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Dugulin CA, De Rouck G, Cook DJ. Green Malt for a Green Future – Feasibility and Challenges of Brewing Using Freshly Germinated (Unkilned) Malt: A Review. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2021.1902710] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Celina A. Dugulin
- International Centre for Brewing Science, School of Biosciences, Division of Microbiology, Brewing & Biotechnology, University of Nottingham, Leicestershire, UK
| | - Gert De Rouck
- KU Leuven, Faculty of Engineering Technology, Department of Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology, Technology Campus Ghent, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium
| | - David J. Cook
- International Centre for Brewing Science, School of Biosciences, Division of Microbiology, Brewing & Biotechnology, University of Nottingham, Leicestershire, UK
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Nanamori M, Tokizono Y, Hoki T, Saito W, Aritomo R, Yamaki T, Hirota N, Suda N, Beattie A. Breeding and brewing quality of the Canadian malting barley variety 'CDC Goldstar' lacking lipoxygenase-1. BREEDING SCIENCE 2021; 71:277-282. [PMID: 34377076 PMCID: PMC8329874 DOI: 10.1270/jsbbs.20113] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/25/2020] [Accepted: 10/06/2020] [Indexed: 06/13/2023]
Abstract
Various types of malt quality profiles have been investigated to benefit the North American brewing industry. Herein, we report the development and brewing quality of the hulled, two-row malting barley (Hordeum vulgare L.) variety 'CDC Goldstar' lacking lipoxygenase-1 (LOX-1-less). This new variety offers a novel malt type for the improvement of beer flavor stability. The agronomic performance of 'CDC Goldstar' was tested in the Western Cooperative Two Row Barley Registration Trials during 2013-2014. In addition to high lodging tolerance, the new variety showed 6% higher yield than the current leading variety 'CDC Copeland'. The malt quality of 'CDC Goldstar' showed higher diastatic power and lower wort β-glucan content than 'CDC Copeland' and controllable proteolytic modification (soluble nitrogen and Kolbach Index). Pilot- (100 L) and commercial-scale (5,000 L) brewing trials were conducted using 'CDC PlatinumStar', another LOX-1-less variety with a low enzymatic profile, as the control variety. Absence of the LOX-1 trait from 'CDC Goldstar' maintained trans-2-nonenal levels in aged beers as low as those in other LOX-1-less varieties without affecting major beer parameters, such as ester and aldehyde content or foam stability. The newly developed 'CDC Goldstar' malting barley provides added value for the beer industry and consumers.
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Affiliation(s)
- Masahito Nanamori
- Crop Research Laboratories, Sapporo Breweries Ltd, 37-1 Nittakizaki, Ota, Gunma 370-0321, Japan
| | - Yoshiro Tokizono
- Crop Research Laboratories, Sapporo Breweries Ltd, 37-1 Nittakizaki, Ota, Gunma 370-0321, Japan
| | - Takehiro Hoki
- Crop Research Laboratories, Sapporo Breweries Ltd, 37-1 Nittakizaki, Ota, Gunma 370-0321, Japan
| | - Wataru Saito
- Crop Research Laboratories, Sapporo Breweries Ltd, 37-1 Nittakizaki, Ota, Gunma 370-0321, Japan
| | - Ryota Aritomo
- Product & Technology Innovation Department, Sapporo Breweries Ltd, 10 Okatome, Yaizu, Shizuoka 425-0013, Japan
| | - Tsutomu Yamaki
- Hokkaido Brewery, Sapporo Breweries Ltd, 542-1 Toiso, Eniwa-shi, Hokkaido 061-1405, Japan
| | - Naohiko Hirota
- Crop Research Laboratories, Sapporo Breweries Ltd, 37-1 Nittakizaki, Ota, Gunma 370-0321, Japan
| | - Narushi Suda
- Crop Research Laboratories, Sapporo Breweries Ltd, 37-1 Nittakizaki, Ota, Gunma 370-0321, Japan
| | - Aaron Beattie
- Crop Development Centre, University of Saskatchewan, 51 Campus Drive, Saskatoon, Saskatchewan, S7N 5A8, Canada
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Gläser P, Dawid C, Meister S, Bader-Mittermaier S, Schott M, Eisner P, Hofmann T. Molecularization of Bitter Off-Taste Compounds in Pea-Protein Isolates ( Pisum sativum L.). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:10374-10387. [PMID: 31896259 DOI: 10.1021/acs.jafc.9b06663] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2023]
Abstract
Activity-guided fractionations, combined with taste dilution analyses (TDA), were performed to locate the key compounds contributing to the bitter off-taste of pea-protein isolates (Pisum sativum L.). Purification of the compounds perceived with the highest sensory impact, followed by 1D/2D-NMR, (LC-)MS/MS, LC-TOF-MS, and MSE experiments, led to the identification of 14 lipids and lipid oxidation products, namely, 9,10,13-trihydroxyoctadec-12-enoic acid, 9,12,13-trihydroxyoctadec-10-enoic acid, 9,10,11-trihydroxyoctadec-12-enoic, 11,12,13-trihydroxyoctadec-9-enoic acid, (10E,12E)-9-hydroxyoctadeca-10,12-dienoic acid, (9Z,11E)-13-hydroxyoctadeca-9,11-dienoic acid, (9E,11E)-13-hydroxyoctadeca-9,11-dienoic acid, 1-linoleoyl glycerol, α-linolenic acid, 2-hydroxypalmitic acid, 2-hydroxyoleic acid, linoleic acid, (9Z,11E)-13-oxooctadeca-9,11-dienoic acid, and octacosa-6,9,19,22-tetraen. Herein, we present the isolation, structure determination, and sensory activity of these molecules. Depending on their structure, the isolated compounds showed human bitter recognition thresholds between 0.06 and 0.99 mmol/L in water.
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Affiliation(s)
- Peter Gläser
- Chair of Food Chemistry and Molecular and Sensory Science, Technical University of Munich, Lise-Meitner-Strasse 34, D-85354 Freising, Germany
| | - Corinna Dawid
- Chair of Food Chemistry and Molecular and Sensory Science, Technical University of Munich, Lise-Meitner-Strasse 34, D-85354 Freising, Germany
| | - Stefanie Meister
- Chair of Food Chemistry and Molecular and Sensory Science, Technical University of Munich, Lise-Meitner-Strasse 34, D-85354 Freising, Germany
| | - Stephanie Bader-Mittermaier
- Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Strasse 35, D-85354 Freising, Germany
| | - Michael Schott
- Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Strasse 35, D-85354 Freising, Germany
| | - Peter Eisner
- Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Strasse 35, D-85354 Freising, Germany
| | - Thomas Hofmann
- Chair of Food Chemistry and Molecular and Sensory Science, Technical University of Munich, Lise-Meitner-Strasse 34, D-85354 Freising, Germany
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Strasse 34, D-85354 Freising, Germany
- Bavarian Center for Biomolecular Mass Spectrometry, Technical University of Munich, Gregor-Mendel-Strasse 4, D-85354 Freising, Germany
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Dugulin CA, Clegg SC, De Rouck G, Cook DJ. Overcoming technical barriers to brewing with green (non-kilned) malt: a feasibility study. JOURNAL OF THE INSTITUTE OF BREWING 2020. [DOI: 10.1002/jib.602] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Celina A. Dugulin
- International Centre for Brewing Science, School of Biosciences; University of Nottingham, Sutton Bonington Campus; Sutton Bonington Leicestershire UK
| | - Susan C. Clegg
- International Centre for Brewing Science, School of Biosciences; University of Nottingham, Sutton Bonington Campus; Sutton Bonington Leicestershire UK
| | - Gert De Rouck
- KU Leuven, Bioengineering Technology TC, Ghent and Aalst Technology Campuses; Gebroeders De Smetstraat 9000 Gent
| | - David J. Cook
- International Centre for Brewing Science, School of Biosciences; University of Nottingham, Sutton Bonington Campus; Sutton Bonington Leicestershire UK
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Breeding of lipoxygenase-1-less malting barley variety ‘SouthernStar’ and evaluation of malting and brewing quality. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.07.019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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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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Kaneda H, Takashio M, Okahata Y. Development of Beer Taste Sensor Using a Lipid-Coated Quartz-Crystal Microbalance. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-63-0089] [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)
- Hirotaka Kaneda
- Frontier Laboratories of Value Creation, Sapporo Breweries, Ltd., 10, Okatohme, Yaizu-City, Shizuoka 425-0013, Japan
| | - Masachika Takashio
- Frontier Laboratories of Value Creation, 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, Yokoham 226-8501, Japan
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Song H, Wu H, Geng Z, Sun C, Ren S, Wang D, Zhang M, Liu F, Xu W. Simultaneous Determination of 13-HODE, 9,10-DHODE, and 9,10,13-THODE in Cured Meat Products by LC-MS/MS. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0470-1] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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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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Jeney-Nagymate E, Fodor P. Examination of the Effect of Vitamin E and C Addition on the Beer's ESR Lag Time Parameter. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2007.tb00252.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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12
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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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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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14
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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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