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Spreng S, Dawid C, Dunkel A, Hofmann T. Quantitation of Key Antioxidants and Their Contribution to the Oxidative Stability of Beer. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:16423-16437. [PMID: 39010731 PMCID: PMC11273605 DOI: 10.1021/acs.jafc.4c01000] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/31/2024] [Revised: 05/22/2024] [Accepted: 05/22/2024] [Indexed: 07/17/2024]
Abstract
A sensitive high-performance liquid chromatography-triple quadrupole mass spectrometry (HPLC-MS/MSMRM) method, leveraging both technique and internal calibration, was developed for the simultaneous and comprehensive quantitative analysis of 46 antioxidants and antioxidant precursors in different beer types without any cleanup procedure. Combined with their in vitro antioxidant activity, a dose-activity estimation exposed a group of 10 key antioxidants, namely, tryptophan, tyrosine, hordatine A, hordatine B, procyanidin B3, prodelphinidin B3, tachioside (3-methoxy-4-hydroxyphenyl-β-d-glucopyranoside), (+)-catechin, tyrosol, and ferulic acid. To study the effect of antioxidants in spiking and aging studies, another liquid chromatography-MS (LC-MS)-based method was developed, monitoring markers for oxidation in beer. A positive effect of the antioxidants on the flavor stability at naturally relevant concentrations was shown by a slowing of oxygen-dependent aging reactions highlighted in beer storage trials under oxygen atmosphere. Thereby, a doubling of the natural concentration of all investigated antioxidants in beer revealed a limit inhibition of 67% on the degradation of cis-isocohumulone to hydroxy-cis-alloisocohumulone.
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Affiliation(s)
- Stefan Spreng
- Chair
of Food Chemistry and Molecular and Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising, Germany
| | - Corinna Dawid
- Chair
of Food Chemistry and Molecular and Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising, Germany
- Bavarian
Center for Biomolecular Mass Spectrometry, Gregor-Mendel-Straße 4, D-85354 Freising, Germany
| | - Andreas Dunkel
- Leibniz-Institute
for Food Systems Biology at the Technical University of Munich, Lise-Meitner Str. 34, D-85354 Freising, Germany
| | - Thomas Hofmann
- Chair
of Food Chemistry and Molecular and Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising, Germany
- Bavarian
Center for Biomolecular Mass Spectrometry, Gregor-Mendel-Straße 4, D-85354 Freising, Germany
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2
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Mikyška A, Štěrba K. Effect of Wort Boiling System and Hopping Regime on Wort and Beer Stale-Flavor Aldehydes. Foods 2023; 12:3111. [PMID: 37628110 PMCID: PMC10453677 DOI: 10.3390/foods12163111] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 08/13/2023] [Accepted: 08/15/2023] [Indexed: 08/27/2023] Open
Abstract
The main factor responsible for the sensory aging of beer is the increase in off-flavor aldehydes during beer storage. In pilot brews (200 L) of pale lager beer with different hopping regimes and wort boiling systems, 15 carbonyls were monitored using the GC-MS method. Factor analysis revealed several groups of aldehydes with similar behavior during wort boiling. The concentration of most of them decreased with atmospheric wort boiling and increased with the time and energy-saving pressurized boiling system. Wort clarification was a critical step because of the increase in carbonyl concentration, with the level of most carbonyls being higher in the final wort compared to sweet wort. The hopping regimes only affected the level of 3-methylbutan-2-one in the wort. The concentration of carbonyls decreased significantly (30-90%) during fermentation, except for trans-2-butenal, which increased by 59% on average, likely due to the release from imine complex. The concentration of free aldehydes in the fresh beers was similar for all variants used, but the pressurized wort boiling system could result in lower sensory stability of the beer due to the release of aldehydes from inactive complexes formed during fermentation. This aspect requires further investigation.
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Affiliation(s)
- Alexandr Mikyška
- Research Institute of Brewing and Malting, Lípová 511/15, 120 00 Prague, Czech Republic;
| | - Karel Štěrba
- Research Institute of Brewing and Malting, Lípová 511/15, 120 00 Prague, Czech Republic;
- Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Prague, Czech Republic
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3
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Aguiar D, Pereira AC, Marques JC. Assessment of the Prediction Power of Forced Ageing Methodology on Lager Beer Aldehyde Evolution during Maritime Transportation. Molecules 2023; 28:molecules28104201. [PMID: 37241941 DOI: 10.3390/molecules28104201] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2023] [Revised: 05/05/2023] [Accepted: 05/17/2023] [Indexed: 05/28/2023] Open
Abstract
The globalisation of the beer market forces brewers to have methodologies that rapidly evaluate the evolution of beer flavour stability. Commonly used forced ageing methods have limitations since temperature and transportation conditions (temperature, vibrations, long-distance travel, and other factors) impact beer quality. This study assessed the prediction power of a forced ageing methodology on the evolution of aldehydes during maritime transportation across four sample groups (maritime transport, storage simulation, and three ageing periods: 7, 21, and 28 days at 37 °C), which differed in their bottle-opening system (either crown cap or ring pull cap). The results revealed that forced ageing up to 28 days could estimate the evolution of phenylacetaldehyde, 3-methylbutanal, 2-methylpropanal, and hexanal during maritime transport. In contrast, the benzaldehyde content was consistently underestimated, on average, 0.8 times lower. In general, the ageing conditions significantly favoured the formation or liberation from a bound state, up to 2.2 times higher, of trans-2-nonenal, acetaldehyde, and 5-hydroximethylfurfural in comparison to the levels registered on exportation simulation beers. Moreover, forced-aged beers with ring pull caps developed quantifiable levels of nonanal and increased phenylacetaldehyde, benzaldehyde, and acetaldehyde content over time. Moreover, thermal stress induced a continuous increase in the extent of beer staling, up to seven times higher, in most samples.
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Affiliation(s)
- Dayana Aguiar
- Faculty of Exact Sciences and Engineering, University of Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
- ISOPlexis, Centre for Sustainable Agriculture and Food Technology, University of Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
| | - Ana C Pereira
- ISOPlexis, Centre for Sustainable Agriculture and Food Technology, University of Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
- Chemical Process Engineering and Forest Products Research Centre, Department of Chemical Engineering, University of Coimbra, Pólo II-Rua Sílvio Lima, 3030-790 Coimbra, Portugal
- Institute of Nanostructures, Nanomodelling and Nanofabrication (I3N), University of Aveiro, 3810-193 Aveiro, Portugal
| | - José C Marques
- Faculty of Exact Sciences and Engineering, University of Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
- ISOPlexis, Centre for Sustainable Agriculture and Food Technology, University of Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
- Institute of Nanostructures, Nanomodelling and Nanofabrication (I3N), University of Aveiro, 3810-193 Aveiro, Portugal
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4
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Wauters R, Herrera-Malaver B, Schreurs M, Bircham P, Cautereels C, Cortebeeck J, Duffin PM, Steensels J, Verstrepen KJ. Novel Saccharomyces cerevisiae variants slow down the accumulation of staling aldehydes and improve beer shelf-life. Food Chem 2022; 398:133863. [DOI: 10.1016/j.foodchem.2022.133863] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2022] [Revised: 08/02/2022] [Accepted: 08/03/2022] [Indexed: 10/16/2022]
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5
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The influence of storage conditions on the chemistry and flavor of hoppy ales. Food Chem 2022; 395:133616. [DOI: 10.1016/j.foodchem.2022.133616] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2022] [Revised: 05/18/2022] [Accepted: 06/29/2022] [Indexed: 11/20/2022]
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6
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Féchir M, Dailey J, Buffin B, Russo CJ, Shellhammer TH. The Impact of Whirlpool Hop Addition on the Wort Metal Ion Composition and on the Flavor Stability of American Style Pale Ales Using Citra ® Hop Extract and Pellets. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2022. [DOI: 10.1080/03610470.2022.2081480] [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)
- Michael Féchir
- Department of Food Science and Technology, Oregon State University, Corvallis, OR, U.S.A.
| | | | | | - Chris J. Russo
- Keck Collaboratory for Plasma Spectrometry, Oregon State University, Corvallis, OR, U.S.A
| | - Thomas H. Shellhammer
- Department of Food Science and Technology, Oregon State University, Corvallis, OR, U.S.A.
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7
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Archeochemistry reveals the first steps into modern industrial brewing. Sci Rep 2022; 12:9251. [PMID: 35661112 PMCID: PMC9166709 DOI: 10.1038/s41598-022-12943-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2022] [Accepted: 05/18/2022] [Indexed: 11/17/2022] Open
Abstract
A historical beer, dated to the German Empire era, was recently found in northern Germany. Its chemical composition represents a unique source of insights into brewing culture of the late nineteenth century when pioneer innovations laid the foundations for industrial brewing. Complementary analytics including metabolomics, microbiological, sensory, and beer attribute analysis revealed its molecular profile and certify the unprecedented good storage condition even after 130 years in the bottle. Comparing its chemical signature to that of four hundred modern brews allowed to describe molecular fingerprints teaching us about technological aspects of historical beer brewing. Several critical production steps such as malting and germ treatment, wort preparation and fermentation, filtration and storage, and compliance with the Bavarian Purity Law left detectable molecular imprints. In addition, the aging process of the drinkable brew could be analyzed on a chemical level and resulted in an unseen diversity of hops- and Maillard-derived compounds. Using this archeochemical forensic approach, the historical production process of a culturally significant beverage could be traced and the ravages of time made visible.
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8
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The Influence of Transport and Storage Conditions on Beer Stability—a Systematic Review. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02790-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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9
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Assessment of Staling Aldehydes in Lager Beer under Maritime Transport and Storage Conditions. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27030600. [PMID: 35163867 PMCID: PMC8839358 DOI: 10.3390/molecules27030600] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/23/2021] [Revised: 01/13/2022] [Accepted: 01/15/2022] [Indexed: 11/17/2022]
Abstract
Beer flavor stability is greatly influenced by external temperature, vibrations, and longer delivery times. The present study assessed the impact of transport and storage conditions on staling aldehyde evolution in lager beers across five sample groups (fresh, transport, and storage simulation, and their controls), which differed in their bottle opening system (either crown cap or ring pull cap). Maritime transport conditions (45 days of travel, vibrations of 1.7 Hz, and warm temperatures (21-30 °C)) were simulated, together with storage time in a distributor's warehouse (up to 75 days). The results revealed that the concentration of Strecker aldehydes increased more quickly after transport and storage simulation in beer bottles with the ring pull cap opening system, and the contents of 2-methylpropanal and 3-methylbutanal, in particular, were up to three times higher. Benzaldehyde content also increased significantly, by 33% on average, in these samples. Hexanal was only found in beers with a ring pull cap that underwent transport simulation. Further storage after transport simulation significantly reduced the content of 2-methylpropanal, 3-methylbutanal, and hexanal, by 73%, 57%, and 43%, respectively, suggesting the formation of a bound state. 5-hydroxymethylfurfural was continuously increased by 78.5% and 40.5% after the Transport and Transport & Storage simulations, respectively. Transport conditions lead to a slight increase, of 0.6 EBC units, in beer color.
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10
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Complexation of transition metals by chelators added during mashing and impact on beer stability. JOURNAL OF THE INSTITUTE OF BREWING 2021. [DOI: 10.1002/jib.673] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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11
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Ferreira IM, Carvalho DO, da Silva MG, Guido LF. Gas-Diffusion Microextraction (GDME) Combined with Derivatization for Assessing Beer Staling Aldehydes: Validation and Application. Foods 2021; 10:foods10081704. [PMID: 34441482 PMCID: PMC8391598 DOI: 10.3390/foods10081704] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2021] [Revised: 07/14/2021] [Accepted: 07/20/2021] [Indexed: 12/05/2022] Open
Abstract
In this work, a gas-diffusion microextraction (GDME) methodology was optimized and validated for the analysis of selected staling aldehydes (furfural (FURF), 2-methylpropanal (2-MP), 2-methylbutanal (2-MB), 3-methylbutanal (3-MB), and acetaldehyde (ACET)) during natural and forced aging of beer. The methodology was optimized considering time, temperature of extraction, and derivatizing agent. Using 4-hydrazinobenzoic acid (HBA) as a derivatizing agent, the performance of the method was evaluated by assessing several parameters such as detection limits (ranging from 1.2 to 1857.7 µg/L for 2-MB and ACET, respectively), quantification limits (ranging from 3.9 to 6192.4 µg/L for 2-MB and ACET, respectively), recoveries (higher than 96%), intraday and interday precisions (lower than 3.4 and 9.2%, respectively), and linearity (r2 ≥ 0.995). During beer aging, higher content of Strecker aldehydes and FURF were found, while no significant variations in ACET levels were observed. In general, the aldehydes content assessed for beers stored at 37 ± 1 °C for 7 and 14 days mimics that observed for beers stored at 20 ± 2 °C for 3 and 6 months, respectively. Lower temperatures of storage (4 ± 1 °C) delayed the development of staling aldehydes. Based on PCA analysis, the content of staling aldehydes and beer color were responsible for 91.39% of the variance among the analyzed samples, and it was demonstrated that these are key parameters to discriminate fresh from aged beers. The results herein presented showed that the proposed analytic methodology is a valuable strategy for the characterization and quantification of important staling aldehydes in beer with a potential application in the quality control of beer during storage.
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Affiliation(s)
- Inês M. Ferreira
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal; (I.M.F.); (D.O.C.)
| | - Daniel O. Carvalho
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal; (I.M.F.); (D.O.C.)
| | - Marco Gomes da Silva
- REQUIMTE/LAQV, Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal;
| | - Luís Ferreira Guido
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal; (I.M.F.); (D.O.C.)
- Correspondence:
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12
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Abstract
To investigate the chemical and sensorial impact of dry hopping time on typical pale ale, a standardized beer was produced and separated into ten vessels. Nine vessels were dry hopped, and one vessel remained un-hopped as a control. Impact of dry hopping contact time was investigated over 96 h. Polyphenols and iso-α-acid t/c ratio were analyzed in both Young and Aged beer samples. Total polyphenol content generally increased in both young and aged treatments compared to controls. Analysis of the t/c ratio suggests that both Young and Aged beers were chemically preserved to some degree after approximately 12 h at the given dry hopping rate regardless of age. Within the Aged beer trials, 96 h of dry hop contact yielded a significant increase in t/c ratio compared to all other Aged trials. This suggests that a 4-day dry hop regime may yield additional oxidative protection of iso-α-acids in beers stored unrefrigerated for 30 days. Descriptive analysis was also performed with an 8-person, trained panel; however, beers were sensorially distinguished by their aging time as opposed to their dry hopping time.
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13
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Matraxia M, Alfonzo A, Prestianni R, Francesca N, Gaglio R, Todaro A, Alfeo V, Perretti G, Columba P, Settanni L, Moschetti G. Non-conventional yeasts from fermented honey by-products: Focus on Hanseniaspora uvarum strains for craft beer production. Food Microbiol 2021; 99:103806. [PMID: 34119099 DOI: 10.1016/j.fm.2021.103806] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2021] [Revised: 02/24/2021] [Accepted: 04/08/2021] [Indexed: 10/21/2022]
Abstract
The increasing interest in novel beer productions focused on non-Saccharomyces yeasts in order to pursue their potential in generating groundbreaking sensory profiles. Traditional fermented beverages represent an important source of yeast strains which could express interesting features during brewing. A total of 404 yeasts were isolated from fermented honey by-products and identified as Saccharomyces cerevisiae, Wickerhamomyces anomalus, Zygosaccharomyces bailii, Zygosaccharomyces rouxii and Hanseniaspora uvarum. Five H. uvarum strains were screened for their brewing capability. Interestingly, Hanseniaspora uvarum strains showed growth in presence of ethanol and hop and a more rapid growth than the control strain S. cerevisiae US-05. Even though all strains showed a very low fermentation power, their concentrations ranged between 7 and 8 Log cycles during fermentation. The statistical analyses showed significant differences among the strains and underlined the ability of YGA2 and YGA34 to grow rapidly in presence of ethanol and hop. The strain YGA34 showed the best technological properties and was selected for beer production. Its presence in mixed- and sequential-culture fermentations with US-05 did not influence attenuation and ethanol concentration but had a significant impact on glycerol and acetic acid concentrations, with a higher sensory complexity and intensity, representing promising co-starters during craft beer production.
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Affiliation(s)
- Michele Matraxia
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128, Palermo, Italy
| | - Antonio Alfonzo
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128, Palermo, Italy
| | - Rosario Prestianni
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128, Palermo, Italy
| | - Nicola Francesca
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128, Palermo, Italy.
| | - Raimondo Gaglio
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128, Palermo, Italy
| | - Aldo Todaro
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128, Palermo, Italy
| | - Vincenzo Alfeo
- Italian Brewing Research Centre, Department of Agricultural, Food and Environmental Science, University of Perugia, 06126, Perugia, Italy
| | - Giuseppe Perretti
- Italian Brewing Research Centre, Department of Agricultural, Food and Environmental Science, University of Perugia, 06126, Perugia, Italy
| | - Pietro Columba
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128, Palermo, Italy
| | - Luca Settanni
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128, Palermo, Italy
| | - Giancarlo Moschetti
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128, Palermo, Italy
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14
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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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15
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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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16
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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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17
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Abstract
Beer is the most consumed alcoholic beverage in the world and the third most popular beverage after water and tea. Emerging health-oriented lifestyle trends, demographics, stricter legislation, religious prohibitions, and consumers’ preferences have led to a strong and steady growth of interest for non-alcoholic beers (NABs), low-alcohol beers (LABs), as well for craft beers (CBs). Conventional beer, as the worlds most consumed alcoholic beverage, recently gained more recognition also due to its potential functionality associated with the high content of phenolic antioxidants and low ethanol content. The increasing attention of consumers to health-issues linked to alcohol abuse urges breweries to expand the assortment of conventional beers through novel drinks concepts. The production of these beers employs several techniques that vary in performance, efficiency, and usability. Involved production technologies have been reviewed and evaluated in this paper in terms of efficiency and production costs, given the possibility that craft brewers might want to adapt them and finally introduce novel non-alcoholic drinks in the market.
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18
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Mutz YS, Rosario DKA, Conte-Junior CA. Insights into chemical and sensorial aspects to understand and manage beer aging using chemometrics. Compr Rev Food Sci Food Saf 2020; 19:3774-3801. [PMID: 33337064 DOI: 10.1111/1541-4337.12642] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2020] [Revised: 08/28/2020] [Accepted: 09/03/2020] [Indexed: 12/15/2022]
Abstract
Beer chemical instability remains, at present, the main challenge in maintaining beer quality. Although not fully understood, after decades of research, significant progress has been made in identifying "aging compounds," their origin, and formation pathways. However, as the nature of aging relies on beer manufacturing aspects such as raw materials, process variables, and storage conditions, the chemical profile differs among beers. Current research points to the impact of nonoxidative reactions on beer quality. The effect of Maillard and Maillard intermediates on the final beer quality has become the focus of beer aging research, as prevention of oxidation can only sustain beer quality to some extent. On the other hand, few studies have focused on tracing a profile of whose compound is sensory relevant to specific types of beer. In this matter, the incorporation of "chemometrics," a class of multivariate statistic procedures, has helped brewing scientists achieve specific correlations between the sensory profile and chemical data. The use of chemometrics as exploratory data analysis, discrimination techniques, and multivariate calibration techniques has made the qualitatively and quantitatively translation of sensory perception of aging into manageable chemical and analytical parameters. However, despite their vast potential, these techniques are rarely employed in beer aging studies. This review discusses the chemical and sensorial bases of beer aging. It focuses on how chemometrics can be used to their full potential, with future perspectives and research to be incorporated in the field, enabling a deeper and more specific understanding of the beer aging picture.
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Affiliation(s)
- Yhan S Mutz
- Post Graduate Program in Food Science, Institute of Chemistry, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil.,Center for Food Analysis, Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, Rio de Janeiro, Brazil
| | - Denes K A Rosario
- Post Graduate Program in Food Science, Institute of Chemistry, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil.,Center for Food Analysis, Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, Rio de Janeiro, Brazil
| | - Carlos A Conte-Junior
- Post Graduate Program in Food Science, Institute of Chemistry, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil.,Post Graduate Program in Veterinary Hygiene, Faculty of Veterinary Medicine, Fluminense Federal University, Niterói, Brazil.,Center for Food Analysis, Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, Rio de Janeiro, Brazil.,National Institute of Health Quality Control, Oswaldo Cruz Foundation, Rio de Janeiro, Brazil
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19
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Dugulin CA, Acuña Muñoz LM, Buyse J, De Rouck G, Bolat I, Cook DJ. Brewing with 100% green malt – process development and key quality indicators. JOURNAL OF THE INSTITUTE OF BREWING 2020. [DOI: 10.1002/jib.620] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Celina A. Dugulin
- International Centre for Brewing Science, School of Biosciences University of Nottingham, Sutton Bonington Campus Sutton Bonington Leicestershire UK
| | - Luisa M. Acuña Muñoz
- KU Leuven, Bioengineering Technology TC Ghent Technology Campuses Gebroeders De Smetstraat Gent 9000
| | - Jasper Buyse
- KU Leuven, Bioengineering Technology TC Ghent Technology Campuses Gebroeders De Smetstraat Gent 9000
| | - Gert De Rouck
- KU Leuven, Bioengineering Technology TC Ghent Technology Campuses Gebroeders De Smetstraat Gent 9000
| | - Irina Bolat
- Boortmalt NV Zandvoort 1, Haven 350, Bus 1 Antwerp 2030 Belgium
| | - 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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20
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Vieira AC, Pereira AC, Marques JC, Reis MS. Multi-target optimization of solid phase microextraction to analyse key flavour compounds in wort and beer. Food Chem 2020; 317:126466. [PMID: 32114273 DOI: 10.1016/j.foodchem.2020.126466] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2019] [Revised: 02/19/2020] [Accepted: 02/20/2020] [Indexed: 11/26/2022]
Abstract
Despite the literature comprises numerous studies dealing with the analysis of wort and beer flavour-related compounds by HS-SPME followed by GC-MS quantification, no generalized consensus exists regarding the optimal conditions for the extraction procedure. The complex chemistry nature of these matrices, the number of analytes, as well as the number and interactions among parameters affecting the extraction performance, requires the adoption of optimal experimental design protocols. This aspect is often overlooked and often not properly addressed in practice. Therefore, in the present work, the optimal conditions under which a range of wort and beer analytes can be extracted and quantified were analysed. The optimal extraction conditions were presented at two levels of aggregation: global (untargeted) and key-flavour analysis. Experimental data was generated by Definitive-Screening-Design, followed by model development and optimization. Both approaches were compared and critically analysed. For vicinal-diketones group, a complete validation study for the optimal conditions is presented.
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Affiliation(s)
- Ana C Vieira
- Faculty of Exact Sciences and Engineering, University of Madeira, Campus da Penteada, 9020-105 Portugal
| | - Ana C Pereira
- Faculty of Exact Sciences and Engineering, University of Madeira, Campus da Penteada, 9020-105 Portugal; Chemical Process Engineering and Forest Products Research Centre, Department of Chemical Engineering, University of Coimbra, Pólo II - Rua Sílvio Lima, 3030-790, Portugal; Institute of Nanostructures, Nanomodelling and Nanofabrication (I3N), University of Aveiro, 3810-193, Portugal.
| | - José C Marques
- Faculty of Exact Sciences and Engineering, University of Madeira, Campus da Penteada, 9020-105 Portugal; Institute of Nanostructures, Nanomodelling and Nanofabrication (I3N), University of Aveiro, 3810-193, Portugal
| | - Marco S Reis
- Chemical Process Engineering and Forest Products Research Centre, Department of Chemical Engineering, University of Coimbra, Pólo II - Rua Sílvio Lima, 3030-790, Portugal
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21
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Rettberg N, Schubert C, Dennenlöhr J, Thörner S, Knoke L, Maxminer J. Instability of Hop-Derived 2-Methylbutyl Isobutyrate during Aging of Commercial Pasteurized and Unpasteurized Ales. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2020. [DOI: 10.1080/03610470.2020.1738742] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Nils Rettberg
- Research Institute for Beer and Beverage Analysis, Versuchs– und Lehranstalt für Brauerei in Berlin (VLB) e.V, Berlin, Germany
| | - Christian Schubert
- Research Institute for Beer and Beverage Analysis, Versuchs– und Lehranstalt für Brauerei in Berlin (VLB) e.V, Berlin, Germany
| | - Johanna Dennenlöhr
- Research Institute for Beer and Beverage Analysis, Versuchs– und Lehranstalt für Brauerei in Berlin (VLB) e.V, Berlin, Germany
| | - Sarah Thörner
- Research Institute for Beer and Beverage Analysis, Versuchs– und Lehranstalt für Brauerei in Berlin (VLB) e.V, Berlin, Germany
| | - Laura Knoke
- Research Institute for Beer and Beverage Analysis, Versuchs– und Lehranstalt für Brauerei in Berlin (VLB) e.V, Berlin, Germany
| | - Jörg Maxminer
- Research Institute for Beer and Beverage Analysis, Versuchs– und Lehranstalt für Brauerei in Berlin (VLB) e.V, Berlin, Germany
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22
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Hao J, Speers R, Fan H, Deng Y, Dai Z. A Review of Cyclic and Oxidative Bitter Derivatives of Alpha, Iso-Alpha and Beta-Hop Acids. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2020. [DOI: 10.1080/03610470.2020.1712641] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Junguang Hao
- Key Laboratory of Characteristic Fruits and Vegetables Fermentation, College of Food Science and Engineering, Beibu Gulf University, Qinzhou, Guangxi, P.R. China
| | - R.A. Speers
- Canadian Institute of Fermentation Technology, Dalhousie University, Halifax, Nova Scotia Canada
- International Centre of Brewing and Distilling, Heriot Watt University, Riccarton, Edinburgh, Scotland
- Department of Brewing Science, Qilu University, Jinan, Shandong, P.R. China
| | - Heliang Fan
- Key Laboratory of Characteristic Fruits and Vegetables Fermentation, College of Food Science and Engineering, Beibu Gulf University, Qinzhou, Guangxi, P.R. China
| | - Yang Deng
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong, P.R. China
| | - Ziru Dai
- Key Laboratory of Characteristic Fruits and Vegetables Fermentation, College of Food Science and Engineering, Beibu Gulf University, Qinzhou, Guangxi, P.R. China
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23
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Determination of optimal sample preparation for aldehyde extraction from pale malts and their quantification via headspace solid-phase microextraction followed by gas chromatography and mass spectrometry. J Chromatogr A 2020; 1612:460647. [PMID: 31767258 DOI: 10.1016/j.chroma.2019.460647] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2019] [Revised: 09/25/2019] [Accepted: 10/21/2019] [Indexed: 11/21/2022]
Abstract
Aldehydes originating from malt play an important role in beer flavour deterioration. In order to better understand the influence of malting process on beer staling, it is necessary to acquire a reliable analytical methodology for determination of beer staling aldehydes in malt. Therefore, the aim of this study was to evaluate extraction parameters, which allow quantification of beer staling aldehydes present in pale malts. The method was validated with respect to linearity (R > 0.9988), limit of detection (0.28 - 0.99 μg/L), limit of quantification (0.92 - 3.31 μg/L), accuracy (± 5%), repeatability (1.3 - 5.3%) and intermediate precision (>20%). The following parameters of sample preparation were evaluated: sample amount, extraction time and temperature, ultrasonication time and oxygen level. Consequently, the best extraction conditions were successfully applied on pale malts. After extraction, the samples were analysed by headspace solid-phase microextraction (HS-SPME) with on fibre carbonyl derivatisation followed by gas chromatography and mass spectrometry (GC-MS). In addition, the salting-out effect during HS-SPME was studied. The method application allowed to identify significant differences (p ≤ 0.05) in the levels of aldehydes among various industrial scale, pale malts. The optimised method could give the information on the aldehyde content introduced into the brewing process and its potential contribution to the overall beer quality.
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24
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Evaluation of force-carbonated Czech-type lager beer quality during storage in relation to the applied type of packaging. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.106706] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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25
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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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26
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Paternoster A, Jaskula-Goiris B, Perkisas T, Springael J, De Rouck G, De Cooman L, Braet J. A model to simulate the overall ageing score impact of temperature and time on the sensorial quality of lager. JOURNAL OF THE INSTITUTE OF BREWING 2019. [DOI: 10.1002/jib.566] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Alexander Paternoster
- Faculty of Applied Economic Sciences, Department of Engineering Management; University of Antwerp; Prinsstraat 13 2000 Antwerp Belgium
| | - Barbara Jaskula-Goiris
- Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology, Technology Campus; KU Leuven; Ghent Belgium
| | - Tyché Perkisas
- Faculty of Applied Economic Sciences, Department of Engineering Management; University of Antwerp; Prinsstraat 13 2000 Antwerp Belgium
| | - Johan Springael
- Faculty of Applied Economic Sciences, Department of Engineering Management; University of Antwerp; Prinsstraat 13 2000 Antwerp Belgium
| | - Gert De Rouck
- Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology, Technology Campus; KU Leuven; Ghent Belgium
| | - Luc De Cooman
- Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology, Technology Campus; KU Leuven; Ghent Belgium
| | - Johan Braet
- Faculty of Applied Economic Sciences, Department of Engineering Management; University of Antwerp; Prinsstraat 13 2000 Antwerp Belgium
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27
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Barnette BM, Shellhammer TH. Evaluating the Impact of Dissolved Oxygen and Aging on Dry-Hopped Aroma Stability in Beer. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2019. [DOI: 10.1080/03610470.2019.1603002] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Bradley M. Barnette
- Department of Food Science and Technology, Oregon State University, Corvallis, OR, 97331, U.S.A
| | - Thomas H. Shellhammer
- Department of Food Science and Technology, Oregon State University, Corvallis, OR, 97331, U.S.A
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28
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Paternoster A, Jaskula-Goiris B, De Causmaecker B, Vanlanduit S, Springael J, Braet J, De Rouck G, De Cooman L. The interaction effect between vibrations and temperature simulating truck transport on the flavor stability of beer. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:2165-2174. [PMID: 30302771 DOI: 10.1002/jsfa.9409] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/02/2018] [Revised: 09/29/2018] [Accepted: 10/04/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Beer flavor stability is important to brewers as a result of the increased global demand for beer. Increasing export leads to prolonged periods of transportation and storage and causes fresh flavor deterioration. Therefore, the present study examined the effect of different temperatures in combination with vibrations on beer quality. Beer was exposed to vibrations (50 Hz, 15 m s-2 , simulating transport) at 5, 30 and 45 °C for 22, 38 and 90 h and (for half the samples) aged for 60 days at 30 °C. RESULTS The results obtained indicated decreased oxygen concentrations as a result of an elevated temperature and vibrations. There was no effect (P > 0.05) on color and a limited effect of temperature and vibrations on iso-α-acids. The parameters temperature and vibrations have a significant influence (P < 0.05) on aldehyde concentrations, namely total aldehydes, and especially '2-methylpropanal', '2-methylbutanal' and 'furfural'. CONCLUSION The impact of vibrations on the aldehydes concentrations was substantial when subjected to an elevated temperature. Furthermore, a forced aging test of shorter duration than traditional methods might be developed. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Alexander Paternoster
- Faculty of Applied Economic Sciences, Department of Engineering Management, University of Antwerp, Antwerp, Belgium
| | - Barbara Jaskula-Goiris
- Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology, Technology Campus, KU Leuven, Ghent, Belgium
| | - Brecht De Causmaecker
- Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology, Technology Campus, KU Leuven, Ghent, Belgium
| | - Steve Vanlanduit
- Faculty of Applied Engineering, University of Antwerp, Antwerp, Belgium
| | - Johan Springael
- Faculty of Applied Economic Sciences, Department of Engineering Management, University of Antwerp, Antwerp, Belgium
| | - Johan Braet
- Faculty of Applied Economic Sciences, Department of Engineering Management, University of Antwerp, Antwerp, Belgium
| | - Gert De Rouck
- Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology, Technology Campus, KU Leuven, Ghent, Belgium
| | - Luc De Cooman
- Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology, Technology Campus, KU Leuven, Ghent, Belgium
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29
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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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30
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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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31
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Jaskula-Goiris B, De Causmaecker B, De Rouck G, Aerts G, Paternoster A, Braet J, De Cooman L. Influence of transport and storage conditions on beer quality and flavour stability. JOURNAL OF THE INSTITUTE OF BREWING 2018. [DOI: 10.1002/jib.535] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- B. Jaskula-Goiris
- Faculty of Engineering Technology, Department of Microbial and Molecular Systems, Cluster for Bioengineering Technology, Laboratory of Enzyme, Fermentation and Brewing Technology, Technology Campus Ghent; KU Leuven; Gebroeders De Smetstraat 1 9000 Ghent Belgium
| | - B. De Causmaecker
- Faculty of Engineering Technology, Department of Microbial and Molecular Systems, Cluster for Bioengineering Technology, Laboratory of Enzyme, Fermentation and Brewing Technology, Technology Campus Ghent; KU Leuven; Gebroeders De Smetstraat 1 9000 Ghent Belgium
| | - G. De Rouck
- Faculty of Engineering Technology, Department of Microbial and Molecular Systems, Cluster for Bioengineering Technology, Laboratory of Enzyme, Fermentation and Brewing Technology, Technology Campus Ghent; KU Leuven; Gebroeders De Smetstraat 1 9000 Ghent Belgium
| | - G. Aerts
- Faculty of Engineering Technology, Department of Microbial and Molecular Systems, Cluster for Bioengineering Technology, Laboratory of Enzyme, Fermentation and Brewing Technology, Technology Campus Ghent; KU Leuven; Gebroeders De Smetstraat 1 9000 Ghent Belgium
| | - A. Paternoster
- Faculty of Applied Economic Sciences, Department of Engineering Management; University of Antwerp; Prinsstraat 13 2000 Antwerp Belgium
| | - J. Braet
- Faculty of Applied Economic Sciences, Department of Engineering Management; University of Antwerp; Prinsstraat 13 2000 Antwerp Belgium
| | - L. De Cooman
- Faculty of Engineering Technology, Department of Microbial and Molecular Systems, Cluster for Bioengineering Technology, Laboratory of Enzyme, Fermentation and Brewing Technology, Technology Campus Ghent; KU Leuven; Gebroeders De Smetstraat 1 9000 Ghent Belgium
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32
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Michiu D, Socaci SA, Jimborean MA, Mudura E, Fărcaş AC, Biriş-Dorhoi SE, Tofană M. Determination of Volatile Markers from Magnum Hops in Beer by In-Tube Extraction—Gas Chromatography—Mass Spectrometry. ANAL LETT 2018. [DOI: 10.1080/00032719.2018.1458235] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
Affiliation(s)
- Delia Michiu
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
| | - Sonia A. Socaci
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
| | - Mirela A. Jimborean
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
| | - Elena Mudura
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
| | - Anca C. Fărcaş
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
| | - Suzana E. Biriş-Dorhoi
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
| | - Maria Tofană
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
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33
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Lusk LT, Kay SB, Porubcan A, Ryder DS. Key Olfactory Cues for Beer Oxidation. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2012-0907-01] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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34
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Wietstock PC, Baldus M, Öhlschläger M, Methner FJ. Hop Constituents Suppress the Formation of 3-Methylbutanal and 2-Furfural in Wort-Like Model Solutions. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2017-2001-01] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Philip C. Wietstock
- Institute of Food Technology and Food Chemistry, Chair of Brewing Science, Technische Universität Berlin, D-13353 Berlin, Germany
| | - Matthias Baldus
- Institute of Food Technology and Food Chemistry, Chair of Brewing Science, Technische Universität Berlin, D-13353 Berlin, Germany
| | - Magdalena Öhlschläger
- Institute of Food Technology and Food Chemistry, Chair of Brewing Science, Technische Universität Berlin, D-13353 Berlin, Germany
| | - Frank-Jürgen Methner
- Institute of Food Technology and Food Chemistry, Chair of Brewing Science, Technische Universität Berlin, D-13353 Berlin, Germany
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35
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De Francesco G, Sileoni V, Marconi O, Perretti G. Pilot Plant Production of Low-Alcohol Beer by Osmotic Distillation. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2015-0112-01] [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)
- Giovanni De Francesco
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo, 06126, Perugia, Italy
| | - Valeria Sileoni
- Italian Brewing Research Centre, University of Perugia, Via San Costanzo, 06126, Perugia, Italy
| | - Ombretta Marconi
- Italian Brewing Research Centre, University of Perugia, Via San Costanzo, 06126, Perugia, Italy
| | - Giuseppe Perretti
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo, 06126, Perugia, Italy
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36
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Fenzl V, Schönberger ØL. Improved Method for Measuring Lipoxygenase Activity in Barley and Malt. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1080/03610470.2017.1402583] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Viktoria Fenzl
- Temporarily at the Department of Chemistry (Organic Chemistry), Technical University of Munich, Garching, Germany
| | - Øyvind L. Schönberger
- Temporarily at the Department of Chemistry (Organic Chemistry), Technical University of Munich, Garching, Germany
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37
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Spreng S, Hofmann T. Activity-Guided Identification of in Vitro Antioxidants in Beer. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:720-731. [PMID: 29287473 DOI: 10.1021/acs.jafc.7b05674] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/08/2023]
Abstract
In order to locate the key antioxidants contributing to oxidative stability of beer, activity-guided fractionation in combination with the oxygen radical absorbance capacity (ORAC) assay, hydrogen peroxide scavenging (HPS) assay, and linoleic acid (LA) assay was applied to a pilsner-type beer. LC-MS and 1D/2D NMR experiments led to the identification of a total of 31 antioxidants, among which 3-methoxy-4-hydroxyphenyl-β-d-glucopyranoside (tachioside), 4-(2-formylpyrrol-1-yl)butyric acid, 4-[2-formyl-5-(hydroxymethyl)pyrrol-1-yl]butyric acid, n-multifidol-3-O-β-d-glucoside, quercetin-3-O-(6″-malonyl)-glucoside, 4-feruloylquinic acid, syringaresinol, saponarin, and hordatines A-C have been isolated from beer for the first time. On a molar comparison, the hordatines A-C, saponarin, and quercetin-3-O-β-d-(6″-malonyl)glucoside were evaluated with the highest antioxidant activities of all identified beer constituents, reaching values of 10-17.5 (ORAC), 2.0-4.1 (HPS), and 1.1-6.1 μmol TE/μmol (LA) for hordatines A-C.
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Affiliation(s)
- Stefan Spreng
- Chair of Food Chemistry and Molecular and Sensory Science, Technische Universität München , Lise-Meitner-Strasse 34, D-85354 Freising, Germany , and
| | - Thomas Hofmann
- Chair of Food Chemistry and Molecular and Sensory Science, Technische Universität München , Lise-Meitner-Strasse 34, D-85354 Freising, Germany , and
- Bavarian Center for Biomolecular Mass Spectrometry, Gregor-Mendel-Straße 4, D-85354 Freising, Germany
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38
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Murmann AN, Hägglund P, Svensson B, Lund MN. The Reducing Capacity of Thioredoxin on Oxidized Thiols in Boiled Wort. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:10101-10106. [PMID: 29087194 DOI: 10.1021/acs.jafc.7b04179] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Free thiol-containing proteins are suggested to work as antioxidants in beer, but the majority of thiols in wort are present in their oxidized form as disulfides and are therefore not active as antioxidants. Thioredoxin, a disulfide-reducing protein, is released into the wort from some yeast strains during fermentation. The capacity of the thioredoxin enzyme system (thioredoxin, thioredoxin reductase, NADPH) to reduce oxidized thiols in boiled wort under fermentation-like conditions was studied. Free thiols were quantitated in boiled wort samples by derivatization with ThioGlo1 and fluorescence detection of thiol-derivatives. When boiled wort was incubated with all components of the thioredoxin system at pH 7.0 and 25 °C for 60 min under anaerobic conditions, the free thiol concentration increased from 25 to 224 μM. At pH values similar to wort (pH 5.7) and beer (pH 4.5), the thioredoxin system was also capable of increasing the free thiol concentration, although with lower efficiency to 187 and 170 μM, respectively. The presence of sulfite, an important antioxidant in beer secreted by the yeast during fermentation, was found to inactivate thioredoxin by sulfitolysis. Reduction of oxidized thiols by the thioredoxin system was therefore only found to be efficient in the absence of sulfite.
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Affiliation(s)
- Anne N Murmann
- Department of Food Science, Faculty of Science, University of Copenhagen , Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark
| | - Per Hägglund
- Department of Biotechnology and Biomedicine, Technical University of Denmark , Søltofts Plads, Building 224, DK-2800 Kongens Lyngby, Denmark
- Department of Biomedical Sciences, Faculty of Health and Medical Sciences, University of Copenhagen , Blegdamsvej 3, DK-2200 Copenhagen N, Denmark
| | - Birte Svensson
- Department of Biotechnology and Biomedicine, Technical University of Denmark , Søltofts Plads, Building 224, DK-2800 Kongens Lyngby, Denmark
| | - Marianne N Lund
- Department of Food Science, Faculty of Science, University of Copenhagen , Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark
- Department of Biomedical Sciences, Faculty of Health and Medical Sciences, University of Copenhagen , Blegdamsvej 3, DK-2200 Copenhagen N, Denmark
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39
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Olšovská J, Matoulková D, Dušek M, Felsberg J, Jelínková M, Čejka P, Štěrba K. Analysis of 100-Year-Old Beer Originated from the Czech Republic. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:3341-3350. [PMID: 28260371 DOI: 10.1021/acs.jafc.6b05706] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Three bottles of different beers were found in 2015 during a reconstruction of the brewery of the Raven Trading s.r.o. company in Záhlinice, Czech Republic. Thanks to good storage conditions, it was possible to analyze their original characteristics. All three bottles contained most probably lager type beer. One beer had sulfuric and fecal off-flavors; it was bright with the original extract of 10.3° Plato. The second beer, with an original extract of 7.6° Plato, was dark and very acidic, resembling Lambic. DNA analysis proved the presence of Dekkera bruxellensis, which corresponded to its chemical profile (total acidity, FAN, ethyl acetate, total esters). The third beer contained traces of carbon dioxide bubbles, was light brown and slightly bitter, with an original extract 10.4° Plato. Because it obviously underwent a natural aging process, sweetness, honey, and fruity off-flavors were detected and transformation products of iso-α-acids were found.
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Affiliation(s)
- Jana Olšovská
- Research Institute for Brewing and Malting, PLC , Lípová 15, CZ-120 44 Prague, Czech Republic
| | - Dagmar Matoulková
- Research Institute for Brewing and Malting, PLC , Lípová 15, CZ-120 44 Prague, Czech Republic
| | - Martin Dušek
- Research Institute for Brewing and Malting, PLC , Lípová 15, CZ-120 44 Prague, Czech Republic
| | - Jürgen Felsberg
- Institute of Microbiology, Academy of Sciences of the Czech Republic , v.v.i., Vı́deňská 1038, CZ-142 20 Prague, Czech Republic
| | - Markéta Jelínková
- Institute of Microbiology, Academy of Sciences of the Czech Republic , v.v.i., Vı́deňská 1038, CZ-142 20 Prague, Czech Republic
| | - Pavel Čejka
- Research Institute for Brewing and Malting, PLC , Lípová 15, CZ-120 44 Prague, Czech Republic
| | - Karel Štěrba
- Research Institute for Brewing and Malting, PLC , Lípová 15, CZ-120 44 Prague, Czech Republic
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40
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Kinetic studies of main wort flavor compounds and iso-α-acids during wort boiling: a review. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-2858-6] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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41
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Paternoster A, Van Camp J, Vanlanduit S, Weeren A, Springael J, Braet J. The performance of beer packaging: Vibration damping and thermal insulation. Food Packag Shelf Life 2017. [DOI: 10.1016/j.fpsl.2017.01.004] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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42
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Li H, Zhao M, Cui C, Sun W, Zhao H. Antioxidant activity and typical ageing compounds: their evolutions and relationships during the storage of lager beers. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13173] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Huipin Li
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510641 China
| | - Mouming Zhao
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510641 China
| | - Chun Cui
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510641 China
| | - Weizheng Sun
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510641 China
| | - Haifeng Zhao
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510641 China
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43
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Rico-Yuste A, González-Vallejo V, Benito-Peña E, de las Casas Engel T, Orellana G, Moreno-Bondi MC. Furfural Determination with Disposable Polymer Films and Smartphone-Based Colorimetry for Beer Freshness Assessment. Anal Chem 2016; 88:3959-66. [DOI: 10.1021/acs.analchem.6b00167] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Alberto Rico-Yuste
- Department of Analytical Chemistry and ‡Department of
Organic Chemistry,
Faculty of Chemistry, Complutense University of Madrid, Ciudad Universitaria
s/n, 28040 Madrid, Spain
| | - Victoria González-Vallejo
- Department of Analytical Chemistry and ‡Department of
Organic Chemistry,
Faculty of Chemistry, Complutense University of Madrid, Ciudad Universitaria
s/n, 28040 Madrid, Spain
| | - Elena Benito-Peña
- Department of Analytical Chemistry and ‡Department of
Organic Chemistry,
Faculty of Chemistry, Complutense University of Madrid, Ciudad Universitaria
s/n, 28040 Madrid, Spain
| | - Tomás de las Casas Engel
- Department of Analytical Chemistry and ‡Department of
Organic Chemistry,
Faculty of Chemistry, Complutense University of Madrid, Ciudad Universitaria
s/n, 28040 Madrid, Spain
| | - Guillermo Orellana
- Department of Analytical Chemistry and ‡Department of
Organic Chemistry,
Faculty of Chemistry, Complutense University of Madrid, Ciudad Universitaria
s/n, 28040 Madrid, Spain
| | - María Cruz Moreno-Bondi
- Department of Analytical Chemistry and ‡Department of
Organic Chemistry,
Faculty of Chemistry, Complutense University of Madrid, Ciudad Universitaria
s/n, 28040 Madrid, Spain
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Dresel M, Vogt C, Dunkel A, Hofmann T. The Bitter Chemodiversity of Hops (Humulus lupulus L.). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:7789-7799. [PMID: 27696843 DOI: 10.1021/acs.jafc.6b03933] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
To map the chemodiversity of key bitter compounds in hops, a total of 75 different samples collected from the global hop market were analyzed for 117 key bitter tastants by means of a multiparametric HPLC-MS/MSMRM method. Among the compounds detected, 2'',3''-epoxyxanthohumol was detected for the first time in hops and iso¬xantho¬humol M was identified as a marker compound for varieties grown in Germany. Hop ageing experiments in the absence and presence of air oxygen, respectively, were conducted to address the stability of hop-derived compounds during long-term storage.
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46
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Quality Attributes of Low-Alcohol Top-Fermented Beers Produced by Membrane Contactor. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1612-y] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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47
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Production and characterization of alcohol-free beer by membrane process. FOOD AND BIOPRODUCTS PROCESSING 2015. [DOI: 10.1016/j.fbp.2015.03.003] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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48
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Londesborough J, Dresel M, Gibson B, Juvonen R, Holopainen U, Mikkelson A, Seppänen-Laakso T, Viljanen K, Virtanen H, Wilpola A, Hofmann T, Wilhelmson A. Analysis of beers from an 1840s' shipwreck. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:2525-2536. [PMID: 25664918 DOI: 10.1021/jf5052943] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Two bottles of beer from an about 170-year-old shipwreck (M1 Fö 403.3) near the Åland Islands in the Baltic Sea were analyzed. Hop components and their degradation compounds showed that the bottles contained two different beers, one more strongly hopped than the other. The hops used contained higher levels of β-acids than modern varieties and were added before the worts were boiled, converting α-acids to iso-α-acids and β-acids to hulupones. High levels of organic acids, carbonyl compounds, and glucose indicated extensive bacterial and enzyme activity during aging. However, concentrations of yeast-derived flavor compounds were similar to those of modern beers, except that 3-methylbutyl acetate was unusually low in both beers and 2-phenylethanol and possibly 2-phenylethyl acetate were unusually high in one beer. Concentrations of phenolic compounds were similar to those in modern lagers and ales.
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Affiliation(s)
- John Londesborough
- VTT Technical Research Centre of Finland, P.O. Box 1000, FI-02044 VTT, Finland
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49
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Li H, Liu F, He X, Cui Y, Hao J. A study on kinetics of beer ageing and development of methods for predicting the time to detection of flavour changes in beer. JOURNAL OF THE INSTITUTE OF BREWING 2015. [DOI: 10.1002/jib.194] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Hong Li
- China National Research Institute of Food and Fermentation Industries; Beijing 100015 China
| | - Fang Liu
- Pearl River Brewery Co., Ltd.; Guangzhou 510308 Guangdong China
| | - Xi He
- Pearl River Brewery Co., Ltd.; Guangzhou 510308 Guangdong China
| | - Yunqian Cui
- China-Germany Brewing Technical Center, Shandong provincial Key Laboratory of Microbial Engineering; Qilu University of Technology; Jinan 250353 Shandong China
| | - Jianqin Hao
- China National Research Institute of Food and Fermentation Industries; Beijing 100015 China
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50
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De Francesco G, Turchetti B, Sileoni V, Marconi O, Perretti G. Screening of new strains ofSaccharomycodes ludwigiiandZygosaccharomyces rouxiito produce low-alcohol beer. JOURNAL OF THE INSTITUTE OF BREWING 2015. [DOI: 10.1002/jib.185] [Citation(s) in RCA: 76] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Giovanni De Francesco
- Department of Agricultural, Food and Environmental Science; University of Perugia; Via San Costanzo 06126 Perugia Italy
| | - Benedetta Turchetti
- Department of Agriculture, Environmental and Food Science, and Industrial Yeasts Collection DBVPG; University of Perugia; Borgo XX Giugno, 74 06121 Perugia Italy
| | - Valeria Sileoni
- Italian Brewing Research Centre; University of Perugia; Via San Costanzo 06126 Perugia Italy
| | - Ombretta Marconi
- Italian Brewing Research Centre; University of Perugia; Via San Costanzo 06126 Perugia Italy
| | - Giuseppe Perretti
- Department of Agricultural, Food and Environmental Science; University of Perugia; Via San Costanzo 06126 Perugia Italy
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