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Díaz AB, Durán-Guerrero E, Lasanta C, Castro R. From the Raw Materials to the Bottled Product: Influence of the Entire Production Process on the Organoleptic Profile of Industrial Beers. Foods 2022; 11:3215. [PMCID: PMC9601789 DOI: 10.3390/foods11203215] [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] [Indexed: 11/25/2022] Open
Abstract
In the past few years, there has been a growing demand by consumers for more complex beers with distinctive organoleptic profiles. The yeast, raw material (barley or other cereals), hops, and water used add to the major processing stages involved in the brewing process, including malting, mashing, boiling, fermentation, and aging, to significantly determine the sensory profile of the final product. Recent literature on this subject has paid special attention to the impact attributable to the processing conditions and to the fermentation yeast strains used on the aromatic compounds that are found in consumer-ready beers. However, no review papers are available on the specific influence of each of the factors that may affect beer organoleptic characteristics. This review, therefore, focuses on the effect that raw material, as well as the rest of the processes other than alcoholic fermentation, have on the organoleptic profile of beers. Such effect may alter beer aromatic compounds, foaming head, taste, or mouthfeel, among other things. Moreover, the presence of spoilage microorganisms that might lead to consumers’ rejection because of their impact on the beers’ sensory properties has also been investigated.
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Affiliation(s)
- Ana Belén Díaz
- Chemical Engineering and Food Technology Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Polígono Río San Pedro, s/n, 11510 Puerto Real, Cadiz, Spain
| | - Enrique Durán-Guerrero
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Polígono Río San Pedro, s/n, 11510 Puerto Real, Cadiz, Spain
- Correspondence: ; Tel.: +34-956-016456
| | - Cristina Lasanta
- Chemical Engineering and Food Technology Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Polígono Río San Pedro, s/n, 11510 Puerto Real, Cadiz, Spain
| | - Remedios Castro
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Polígono Río San Pedro, s/n, 11510 Puerto Real, Cadiz, Spain
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Castro R, Díaz AB, Durán-Guerrero E, Lasanta C. Influence of different fermentation conditions on the analytical and sensory properties of craft beers: Hopping, fermentation temperature and yeast strain. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104278] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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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]
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Schubert C, Thörner S, Knoke L, Rettberg N. Development and Validation of a HS-SPME-GC-SIM-MS Multi-Method Targeting Hop-Derived Esters in Beer. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2021.1994814] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Christian Schubert
- 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
| | - Nils Rettberg
- Research Institute for Beer and Beverage Analysis, Versuchs– und Lehranstalt für Brauerei in Berlin (VLB) e.V, Berlin, Germany
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Chenot C, Collin S. Ability of the Mandarina Bavaria hop variety to release free odorant polyfunctional thiols in late‐hopped beers. JOURNAL OF THE INSTITUTE OF BREWING 2021. [DOI: 10.1002/jib.636] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Cécile Chenot
- Unité de Brasserie et des Industries Alimentaires LIBST Institute, Faculté des Bioingénieurs, Université Catholique de Louvain Croix du Sud, 2 box L7.05.07 Louvain‐la‐Neuve B‐1348 Belgium
| | - Sonia Collin
- Unité de Brasserie et des Industries Alimentaires LIBST Institute, Faculté des Bioingénieurs, Université Catholique de Louvain Croix du Sud, 2 box L7.05.07 Louvain‐la‐Neuve B‐1348 Belgium
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Brendel S, Hofmann T, Granvogl M. Hop-induced formation of ethyl esters in dry-hopped beer. FOOD PRODUCTION, PROCESSING AND NUTRITION 2020. [DOI: 10.1186/s43014-020-00030-0] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
Abstract
Fruity smelling esters play an important role for the aroma of hops and beer and they have been characterized as key aroma compounds in different hop varieties. Studies on the transfer of hop-derived compounds into beer during dry-hopping showed calculated transfer rates of different ethyl esters far above 100%, leading to the assumption that these esters must be newly formed. To investigate this formation, dry-hopping was imitated in water to eliminate the influence of the beer matrix on the formation of these odorants. Thereby, the formation of ethyl esters of 2-methylbutanoic acid, 3-methylbutanoic acid, and methylpropanoic acid, induced by the addition of hops, was shown. Different approaches inhibiting enzyme activities and experiments with different hop extracts might lead to the assumption that enzymes are involved in the formation of these esters, beside possible transesterification.
Graphical abstract
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Machado JC, Lehnhardt F, Martins ZE, Kollmannsberger H, Gastl M, Becker T, Ferreira IMPLVO. Prediction of Fruity-Citrus Intensity of Beers Dry Hopped with Mandarina Bavaria Based on the Content of Selected Volatile Compounds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:2155-2163. [PMID: 31986028 DOI: 10.1021/acs.jafc.9b06139] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Mandarina Bavaria is a "Special Flavor" hop variety, described as fruity, with pronounced mandarin and citrus, combined with traditional hoppy sensations. The relationship between fruity-citrus intensity and the volatile profile of dry-hopped beers was assessed in order to predict the sensory perception of those dry-hopped beers using the content of selected volatile compounds. For this purpose, two base beers (A and B) that presented statistical differences (p < 0.05) in the composition of volatile compounds and on the sensory perception were dry hopped with 3 g/L Mandarina Bavaria hop. Twenty-four volatiles from hop were quantified during 15 days of dry hopping, while the sensory perception was followed by a certified trained panel. The sensory perception of total hoppy content (in a scale from 0 to 5) can be estimated using a PLS equation (Q2 = 0.654): total hoppy = 1.8 + [myrcene (μg/L) × 7.5 × 10-3] + [2-methylbutyl-2-methylpropanoate (μg/L) × 4.2 × 10-3] + [linalool (μg/L) × 7.2 × 10-3] + [α-humulene (μg/L) × 2.3 × 10-3]). Successful models were also obtained to predict citrus (Q2 = 0.745), green fruit (Q2 = 0.598), and sweet fruit (Q2 = 0.626) characteristics of dry-hopped beers.
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Affiliation(s)
- Júlio C Machado
- LAQV/REQUIMTE, Departamento de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia , Universidade do Porto , Rua de Jorge Viterbo Ferreira n.° 228 , 4050-313 Porto , Portugal
| | - Florian Lehnhardt
- Chair of Brewing and Beverage Technology , Technische Universität München , Weihenstephaner Steig 20 , 85354 Freising , Germany
| | - Zita E Martins
- LAQV/REQUIMTE, Departamento de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia , Universidade do Porto , Rua de Jorge Viterbo Ferreira n.° 228 , 4050-313 Porto , Portugal
| | - Hubert Kollmannsberger
- Chair of Brewing and Beverage Technology , Technische Universität München , Weihenstephaner Steig 20 , 85354 Freising , Germany
| | - Martina Gastl
- Chair of Brewing and Beverage Technology , Technische Universität München , Weihenstephaner Steig 20 , 85354 Freising , Germany
| | - Thomas Becker
- Chair of Brewing and Beverage Technology , Technische Universität München , Weihenstephaner Steig 20 , 85354 Freising , Germany
| | - Isabel M P L V O Ferreira
- LAQV/REQUIMTE, Departamento de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia , Universidade do Porto , Rua de Jorge Viterbo Ferreira n.° 228 , 4050-313 Porto , Portugal
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An accurate approach to assessing the hop particle size and its filtration behavior during dry hopping. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03289-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Machado JC, Faria MA, Melo A, Martins ZE, Ferreira IMPLVO. Modeling of α-acids and xanthohumol extraction in dry-hopped beers. Food Chem 2018; 278:216-222. [PMID: 30583365 DOI: 10.1016/j.foodchem.2018.11.050] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2018] [Revised: 11/08/2018] [Accepted: 11/09/2018] [Indexed: 10/27/2022]
Abstract
The practice of dry-hopping has been used by the brewing industry to obtain beers with increased contents of flavor and bitterness compounds. Notwithstanding this, other compounds such as α-acids (AA) and xhanthohumol (XN) are co-extracted influencing the final characteristics of the beer, particularly its beneficial bioactivity. In this context a model for the understanding of AA and XN extraction by dry-hopping is proposed. The varieties Chinook (CHI), East Kent Goldings (EKG) and Tettnanger (TET) were assayed and robust statistical approaches were applied for data interpretation. Concentration of AA in beers post-maturation reached values higher than 20 mg/L using 2.8 g/L of CHI hops and 10 days of maturation. For XN, a similar behavior was verified. The maximum efficiency of AA and XN extraction (transfer rate) were reached at 13.5 days with dose rates of 147 and 13.9 mg/L, respectively.
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Affiliation(s)
- Júlio C Machado
- LAQV/REQUIMTE/Departamento de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
| | - Miguel A Faria
- LAQV/REQUIMTE/Departamento de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
| | - Armindo Melo
- LAQV/REQUIMTE/Departamento de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal; Departamento de Saúde Ambiental, Instituto Nacional de Saúde Doutor Ricardo Jorge, Rua Alexandre Herculano, 321, 4000-055 Porto, Portugal.
| | - Zita E Martins
- LAQV/REQUIMTE/Departamento de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
| | - Isabel M P L V O Ferreira
- LAQV/REQUIMTE/Departamento de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
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Effect of Densification Conditions on Specific Energy Requirements and Physical Properties of Compacts Made from Hop Cone. ENERGIES 2018. [DOI: 10.3390/en11092389] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Hop cones, due to their essential flavor, are one of the four main ingredients for beer production. The paper reports the results on an investigation of the densification process of hop cones. This experiment investigated (i) the effects of compression pressure in the range of 40 to 80 MPa and pressure application time in the range of 10 to 40 s on the final density and durability of the compacts made from hop cones and ii) the specific compression energy required for the process. The specific compression energy requirements to compact hop cones ranged from 14.20 to 24.48 kJ kg−1. The final compact density values ranged from 515.2 to 876.6 kg m−3, while the durability percentage calculated ranged from 71% to 91%. The obtained results highlighted that compression pressure—in the range of 40–80 MPa—significantly affects the specific compression energy requirements, the final density and the durability of the produced compacts. In this experiment, pressure application time plays a key role in determining compacts density, while did not affect durability and compression energy requirements. Considering the specific compression energy values calculated in this experiment, it can be stated that the pressure agglomeration method described to compact hop cones is more efficient than pelletizing process which is typically characterized by specific energy values ranging from 19 to 90 kJ kg−1.
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Lehnhardt F, Gastl M, Becker T. Forced into aging: Analytical prediction of the flavor-stability of lager beer. A review. Crit Rev Food Sci Nutr 2018; 59:2642-2653. [PMID: 29641218 DOI: 10.1080/10408398.2018.1462761] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Abstract
Despite years of research, sensory deterioration during beer aging remains a challenge to brewing chemists. Therefore, sensorial and analytical tools to investigate aging flavors are required. This review aims to summarize the available analytical methods and to highlight the problems associated with addressing the flavor-stability of beer. Carbonyls are the major contributors to the aroma of aged pale lager beer, which is especially susceptible to deterioration. They are formed via known pathways during storage, but, as recent research indicates, are mainly released from the bound-state during aging. However, most published studies are based on model systems, and thus the formation and breakdown parameters of these adducts are poorly understood. This concept has not been previously considered in previous forced-aging analysis. Only weak parallels can be drawn between forced and natural aging. This is likely due to the different activation energies of the chemical processes responsible for aging, but may also be due to heat-promoted release of bound aldehydes. Thus, precursors and their binding parameters must be investigated to make appropriate technological adjustments to forced-aging experiments. In combination with sophisticated data analysis, the investigation of volatile indicators and non-volatile precursors can lead to more reliable predictions of flavor stability.
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Affiliation(s)
- Florian Lehnhardt
- Chair of Brewing and Beverage Technology, Technische Universität München , Weihenstephaner Steig 20, Freising , Germany
| | - Martina Gastl
- Chair of Brewing and Beverage Technology, Technische Universität München , Weihenstephaner Steig 20, Freising , Germany
| | - Thomas Becker
- Chair of Brewing and Beverage Technology, Technische Universität München , Weihenstephaner Steig 20, Freising , Germany
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