1
|
Stoffel ES, Robertson TM, Catania AA, Casassa LF. The Impact of Fermentation Temperature and Cap Management on Selected Volatile Compounds and Temporal Sensory Characteristics of Grenache Wines from the Central Coast of California. Molecules 2023; 28:molecules28104230. [PMID: 37241971 DOI: 10.3390/molecules28104230] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2023] [Revised: 05/16/2023] [Accepted: 05/18/2023] [Indexed: 05/28/2023] Open
Abstract
Grenache wines from the Central Coast of California were subjected to different alcoholic fermentation temperature regimes (Cold, Cold/Hot, Hot) and cap management protocols, namely, punch down (PD), or no punch down (No PD), to determine the effect of these practices on the color, aroma, and the retronasal and mouthfeel sensory characteristics of the resulting wines. Descriptive analysis (n = 8, line scale rating 0-15) results indicated that the combination of a hot fermentation temperature and no punch downs led to a significantly higher intensity in perceived color saturation (7.89) and purple hue (8.62). A two-way analysis of variance (ANOVA) showed that cap management was significantly more impactful on the perception of orthonasal aromas than fermentation temperature. The reduction aroma was significantly higher in No PD wines (5.02) compared to PD wines (3.50), while rose and hot aromas had significantly higher intensity perception for PD wines (5.18, 6.80) than for No PD wines (6.80, 6.14). Conversely, analysis of selected volatile compounds indicated that fermentation temperature was more impactful than cap management regime. Cold/Hot wines had higher concentrations of important esters such as ethyl hexanoate (650 µg/L) and isoamyl acetate (992 µg/L). Cold wines had a higher concentration of β-damascenone (0.719 µg/L). TCATA evaluation (n = 8) indicated that Cold/Hot PD wines had a significantly higher citation proportion of fruit flavor (1.0) and velvet astringency perception (0.80) without significant reduction flavors. Finally, the present study represents a contribution with the main volatile compounds (e.g., β-damascenone and esters in the Cold and Cold/Hot fermented wines, respectively; hexanol in PD wines, which may be potentially responsible for a hot mouthfeel), and sensory characteristics (red fruit, tropical fruit, white pepper, and rose) of Grenache wines grown in the Mediterranean climate of the Central Coast of California.
Collapse
Affiliation(s)
- Emily S Stoffel
- Food Science & Nutrition Department, California Polytechnic State University, San Luis Obispo, CA 93407, USA
- Wine & Viticulture Department, California Polytechnic State University, San Luis Obispo, CA 93407, USA
| | - Taylor M Robertson
- Wine & Viticulture Department, California Polytechnic State University, San Luis Obispo, CA 93407, USA
| | - Anibal A Catania
- Centro de Estudios de Enología, Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agro-pecuaria (INTA), San Martín 3853, Mendoza 5507, Argentina
| | - L Federico Casassa
- Wine & Viticulture Department, California Polytechnic State University, San Luis Obispo, CA 93407, USA
| |
Collapse
|
2
|
Rodolfi M, Valentoni A, Pretti L, Sanna M, Guidotti S, Marchioni I, Ganino T. From Hop to Beer: Influence of Different Organic Foliar Fertilisation Treatments on Hop Oil Profile and Derived Beers' Flavour. PLANTS (BASEL, SWITZERLAND) 2023; 12:plants12091861. [PMID: 37176918 PMCID: PMC10180877 DOI: 10.3390/plants12091861] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/17/2023] [Revised: 04/27/2023] [Accepted: 04/28/2023] [Indexed: 05/15/2023]
Abstract
Foliar fertilisation is known to influence the physiological response of Humulus lupulus (hop plants), but its effect on the flavour profile of beer still has to be investigated. By comparing the effects of four fertilisation treatments, this study aims at determining whether different foliar fertilisation treatments have a significant impact on hop plants' aromatic quality and that of the beer produced. Hop cones harvested from each experimental treatment were brewed to obtain five single dry-hopped beers, which were subsequently analysed. Gas chromatography-mass spectrometry (GC-MS) and electronic nose (Cyranose 320) analyses were performed on the hop cones, while headspace solid-phase microextraction-gas chromatography-mass spectrometry HS-SPME-GC-MS, electronic nose and sensory analyses were carried out on the beers produced. The analyses not only allowed for a differentiation between the hops from the four fertilisation treatments and the control but also enabled a differentiation between the beers produced for their identification. Sensory evaluation revealed consumer preferences regarding the dry-hopped beers analysed, evidencing their distinctive features, including significant differences in both aroma and flavour.
Collapse
Affiliation(s)
| | | | - Luca Pretti
- Porto Conte Ricerche S.r.l., 07041 Alghero, Italy
| | | | - Simone Guidotti
- Lab Service Analytica S.r.l., Via Emilia, 51/c, 40011 Anzola dell'Emilia, Italy
| | - Ilaria Marchioni
- Department of Food and Drug, University of Parma, 43124 Parma, Italy
| | - Tommaso Ganino
- Department of Food and Drug, University of Parma, 43124 Parma, Italy
- National Research Council, Institute of BioEconomy (IBE), Via Madonna del Piano, 10, 50019 Sesto Fiorentino, Italy
| |
Collapse
|
3
|
Salamon RV, Dabija A, Ferencz Á, Tankó G, Ciocan ME, Codină GG. The Effect of Dry Hopping Efficiency on β-Myrcene Dissolution into Beer. PLANTS (BASEL, SWITZERLAND) 2022; 11:1043. [PMID: 35448771 PMCID: PMC9027813 DOI: 10.3390/plants11081043] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/22/2022] [Revised: 04/09/2022] [Accepted: 04/10/2022] [Indexed: 06/14/2023]
Abstract
The production of heavily hopped beers, such as Indian Pale Ale (IPA) styles, has been gaining momentum in recent years in the Central European markets. To this end, the dry hopping process is becoming increasingly popular, mostly in microbreweries, but also with larger manufacturers. In our research, we investigated the dissolution rate of the main volatile component of hops, β-myrcene with a modified dry hopping method. Following the primary fermentation, we applied the dry hopping process, where the weighed hops were chopped and blended into a container with 0.5 L of beer and later added to the young beer. During the dry hopping process, we determined various important parameters of the beer, and we repeated the same measurements for the bottled beer. In the first 96 h of the dry hopping process, we monitored the concentration of β-myrcene so that we managed to determine the dissolution rate constant (k = 0.1946 h-1). The β-myrcene concentration stabilizes after 44 h in the fermenter. At the same time, measurements were conducted for bitterness, pH, CO2 and alcohol content, extract and density during the process. Our experiment demonstrates that a new method of dry hopping provides a much higher concentration of β-myrcene (215 μg/L) than other methods indicated in former studies in the field. A health and safety assessment of β-myrcene was also made and we determined what the safe amount of β-myrcene ingested with IPA beer is. Our modified process was successful, we were able to determine the dissolution rate of β-myrcene, and the recommended daily intake of IPA beer with particular reference to β-myrcene.
Collapse
Affiliation(s)
- Rozália Veronika Salamon
- Department of Food Science, Faculty of Economics, Socio-Human Sciences and Engineering, Sapientia Hungarian University of Transylvania, Piata Libertatii no. 1, 530104 Miercurea Ciuc, Romania; (R.V.S.); (Á.F.)
| | - Adriana Dabija
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania; (A.D.); (M.E.C.)
| | - Ágota Ferencz
- Department of Food Science, Faculty of Economics, Socio-Human Sciences and Engineering, Sapientia Hungarian University of Transylvania, Piata Libertatii no. 1, 530104 Miercurea Ciuc, Romania; (R.V.S.); (Á.F.)
| | - György Tankó
- Doctoral School of Food Science, Magyar Agár-és Élettudományi Egyetem, Str. Villányi 29-43, 1118 Budapest, Hungary;
| | - Marius Eduard Ciocan
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania; (A.D.); (M.E.C.)
| | - Georgiana Gabriela Codină
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania; (A.D.); (M.E.C.)
| |
Collapse
|
4
|
Hong K, Xu Z, Wang L, Johnpaul A, Cheng Y, Lv C, Ma C. Varietal differences in the phytochemical components’ accumulation and aroma profile of three Humulus lupulus cultivars. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108499] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
|
5
|
Cucu T, David F, Devos C, Sandra P. Untargeted flavor profiling of lager beers by stir bar sorptive extraction -capillary gas chromatography - time-of-flight mass spectrometry: High analytical performance with a green touch. J Chromatogr A 2021; 1647:462164. [PMID: 33964618 DOI: 10.1016/j.chroma.2021.462164] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2020] [Revised: 03/22/2021] [Accepted: 04/12/2021] [Indexed: 12/31/2022]
Abstract
Beer is one of the most popular beverages in the world and its complex flavor is widely appreciated. Beer flavor profiling is important for brewers to optimize beer production and to guarantee odor quality and taste stability of the final products. This is especially the case for pale lager beers that represent the beer type with the largest worldwide production volume. In this study, the combination of stir bar sorptive extraction (SBSE) with capillary gas chromatography (GC) hyphenated to time-of-flight mass spectrometry (TOFMS) was used to perform a detailed aroma profiling of lager beer samples originating from Belgium, The Netherlands, and France. A generic SBSE method was applied resulting in a very broad extraction coverage of odor solutes, while the extraction process is miniaturized, unattended and solventless, meeting green analytical chemistry requirements. Using GC-TOFMS analysis operated in untargeted mode, MS deconvolution and statistical data analysis, with principal component and hierarchical clustering analysis, it was possible to clearly differentiate brands and origins of the beer samples and to identify marker compounds for flavor profiling of these closely related beer samples. An extended database of beer aroma compounds was created. The developed method can be applied in beer quality optimization and quality control in routine laboratories.
Collapse
Affiliation(s)
- Tatiana Cucu
- Research Institute for Chromatography (RIC), Pres. Kennedypark 26, B-8500 Kortrijk, Belgium.
| | - Frank David
- Research Institute for Chromatography (RIC), Pres. Kennedypark 26, B-8500 Kortrijk, Belgium
| | - Christophe Devos
- Research Institute for Chromatography (RIC), Pres. Kennedypark 26, B-8500 Kortrijk, Belgium
| | - Pat Sandra
- Research Institute for Chromatography (RIC), Pres. Kennedypark 26, B-8500 Kortrijk, Belgium
| |
Collapse
|
6
|
Lasanta C, Durán-Guerrero E, Díaz AB, Castro R. Influence of fermentation temperature and yeast type on the chemical and sensory profile of handcrafted beers. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:1174-1181. [PMID: 32789862 DOI: 10.1002/jsfa.10729] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/01/2020] [Revised: 08/04/2020] [Accepted: 08/12/2020] [Indexed: 05/28/2023]
Abstract
BACKGROUND Various physicochemical parameters, the polyphenolic content, the volatile fraction as well as the sensory profile of beers were studied using five different yeast strains (three top-fermentation and two bottom-fermentation) and two different fermentation temperatures (12 and 18 °C) for each of them. RESULTS The results indicated that at lower fermentation temperatures, the yeast strain factor was less significant for the various physicochemical parameters considered. The polyphenolic content increased as the fermentation temperature decreased, and significantly higher amounts of tyrosol were found in the samples fermented at 12 °C. However, the volatile content increased for beers fermented at 18 °C, these beers being better evaluated from the sensory point of view. CONCLUSIONS No clear relationship was observed between the temperature used and the type of yeast, with more complex aroma and sensory profiles being found in beers fermented at higher temperatures, using yeasts that are supposedly suitable for use at lower temperatures. © 2020 Society of Chemical Industry.
Collapse
Affiliation(s)
- Cristina Lasanta
- Chemical Engineering and Food Technology Department, Faculty of Sciences, University Institute of Wine and Food Research (IVAGRO-CAIV), University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Pol. Río San Pedro, s/n, Puerto Real, Cádiz, 11510, Spain
| | - Enrique Durán-Guerrero
- Analytical Chemistry Department, Faculty of Sciences, University Institute of Wine and Food Research (IVAGRO-CAIV), University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Pol. Río San Pedro, s/n, Puerto Real, Cádiz, 11510, Spain
| | - Ana Belén Díaz
- Chemical Engineering and Food Technology Department, Faculty of Sciences, University Institute of Wine and Food Research (IVAGRO-CAIV), University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Pol. Río San Pedro, s/n, Puerto Real, Cádiz, 11510, Spain
| | - Remedios Castro
- Analytical Chemistry Department, Faculty of Sciences, University Institute of Wine and Food Research (IVAGRO-CAIV), University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Pol. Río San Pedro, s/n, Puerto Real, Cádiz, 11510, Spain
| |
Collapse
|
7
|
Abstract
In this review, we summarize the methods of sample introduction into a gas chromatograph. For volatile organic compounds, headspace measurements and purge-trap methods have been used traditionally. Recently, the trapped headspace method has been used in water quality testing. In addition, various solid-state adsorption methods have been developed, including a method in which the adsorbent is placed inside a needle, while new adsorbents and their applications have also been introduced.
Collapse
Affiliation(s)
- Kazutoshi Sugita
- Laboratory of Veterinary Public Health-1, School of Veterinary Medicine, Azabu University, 1-17-71 Fuchinobe Chuo, Sagamihara, Kanagawa, 252-5201, Japan.
| | - Hiroshi Sato
- Faculty of Pharmaceutical Sciences, Nagasaki International University, 2825-7 Huis Ten Bosch-cho Sasebo, Nagasaki, 859-3298, Japan
| |
Collapse
|
8
|
Enlarging Knowledge on Lager Beer Volatile Metabolites Using Multidimensional Gas Chromatography. Foods 2020; 9:foods9091276. [PMID: 32932861 PMCID: PMC7554861 DOI: 10.3390/foods9091276] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2020] [Revised: 09/02/2020] [Accepted: 09/06/2020] [Indexed: 12/14/2022] Open
Abstract
Foodomics, emergent field of metabolomics, has been applied to study food system processes, and it may be useful to understand sensorial food properties, among others, through foods metabolites profiling. Thus, as beer volatile components represent the major contributors for beer overall and peculiar aroma properties, this work intends to perform an in-depth profiling of lager beer volatile metabolites and to generate new data that may contribute for molecules’ identification, by using multidimensional gas chromatography. A set of lager beers were used as case-study, and 329 volatile metabolites were determined, distributed over 8 chemical families: acids, alcohols, esters, monoterpenic compounds, norisoprenoids, sesquiterpenic compounds, sulfur compounds, and volatile phenols. From these, 96 compounds are reported for the first time in the lager beer volatile composition. Around half of them were common to all beers under study. Clustering analysis allowed a beer typing according to production system: macro- and microbrewer beers. Monoterpenic and sesquiterpenic compounds were the chemical families that showed wide range of chemical structures, which may contribute for the samples’ peculiar aroma characteristics. In summary, as far as we know, this study presents the most in-depth lager beer volatile composition, which may be further used in several approaches, namely, in beer quality control, monitoring brewing steps, raw materials composition, among others.
Collapse
|
9
|
Lehnhardt F, Becker T, Gastl M. Flavor stability assessment of lager beer: what we can learn by comparing established methods. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03477-0] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
AbstractBeer is prone to flavor changes during aging that influence consumer acceptance within shelf life. The shelf life of beer is defined as the period over which flavor changes remain acceptable. Assessment of flavor changes caused by volatiles is typically achieved with a combination of sensory evaluation and gas chromatography–mass spectrometry (GC–MS). Volatile indicators causing flavor changes during beer aging are commonly determined with headspace solid–phase microextraction (HS-SPME), solvent-assisted flavor evaporation (SAFE), or steam distillation (SD). However, discrepancies occur when comparing results from different analytical methods that affect the assessment of the degree of flavor stability. This article discusses the effect of different established analytical methods on flavor stability assessment. Reaction potentials of de novo formation, release from adducts, and degradation are hypothesized to participate in the observed discrepancies, and evidence is verified using model systems. Three extraction methods were qualitatively compared by multiple gas chromatography–olfactometry experiments (GC–O) of a one-year, naturally aged, pale lager beer. SD showed the highest number of detected aroma compounds (41), followed by HS-SPME (33), and SAFE (26). Aroma intensities for SD were more pronounced for most aging indicators than with other methods. With SAFE, only 11 aging compounds could be identified confidently, with weak aroma intensities at GC–O, and this method was thereby excluded from further experiments. Certain aging compounds were calibrated for gas chromatography-mass spectrometry (GC–MS) from HS-SPME and SD, although most compounds were present at the lower limits of detection and quantification. Relative standard deviation and recoveries for all compounds were acceptable for both methods. Quantitative comparison was conducted for four different commercial pale lager beers at different stages of aging at 20 °C (fresh, 5 months, 10 months). Aging-related changes of pale lager beer presented with altered profiles and behavior in SD compared to the non-invasive HS-SPME due to heat intake, and were borne out by GC–O results. Model systems were used to describe the impact of isolated aging-relevant mechanisms and precursors during distillation. Our findings suggest that results from different methods in reactive matrices should be compared cautiously, especially regarding aroma activity, and indicate that the most gentle or non-invasive method should be applied for analysis.
Collapse
|
10
|
Development of Head Space Sorptive Extraction Method for the Determination of Volatile Compounds in Beer and Comparison with Stir Bar Sorptive Extraction. Foods 2020; 9:foods9030255. [PMID: 32120802 PMCID: PMC7142816 DOI: 10.3390/foods9030255] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2020] [Revised: 02/13/2020] [Accepted: 02/24/2020] [Indexed: 11/20/2022] Open
Abstract
A headspace sorptive extraction method coupled with gas chromatography–mass spectrometry (HSSE–GC–MS) was developed for the determination of 37 volatile compounds in beer. After optimization of the extraction conditions, the best conditions for the analysis were stirring at 1000 rpm for 180 min, using an 8-mL sample with 25% NaCl. The analytical method provided excellent linearity values (R2 > 0.99) for the calibration of all the compounds studied, with the detection and quantification limits obtained being low enough for the determination of the compounds in the beers studied. When studying the repeatability of the method, it proved to be quite accurate, since RSD% values lower than 20% were obtained for all the compounds. On the other hand, the recovery study was successfully concluded, resulting in acceptable values for most of the compounds (80–120%). The optimised method was successfully applied to real beer samples of different types (ale, lager, stout and wheat). Finally, an analytical comparison of the optimised HSSE method, with a previously developed and validated stir bar sorptive extraction (SBSE) method was performed, obtaining similar concentration values by both methods for most compounds.
Collapse
|
11
|
Barnett SM, Sablani SS, Tang J, Ross CF. The potential for microwave technology and the ideal profile method to aid in salt reduction. J Food Sci 2020; 85:600-610. [PMID: 32017103 DOI: 10.1111/1750-3841.15034] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2019] [Revised: 12/12/2019] [Accepted: 12/17/2019] [Indexed: 11/27/2022]
Abstract
This study was the first to evaluate the influence of the combination strategies of flavor addition and microwave-assisted thermal sterilization (MATS) processing for salt reduction implications. In freshly prepared mashed potatoes, a 30% and 50% salt reduction (w/w) in comparison to a 100% salt sample with three flavor variations (no additional flavor, garlic, and pepper) were investigated. Also, using the ideal profile method (IPM), the influence of MATS versus retort processing, in comparison to a freshly prepared sample, and flavor addition on mashed potato sensory properties and acceptance was investigated. Chemical characterization using the electronic tongue for nonvolatile compounds and headspace solid-phase microextraction (HS-SPME)/gas chromatography-mass spectrometry (GC-MS) for volatile analysis was completed. IPM revealed the ideal data were consistent at both the panel and consumer levels from a sensory and hedonic perspective. Results demonstrated the ideal mashed potato product would remain low in bitterness but have more intense pepper and potato aromas and flavors than the current samples evaluated. The salt level could be reduced by 50% while still maintaining flavor and overall acceptance in freshly prepared samples, but this was accompanied by a loss in saltiness intensity perception. The saltiness intensity was not different from the freshly prepared samples when processed via MATS but was different when processed by the retort. For chemical characterization, the electronic tongue showed a high discrimination index (>89%) and correlated highly (>0.8) with many sensory attributes. As salt concentration in the mashed potatoes decreased, the recovery of volatile compounds decreased. The present work contributes to the understanding of product reformulation for the purpose of salt reduction. PRACTICAL APPLICATION: Product developers need strategies to bring salt down to target levels while maintaining consumer acceptance. The combination strategies of flavor addition and MATS processing may allow for a new strategy to assist product developers in reaching salt reduction targets. Furthermore, developers should bear in mind that noticeable intensity differences may not alter the preference for the product. Thus, intensity differences that result in changes in acceptance should be the focus of quality insurance rather than utilizing just noticeable differences.
Collapse
Affiliation(s)
- Sasha M Barnett
- School of Food Science, Washington State Univ., Pullman, WA, 99164, USA
| | - Shyam S Sablani
- Dept. of Biological Systems Engineering, Washington State Univ., Pullman, WA, 99164, USA
| | - Juming Tang
- Dept. of Biological Systems Engineering, Washington State Univ., Pullman, WA, 99164, USA
| | - Carolyn F Ross
- School of Food Science, Washington State Univ., Pullman, WA, 99164, USA
| |
Collapse
|
12
|
Validation of a LLME/GC-MS Methodology for Quantification of Volatile Compounds in Fermented Beverages. Molecules 2020; 25:molecules25030621. [PMID: 32023947 PMCID: PMC7036758 DOI: 10.3390/molecules25030621] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2020] [Revised: 01/25/2020] [Accepted: 01/29/2020] [Indexed: 02/02/2023] Open
Abstract
Knowledge of composition of beverages volatile fraction is essential for understanding their sensory attributes. Analysis of volatile compounds predominantly resorts to gas chromatography coupled with mass spectrometry (GC-MS). Often a previous concentration step is required to quantify compounds found at low concentrations. This work presents a liquid-liquid microextraction method combined with GC-MS (LLME/GC-MS) for the analysis of compounds in fermented beverages and spirits. The method was validated for a set of compounds typically found in fermented beverages comprising alcohols, esters, volatile phenols, and monoterpenic alcohols. The key requirements for validity were observed, namely linearity, sensitivity in the studied range, accuracy, and precision within the required parameters. Robustness of the method was also evaluated with satisfactory results. Thus, the proposed LLME/GC-MS method may be a useful tool for the analysis of several fermented beverages, which is easily implementable in a laboratory equipped with a GC-MS.
Collapse
|
13
|
Development of a stir bar sorptive extraction method to study different beer styles volatile profiles. Food Res Int 2019; 126:108680. [DOI: 10.1016/j.foodres.2019.108680] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2019] [Revised: 09/11/2019] [Accepted: 09/13/2019] [Indexed: 11/23/2022]
|
14
|
A deep feature mining method of electronic nose sensor data for identifying beer olfactory information. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.07.023] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
15
|
Marsili RT, Laskonis CR. Evaluation of Sequential-SBSE and TF-SPME Extraction Techniques Prior to GC-TOFMS for the Analysis of Flavor Volatiles in Beer. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2019. [DOI: 10.1080/03610470.2019.1590070] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Ray Thomas Marsili
- Chemistry, Marsili Consulting Group, Rockford University, Rockford, Illinois, U.S.A
| | | |
Collapse
|
16
|
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
|
17
|
Lehnhardt F, Gastl M, Becker T. Forced into aging: Analytical prediction of the flavor-stability of lager beer. A review. Crit Rev Food Sci Nutr 2018; 59:2642-2653. [PMID: 29641218 DOI: 10.1080/10408398.2018.1462761] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Abstract
Despite years of research, sensory deterioration during beer aging remains a challenge to brewing chemists. Therefore, sensorial and analytical tools to investigate aging flavors are required. This review aims to summarize the available analytical methods and to highlight the problems associated with addressing the flavor-stability of beer. Carbonyls are the major contributors to the aroma of aged pale lager beer, which is especially susceptible to deterioration. They are formed via known pathways during storage, but, as recent research indicates, are mainly released from the bound-state during aging. However, most published studies are based on model systems, and thus the formation and breakdown parameters of these adducts are poorly understood. This concept has not been previously considered in previous forced-aging analysis. Only weak parallels can be drawn between forced and natural aging. This is likely due to the different activation energies of the chemical processes responsible for aging, but may also be due to heat-promoted release of bound aldehydes. Thus, precursors and their binding parameters must be investigated to make appropriate technological adjustments to forced-aging experiments. In combination with sophisticated data analysis, the investigation of volatile indicators and non-volatile precursors can lead to more reliable predictions of flavor stability.
Collapse
Affiliation(s)
- Florian Lehnhardt
- Chair of Brewing and Beverage Technology, Technische Universität München , Weihenstephaner Steig 20, Freising , Germany
| | - Martina Gastl
- Chair of Brewing and Beverage Technology, Technische Universität München , Weihenstephaner Steig 20, Freising , Germany
| | - Thomas Becker
- Chair of Brewing and Beverage Technology, Technische Universität München , Weihenstephaner Steig 20, Freising , Germany
| |
Collapse
|
18
|
Men H, Shi Y, Fu S, Jiao Y, Qiao Y, Liu J. Mining Feature of Data Fusion in the Classification of Beer Flavor Information Using E-Tongue and E-Nose. SENSORS 2017; 17:s17071656. [PMID: 28753917 PMCID: PMC5539531 DOI: 10.3390/s17071656] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/31/2017] [Revised: 07/14/2017] [Accepted: 07/14/2017] [Indexed: 12/29/2022]
Abstract
Multi-sensor data fusion can provide more comprehensive and more accurate analysis results. However, it also brings some redundant information, which is an important issue with respect to finding a feature-mining method for intuitive and efficient analysis. This paper demonstrates a feature-mining method based on variable accumulation to find the best expression form and variables’ behavior affecting beer flavor. First, e-tongue and e-nose were used to gather the taste and olfactory information of beer, respectively. Second, principal component analysis (PCA), genetic algorithm-partial least squares (GA-PLS), and variable importance of projection (VIP) scores were applied to select feature variables of the original fusion set. Finally, the classification models based on support vector machine (SVM), random forests (RF), and extreme learning machine (ELM) were established to evaluate the efficiency of the feature-mining method. The result shows that the feature-mining method based on variable accumulation obtains the main feature affecting beer flavor information, and the best classification performance for the SVM, RF, and ELM models with 96.67%, 94.44%, and 98.33% prediction accuracy, respectively.
Collapse
Affiliation(s)
- Hong Men
- College of Automation Engineering, Northeast Electric Power University, Jilin 132012, China.
| | - Yan Shi
- College of Automation Engineering, Northeast Electric Power University, Jilin 132012, China.
| | - Songlin Fu
- College of Automation Engineering, Northeast Electric Power University, Jilin 132012, China.
| | - Yanan Jiao
- College of Automation Engineering, Northeast Electric Power University, Jilin 132012, China.
| | - Yu Qiao
- College of Automation Engineering, Northeast Electric Power University, Jilin 132012, China.
| | - Jingjing Liu
- College of Automation Engineering, Northeast Electric Power University, Jilin 132012, China.
| |
Collapse
|
19
|
Beer metabolomics: molecular details of the brewing process and the differential effects of late and dry hopping on yeast purine metabolism. JOURNAL OF THE INSTITUTE OF BREWING 2016. [DOI: 10.1002/jib.291] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
|