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Yan Y, Zou M, Tang C, Ao H, He L, Qiu S, Li C. The insights into sour flavor and organic acids in alcoholic beverages. Food Chem 2024; 460:140676. [PMID: 39126943 DOI: 10.1016/j.foodchem.2024.140676] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2024] [Revised: 07/13/2024] [Accepted: 07/25/2024] [Indexed: 08/12/2024]
Abstract
Alcoholic beverages have developed unique flavors over millennia, with sourness playing a vital role in their sensory perception and quality. Organic acids, as crucial flavor compounds, significantly impact flavor. This paper reviews the sensory attribute of sour flavor and key organic acids in alcoholic beverages. Regarding sour flavor, research methods include both static and dynamic sensory approaches and summarize the interaction of sour flavor with aroma, taste, and mouthfeel. In addition, this review focuses on identifying key organic acids, including sample extraction, chromatography, olfactometry/taste, and mass spectrometry. The key organic acids in alcoholic beverages, such as wine, Baijiu, beer, and Huangjiu, and their primary regulatory methods are discussed. Finally, future avenues for the exploration of sour flavor and organic acids by coupling machine learning, database, sensory interactions and electroencephalography are suggested. This systematic review aims to enhance understanding and serve as a reference for further in-depth studies on alcoholic beverages.
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Affiliation(s)
- Yan Yan
- Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, Guizhou Province, China
| | - Mingxin Zou
- Guizhou Tangzhuag Chinese Liquor Limited Company, Zunyi 564500, Guizhou Province, China
| | - Cui Tang
- Liupanshui Agricultural and Rural Bureau, Liupanshui 553002, Guizhou Province, China
| | - Hongyan Ao
- Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, Guizhou Province, China
| | - Laping He
- Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, Guizhou Province, China
| | - Shuyi Qiu
- Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, Guizhou Province, China
| | - Cen Li
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Sciences/Institute of Agro-Bioengineering, Guizhou University, Guiyang 550025, China.
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Senila M, Coldea TE, Senila L, Mudura E, Cadar O. Activated natural zeolites for beer filtration: A pilot scale approach. Heliyon 2023; 9:e20031. [PMID: 37809938 PMCID: PMC10559772 DOI: 10.1016/j.heliyon.2023.e20031] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Revised: 09/08/2023] [Accepted: 09/08/2023] [Indexed: 10/10/2023] Open
Abstract
A clinoptilolite-rich natural zeolite was tested as a substitute for kieselguhr as a filtering material to eliminate ingredients that cause beer haze formation. Two-grain sizes of micronized natural zeolite were thermally activated to 400 °C, to enhance its adsorption performance and remove the impurities adsorbed in the microporous system of zeolites, followed by their physicochemical characterization. The activated zeolites mixed with four commercial filter aids in different ratios were used for beer filtration at the pilot scale. Most of the physicochemical and sensory characteristics of beers filtered with commercial filter aids and with zeolites were similar. Using zeolite in filtering mixtures significantly reduces the number of microorganisms present in the filtered beer, which can eliminate the necessity of beer sterilization after filtration. The results evidenced that activated natural zeolites, which are cheap materials, are promising candidates as filter aids and can replace kieselguhr without producing any degradation of the beer filtration process.
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Affiliation(s)
- Marin Senila
- Research Institute for Analytical Instrumentation, INCDO-INOE 2000, 67 Donath Street, 400293, Cluj-Napoca, Romania
| | - Teodora Emilia Coldea
- Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur Street, 400372, Cluj-Napoca, Romania
| | - Lacrimioara Senila
- Research Institute for Analytical Instrumentation, INCDO-INOE 2000, 67 Donath Street, 400293, Cluj-Napoca, Romania
| | - Elena Mudura
- Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur Street, 400372, Cluj-Napoca, Romania
| | - Oana Cadar
- Research Institute for Analytical Instrumentation, INCDO-INOE 2000, 67 Donath Street, 400293, Cluj-Napoca, Romania
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Lin CL, Petersen MA, Gottlieb A. Increasing Higher Alcohols and Acetates in Low-Alcohol Beer by Proteases. Molecules 2023; 28:molecules28114419. [PMID: 37298894 DOI: 10.3390/molecules28114419] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2023] [Revised: 05/13/2023] [Accepted: 05/17/2023] [Indexed: 06/12/2023] Open
Abstract
The market of non-alcoholic and low-alcohol beer has grown continuously thanks to the advocacy for healthy and responsible drinking. Non-alcoholic and low-alcohol products usually possess less higher alcohols and acetates and more aldehyde off-flavors due to the manufacturing processes. The employment of non-conventional yeasts partially mitigates this problem. In this study, we used proteases to optimize the wort amino acid profile for better aroma production during yeast fermentation. The design of experiments was applied to increase the leucine molar fraction, aiming to boost 3-methylbutan-1-ol and 3-methylbutyl acetate (banana-like aromas). This led to an increase from 7% to 11% leucine in wort after protease treatment. The aroma output in the subsequent fermentation, however, was yeast-dependent. An 87% increase of 3-methylbutan-1-ol and a 64% increase of 3-methylbutyl acetate were observed when Saccharomycodes ludwigii was used. When Pichia kluyveri was employed, higher alcohols and esters from valine and isoleucine were increased: 58% more of 2-methylpropyl acetate, 67% more of 2-methylbutan-1-ol, and 24% more of 2-methylbutyl acetate were observed. Conversely, 3-methylbutan-1-ol decreased by 58% and 3-methylbutyl acetate largely remained the same. Apart from these, the amounts of aldehyde intermediates were increased to a varying extent. The impact of such increases in aromas and off-flavors on the perception of low-alcohol beer remains to be evaluated by sensory analysis in future studies.
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Affiliation(s)
- Claire Lin Lin
- Brewing AR 345, Novozymes A/S, Biologiensvej 2, 2800 Kongens Lyngby, Denmark
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark
| | - Mikael Agerlin Petersen
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark
| | - Andrea Gottlieb
- Brewing AR 345, Novozymes A/S, Biologiensvej 2, 2800 Kongens Lyngby, Denmark
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The occurrence and structural heterogeneity of arabinoxylan in commercial pilsner beers and their non-alcoholic counterparts. Carbohydr Polym 2023; 306:120597. [PMID: 36746587 DOI: 10.1016/j.carbpol.2023.120597] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2022] [Revised: 01/09/2023] [Accepted: 01/15/2023] [Indexed: 01/21/2023]
Abstract
The impact of arabinoxylan (AX) on the brewing process and beer characteristics depends on its content and structure and is often overlooked in research and industry. This paper reports on the occurrence and structural heterogeneity of AX in a set of commercial pilsner beers and their non-alcoholic counterparts. Fractionation by graded ethanol precipitation allowed us to isolate AX-rich fractions from beer with a number-average degree of polymerisation of 4 to 308 and an average degree of substitution in the range of 0.43 to 0.88. Pilsner beers had a higher content of high-molecular-weight AX than their non-alcoholic counterparts. The structural heterogeneity among the various commercial beers differed. By comparing the chemical composition of the beers, differences in beer production methods and ingredient selection were deduced and used to tentatively explain the differences in AX content and structural heterogeneity.
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Condelli N, Cela N, Di Cairano M, Scarpa T, Milella L, Ascrizzi R, Flamini G, Galgano F. Drivers of coffee liking: Effect of physicochemical characteristics and aromatic profile on consumers' acceptability of mono-origin and mono-variety coffees. J Food Sci 2022; 87:4688-4702. [PMID: 36112567 PMCID: PMC9826037 DOI: 10.1111/1750-3841.16323] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2022] [Revised: 08/09/2022] [Accepted: 08/17/2022] [Indexed: 01/11/2023]
Abstract
Few studies have investigated at the same time how physicochemical, volatile, and sensory characteristics affect coffee liking. The aim of this study is to evaluate the influence of geographical origin and variety on physicochemical parameters and volatile compounds composition of mono-origin and mono-variety coffees. Check-all-that-apply (CATA) method was used with the aim of identifying the drivers of coffee liking. Moisture content, bulk density, solubility index, color parameters, and phenols and caffeine content were useful parameters for discriminating Robusta from Arabica variety, but not samples from different origins. The hierarchical cluster and principal component analyses performed on the headspace compositions showed a quite sharp ability to group the samples based on their variety. Based on CATA results, roasted attribute, related to the presence of pyrazines, was considered a positive driver of coffee liking unlike grassy and acidic attributes (associated to the presence of acids and aldehydes, respectively). Findings from this study can be a useful tool for coffee manufacturers for a winning market strategy, helping them in the choice of the most suitable raw materials and process conditions in order to produce a well-balanced beverage by enhancing all the possible positive drivers of acceptability and reducing the negative ones.
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Affiliation(s)
- Nicola Condelli
- School of Agricultural, Forestry, Food and Environmental Sciences (SAFE)University of BasilicataPotenzaItaly
| | - Nazarena Cela
- School of Agricultural, Forestry, Food and Environmental Sciences (SAFE)University of BasilicataPotenzaItaly
| | - Maria Di Cairano
- School of Agricultural, Forestry, Food and Environmental Sciences (SAFE)University of BasilicataPotenzaItaly
| | - Teresa Scarpa
- School of Agricultural, Forestry, Food and Environmental Sciences (SAFE)University of BasilicataPotenzaItaly
| | - Luigi Milella
- Department of ScienceUniversity of BasilicataPotenzaItaly
| | | | | | - Fernanda Galgano
- School of Agricultural, Forestry, Food and Environmental Sciences (SAFE)University of BasilicataPotenzaItaly
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Anderson P, Kokole D, Jané Llopis E, Burton R, Lachenmeier DW. Lower Strength Alcohol Products-A Realist Review-Based Road Map for European Policy Making. Nutrients 2022; 14:3779. [PMID: 36145155 PMCID: PMC9500668 DOI: 10.3390/nu14183779] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Revised: 09/02/2022] [Accepted: 09/08/2022] [Indexed: 12/16/2022] Open
Abstract
This paper reports the result of a realist review based on a theory of change that substitution of higher strength alcohol products with lower strength alcohol products leads to decreases in overall levels of alcohol consumption in populations and consumer groups. The paper summarizes the results of 128 publications across twelve different themes. European consumers are increasingly buying and drinking lower strength alcohol products over time, with some two fifths doing so to drink less alcohol. It tends to be younger more socially advantaged men, and existing heavier buyers and drinkers of alcohol, who take up lower strength alcohol products. Substitution leads to a lower number of grams of alcohol bought and drunk. Although based on limited studies, buying and drinking lower strength products do not appear to act as gateways to buying and drinking higher strength products. Producer companies are increasing the availability of lower strength alcohol products, particularly for beer, with extra costs of production offset by income from sales. Lower strength alcohol products tend to be marketed as compliments to, rather than substitutes of, existing alcohol consumption, with, to date, the impact of such marketing not evaluated. Production of lower strength alcohol products could impair the impact of existing alcohol policy through alibi marketing (using the brand of lower strength products to promote higher strength products), broadened normalization of drinking cultures, and pressure to weaken policies. In addition to increasing the availability of lower strength products and improved labelling, the key policy that favours substitution of higher strength alcohol products with lower strength products is an alcohol tax based on the dose of alcohol across all products.
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Affiliation(s)
- Peter Anderson
- Department of Health Promotion, CAPHRI Care and Public Health Research Institute, Maastricht University, 6200 MD Maastricht, The Netherlands
- Population Health Sciences Institute, Newcastle University, Newcastle upon Tyne NE2 4AX, UK
| | - Daša Kokole
- Department of Health Promotion, CAPHRI Care and Public Health Research Institute, Maastricht University, 6200 MD Maastricht, The Netherlands
| | - Eva Jané Llopis
- ESADE Business School, Ramon Llull University, 08034 Barcelona, Spain
| | - Robyn Burton
- Institute of Psychiatry, Psychology, and Neuroscience, King’s College London, London SE5 8AF, UK
| | - Dirk W. Lachenmeier
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Straße 3, 76187 Karlsruhe, Germany
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Bauwens J, Van Opstaele F, Karatairis C, Weiland F, Eggermont L, Jaskula‐Goiris B, De Rouck G, De Brabanter J, Aerts G, De Cooman L. Assessing the ageing process of commercial non‐alcoholic beers in comparison to their lager beer counterparts. JOURNAL OF THE INSTITUTE OF BREWING 2022. [DOI: 10.1002/jib.698] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Jeroen Bauwens
- Department of Microbial and Molecular Systems (M2S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) KU Leuven Ghent Technology Campus, Gebroeders de Smetstraat 1 9000 Ghent Belgium
| | - Filip Van Opstaele
- Department of Microbial and Molecular Systems (M2S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) KU Leuven Ghent Technology Campus, Gebroeders de Smetstraat 1 9000 Ghent Belgium
| | - Chrysovalantis Karatairis
- Department of Microbial and Molecular Systems (M2S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) KU Leuven Ghent Technology Campus, Gebroeders de Smetstraat 1 9000 Ghent Belgium
| | - Florian Weiland
- Department of Microbial and Molecular Systems (M2S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) KU Leuven Ghent Technology Campus, Gebroeders de Smetstraat 1 9000 Ghent Belgium
| | - Lore Eggermont
- Department of Microbial and Molecular Systems (M2S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) KU Leuven Ghent Technology Campus, Gebroeders de Smetstraat 1 9000 Ghent Belgium
| | - Barbara Jaskula‐Goiris
- Department of Microbial and Molecular Systems (M2S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) KU Leuven Ghent Technology Campus, Gebroeders de Smetstraat 1 9000 Ghent Belgium
| | - Gert De Rouck
- Department of Microbial and Molecular Systems (M2S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) KU Leuven Ghent Technology Campus, Gebroeders de Smetstraat 1 9000 Ghent Belgium
| | - Jos De Brabanter
- Department of Electrical Engineering (ESAT), member of the division STADIUS, Stadius Centre for Dynamical Systems, Signal Processing and Data Analytics KU Leuven Kasteelpark Arenberg 10 – box 2446, 3001 Leuven Belgium
| | - Guido Aerts
- Department of Microbial and Molecular Systems (M2S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) KU Leuven Ghent Technology Campus, Gebroeders de Smetstraat 1 9000 Ghent Belgium
| | - Luc De Cooman
- Department of Microbial and Molecular Systems (M2S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) KU Leuven Ghent Technology Campus, Gebroeders de Smetstraat 1 9000 Ghent Belgium
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