1
|
Paguet AS, Siah A, Lefèvre G, Vandenberghe M, Lutun D, Degardin N, Samaillie J, Mathiron D, Dermont C, Michels F, Fauconnier ML, Chollet S, Molinié R, Fontaine JX, Sahpaz S, Rivière C. Phytochemical characterisation and aromatic potential for brewing of wild hops (Humulus lupulus L.) from Northern France: Towards a lead for local hop varieties. Food Chem 2024; 433:137302. [PMID: 37678125 DOI: 10.1016/j.foodchem.2023.137302] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Revised: 08/24/2023] [Accepted: 08/25/2023] [Indexed: 09/09/2023]
Abstract
In the current context of developing aromatic beers, our study aims at deciphering the chemical characterisation of cones from 39 wild hop genotypes collected in the North of France and replanted in an experimental hop farm, as well as 10 commercial and 3 heirloom varieties, using HS-SPME/GC-MS for the volatile compounds, UHPLC-UV for phenolic compound quantification, and UHPLC-IMS-HRMS for untargeted metabolomics. These analyses revealed a strong opposition between wild accessions and reference varieties, and an original chemical composition of some genotypes. 27 beers were produced with the same recipe, analysed by SBSE-GC-MS and evaluated by panellists. The unique difference relates to the hops to be assessed in order to determine their sensory profile. The different datasets were compared by OPLS-DA analysis in order to identify chemical markers which may influence the hop aromatic potential. Our results highlight the aromatic potential of some wild accessions, close to the commercial variety Cascade.
Collapse
Affiliation(s)
- Anne-Sophie Paguet
- Joint Research Unit 1158 BioEcoAgro, University of Lille, Junia-ISA, University of Liège, University of Picardy Jules Verne, University of Artois, ULCO, INRAE, Villeneuve d'Ascq, France
| | - Ali Siah
- Joint Research Unit 1158 BioEcoAgro, University of Lille, Junia-ISA, University of Liège, University of Picardy Jules Verne, University of Artois, ULCO, INRAE, Villeneuve d'Ascq, France
| | - Gabriel Lefèvre
- Joint Research Unit 1158 BioEcoAgro, University of Lille, Junia-ISA, University of Liège, University of Picardy Jules Verne, University of Artois, ULCO, INRAE, Villeneuve d'Ascq, France
| | - Mathilde Vandenberghe
- Joint Research Unit 1158 BioEcoAgro, University of Lille, Junia-ISA, University of Liège, University of Picardy Jules Verne, University of Artois, ULCO, INRAE, Villeneuve d'Ascq, France
| | - David Lutun
- High School Biotech Douai - Campus Wagnonville, 458 Rue de la Motte Julien, 59500 Douai, France
| | - Norman Degardin
- High School Biotech Douai - Campus Wagnonville, 458 Rue de la Motte Julien, 59500 Douai, France
| | - Jennifer Samaillie
- Joint Research Unit 1158 BioEcoAgro, University of Lille, Junia-ISA, University of Liège, University of Picardy Jules Verne, University of Artois, ULCO, INRAE, Villeneuve d'Ascq, France
| | - David Mathiron
- University of Picardie Jules Verne (UPJV), Analytical Platform, Rue Dallery - Passage du sourire d'Avril, 80039 Amiens cedex, France
| | - Charles Dermont
- Joint Research Unit 1158 BioEcoAgro, University of Lille, Junia-ISA, University of Liège, University of Picardy Jules Verne, University of Artois, ULCO, INRAE, Villeneuve d'Ascq, France
| | - Franck Michels
- Joint Research Unit 1158 BioEcoAgro, University of Lille, Junia-ISA, University of Liège, University of Picardy Jules Verne, University of Artois, ULCO, INRAE, Villeneuve d'Ascq, France
| | - Marie-Laure Fauconnier
- Joint Research Unit 1158 BioEcoAgro, University of Lille, Junia-ISA, University of Liège, University of Picardy Jules Verne, University of Artois, ULCO, INRAE, Villeneuve d'Ascq, France
| | - Sylvie Chollet
- Joint Research Unit 1158 BioEcoAgro, University of Lille, Junia-ISA, University of Liège, University of Picardy Jules Verne, University of Artois, ULCO, INRAE, Villeneuve d'Ascq, France
| | - Roland Molinié
- Joint Research Unit 1158 BioEcoAgro, University of Lille, Junia-ISA, University of Liège, University of Picardy Jules Verne, University of Artois, ULCO, INRAE, Villeneuve d'Ascq, France
| | - Jean-Xavier Fontaine
- Joint Research Unit 1158 BioEcoAgro, University of Lille, Junia-ISA, University of Liège, University of Picardy Jules Verne, University of Artois, ULCO, INRAE, Villeneuve d'Ascq, France
| | - Sevser Sahpaz
- Joint Research Unit 1158 BioEcoAgro, University of Lille, Junia-ISA, University of Liège, University of Picardy Jules Verne, University of Artois, ULCO, INRAE, Villeneuve d'Ascq, France
| | - Céline Rivière
- Joint Research Unit 1158 BioEcoAgro, University of Lille, Junia-ISA, University of Liège, University of Picardy Jules Verne, University of Artois, ULCO, INRAE, Villeneuve d'Ascq, France.
| |
Collapse
|
2
|
Buiatti S, Tat L, Natolino A, Passaghe P. Biotransformations Performed by Yeasts on Aromatic Compounds Provided by Hop—A Review. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9040327] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
Abstract
The biodiversity of some Saccharomyces (S.) strains for fermentative activity and metabolic capacities is an important research area in brewing technology. Yeast metabolism can render simple beers very elaborate. In this review, we examine much research addressed to the study of how different yeast strains can influence aroma by chemically interacting with specific aromatic compounds (mainly terpenes) from the hop. These reactions are commonly referred to as biotransformations. Exploiting biotransformations to increase the product’s aroma and use less hop goes exactly in the direction of higher sustainability of the brewing process, as the hop generally represents the highest part of the raw materials cost, and its reduction allows to diminish its environmental impact.
Collapse
|
3
|
Tusha K, Nešpor J, Jelínek L, Vodičková H, Kinčl T, Dostálek P. Effect of Czech Hop Varieties on Aroma of Dry-Hopped Lager Beer. Foods 2022; 11:foods11162520. [PMID: 36010520 PMCID: PMC9407075 DOI: 10.3390/foods11162520] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2022] [Revised: 08/16/2022] [Accepted: 08/17/2022] [Indexed: 11/28/2022] Open
Abstract
The hoppy aroma in beer is characterized by an overall pleasant profile. The impacts of five Czech hop cultivars, Rubin, Saaz, Vital, Harmonie, and Kazbek, were tested on the hop aroma of the resulting beers, compared with a control beer sample, which was hopped with a commercial hop extract during wort boiling. GC-MS analysis was used for the identification and quantification of aroma-active compounds in the hops and beer. Dry hopping was successful in terms of improving the hoppy aroma in beer. Odorants such as β-myrcene, linalool, geraniol, β-citronellol, humulene epoxide I, and 2-methylbutyl-2-methylpropanoate were found at higher concentrations than the control in all dry-hopped beers. To quantify the success of dry hopping, the transfer rates of hop odorants were calculated. Those of linalool, geraniol and humulene epoxide I were adequate, whereas the transfer rates of polar compounds, e.g., β-myrcene, were relatively low, mostly due to their polarity. Changes in hop oil constituents were clearly notable, with the generation of β-citronellol, the release of other terpene alcohols from their glycosides or oxidation of α-humulene. Yeast metabolism also played an important role in these changes.
Collapse
Affiliation(s)
- Kejda Tusha
- Department of Biotechnology, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Technická 5, 166 28 Prague, Czech Republic
| | - Jakub Nešpor
- Department of Biotechnology, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Technická 5, 166 28 Prague, Czech Republic
| | - Lukáš Jelínek
- Department of Biotechnology, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Technická 5, 166 28 Prague, Czech Republic
| | - Hana Vodičková
- Department of Chemistry and Chemical Education, Faculty of Education, Charles University, Magdalény Rettigové 4, 116 39 Prague, Czech Republic
| | - Tomáš Kinčl
- Department of Biotechnology, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Technická 5, 166 28 Prague, Czech Republic
| | - Pavel Dostálek
- Department of Biotechnology, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Technická 5, 166 28 Prague, Czech Republic
- Correspondence: ; Tel.: +420-605-742178
| |
Collapse
|
4
|
A TCATA by modality approach to study the multisensory temporal profile of hop bitter and flavour products applied in lager. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104470] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
5
|
Sun S, Wang X, Yuan A, Liu J, Li Z, Xie D, Zhang H, Luo W, Xu H, Liu J, Nie C, Zhang H. Chemical constituents and bioactivities of hops (
Humulus lupulus L
.) and their effects on beer‐related microorganisms. Food Energy Secur 2022. [DOI: 10.1002/fes3.367] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
Affiliation(s)
- Shaokang Sun
- Key Microbiology Laboratory of Shandong Province School of Bioengineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Xiaochen Wang
- Key Microbiology Laboratory of Shandong Province School of Bioengineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Ai Yuan
- State Key Laboratory of Biobased Material and Green Papermaking School of Bioengineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Jianlin Liu
- College of Chemical Engineering China University of Petroleum (East China) Qingdao China
| | - Zebin Li
- State Key Laboratory of Biobased Material and Green Papermaking School of Bioengineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Dongxiao Xie
- Biology Institute Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Huimin Zhang
- College of Life Sciences Shandong Normal University Jinan China
| | - Wenqing Luo
- Global Leaders College Yonsei University Seoul Korea
| | - Hengyuan Xu
- Key Microbiology Laboratory of Shandong Province School of Bioengineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Jinshang Liu
- Key Microbiology Laboratory of Shandong Province School of Bioengineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Cong Nie
- Key Microbiology Laboratory of Shandong Province School of Bioengineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Haojun Zhang
- Key Microbiology Laboratory of Shandong Province School of Bioengineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| |
Collapse
|
6
|
Autochthonous Biological Resources for the Production of Regional Craft Beers: Exploring Possible Contributions of Cereals, Hops, Microbes, and Other Ingredients. Foods 2021; 10:foods10081831. [PMID: 34441608 PMCID: PMC8391379 DOI: 10.3390/foods10081831] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Revised: 08/03/2021] [Accepted: 08/05/2021] [Indexed: 01/25/2023] Open
Abstract
Selected biological resources used as raw materials in beer production are important drivers of innovation and segmentation in the dynamic market of craft beers. Among these resources, local/regional ingredients have several benefits, such as strengthening the connection with territories, enhancing the added value of the final products, and reducing supply costs and environmental impacts. It is assumed that specific ingredients provide differences in flavours, aromas, and, more generally, sensory attributes of the final products. In particular, of interest are ingredients with features attributable and/or linked to a specific geographical origin. This review encompasses the potential contribution and exploitation of biodiversity in the main classes of beer inputs, such as cereals, hops, microbes, and adjuncts, with a specific emphasis on autochthonous biological resources, detailing the innovative paths already explored and documented in the scientific literature. This dissertation proposes an overview of the impact on beer quality for each raw material category, highlighting the benefits and limitations that influence its concrete applications and scale-up, from the field to the stain. The topics explored promote, in the sector of craft beers, trends already capitalised in the production of other alcoholic beverages, such as the preservation and revalorisation of minor and autochthonous varieties, the exploitation of yeast and bacteria strains isolated from specific sites/plant varieties, and the valorisation of the effects of peculiar terroirs on the quality of agricultural products. Finally, the examined tendencies contribute toward reducing the environmental impacts of craft beer manufacturing, and are in line with sustainable development of food systems, increasing the economic driver of biodiversity preservation.
Collapse
|
7
|
Bauwens J, Van Opstaele F, Eggermont L, Weiland F, Jaskula‐Goiris B, De Rouck G, De Brabanter J, Aerts G, De Cooman L. Comprehensive analytical and sensory profiling of non‐alcoholic beers and their pale lager beer counterparts. JOURNAL OF THE INSTITUTE OF BREWING 2021. [DOI: 10.1002/jib.664] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Jeroen Bauwens
- KU Leuven, Department of Microbial and Molecular Systems (M²S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) Ghent Technology Campus Gebroeders de Smetstraat 1 Ghent 9000 Belgium
| | - Filip Van Opstaele
- KU Leuven, Department of Microbial and Molecular Systems (M²S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) Ghent Technology Campus Gebroeders de Smetstraat 1 Ghent 9000 Belgium
| | - Lore Eggermont
- KU Leuven, Department of Microbial and Molecular Systems (M²S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) Ghent Technology Campus Gebroeders de Smetstraat 1 Ghent 9000 Belgium
| | - Florian Weiland
- KU Leuven, Department of Microbial and Molecular Systems (M²S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) Ghent Technology Campus Gebroeders de Smetstraat 1 Ghent 9000 Belgium
| | - Barbara Jaskula‐Goiris
- KU Leuven, Department of Microbial and Molecular Systems (M²S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) Ghent Technology Campus Gebroeders de Smetstraat 1 Ghent 9000 Belgium
| | - Gert De Rouck
- KU Leuven, Department of Microbial and Molecular Systems (M²S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) Ghent Technology Campus Gebroeders de Smetstraat 1 Ghent 9000 Belgium
| | - Jos De Brabanter
- KU Leuven, Department of Electrical Engineering (ESAT), member of the division STADIUS Stadius Centre for Dynamical Systems, Signal Processing and Data Analytics Kasteelpark Arenberg 10 – box 2446 Leuven 3001 Belgium
| | - Guido Aerts
- KU Leuven, Department of Microbial and Molecular Systems (M²S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) Ghent Technology Campus Gebroeders de Smetstraat 1 Ghent 9000 Belgium
| | - Luc De Cooman
- KU Leuven, Department of Microbial and Molecular Systems (M²S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) Ghent Technology Campus Gebroeders de Smetstraat 1 Ghent 9000 Belgium
| |
Collapse
|
8
|
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.
Collapse
|
9
|
Gernet M, Gribkova I, Zakharov M, Kobelev K. Research of hop polyphenols impact on malt hopped wort aroma formation model experiments. POTRAVINARSTVO 2021. [DOI: 10.5219/1518] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Currently, a lot of research is being done on the flavoring compounds of hops. However, much less attention has been paid to the aroma formation considering the hop polyphenol different groups by various methods at the wort hopping stage. Therefore, the main goal of the research is an impact of hopping conditions on the polyphenolic compounds, when the hop is extracted variously into both wort and water to better understand extraction conditions, mechanisms, and factors as well as aroma formation considering various groups of polyphenols. As shown the hop variety, boiling time, and treatment type affect the hop polyphenols amount extracted into the wort. Aromatics varied upon a hop variety and wort boiling time accompanying a positive softening effect regarding aroma formated from malt wort compounds comparing to hopped aqueous extracts. The research proved the most noticeable pH (7 and above) impact on aroma formation caused by the polyphenol conversion. As also shown the first time, a temperature and acidic pH doubled the rutin amount, as well as the best extraction of the prenylflavanoid isoxanthohumol, was achieved by boiling at an alkaline medium pH. The results obtained indicate that various hydrophilic amino acids containing in the wort can stabilize polyphenols affecting the quality indicators of beer produced from different grain raw materials.
Collapse
|
10
|
Dietz C, Cook D, Wilson C, Marriott R, Ford R. Sensory properties of supercritical CO2
fractions extracted from Magnum hop essential oil. JOURNAL OF THE INSTITUTE OF BREWING 2020. [DOI: 10.1002/jib.612] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Christina Dietz
- Sensory Science Centre, Division of Food, Nutrition and Dietetics; School of Biosciences, University of Nottingham, Sutton Bonington Campus; Leicestershire LE12 5RD UK
- International Centre for Brewing Science, Division of Microbiology, Brewing and Biotechnology; The University of Nottingham, Sutton Bonington Campus; Leicestershire LE12 5RD UK
| | - David Cook
- International Centre for Brewing Science, Division of Microbiology, Brewing and Biotechnology; The University of Nottingham, Sutton Bonington Campus; Leicestershire LE12 5RD UK
| | - Colin Wilson
- Totally Natural Solutions Ltd., Paddock Wood; Kent TN12 6BU UK
| | - Ray Marriott
- BioComposites Centre; Bangor University; Bangor LL57 2UW UK
| | - Rebecca Ford
- Sensory Science Centre, Division of Food, Nutrition and Dietetics; School of Biosciences, University of Nottingham, Sutton Bonington Campus; Leicestershire LE12 5RD UK
| |
Collapse
|
11
|
|
12
|
Giannetti V, Boccacci Mariani M, Torrelli P, Marini F. Flavour component analysis by HS-SPME/GC–MS and chemometric modeling to characterize Pilsner-style Lager craft beers. Microchem J 2019. [DOI: 10.1016/j.microc.2019.103991] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
13
|
Chemical characterization of aromas in beer and their effect on consumers liking. Food Chem 2019; 293:479-485. [PMID: 31151637 DOI: 10.1016/j.foodchem.2019.04.114] [Citation(s) in RCA: 55] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2019] [Revised: 04/27/2019] [Accepted: 04/28/2019] [Indexed: 01/07/2023]
Abstract
Identification of volatiles in beer is important for consumers acceptability. In this study, triplicates of 24 beers from three types of fermentation (top/bottom/spontaneous) were analyzed using Gas Chromatograph with Mass-Selective Detector (GC-MSD) employing solid-phase microextraction (SPME). Principal components analysis was conducted for each type of fermentation. Multiple regression analysis, and an artificial neutral network model (ANN) were developed with the peak-areas of 10 volatiles to evaluate/predict aroma, flavor and overall liking. There were no hops-derived volatiles in bottom-fermentation beers, but they were present in top and spontaneous. Top and spontaneous had more volatiles than bottom-fermentation. 4-Ethyguaiacol and trans-β-ionone were positive towards aroma, flavor and overall liking. Styrene had a negative effect on aroma, flavor and overall liking. An ANN model with high accuracy (R = 0.98) was obtained to predict aroma, flavor and overall liking. The use of SPME-GC-MSD is an effective method to detect volatiles in beers that contribute to acceptability.
Collapse
|
14
|
|
15
|
Ocvirk M, Mlinarič NK, Košir IJ. Comparison of sensory and chemical evaluation of lager beer aroma by gas chromatography and gas chromatography/mass spectrometry. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:3627-3635. [PMID: 29250799 DOI: 10.1002/jsfa.8840] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/21/2017] [Revised: 12/11/2017] [Accepted: 12/11/2017] [Indexed: 05/28/2023]
Abstract
BACKGROUND Although the evaluation of beer is conducted by sensory experts, we cannot neglect the influence of human factors and subjectivity. This problem could be solved by the chemical analysis of the volatile part of beer aroma and, from this, we can build a database for the construction of a model that classifies samples in a comparable manner to sensory assessment. RESULTS Twenty-two batches of the same beer brand were assessed by sensory evaluation and described chemically in terms of the contents of alcohols and esters (n = 9), hop essential oil compounds (n = 15) using gas chromatography (GC) and other aroma volatiles (n = 33) as analysed by head space solid-phase microextraction (SPME)-GC/mass spectrometry. The best match of 91% with respect to sample classification on the basis of chemical analyses to sensory scores was achieved with a dataset of results from headspace-SPME and analyses of higher alcohols and esters by regularized discriminant analysis. CONCLUSION The results of the present study show that deviations in beer aroma are not a consequence of a permanent repeatable error in brewing process, nor are they influenced by raw materials, but, instead, they are a consequence of alcoholic fermentation. Sensory analysis could be replaced with chemical/statistical analysis on an appropriate data set and for a distinct beer brand. The good results achieved confirm our approach; however, for different beer brands or types, this method should be optimised. © 2017 Society of Chemical Industry.
Collapse
Affiliation(s)
- Miha Ocvirk
- Institute of Hop Research and Brewing, Žalec, Slovenia
| | | | - Iztok J Košir
- Institute of Hop Research and Brewing, Žalec, Slovenia
| |
Collapse
|
16
|
Richter TM, Silcock P, Algarra A, Eyres GT, Capozzi V, Bremer PJ, Biasioli F. Evaluation of PTR-ToF-MS as a tool to track the behavior of hop-derived compounds during the fermentation of beer. Food Res Int 2018; 111:582-589. [PMID: 30007722 DOI: 10.1016/j.foodres.2018.05.056] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2018] [Revised: 05/19/2018] [Accepted: 05/21/2018] [Indexed: 11/28/2022]
Abstract
Hop-derived volatile organic compounds (VOCs) play an important role in the flavor and aroma of beer, despite making up a small percentage of the overall profile. To understand the changes happening during fermentation, proton transfer reaction-time of flight-mass spectrometry (PTR-ToF-MS) was applied for the first time in brewing science to directly measure the changes in hop-derived VOCs during the fermentation of four different worts containing one of two aroma hops in combination with one of two yeast biotypes. PTR-ToF-MS successfully detected and tracked mass-to-charge ratios (m/z) arising from interactions between the different yeast strains and the hop cultivars. Differences were observed in the dynamic VOC profiles between different beer treatments for m/z such as m/z 145.121 (ethyl hexanoate) and m/z 173.153 (isoamyl isovalerate or ethyl octanoate). The ability to monitor changes in VOCs during fermentation provides valuable information on the priority of production and transformation reactions by yeast.
Collapse
Affiliation(s)
- T M Richter
- Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand
| | - P Silcock
- Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand.
| | - A Algarra
- Department of Food Quality and Nutrition, Fondazione Edmund Mach, Instituto Agrario San Michele All'Adige, Via E. Mach, 1, 38010 S. Michele a/A, Italy
| | - G T Eyres
- Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand
| | - V Capozzi
- Department of the Sciences of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
| | - P J Bremer
- Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand
| | - F Biasioli
- Department of Food Quality and Nutrition, Fondazione Edmund Mach, Instituto Agrario San Michele All'Adige, Via E. Mach, 1, 38010 S. Michele a/A, Italy
| |
Collapse
|
17
|
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
| |
Collapse
|
18
|
Krofta K, Houška M, Mikyška A, Čermák P. Changes in the composition of hop secondary metabolites induced by high hydrostatic pressure. JOURNAL OF THE INSTITUTE OF BREWING 2018. [DOI: 10.1002/jib.481] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
- Karel Krofta
- Hop Research Institute Co. Ltd; Kadaňská 2525, 43846 Žatec Czech Republic
| | - Milan Houška
- Food Research Institute Prague; Radiová 7, 102 00 Prague 10 Czech Republic
| | - Alexandr Mikyška
- Research Institute of Brewing and Malting PLC; Lípová 15 12044 Prague 2 Czech Republic
| | - Pavel Čermák
- Thomayer's Hospital; Vídeňská 800 140 59 Prague 4 Czech Republic
| |
Collapse
|
19
|
Rettberg N, Biendl M, Garbe LA. Hop Aroma and Hoppy Beer Flavor: Chemical Backgrounds and Analytical Tools—A Review. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1080/03610470.2017.1402574] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Nils Rettberg
- Versuchs– und Lehranstalt für Brauerei in Berlin (VLB) e.V., Research Institute for Beer and Beverage Analysis, Berlin, Deutschland/Germany
| | - Martin Biendl
- HHV Hallertauer Hopfenveredelungsgesellschaft m.b.H., Mainburg, Germany
| | - Leif-Alexander Garbe
- Hochschule Neubrandenburg, Fachbereich Agrarwirtschaft und Lebensmittelwissenschaften, Neubrandenburg, Germany
| |
Collapse
|
20
|
Inui T, Matsui H, Hosoya T, Kumazawa S, Fukui N, Oka K. Effect of Harvest Time and Pruning Date on Aroma Characteristics of Hop Teas and Related Compounds of Saaz Hops. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2016-4628-01] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Takako Inui
- Suntory Beer Ltd., Beer Development Department, 5-2-5 Yamazaki, Shimamoto-cho, Mishima-gun, Osaka, 618-0001 Japan
- Department of Food and Nutritional Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka, 422-8526, Japan
| | - Hiroo Matsui
- Suntory Global Innovation Center Ltd., Research Institute, 8-1-1 Seikadai, Seika-cho, Soraku-gun, Kyoto, 619-0284, Japan
| | - Takahiro Hosoya
- Department of Food and Nutritional Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka, 422-8526, Japan
| | - Shigenori Kumazawa
- Department of Food and Nutritional Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka, 422-8526, Japan
| | - Nobuyuki Fukui
- Suntory Global Innovation Center Ltd., Research Institute, 8-1-1 Seikadai, Seika-cho, Soraku-gun, Kyoto, 619-0284, Japan
| | - Kaneo Oka
- Suntory Beer Ltd., Musashino Brewery, 3-1 Yazaki-cho, Fuchu-shi, Tokyo, 183-8533, Japan
| |
Collapse
|
21
|
Hao J, Dong J, Yin H, Yan P, Ting PL, Li Q, Tao X, Yu J, Chen H, Li M. Optimum Method of Analyzing Hop Derived Aroma Compounds in Beer by Headspace Solid-Phase Microextraction (SPME) with GC/MS and Their Evolutions during Chinese Lager Brewing Process. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2014-1021-01] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Junguang Hao
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewing Ltd., Qingdao 266061, P. R. China
| | - Jianjun Dong
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewing Ltd., Qingdao 266061, P. R. China
| | - Hua Yin
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewing Ltd., Qingdao 266061, P. R. China
| | - Peng Yan
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewing Ltd., Qingdao 266061, P. R. China
| | | | - Qi Li
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Xinliang Tao
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Junhong Yu
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewing Ltd., Qingdao 266061, P. R. China
| | - Hualei Chen
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewing Ltd., Qingdao 266061, P. R. China
| | - Mei Li
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewing Ltd., Qingdao 266061, P. R. China
| |
Collapse
|
22
|
Praet T, Van Opstaele F, De Causmaecker B, Aerts G, De Cooman L. Heat-Induced Changes in the Composition of Varietal Hop Essential Oils via Wort Boiling on a Laboratory Scale. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2016-3257-01] [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)
- Tatiana Praet
- KU Leuven, Technology Campus Ghent, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Cluster Bio-Engineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Ghent, Belgium
| | - Filip Van Opstaele
- KU Leuven, Technology Campus Ghent, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Cluster Bio-Engineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Ghent, Belgium
| | - Brecht De Causmaecker
- KU Leuven, Technology Campus Ghent, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Cluster Bio-Engineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Ghent, Belgium
| | - Guido Aerts
- KU Leuven, Technology Campus Ghent, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Cluster Bio-Engineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Ghent, Belgium
| | - Luc De Cooman
- KU Leuven, Technology Campus Ghent, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Cluster Bio-Engineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Ghent, Belgium
| |
Collapse
|
23
|
Goiris K, Jaskula-Goiris B, Syryn E, Van Opstaele F, De Rouck G, Aerts G, De Cooman L. The Flavoring Potential of Hop Polyphenols in Beer. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2014-0327-01] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Koen Goiris
- KU Leuven, KAHO Sint-Lieven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Gebroeders De Smetstraat 1, 9000 Gent, Belgium
| | - Barbara Jaskula-Goiris
- KU Leuven, KAHO Sint-Lieven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Gebroeders De Smetstraat 1, 9000 Gent, Belgium
| | - Evelien Syryn
- KU Leuven, KAHO Sint-Lieven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Gebroeders De Smetstraat 1, 9000 Gent, Belgium
| | - Filip Van Opstaele
- KU Leuven, KAHO Sint-Lieven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Gebroeders De Smetstraat 1, 9000 Gent, Belgium
| | - Gert De Rouck
- KU Leuven, KAHO Sint-Lieven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Gebroeders De Smetstraat 1, 9000 Gent, Belgium
| | - Guido Aerts
- KU Leuven, KAHO Sint-Lieven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Gebroeders De Smetstraat 1, 9000 Gent, Belgium
| | - Luc De Cooman
- KU Leuven, KAHO Sint-Lieven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Gebroeders De Smetstraat 1, 9000 Gent, Belgium
| |
Collapse
|
24
|
Castro LF, Ross CF. The Effect of Protein and Carbohydrate Levels on the Chemical and Sensory Properties of Beer. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2013-0913-01] [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)
- Luis F. Castro
- School of Food Science, Washington State University, Pullman, WA 99164
| | - Carolyn F. Ross
- School of Food Science, Washington State University, Pullman, WA 99164
| |
Collapse
|
25
|
Jiang W, Wang D, Wu Y, Lin Z, Wang L, Wang L, Huangfu J, Pavlovic M, Dostalek P. Analysis of Monoterpenol Isomers in Hops and Beers: Comparison of Methods with a Chiral Column and a Nonchiral Column. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2017-2293-01] [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)
- Wei Jiang
- China National Research Institute of Food & Fermentation Industries, Beijing 100015, China
| | - Deliang Wang
- China National Research Institute of Food & Fermentation Industries, Beijing 100015, China
| | - Youru Wu
- College of Life Science and Technology, Guangxi University, Nanning, 530004, China
| | - Zhiping Lin
- Beijing Yanjing Brewery Co., Ltd., Beijing, 10091, China
| | - Lina Wang
- Beijing Yanjing Brewery Co., Ltd., Beijing, 10091, China
| | - Lu Wang
- Xinjiang University, Urmuqi 830046, China
| | - Jie Huangfu
- China National Research Institute of Food & Fermentation Industries, Beijing 100015, China
| | - Martin Pavlovic
- Slovenian Institute of Hop Research and Brewing, Zalskega tabora 2, SI-3310 Zalec, Slovenia
| | - Pavel Dostalek
- Department of Biotechnology, Institute of Chemical Technology Prague, Praha 616628, Czech Republic
| |
Collapse
|
26
|
Praet T, Van Opstaele F, Steenackers B, De Vos D, Aerts G, De Cooman L. Flavor Activity of Sesquiterpene Oxidation Products, Formed upon Lab-Scale Boiling of a Hop Essential Oil–Derived Sesquiterpene Hydrocarbon Fraction (cv. Saaz). JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2016-1205-01] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Tatiana Praet
- KU Leuven, Technology Campus Ghent, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Cluster Bio-Engineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Ghent, Belgium
| | - Filip Van Opstaele
- KU Leuven, Technology Campus Ghent, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Cluster Bio-Engineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Ghent, Belgium
| | - Bart Steenackers
- KU Leuven, Faculty of Bioscience Engineering, Department of Microbial and Molecular Systems (M2S), Centre for Surface Chemistry and Catalysis, Leuven, Belgium
| | - Dirk De Vos
- KU Leuven, Faculty of Bioscience Engineering, Department of Microbial and Molecular Systems (M2S), Centre for Surface Chemistry and Catalysis, Leuven, Belgium
| | - Guido Aerts
- KU Leuven, Technology Campus Ghent, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Cluster Bio-Engineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Ghent, Belgium
| | - Luc De Cooman
- KU Leuven, Technology Campus Ghent, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Cluster Bio-Engineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Ghent, Belgium
| |
Collapse
|
27
|
Barry S, Muggah EM, McSweeney MB, Walker S. A preliminary investigation into differences in hops’ aroma attributes. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13656] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Susan Barry
- School of Nutrition and Dietetics; Acadia University; Wolfville NS B4P 2R6 Canada
| | - Elizabeth M. Muggah
- School of Nutrition and Dietetics; Acadia University; Wolfville NS B4P 2R6 Canada
| | - Matthew B. McSweeney
- School of Nutrition and Dietetics; Acadia University; Wolfville NS B4P 2R6 Canada
| | - Shane Walker
- Department of Food Science; University of Guelph; Guelph ON N1G 2W1 Canada
| |
Collapse
|
28
|
Tippmann J, Becker T. Das Zusammenspiel von Verfahrenstechnik und Technologie in der Brauerei. CHEM-ING-TECH 2016. [DOI: 10.1002/cite.201600058] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
|
29
|
Rong L, Peng LJ, Ho CT, Yan SH, Meurens M, Zhang ZZ, Li DX, Wan XC, Bao GH, Gao XL, Ling TJ. Brewing and volatiles analysis of three tea beers indicate a potential interaction between tea components and lager yeast. Food Chem 2016; 197:161-7. [DOI: 10.1016/j.foodchem.2015.10.088] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2015] [Revised: 10/03/2015] [Accepted: 10/19/2015] [Indexed: 10/22/2022]
|
30
|
Karabín M, Hudcová T, Jelínek L, Dostálek P. Biologically Active Compounds from Hops and Prospects for Their Use. Compr Rev Food Sci Food Saf 2016; 15:542-567. [PMID: 33401815 DOI: 10.1111/1541-4337.12201] [Citation(s) in RCA: 118] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2015] [Revised: 01/31/2016] [Accepted: 02/02/2016] [Indexed: 02/06/2023]
Abstract
Although female cones of the hop plant (Humulus lupulus) are known primarily as raw material supplying characteristic bitterness and aroma to beer, their equally significant health-promoting effects have been known to mankind for several thousand years and hop is a plant traditionally utilized in folk medicine. This paper summarizes the scientific knowledge on the effects of all 3 major groups of secondary metabolites of hops; polyphenols, essential oils, and resins. Because of their chemical diversity, it is no coincidence that these compounds exhibit a wide range of pharmacologically important properties. In addition to antioxidant, anti-inflammatory, and anticancer-related properties, particular attention is being paid to prenylflavonoids that occur almost exclusively in hops and are considered to be some of the most active phytoestrogens known. Hop oils and resins are well known for their sedative and other neuropharmacological properties, but in addition, these compounds exhibit antibacterial and antifungal effects. Recently, alpha bitter acids have been shown to block the development of a number of complex lifestyle diseases that are referred to by the collective name "metabolic syndrome." Information presented in this review confirms the significant potential for the use of hops in the pharmaceutical industry and provides an understanding of beer as a natural drink that, although moderately consumed, may become a source of many health-promoting compounds.
Collapse
Affiliation(s)
- Marcel Karabín
- Dept. of Biotechnology, Faculty of Food and Biochemical Technology, Univ. of Chemistry and Technology, Prague, Technická 5, 166 28 Prague 6, Czech Republic
| | - Tereza Hudcová
- Dept. of Biotechnology, Faculty of Food and Biochemical Technology, Univ. of Chemistry and Technology, Prague, Technická 5, 166 28 Prague 6, Czech Republic
| | - Lukáš Jelínek
- Dept. of Biotechnology, Faculty of Food and Biochemical Technology, Univ. of Chemistry and Technology, Prague, Technická 5, 166 28 Prague 6, Czech Republic
| | - Pavel Dostálek
- Dept. of Biotechnology, Faculty of Food and Biochemical Technology, Univ. of Chemistry and Technology, Prague, Technická 5, 166 28 Prague 6, Czech Republic
| |
Collapse
|
31
|
Oladokun O, Smart K, Cook D. An improved HPLC method for single-run analysis of the spectrum of hop bittering compounds usually encountered in beers. JOURNAL OF THE INSTITUTE OF BREWING 2016. [DOI: 10.1002/jib.299] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Olayide Oladokun
- Brewing Science Section, Division of Food Sciences; The University of Nottingham; Sutton Bonington campus Loughborough LE12 5RD UK
| | - Katherine Smart
- SABMiller Plc; SABMiller House, Church Street West Woking Surrey GU21 6HS UK
| | - David Cook
- Brewing Science Section, Division of Food Sciences; The University of Nottingham; Sutton Bonington campus Loughborough LE12 5RD UK
| |
Collapse
|
32
|
Poreda A, Bijak M, Zdaniewicz M, Jakubowski M, Makarewicz M. Effect of wheat malt on the concentration of metal ions in wort and brewhouse by-products. JOURNAL OF THE INSTITUTE OF BREWING 2015. [DOI: 10.1002/jib.226] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Aleksander Poreda
- Department of Fermentation Technology and Technical Microbiology; University of Agriculture in Krakow; Krakow Poland
| | - Monika Bijak
- Department of Fermentation Technology and Technical Microbiology; University of Agriculture in Krakow; Krakow Poland
| | - Marek Zdaniewicz
- Department of Fermentation Technology and Technical Microbiology; University of Agriculture in Krakow; Krakow Poland
| | - Marek Jakubowski
- Department of Mechanical Engineering; Koszalin University of Technology; Koszalin Poland
| | - Małgorzata Makarewicz
- Department of Fermentation Technology and Technical Microbiology; University of Agriculture in Krakow; Krakow Poland
| |
Collapse
|
33
|
Van Opstaele F, Goiris K, De Rouck G, Aerts G, De Cooman L. Production of novel varietal hop aromas by supercritical fluid extraction of hop pellets—Part 2: Preparation of single variety floral, citrus, and spicy hop oil essences by density programmed supercritical fluid extraction. J Supercrit Fluids 2012. [DOI: 10.1016/j.supflu.2012.06.004] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
34
|
|
35
|
Praet T, Van Opstaele F, Jaskula-Goiris B, Aerts G, De Cooman L. Biotransformations of hop-derived aroma compounds by Saccharomyces cerevisiae upon fermentation. ACTA ACUST UNITED AC 2012. [DOI: 10.1016/j.cervis.2011.12.005] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
|