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Orecchio C, Bedini A, Romagnoli M, Pantò S, Alladio E, Pazzi M. Characterization of semi-volatile compounds in 56 Italian ciders using GC×GC-TOF-MS and multivariate analysis. Heliyon 2024; 10:e35687. [PMID: 39170225 PMCID: PMC11336988 DOI: 10.1016/j.heliyon.2024.e35687] [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: 03/27/2024] [Revised: 07/25/2024] [Accepted: 08/01/2024] [Indexed: 08/23/2024] Open
Abstract
Fifty-six samples of differently produced commercial Italian ciders were analysed for semi-volatile organic compounds (SVOCs) profiling, using comprehensive two-dimensional gas chromatography coupled to mass spectrometry (GC×GC-TOF-MS) technique for the very first time. To properly support the compositional investigation of this emerging beverage, a chemometric approach through Principal Component Analysis (PCA) was employed. This revealed a sample distribution in agreement with results of the sensory tasting panel performed on such ciders, highlighting an excellent correlation between variables and perceived odorants. In particular, the positions of peculiar and anomalous objects in the Principal Components (PCs) space are explicitly evaluated, exploring the associated loadings (i.e., the importance of the identified chemical compounds), paying attention to their biochemical origin along the cider-making process and their impact on the sample olfactory analysis. Besides this, the t-distributed Stochastic Neighbor Embedding (t-SNE) method was shown to be an efficient tool for gathering pear ciders from the other samples (apple ciders), better than PCA. This study stands for the first survey on Italian commercial craft cider, and its results are aimed to be a milestone for its characterization and to start and promote cider culture in this country.
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Affiliation(s)
- Ciro Orecchio
- Department of Chemistry, University of Turin, Via P. Giuria 7, 10125, Torino, Italy
| | - Andrea Bedini
- Founder and member, Associazione Pommelier e Assaggiatori Sidro, A.P.A.S., Torino, Italy
| | - Monica Romagnoli
- Department of Chemical, Pharmaceutical and Agricultural Sciences, University of Ferrara, Via L. Borsari 46, 44121, Ferrara, Italy
| | - Sebastiano Pantò
- LECO European Application and Technology Center (EATC), Biotechpark, Building B 5.2 Max-Dohrn-Str. 8-10, 10589, Berlin, Germany
| | - Eugenio Alladio
- Department of Chemistry, University of Turin, Via P. Giuria 7, 10125, Torino, Italy
| | - Marco Pazzi
- Department of Chemistry, University of Turin, Via P. Giuria 7, 10125, Torino, Italy
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2
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Nteziryayo D, Wang J, Qian H, An R, Baoyao G, Liu H, Liang M, Liu X, Li T, Uwiragiye J, Joseph P. Forensic significance of VOCs profiling in decayed ante- and post-mortem injuries by GC×GC-TOF/MS. Forensic Sci Med Pathol 2024:10.1007/s12024-024-00843-2. [PMID: 39002063 DOI: 10.1007/s12024-024-00843-2] [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] [Accepted: 05/27/2024] [Indexed: 07/15/2024]
Abstract
Accurately identifying and differentiating the types of injuries in decomposed corpses is a major challenge in forensic identification. Forensic investigations involving decomposed cadavers pose challenges in determining the cause of death. Traditional methods often lack conclusive evidence. However, the implementation of advanced analytical techniques, such as comprehensive two-dimensional gas chromatography coupled with time-of-flight mass spectrometry (GC × GC-TOF/MS), shows promise in overcoming these limitations, but the potential in this area remains limited. Therefore, this study aims to bridge this gap by exploring the potential of GC × GC-TOF/MS in the analysis of volatile organic compounds (VOCs) changes within decaying ante- and post-mortem injuries.The research emphasizes the forensic significance of VOCs changes in decomposed cadavers. We used GC × GC-TOF/MS analysis to identify the specific volatile compounds in putrefied corpse tissue samples from mice. The GC × GC-TOF/MS analysis results showed that under winter conditions, PC1 explained 57.16% of the variance, and PC2 explained 25.23% of the variance; while under summer conditions, PC1 explained 71.89% of the variance, and PC2 explained 24.49% of the variance. This demonstrates the potential of GC × GC-TOF/MS in identifying specific VOCs present in tissue samples that can serve as potential biomarkers for distinguishing between antemortem and postmortem injury. GC × GC-TOF/MS analysis revealed distinct VOC patterns in both conditions. Comprehensive use of GC × GC-TOF/MS analysis enhances accuracy in identifying and characterizing ante- and post-mortem injuries in decomposed cadavers. This study can significantly contribute to the field of forensic medicine and improve the accuracy of forensic investigations.
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Affiliation(s)
- Damascene Nteziryayo
- Institute of Forensic Injury, Institute of Forensic Bio‑Evidence, Western China Science and Technology Innovation Harbor, Xi'an Jiaotong University, Xi'an, People's Republic of China.
- Department of Forensic Pathology, College of Forensic Medicine, Xi'an Jiaotong University Health Science Center, Yanta Road W.76, Xi'an 710061, Shaanxi, People's Republic of China.
| | - Jing Wang
- Department of Forensic Pathology, College of Forensic Medicine, Xi'an Jiaotong University Health Science Center, Yanta Road W.76, Xi'an 710061, Shaanxi, People's Republic of China
| | - Hongyan Qian
- Department of Forensic Pathology, College of Forensic Medicine, Xi'an Jiaotong University Health Science Center, Yanta Road W.76, Xi'an 710061, Shaanxi, People's Republic of China
| | - Ran An
- Institute of Forensic Injury, Institute of Forensic Bio‑Evidence, Western China Science and Technology Innovation Harbor, Xi'an Jiaotong University, Xi'an, People's Republic of China
| | - Gao Baoyao
- Institute of Forensic Injury, Institute of Forensic Bio‑Evidence, Western China Science and Technology Innovation Harbor, Xi'an Jiaotong University, Xi'an, People's Republic of China
- Department of Forensic Pathology, College of Forensic Medicine, Xi'an Jiaotong University Health Science Center, Yanta Road W.76, Xi'an 710061, Shaanxi, People's Republic of China
| | - Hua Liu
- Key Laboratory of Forensic Toxicology, Ministry of Public Security, Beijing, People's Republic of China
| | - Min Liang
- Department of Forensic Pathology, College of Forensic Medicine, Xi'an Jiaotong University Health Science Center, Yanta Road W.76, Xi'an 710061, Shaanxi, People's Republic of China
| | - Xinshe Liu
- Institute of Forensic Injury, Institute of Forensic Bio‑Evidence, Western China Science and Technology Innovation Harbor, Xi'an Jiaotong University, Xi'an, People's Republic of China.
- Department of Forensic Pathology, College of Forensic Medicine, Xi'an Jiaotong University Health Science Center, Yanta Road W.76, Xi'an 710061, Shaanxi, People's Republic of China.
| | - Tao Li
- Institute of Forensic Injury, Institute of Forensic Bio‑Evidence, Western China Science and Technology Innovation Harbor, Xi'an Jiaotong University, Xi'an, People's Republic of China.
- Department of Forensic Pathology, College of Forensic Medicine, Xi'an Jiaotong University Health Science Center, Yanta Road W.76, Xi'an 710061, Shaanxi, People's Republic of China.
| | - Jeannette Uwiragiye
- Department of Ecology, Key Laboratory of Plant Diversity and Evolution, Wuhan Botanical Garden, Chinese Academy of Sciences, Wuhan, 430074, China
- University of Chinese Academy of Sciences, Beijing, 100049, China
| | - Phazha Joseph
- Institute of Forensic Injury, Institute of Forensic Bio‑Evidence, Western China Science and Technology Innovation Harbor, Xi'an Jiaotong University, Xi'an, People's Republic of China
- Faculty of Chemical and Forensic Sciences, Botswana International University of Science and Technology, Palapye, Botswana
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3
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Piergiovanni M, Gosetti F, Rocío-Bautista P, Termopoli V. Aroma determination in alcoholic beverages: Green MS-based sample preparation approaches. MASS SPECTROMETRY REVIEWS 2024; 43:660-682. [PMID: 35980114 DOI: 10.1002/mas.21802] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 07/12/2022] [Accepted: 07/15/2022] [Indexed: 06/15/2023]
Abstract
Aroma determination in alcoholic beverages has become a hot research topic due to the ongoing effort to obtain quality products, especially in a globalized market. Consumer satisfaction is mainly achieved by balancing several aroma compounds, which are mixtures of numerous volatile molecules enclosed in challenging matrices. Thus, sample preparation strategies for quality control and product development are required. They involve several steps including copious amounts of hazardous solvents or time-consuming procedures. This is bucking the trend of the ever-increasing pressure to reduce the environmental impact of analytical chemistry processes. Hence, the evolution of sample preparation procedures has directed towards miniaturized techniques to decrease or avoid the use of hazardous solvents and integrating sampling, extraction, and enrichment of the targeted analytes in fewer steps. Mass spectrometry coupled to gas or liquid chromatography is particularly well suited to address the complexity of these matrices. This review surveys advancements of green miniaturized techniques coupled to mass spectrometry applied on all categories of odor-active molecules in the most consumed alcoholic beverages: beer, wine, and spirits. The targeted literature consider progresses over the past 20 years.
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Affiliation(s)
- Maurizio Piergiovanni
- Centre Agriculture Food Environment (C3A), University of Trento, San Michele all'Adige, Italy
| | - Fabio Gosetti
- Department of Earth and Environmental Sciences, University of Milano-Bicocca, Milano, Italy
| | - Priscilla Rocío-Bautista
- Analytical Chemistry Research Group, Department of Physical and Analytical Chemistry, University of Jaén, Jaén, Spain
| | - Veronica Termopoli
- Department of Earth and Environmental Sciences, University of Milano-Bicocca, Milano, Italy
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Zhang Y, Li S, Meng Q, Song H, Wang X. Characterization of Key Odor-Active Compounds in Draft Beers for the Chinese Market Using Molecular Sensory Science Approaches. Molecules 2024; 29:2537. [PMID: 38893413 PMCID: PMC11173443 DOI: 10.3390/molecules29112537] [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: 03/20/2024] [Revised: 05/08/2024] [Accepted: 05/24/2024] [Indexed: 06/21/2024] Open
Abstract
Beer is a popular alcoholic beverage worldwide. However, limited research has been conducted on identifying key odor-active components in lager-type draft beers for the Chinese market. Therefore, this study aims to elucidate the odor characteristics of the four most popular draft beer brands through a sensory evaluation and an electronic nose. Subsequently, the four draft beers were analyzed through solid-phase microextraction and liquid-liquid extraction using a two-dimensional comprehensive gas chromatography-olfactometry-mass spectrometry analysis (GC×GC-O-MS). Fifty-five volatile odor compounds were detected through GC×GC-O-MS. Through an Aroma Extract Dilution Analysis, 22 key odor-active compounds with flavor dilution factors ≥ 16 were identified, with 11 compounds having odor activity values > one. An electronic nose analysis revealed significant disparities in the odor characteristics of the four samples, enabling their distinct identification. These findings help us to better understand the flavor characteristics of draft beer and the stylistic differences between different brands of products and provide a theoretical basis for objectively evaluating the quality differences between different brands of draft beer.
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Affiliation(s)
- Yu Zhang
- Laboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Sinuo Li
- Laboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Qi Meng
- Laboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Huanlu Song
- Laboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Xiaojun Wang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
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Aspromonte J, Mascrez S, Eggermont D, Purcaro G. Solid-phase microextraction coupled to comprehensive multidimensional gas chromatography for food analysis. Anal Bioanal Chem 2024; 416:2221-2246. [PMID: 37999723 DOI: 10.1007/s00216-023-05048-0] [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: 09/14/2023] [Revised: 10/22/2023] [Accepted: 11/09/2023] [Indexed: 11/25/2023]
Abstract
Solid-phase microextraction and comprehensive multidimensional gas chromatography represent two milestone innovations that occurred in the field of separation science in the 1990s. They have a common root in their introduction and have found a perfect coupling in their evolution and applications. This review will focus on food analysis, where the paradigm has changed significantly over time, moving from a targeted analysis, focusing on a limited number of analytes at the time, to a more holistic approach for assessing quality in a larger sense. Indeed, not only some major markers or contaminants are considered, but a large variety of compounds and their possible interaction, giving rise to the field of foodomics. In order to obtain such detailed information and to answer more sophisticated questions related to food quality and authenticity, the use of SPME-GC × GC-MS has become essential for the comprehensive analysis of volatile and semi-volatile analytes. This article provides a critical review of the various applications of SPME-GC × GC in food analysis, emphasizing the crucial role this coupling plays in this field. Additionally, this review dwells on the importance of appropriate data treatment to fully harness the results obtained to draw accurate and meaningful conclusions.
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Affiliation(s)
- Juan Aspromonte
- Laboratorio de Investigación y Desarrollo de Métodos Analíticos, LIDMA, Facultad de Ciencias Exactas (Universidad Nacional de La Plata, CIC-PBA, CONICET), Calle 47 Esq. 115, 1900, La Plata, Argentina
| | - Steven Mascrez
- Gembloux Agro-Bio Tech, University of Liège, Passage Des Déportés, 2, B-5030, Gembloux, Belgium
| | - Damien Eggermont
- Gembloux Agro-Bio Tech, University of Liège, Passage Des Déportés, 2, B-5030, Gembloux, Belgium
| | - Giorgia Purcaro
- Gembloux Agro-Bio Tech, University of Liège, Passage Des Déportés, 2, B-5030, Gembloux, Belgium.
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Castejón-Musulén O, Lopez R, Ontañón I, Ferreira V. A two-run heart-cut multidimensional gas chromatography method using flame ionization and mass spectrometry for automated and robust determination of nearly complete wine aroma-volatile profiles. J Chromatogr A 2024; 1713:464501. [PMID: 37979511 DOI: 10.1016/j.chroma.2023.464501] [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: 07/13/2023] [Revised: 11/07/2023] [Accepted: 11/09/2023] [Indexed: 11/20/2023]
Abstract
A quantitative analytical method capable of determining the concentrations of 81 aroma-relevant wine volatiles covering nine orders of magnitude was developed and validated in this study. The method is based on stir bar sorptive extraction (SBSE) of 200 μL of wine diluted with 1.8 mL NaCl brine with pH 3.5. Volatiles thermally desorbed from the stir bars were separated in two runs in a heart-cut multidimensional gas chromatographic system and quantified using either a flame ionization detector (FID) in the first dimension (27 aroma compounds) or a mass spectrometer in the second dimension (54 aroma compounds, transferred to 22 cuts). Typical limits of compound detection lay around 0.02 mg/L by FID or ranged from 0.001 to 0.30 μg/L by mass spectrometry detector, liying below the corresponding odor thresholds in all cases. Linearity, reproducibility, and recovery were considered satisfactory for most compounds, with typical R2 values of 0.989-0.999, relative standard deviation below 10 % for 37 compounds and between 10 and 20 % for 44 compounds, and recovery rates of approximately 100 % (85-109 %) for all but acetaldehyde. An analysis of 20 wine samples completed our validation of the method, showing that a single-sample preparation procedure combined with heart-cut multidimensional two-detector gas chromatography can determine wine volatile concentrations ranging from 350 mg/L of isoamyl alcohol to 3.8 ng/L of 3-isobutyl-2-methoxypyrazine.
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Affiliation(s)
- Oscar Castejón-Musulén
- Department of Analytical Chemistry, Laboratory for Flavor Analysis and Enology (LAAE), Faculty of Sciences, Instituto Agroalimentario de Aragón (IA2), Universidad Zaragoza, Zaragoza E-50009, Spain
| | - Ricardo Lopez
- Department of Analytical Chemistry, Laboratory for Flavor Analysis and Enology (LAAE), Faculty of Sciences, Instituto Agroalimentario de Aragón (IA2), Universidad Zaragoza, Zaragoza E-50009, Spain.
| | - Ignacio Ontañón
- Department of Analytical Chemistry, Laboratory for Flavor Analysis and Enology (LAAE), Faculty of Sciences, Instituto Agroalimentario de Aragón (IA2), Universidad Zaragoza, Zaragoza E-50009, Spain
| | - Vicente Ferreira
- Department of Analytical Chemistry, Laboratory for Flavor Analysis and Enology (LAAE), Faculty of Sciences, Instituto Agroalimentario de Aragón (IA2), Universidad Zaragoza, Zaragoza E-50009, Spain
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Ribeiro SG, Martins C, Tavares T, Rudnitskaya A, Alves F, Rocha SM. Volatile Composition of Fortification Grape Spirit and Port Wine: Where Do We Stand? Foods 2023; 12:2432. [PMID: 37372643 DOI: 10.3390/foods12122432] [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: 04/18/2023] [Revised: 05/15/2023] [Accepted: 06/13/2023] [Indexed: 06/29/2023] Open
Abstract
Port wine's prominence worldwide is unequivocal and the grape spirit, which comprises roughly one fifth of the total volume of this fortified wine, is also a contributor to the recognized quality of this beverage. Nonetheless, information about the influence of the grape spirit on the final aroma of Port wine, as well as its volatile composition, is extremely limited. Moreover, the aroma characteristics of Port wines are modulated mainly by their volatile profiles. Hence, this review presents a detailed overview of the volatile composition of the fortification spirit and Port wine, along with the methodologies employed for their characterization. Moreover, it gives a general overview of the Douro Demarcated Region (Portugal) and the relevance of fortification spirit to the production of Port wine. As far as we know, this review contains the most extensive database on the volatile composition of grape spirit and Port wine, corresponding to 23 and 208 compounds, respectively. To conclude, the global outlook and future challenges are addressed, with the position of the analytical coverage of the chemical data on volatile components discussed as crucial for the innovation centered on consumer preferences.
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Affiliation(s)
- Sónia Gomes Ribeiro
- Department of Chemistry & LAQV-REQUIMTE, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Cátia Martins
- Department of Chemistry & LAQV-REQUIMTE, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Tiago Tavares
- Department of Chemistry & LAQV-REQUIMTE, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Alisa Rudnitskaya
- Department of Chemistry & CESAM, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Fernando Alves
- Symington Family Estates, Vinhos S.A. Travessa Barão de Forrester, 86, 4400-034 Vila Nova de Gaia, Portugal
| | - Sílvia M Rocha
- Department of Chemistry & LAQV-REQUIMTE, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
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Nolvachai Y, Amaral MSS, Marriott PJ. Foods and Contaminants Analysis Using Multidimensional Gas Chromatography: An Update of Recent Studies, Technology, and Applications. Anal Chem 2023; 95:238-263. [PMID: 36625115 DOI: 10.1021/acs.analchem.2c04680] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Yada Nolvachai
- Australian Centre for Research on Separation Science, School of Chemistry, Monash University, Wellington Road, Clayton, Victoria 3800, Australia
| | - Michelle S S Amaral
- Australian Centre for Research on Separation Science, School of Chemistry, Monash University, Wellington Road, Clayton, Victoria 3800, Australia
| | - Philip J Marriott
- Australian Centre for Research on Separation Science, School of Chemistry, Monash University, Wellington Road, Clayton, Victoria 3800, Australia
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Sequential combination of solid-phase sorbents to enhance the selectivity of organosulfur compounds for flavour analysis. Talanta 2022; 241:123234. [DOI: 10.1016/j.talanta.2022.123234] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Revised: 01/09/2022] [Accepted: 01/14/2022] [Indexed: 12/15/2022]
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10
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Lin CL, García-Caro RDLC, Zhang P, Carlin S, Gottlieb A, Petersen MA, Vrhovsek U, Bond U. Packing a punch: understanding how flavours are produced in lager fermentations. FEMS Yeast Res 2021; 21:6316108. [PMID: 34227660 PMCID: PMC8310685 DOI: 10.1093/femsyr/foab040] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2021] [Accepted: 07/02/2021] [Indexed: 11/14/2022] Open
Abstract
Beer is one of the most popular beverages in the world and it has an irreplaceable place in culture. Although invented later than ale, lager beers dominate the current market. Many factors relating to the appearance (colour, clarity and foam stability) and sensory characters (flavour, taste and aroma) of beer, and other psychological determinants affect consumers' perception of the product and defines its drinkability. This review takes a wholistic approach to scrutinise flavour generation in the brewing process, focusing particularly on the contribution of the raw ingredients and the yeasts to the final flavour profiles of lager beers. In addition, we examine current developments to improve lager beer flavour profiles for the modern consumers.
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Affiliation(s)
- Claire Lin Lin
- Brewing 345, Novozymes A/S, Biologiensvej 2, 2800 Kongens, Lyngby, Denmark.,Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark
| | | | - Penghan Zhang
- Metabolomic Unit, Food Quality and Nutrition Department, Research and Innovation Centre, Edmund Mach Foundation, Via E.Mach 1, 38010 S.Michele all'Adige, Italy
| | - Silvia Carlin
- Metabolomic Unit, Food Quality and Nutrition Department, Research and Innovation Centre, Edmund Mach Foundation, Via E.Mach 1, 38010 S.Michele all'Adige, Italy
| | - Andrea Gottlieb
- Brewing 345, Novozymes A/S, Biologiensvej 2, 2800 Kongens, Lyngby, Denmark
| | - Mikael Agerlin Petersen
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark
| | - Urska Vrhovsek
- Metabolomic Unit, Food Quality and Nutrition Department, Research and Innovation Centre, Edmund Mach Foundation, Via E.Mach 1, 38010 S.Michele all'Adige, Italy
| | - Ursula Bond
- School of Genetics and Microbiology, The Moyne Institute, Trinity College Dublin, Dublin 2, Ireland
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