462761] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Abstract
Despite years of research, sensory deterioration during beer aging remains a challenge to brewing chemists. Therefore, sensorial and analytical tools to investigate aging flavors are required. This review aims to summarize the available analytical methods and to highlight the problems associated with addressing the flavor-stability of beer. Carbonyls are the major contributors to the aroma of aged pale lager beer, which is especially susceptible to deterioration. They are formed via known pathways during storage, but, as recent research indicates, are mainly released from the bound-state during aging. However, most published studies are based on model systems, and thus the formation and breakdown parameters of these adducts are poorly understood. This concept has not been previously considered in previous forced-aging analysis. Only weak parallels can be drawn between forced and natural aging. This is likely due to the different activation energies of the chemical processes responsible for aging, but may also be due to heat-promoted release of bound aldehydes. Thus, precursors and their binding parameters must be investigated to make appropriate technological adjustments to forced-aging experiments. In combination with sophisticated data analysis, the investigation of volatile indicators and non-volatile precursors can lead to more reliable predictions of flavor stability.
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Affiliation(s)
- Florian Lehnhardt
- Chair of Brewing and Beverage Technology, Technische Universität München , Weihenstephaner Steig 20, Freising , Germany
| | - Martina Gastl
- Chair of Brewing and Beverage Technology, Technische Universität München , Weihenstephaner Steig 20, Freising , Germany
| | - Thomas Becker
- Chair of Brewing and Beverage Technology, Technische Universität München , Weihenstephaner Steig 20, Freising , Germany
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9
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Nyborg M, Outtrup H, Dreyer T. Investigations of the Protective Mechanism of Sulfite Against Beer Staling and Formation of Adducts with Trans-2-Nonenal. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-57-0024] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Marianne Nyborg
- Carlsberg Research Laboratory, Gamle Carlsberg Vej 10, DK-2500 Valby, Denmark
| | - Henrik Outtrup
- Carlsberg Research Laboratory, Gamle Carlsberg Vej 10, DK-2500 Valby, Denmark
| | - Thomas Dreyer
- Carlsberg Research Laboratory, Gamle Carlsberg Vej 10, DK-2500 Valby, Denmark
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10
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Effects of Fining Agents, Reverse Osmosis and Wine Age on Brown Marmorated Stink Bug (Halyomorpha halys) Taint in Wine. BEVERAGES 2018. [DOI: 10.3390/beverages4010017] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Trans-2-decenal and tridecane are compounds found in wine made from brown marmorated stink bug (BMSB)-contaminated grapes. The effectiveness of post-fermentation processes on reducing their concentration in finished wine and their longevity during wine aging was evaluated. Red wines containing trans-2-decenal were treated with fining agents and put through reverse osmosis filtration. The efficacy of these treatments was determined using chemical analysis (MDGC-MS) and sensory descriptive analysis. Tridecane and trans-2-decenal concentrations in red and white wine were determined at bottle aging durations of 0, 6, 12 and 24 months using MDGC-MS. Reverse osmosis was found to be partially successful in removing trans-2-decenal concentration from finished wine. While tridecane and trans-2-decenal concentrations decreased during bottle aging, post-fermentative fining treatments were not effective at removing these compounds. Although French oak did not alter the concentration of tridecane and trans-2-decenal in red wine, it did mask the expression of BMSB-related sensory characters. Because of the ineffectiveness of removing BMSB taint post-fermentation, BMSB densities in the grape clusters should be minimized so that the taint does not occur in the wine.
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11
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Kaneda H, Takashio M, Osawa T, Kawakishi S, Tamaki T. Behavior of Sulfites During Fermentation and Storage of Beer. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-54-0115] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Hirotaka Kaneda
- Brewing Research Laboratories, Sapporo Breweries Ltd., 10, Okatohme, Yaizu-shi, Shizuoka 425 Japan
| | - Masachika Takashio
- Brewing Research Laboratories, Sapporo Breweries Ltd., 10, Okatohme, Yaizu-shi, Shizuoka 425 Japan
| | - Toshihiko Osawa
- Department of Applied Biological Science, Faculty of Agriculture, Nagoya University, Chikusaku, Nagoya 464 JAPAN
| | - Shunro Kawakishi
- Department of Applied Biological Science, Faculty of Agriculture, Nagoya University, Chikusaku, Nagoya 464 JAPAN
| | - Teruo Tamaki
- Brewing Research Laboratories, Sapporo Breweries Ltd., 10, Okatohme, Yaizu-shi, Shizuoka 425 Japan
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12
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Dufour JP, Leus M, Baxter AJ, Hayman AR. Characterization of the Reaction of Bisulfite with Unsaturated Aldehydes in a Beer Model System Using Nuclear Magnetic Resonance Spectroscopy. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-57-0138] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Jean-Pierre Dufour
- Department of Food Science, University of Otago, PO Box 56, Dunedin, New Zealand
| | - Michelle Leus
- Department of Food Science, University of Otago, PO Box 56, Dunedin, New Zealand
| | - Anthony J. Baxter
- Department of Food Science, University of Otago, PO Box 56, Dunedin, New Zealand
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13
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Uchida M, Suga S, Ono M. Improvement for Oxidative Flavor Stability of Beer—Rapid Prediction Method for Beer Flavor Stability by Electron Spin Resonance Spectroscopy. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-54-0205] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- M. Uchida
- Suntory Ltd., Technological Development Center, 1023–1, Yamazaki, Shimamoto-cho, Mishima-gun, Osaka 618 Japan
| | - S. Suga
- Suntory Ltd., Technological Development Center, 1023–1, Yamazaki, Shimamoto-cho, Mishima-gun, Osaka 618 Japan
| | - M. Ono
- Suntory Ltd., Technological Development Center, 1023–1, Yamazaki, Shimamoto-cho, Mishima-gun, Osaka 618 Japan
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14
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Uchida M, Ono M. Improvement for Oxidative Flavor Stability of Beer—Role of OH-Radical in Beer Oxidation. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-54-0198] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- M. Uchida
- Suntory Ltd., Technological Development Center, 1023-1, Yamazaki, Shimamoto-cho, Mishima-gun, Osaka 618 Japan
| | - M. Ono
- Suntory Ltd., Technological Development Center, 1023-1, Yamazaki, Shimamoto-cho, Mishima-gun, Osaka 618 Japan
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15
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Drost BW, van den Berg R, Freijee FJM, van der Velde EG, Hollemans M. Flavor Stability. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-48-0124] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- B. W. Drost
- Heineken Technisch Beheer, P. O. Box 510, 2380 BB Zoeterwoude, Netherlands
| | - R. van den Berg
- Heineken Technisch Beheer, P. O. Box 510, 2380 BB Zoeterwoude, Netherlands
| | - F. J. M. Freijee
- Heineken Technisch Beheer, P. O. Box 510, 2380 BB Zoeterwoude, Netherlands
| | | | - M. Hollemans
- Heineken Technisch Beheer, P. O. Box 510, 2380 BB Zoeterwoude, Netherlands
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16
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Pickerell ATW, Hwang A, Axcell BC. Impact of Yeast-Handling Procedures on Beer Flavor Development during Fermentation. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-49-0087] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- A. T. W. Pickerell
- The South African Breweries Ltd., Department of Research and Development, Box 782178, Sandton, 2146, Republic of South Africa
| | - A. Hwang
- The South African Breweries Ltd., Department of Research and Development, Box 782178, Sandton, 2146, Republic of South Africa
| | - B. C. Axcell
- The South African Breweries Ltd., Department of Research and Development, Box 782178, Sandton, 2146, Republic of South Africa
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17
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Irwin AJ, Barker RL, Pipasts P. The Role of Copper, Oxygen, and Polyphenols in Beer Flavor Instability. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-49-0140] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- A. J. Irwin
- Brewing Research Department, John Labatt Ltd., 150 Simcoe St., London, ON, Canada N6A 4 M3
| | - R. L. Barker
- Brewing Research Department, John Labatt Ltd., 150 Simcoe St., London, ON, Canada N6A 4 M3
| | - P. Pipasts
- Brewing Research Department, John Labatt Ltd., 150 Simcoe St., London, ON, Canada N6A 4 M3
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18
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Bamforth CW, Muller RE, Walker MD. Oxygen and Oxygen Radicals in Malting and Brewing: A Review. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-51-0079] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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19
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Baldus M, Tsushima S, Xi D, Majetschak S, Methner FJ. Response Surface and Kinetic Modeling of Dimethyl Sulfide Oxidation – On the Origin of Dimethyl Sulfoxide in Malt. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1080/03610470.2017.1403816] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- M. Baldus
- Department of Food Technology and Food Chemistry, Chair of Brewing Science, Technische Universität Berlin, Seestrasse 13, Berlin, Germany
| | - S. Tsushima
- Department of Food Technology and Food Chemistry, Chair of Brewing Science, Technische Universität Berlin, Seestrasse 13, Berlin, Germany
| | - D. Xi
- Department of Food Technology and Food Chemistry, Chair of Brewing Science, Technische Universität Berlin, Seestrasse 13, Berlin, Germany
| | - S. Majetschak
- Department of Food Technology and Food Chemistry, Chair of Brewing Science, Technische Universität Berlin, Seestrasse 13, Berlin, Germany
| | - F.-J. Methner
- Department of Food Technology and Food Chemistry, Chair of Brewing Science, Technische Universität Berlin, Seestrasse 13, Berlin, Germany
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20
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Baert JJ, De Clippeleer J, De Cooman L, Aerts G. Exploring the Binding Behavior of Beer Staling Aldehydes in Model Systems. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2015-0109-01] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Jeroen J. Baert
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Technology Campus Ghent, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium
| | - Jessika De Clippeleer
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Technology Campus Ghent, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium
| | - Luc De Cooman
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Technology Campus Ghent, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium
| | - Guido Aerts
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Technology Campus Ghent, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium
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21
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Samp EJ. Possible Roles of the Mitochondria in Sulfur Dioxide Production by Lager Yeast. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2012-0828-01] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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22
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James M. Direct Supplementation of Yeast with Lipids as a Means to Reduce Sulfur Dioxide Formation. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2012-0322-01] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Michael James
- MillerCoors—Brewing and Research, 3939 W. Highland Blvd., Milwaukee, WI 53208
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23
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Bushnell SE, Guinard JX, Bamforth CW. Effects of Sulfur Dioxide and Polyvinylpolypyrrolidone on the Flavor Stability of Beer as Measured by Sensory and Chemical Analysis. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-61-0133] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Sarah E. Bushnell
- Department of Food Science & Technology, University of California, Davis, CA 95616
| | - Jean-Xavier Guinard
- Department of Food Science & Technology, University of California, Davis, CA 95616
| | - Charles W. Bamforth
- Department of Food Science & Technology, University of California, Davis, CA 95616
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The Production of Secondary Metabolites with Flavour Potential during Brewing and Distilling Wort Fermentations. FERMENTATION-BASEL 2017. [DOI: 10.3390/fermentation3040063] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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25
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Wietstock PC, Kunz T, Methner FJ. Relevance of Oxygen for the Formation of Strecker Aldehydes during Beer Production and Storage. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:8035-8044. [PMID: 27718561 DOI: 10.1021/acs.jafc.6b03502] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Off-flavor in beer is often associated with the appearance of staling aldehydes. In this study, the factors amino acid concentration, carbohydrate concentration, Fe2+ concentration, and oxygen concentration were investigated in terms of their effect on the formation of carbonyl compounds during storage using response surface methodology. From all factors tested, only amino acid concentration and oxygen concentration promoted Strecker aldehyde formation during storage, while all other carbonyls measured were unaffected. A mixture of glucose/xylose, representing carbohydrate sources, as well as Fe2+ concentration were insignificant factors, though carbohydrate additions exhibited a significant role in the formation of 2-furfural. De novo formation of phenylacetaldehyde from phenylalanine during beer storage was observed using labeling experiments and a linear relationship between Strecker aldehydes formed and total packaged oxygen was identified. Capping beers with oxygen barrier crown corks and addition of 10 mg/L EDTA to beers effectively diminished Strecker aldehyde formation. Oxygen was additionally shown to significantly promote Strecker aldehyde formation during sweet wort production. A pathway for the reactive oxygen species-induced degradation of amino acids yielding Strecker aldehydes was proposed and was further scrutinized in buffered model solutions. The insignificant role of Fe2+ in the response surface experiments is discussed.
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Affiliation(s)
- Philip C Wietstock
- Department of Food Technology and Food Chemistry, Chair of Brewing Science, Technische Universität Berlin , Seestrasse 13, 13353 Berlin, Germany
| | - Thomas Kunz
- Department of Food Technology and Food Chemistry, Chair of Brewing Science, Technische Universität Berlin , Seestrasse 13, 13353 Berlin, Germany
| | - Frank-Jürgen Methner
- Department of Food Technology and Food Chemistry, Chair of Brewing Science, Technische Universität Berlin , Seestrasse 13, 13353 Berlin, Germany
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26
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Duhamel N, Piano F, Davidson SJ, Larcher R, Fedrizzi B, Barker D. Synthesis of alkyl sulfonic acid aldehydes and alcohols, putative precursors to important wine aroma thiols. Tetrahedron Lett 2015. [DOI: 10.1016/j.tetlet.2015.02.084] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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27
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Bueno M, Zapata J, Ferreira V. Simultaneous determination of free and bonded forms of odor-active carbonyls in wine using a headspace solid phase microextraction strategy. J Chromatogr A 2014; 1369:33-42. [DOI: 10.1016/j.chroma.2014.10.004] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2014] [Revised: 10/02/2014] [Accepted: 10/03/2014] [Indexed: 10/24/2022]
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28
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Stewart GG, Russell I. ONE HUNDRED YEARS OF YEAST RESEARCH AND DEVELOPMENT IN THE BREWING INDUSTRY. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/j.2050-0416.1986.tb04453.x] [Citation(s) in RCA: 73] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Kaneda H, Kano Y, Kamimura M, Kawaskishi S, Osawa T. A STUDY OF BEER STALING USING CHEMILUNINESCENCE ANALYSIS. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/j.2050-0416.1991.tb01058.x] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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Baert JJ, De Clippeleer J, Hughes PS, De Cooman L, Aerts G. On the origin of free and bound staling aldehydes in beer. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:11449-11472. [PMID: 23148603 DOI: 10.1021/jf303670z] [Citation(s) in RCA: 103] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
The chemistry of beer flavor instability remains shrouded in mystery, despite decades of extensive research. It is, however, certain that aldehydes play a crucial role because their concentration increase coincides with the appearance and intensity of "aged flavors". Several pathways give rise to a variety of key flavor-active aldehydes during beer production, but it remains unclear as to what extent they develop after bottling. There are indications that aldehydes, formed during beer production, are bound to other compounds, obscuring them from instrumental and sensory detection. Because freshly bottled beer is not in chemical equilibrium, these bound aldehydes might be released over time, causing stale flavor. This review discusses beer aging and the role of aldehydes, focusing on both sensory and chemical aspects. Several aldehyde formation pathways are taken into account, as well as aldehyde binding in and release from imine and bisulfite adducts.
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Affiliation(s)
- Jeroen J Baert
- Laboratory of Enzyme, Fermentation and Brewing Technology, KAHO Sint-Lieven University College, KU Leuven Association, Gebroeders De Smetstraat 1, 9000 Gent, Belgium.
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31
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Lee KYM, Paterson A, Piggott JR, Richardson GD. Origins of Flavour in Whiskies and a Revised Flavour Wheel: a Review. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2001.tb00099.x] [Citation(s) in RCA: 102] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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Bamforth CW. 125th Anniversary Review: The Non-Biological Instability of Beer. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2011.tb00496.x] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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de Pinho PG, Ribeiro B, Gonçalves RF, Baptista P, Valentão P, Seabra RM, Andrade PB. Correlation between the pattern volatiles and the overall aroma of wild edible mushrooms. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:1704-1712. [PMID: 18266318 DOI: 10.1021/jf073181y] [Citation(s) in RCA: 74] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
Volatile and semivolatile components of 11 wild edible mushrooms, Suillus bellini, Suillus luteus, Suillus granulatus, Tricholomopsis rutilans, Hygrophorus agathosmus, Amanita rubescens, Russula cyanoxantha, Boletus edulis, Tricholoma equestre, Fistulina hepatica, and Cantharellus cibarius, were determined by headspace solid-phase microextraction (HS-SPME) and by liquid extraction combined with gas chromatography-mass spectrometry (GC-MS). Fifty volatiles and nonvolatiles components were formally identified and 13 others were tentatively identified. Using sensorial analysis, the descriptors "mushroomlike", "farm-feed", "floral", "honeylike", "hay-herb", and "nutty" were obtained. A correlation between sensory descriptors and volatiles was observed by applying multivariate analysis (principal component analysis and agglomerative hierarchic cluster analysis) to the sensorial and chemical data. The studied edible mushrooms can be divided in three groups. One of them is rich in C8 derivatives, such as 3-octanol, 1-octen-3-ol, trans-2-octen-1-ol, 3-octanone, and 1-octen-3-one; another one is rich in terpenic volatile compounds; and the last one is rich in methional. The presence and contents of these compounds give a considerable contribution to the sensory characteristics of the analyzed species.
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Affiliation(s)
- P Guedes de Pinho
- REQUI MTE/Serviço de Farmacognosia, Faculdade de Farmácia da Universidade do Porto, R. Aníbal Cunha 164, 4050-047 Porto, Portugal.
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Kell DB, Brown M, Davey HM, Dunn WB, Spasic I, Oliver SG. Metabolic footprinting and systems biology: the medium is the message. Nat Rev Microbiol 2005; 3:557-65. [PMID: 15953932 DOI: 10.1038/nrmicro1177] [Citation(s) in RCA: 261] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
One element of classical systems analysis treats a system as a black or grey box, the inner structure and behaviour of which can be analysed and modelled by varying an internal or external condition, probing it from outside and studying the effect of the variation on the external observables. The result is an understanding of the inner make-up and workings of the system. The equivalent of this in biology is to observe what a cell or system excretes under controlled conditions - the 'metabolic footprint' or exometabolome - as this is readily and accurately measurable. Here, we review the principles, experimental approaches and scientific outcomes that have been obtained with this useful and convenient strategy.
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Affiliation(s)
- Douglas B Kell
- School of Chemistry, University of Manchester, Faraday Building, PO Box 88, Sackville Street, Manchester M60 1QD, UK.
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35
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FERREIRA ACSILVA, PINHO PGUEDES. Analytical Method for Determination of Some Aroma Compounds on White Wines by Solid Phase Microextraction and Gas Chromatography. J Food Sci 2003. [DOI: 10.1111/j.1365-2621.2003.tb05811.x] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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36
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Guido LF, Fortunato NA, Rodrigues JA, Barros AA. Voltammetric assay for the aging of beer. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2003; 51:3911-3915. [PMID: 12822922 DOI: 10.1021/jf020895u] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
A new method for the evaluation of beer aging, based on a voltammetric analysis of beer distillates, is described. By measuring the current of both acetaldehyde and sulfite voltammetric peaks it is possible to distinguish between fresh, naturally aged, and artificially aged beers. The results obtained for the ratio of acetaldehyde and SO(2) currents correlate well with those given by an expert sensory panel. The kinetics of the combining reaction of sulfite with acetaldehyde was followed for different acetaldehyde/SO(2) molar ratios by using a programmed voltammetric procedure. The formation of an acetaldehyde-sulfite adduct is rapid, and the reaction equilibrium is reached after 30 min, which is in accordance with the results previously obtained by other methods. This voltammetric-based approach seems to be a new attractive tool for detecting chemical equilibria of the addition of sulfite to carbonyls in beer model systems.
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Affiliation(s)
- Luís F Guido
- Centro de Investigação em Química da Universidade do Porto, Departamento de Química da Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal
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Santos JR, Carneiro JR, Guido LF, Almeida PJ, Rodrigues JA, Barros AA. Determination of E-2-nonenal by high-performance liquid chromatography with UV detection assay for the evaluation of beer ageing. J Chromatogr A 2003; 985:395-402. [PMID: 12580508 DOI: 10.1016/s0021-9673(02)01396-1] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Abstract
The analysis of E-2-nonenal is of considerable interest for the brewery industry as this compound is claimed to be responsible for a paper/cardboard unpleasant flavour. Usually, the presence of E-2-nonenal can be noticed in aged beers at levels higher than 0.1 microg/l. In this work, an analytical method was developed to determine E-2-nonenal in beer involving steam distillation of beer followed by an extraction/concentration step using solid-phase extraction and determination of E-2-nonenal by HPLC with UV detection. Fastness and simplicity are the main advantages of the proposed method, when compared with other existing methodologies for the determination of E-2-nonenal in beer. Using the developed conditions, the interference of E-2-nonenal formed by degradation of its precursors during steam distillation is almost negligible. The presence of sulphur dioxide at legal levels does not interfere with the assay. The method was used in a comparative study of fresh and either naturally or forced aged beers. A much larger chromatographic peak was found near the peak of E-2-nonenal that correlates well with the peak of E-2-nonenal. Identification of the corresponding compound is currently under investigation, considering its future application on the evaluation of beer ageing.
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Affiliation(s)
- J R Santos
- Centro de Investigação em Química da Universidade do Porto. Departamento de Química da Faculdade de Ciências do Porto, Rua Campo Alegre 687, 4169-007 Porto, Portugal
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Mukamolova GV, Kaprelyants AS, Kell DB, Young M. Adoption of the transiently non-culturable state — a bacterial survival strategy? Adv Microb Physiol 2003; 47:65-129. [PMID: 14560663 DOI: 10.1016/s0065-2911(03)47002-1] [Citation(s) in RCA: 81] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Abstract
Microbial culturability can be ephemeral. Cells are not merely either dead or alive but can adopt physiological states in which they appear to be (transiently) non-culturable under conditions in which they are known normally to be able to grow and divide. The reacquisition of culturability from such states is referred to as resuscitation. We here develop the idea that this "transient non-culturability" is a consequence of a special survival strategy, and summarise the morphological, physiological and genetic evidence underpinning such behaviour and its adaptive significance.
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Affiliation(s)
- Galina V Mukamolova
- Institute of Biological Sciences, University of Wales, Aberystwyth, Ceredigion SY23 3DD, UK
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Kula J, Quang TB, Sikora M. Synthesis of enantiomerically pure volatile compounds derived from (R)-3-hydroxynonanal. ACTA ACUST UNITED AC 2000. [DOI: 10.1016/s0957-4166(00)00019-7] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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40
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KANEDA HIROTAKA, TAKASHIO MASACHIKA, OSAWA TOSHIHIKO, KAWAKISHI SHUNRO, KOSHINO SHOUHEI, TAMAKI TERUO. Analysis of Aldehyde-bisulfites in Beer by HPLC-Fluorescence Detection with Post-column Derivatization. J Food Sci 1996. [DOI: 10.1111/j.1365-2621.1996.tb14736.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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41
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Kaneda H, Kano Y, Sekine T, Ishii S, Takahashi K, Koshino S. Effect of pitching yeast and wort preparation on flavor stability of beer. ACTA ACUST UNITED AC 1992. [DOI: 10.1016/0922-338x(92)90137-j] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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42
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Kaneda H, Kimura T, Kano Y, Koshino S, Osawa T, Kawakishi S. Role of fermentation conditions on flavor stability of beer. ACTA ACUST UNITED AC 1991. [DOI: 10.1016/0922-338x(91)90141-3] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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43
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KANEDA HIROTAKA, KANO YUKINOBU, KAMIMURA MINORU, OSAWA TOSHIHIKO, KAWAKISHI SHUNRO. Detection of Chemiluminescence Produced during Beer Oxidation. J Food Sci 1990. [DOI: 10.1111/j.1365-2621.1990.tb05260.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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44
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KANEDA HIROTAKA, KANO YUKINOBU, OSAWA TOSHIHIKO, RAMARATHNAM NARASIMHAN, KAWAKISHI SHUNRO, KAMADA KOZO. Detection of Free Radicals in Beer Oxidation. J Food Sci 1988. [DOI: 10.1111/j.1365-2621.1988.tb08978.x] [Citation(s) in RCA: 49] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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45
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Analysis of E-2-nonenal in beer at the ultra trace level by high-performance liquid chromatography using precolumn derivatization and column switching techniques. J Chromatogr A 1987. [DOI: 10.1016/s0021-9673(01)94206-2] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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46
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Retro-aldol degradations of unsaturated aldehydes: Role in the formation ofc4-heptenal fromt2,c6-nonadienal in fish, oyster and other flavors. J AM OIL CHEM SOC 1987. [DOI: 10.1007/bf02546268] [Citation(s) in RCA: 70] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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