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Prado R, Gastl M, Becker T. Formation response of kilned specialty malt odorant markers to controlled malting process parameters. Food Chem 2023; 424:136298. [PMID: 37229894 DOI: 10.1016/j.foodchem.2023.136298] [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: 10/18/2022] [Revised: 03/24/2023] [Accepted: 05/01/2023] [Indexed: 05/27/2023]
Abstract
Kilned specialty malts provide relevant colour and flavour characteristics to beer and other beverages. Alongside the thermal load, the availability of Maillard precursors directly affect the malt aroma formation. To investigate the influence of process parameters on the flavour characteristics of kilned specialty malts, a full factorial design of experiments was applied varying malt modification degree, curing temperature and time in three levels (33). Analysis of response surfaces revealed a predominant influence of the modification degree and curing temperature on the formation of Strecker aldehydes and pyrazines. Odorants such as 2-methylpropanal and 2-ethyl3,6-dimethylpyrazine presented higher concentrations varying between 429.45 and 478.22 µg∙Kgmalt-1 and 12.49 to 16.75 µg∙Kgmalt-1 respectively, at samples produced under 100 °C and high modification degree. Sensory analysis revealed strong correlations between the odorant markers and typical malt flavour attributes, endorsing the applicability of such methodology on the development and optimisation of kilned malt specialities.
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Affiliation(s)
- Raphael Prado
- Chair of Brewing and Beverage Technology, Technical University of Munich, Weihenstephaner Steig 20, 85354 Freising, Germany
| | - Martina Gastl
- Chair of Brewing and Beverage Technology, Technical University of Munich, Weihenstephaner Steig 20, 85354 Freising, Germany.
| | - Thomas Becker
- Chair of Brewing and Beverage Technology, Technical University of Munich, Weihenstephaner Steig 20, 85354 Freising, Germany
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2
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Almaguer C, Kollmannsberger H, Gastl M, Becker T. Comparative study of the impact of malting on the aroma profiles of barley (Hordeum vulgare L.) and rye (Secale cereale L.). Food Chem 2023; 427:136694. [PMID: 37418806 DOI: 10.1016/j.foodchem.2023.136694] [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: 09/08/2022] [Revised: 04/19/2023] [Accepted: 06/19/2023] [Indexed: 07/09/2023]
Abstract
Barley (Hordeum vulgare L.) remains the traditional malted cereal used for beverages, whereas rye (Secale cereale L.) is mainly used in baked goods. To evaluate the potential of rye malt for beverage production, malt quality indicators and the volatile composition of different rye malts were compared to barley malt. Sensory assessment revealed that pleasant malty and caramel aromas were formed by malting. Subsequently, three complementary isolation techniques and gas chromatography-olfactometry/mass spectrometry (GC-O/MS) were used for volatile analysis. Instrumental analysis detected 50 and 56 odor active volatiles in barley and rye, respectively. In part two, storage and the impact of three malting parameters on volatile formation were examined. Similarities in the malt volatile patterns were detected but the perceived intensity and composition varied. In barley, characteristic malty volatiles were lost during storage and staling compounds were formed. Conversely, nutty pyrazines and caramel furanones remained dominant in rye malts even after storage.
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Affiliation(s)
- Cynthia Almaguer
- Lehrstuhl für Brau- und Getränketechnologie, Technische Universität München Weihenstephan, Weihenstephaner Steig 20, 85354 Freising, Germany.
| | - Hubert Kollmannsberger
- Lehrstuhl für Brau- und Getränketechnologie, Technische Universität München Weihenstephan, Weihenstephaner Steig 20, 85354 Freising, Germany.
| | - Martina Gastl
- Lehrstuhl für Brau- und Getränketechnologie, Technische Universität München Weihenstephan, Weihenstephaner Steig 20, 85354 Freising, Germany.
| | - Thomas Becker
- Lehrstuhl für Brau- und Getränketechnologie, Technische Universität München Weihenstephan, Weihenstephaner Steig 20, 85354 Freising, Germany.
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3
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Cai G, Gu H, Han B, Yang H, Li X, Lu J. Characterization of the aroma compounds in crystal malt. J Food Sci 2023; 88:204-213. [PMID: 36533938 DOI: 10.1111/1750-3841.16430] [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: 05/13/2022] [Revised: 11/10/2022] [Accepted: 12/02/2022] [Indexed: 12/23/2022]
Abstract
Crystal malt, the most popular type of specialty malt used in beer brewing, plays a vital role in forming complex flavor and color. Nevertheless, crystal malt is only defined based on the malting process, and there is not any standard to evaluate its quality. In the current study, the volatile aroma constituents of commercial crystal malt samples were analyzed with headspace solid-phase microextraction combined with gas chromatography-mass spectrometry, in order to explore the characteristic aroma compounds of crystal malt. The average concentration of volatile aroma compounds in 10 crystal malt samples is 587 µg L-1 , ranging from 347 to 1265 µg L-1 . A total of 38 aroma compounds were identified, 47% of which were existed in all the 10 samples. Based on principal component analysis and odor activity value, isobutyraldehyde, 2-methylbutanal, furfural, 2-acetyl-1H-pyrrole, oct-1-en-3-ol, 4-methyl-2-phenyl-2-pentenal, and (2E)-2-isopropyl-5-methyl-2-hexenal could be considered the characteristic aroma compounds of crystal malt. The results of this present study would help to establish a standard to assess the quality traits of crystal malt sample.
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Affiliation(s)
- Guolin Cai
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, P. R. China.,National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, P. R. China.,Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi, P. R. China.,School of Biotechnology, Jiangnan University, Wuxi, P. R. China
| | - Hong Gu
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, P. R. China
| | - Bingxin Han
- School of Biotechnology, Jiangnan University, Wuxi, P. R. China
| | - Hua Yang
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, P. R. China
| | - Xiaomin Li
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, P. R. China
| | - Jian Lu
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, P. R. China.,National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, P. R. China
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4
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Yang Z, Wang Y, Yin Y, Fang W, Wang S. Identification of volatile compounds in chocolate malt. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04158-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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5
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Prado R, Hartung ACM, Gastl M, Becker T. Identification of potential odorant markers to monitor the aroma formation in kilned specialty malts. Food Chem 2022; 392:133251. [PMID: 35660976 DOI: 10.1016/j.foodchem.2022.133251] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2021] [Revised: 04/27/2022] [Accepted: 05/16/2022] [Indexed: 11/29/2022]
Abstract
Specialty malts are strategic ingredients regarding their contribution to colour and flavour of beer. Malts with the same colour may present distinct flavour characteristics and intensities. Contradictorily, colour is the benchmark in practical quality control. To investigate the correlation between colour and flavour of kilned barley specialty malts, odorants of commercial products of pale ale (5-9 EBC), Vienna (6-10 EBC), Munich (11-35 EBC) and melanoidin malts (80-90 EBC) were screened via solvent-assisted flavour evaporation (SAFE) and compared via comparative aroma extract dilution analysis (cAEDA). Subsequently, selected odorants were quantified using solid-phase microextraction (SPME). A total of 34 odorants were detected, of which 12 exhibited a concentration increase as the coloration increased, whereas 4 suggested the influence of temperature and modification degree on aroma formation. Such odorants are thus elected as potential markers for monitoring the influence of process variations on the formation of aroma in commercial kilned specialty malts.
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Affiliation(s)
- Raphael Prado
- Chair of Brewing and Beverage Technology, Technical University of Munich, Weihenstephaner Steig 20, 85354 Freising, Germany
| | - Anna Celina Marie Hartung
- Chair of Brewing and Beverage Technology, Technical University of Munich, Weihenstephaner Steig 20, 85354 Freising, Germany
| | - Martina Gastl
- Chair of Brewing and Beverage Technology, Technical University of Munich, Weihenstephaner Steig 20, 85354 Freising, Germany.
| | - Thomas Becker
- Chair of Brewing and Beverage Technology, Technical University of Munich, Weihenstephaner Steig 20, 85354 Freising, Germany
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Xue J, Guo G, Liu P, Chen L, Wang W, Zhang J, Yin J, Ni D, Engelhardt UH, Jiang H. Identification of aroma-active compounds responsible for the floral and sweet odors of Congou black teas using gas chromatography-mass spectrometry/olfactometry, odor activity value, and chemometrics. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:5399-5410. [PMID: 35332546 DOI: 10.1002/jsfa.11893] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/28/2021] [Revised: 10/21/2021] [Accepted: 03/24/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Floral and sweet odors are two typical characteristic aromas of Congou black tea, but their aroma-active compounds are still unclear. Characterizing the key aroma-active compounds can provide a theoretical foundation for the practical aroma quality evaluation of Congou black tea and directional processing technology of high-quality black tea with floral or sweet odors. Gas chromatography-olfactometry (GC-O) combined with odor activity value (OAV) is often used to screen key aroma-active substances, but the interaction between aroma components and their impact on the overall sensory quality is ignored. Therefore, in this study, OAV combined with variable importance in projection (VIP) and Spearman correlation analysis (SCA) were used to characterize the aroma-active components of Congou black teas with floral and sweet odors. RESULTS Eighty-five volatiles were identified in these samples using gas chromatography-mass spectrometry (GC-MS). Twenty-three compounds were identified as potential markers for the floral and sweet odors of Congou black teas from orthogonal partial least squares discriminant analysis (OPLS-DA). Eighteen compounds were selected as candidate aroma compounds based on GC-O analysis and OAV calculations. In addition, 26 compounds were screened as crucial aroma compounds based on SCA. Finally, 19 compounds were evaluated as key aroma compounds by the comprehensive evaluation of VIP, OAV, and SCA. Terpenoids are the main active compounds that contribute to the floral odor of Congou black tea, whereas aldehydes are the key compounds for the sweet odor. CONCLUSION The proposed method can effectively screen the aroma-active compounds and can be used for comprehensive quality control of products. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Jinjin Xue
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Zhejiang, China
- Huazhong Agricultural University, Wuhan, China
| | - Guiyi Guo
- Henan Key Laboratory of Tea Comprehensive utilization in South Henan, Xinyang Agriculture and Forestry University, Xinyang, China
| | - Panpan Liu
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Lin Chen
- Department of Tea Science, Zhejiang University, Hangzhou, China
| | - Weiwei Wang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Zhejiang, China
| | - Jianyong Zhang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Zhejiang, China
| | - Junfeng Yin
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Zhejiang, China
| | - Dejiang Ni
- Huazhong Agricultural University, Wuhan, China
| | - Ulrich H Engelhardt
- Institute of Food Chemistry, Technische Universität Braunschweig, Braunschweig, Germany
| | - Heyuan Jiang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Zhejiang, China
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7
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Su X, Yu M, Wu S, Ma M, Su H, Guo F, Bian Q, Du T. Sensory lexicon and aroma volatiles analysis of brewing malt. NPJ Sci Food 2022; 6:20. [PMID: 35411041 PMCID: PMC9001694 DOI: 10.1038/s41538-022-00135-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2021] [Accepted: 03/04/2022] [Indexed: 11/24/2022] Open
Abstract
Malt is an important raw material in brewing beer. With the increasing development of craft beer, brewing malt has contributed diverse colours and abundant flavours to beer. While “malty” and “worty” were commonly used to describe the malt flavour of beer, they are still inadequate. This study focused on developing of a sensory lexicon and a sensory wheel for brewing malt. Here, a total of 22 samples were used for sensory evaluation. The panels identified 53 attributes to form the lexicon of brewing malt, including appearance, flavour, taste, and mouthfeel. After consulting with the experts from the brewing industry, 46 attributes were selected from the lexicon list to construct the sensory wheel. Based on the lexicon, rate-all-that-apply analysis was used to discriminate between six samples of different malt types. The principal component analysis results showed that malt types were significantly correlated with sensory features. To further understand the chemical origin of sensory attributes, partial least squares regression analysis was used to determine the association between the aroma compounds and sensory attributes. According to the colour range and malt types, 18 samples were used for sensory descriptive analysis and volatile compounds identification. Seven main flavours were selected from the brewing malt sensory wheel. 34 aroma compounds were identified by headspace solid phase microextraction gas chromatography-mass spectrometry-olfactometry. According to the partial least squares regression results, the aroma compounds were highly correlated with the sensory attributes of the brewing malt. This approach may have practical applications in the sensory studies of other products.
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Prado R, Gastl M, Becker T. Aroma and color development during the production of specialty malts: A review. Compr Rev Food Sci Food Saf 2021; 20:4816-4840. [PMID: 34370381 DOI: 10.1111/1541-4337.12806] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2021] [Revised: 06/17/2021] [Accepted: 06/22/2021] [Indexed: 11/30/2022]
Abstract
Specialty malts comprise a promising field for innovative approaches concerning their potential in terms of color, aroma, and taste influence on the composition of beer and other beverages. Nevertheless, poor reproducibility of aroma and taste is a recurrent struggle between maltsters, leaving color as a practical parameter for quality control. However, malts with similar coloration can present distinct aroma profiles, leaving open questions concerning key aroma compounds, their dynamic responses to malting process variations and to what extent they may vary in a certain color range. Key aroma volatiles have been identified in the matrix of barley malt, comprising a variety of products of non-enzymatic browning reactions (e.g., caramelization, pyrolysis, and Maillard reactions). Here, water plays a crucial role together with the intensity of the temperature regimes. Nevertheless, the final aroma profile of a malt product is the result of a balance between aroma formation and losses. Therefore, the correlation between color and aroma is of big complexity. That being the case, the present article questions if key aroma compounds responsible for the peculiar flavors of specialties have been defined by scientific literature and whether their production dynamics is unveiled. In this manner, this work proposes an overview of the aroma compounds present in specialty malt products studied up to the current date. More specifically, the process production of specialty malts and its potential impact on the formation of aroma and taste is studied alongside the key aroma-active compounds, their correlation to color, and trending analytical techniques for aroma and color assessment.
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Affiliation(s)
- Raphael Prado
- Chair of Brewing and Beverage Technology, Technical University of Munich, Freising, Germany
| | - Martina Gastl
- Chair of Brewing and Beverage Technology, Technical University of Munich, Freising, Germany
| | - Thomas Becker
- Chair of Brewing and Beverage Technology, Technical University of Munich, Freising, Germany
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9
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Féchir M, Reglitz K, Mall V, Voigt J, Steinhaus M. Molecular Insights into the Contribution of Specialty Barley Malts to the Aroma of Bottom-Fermented Lager Beers. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:8190-8199. [PMID: 34264656 DOI: 10.1021/acs.jafc.1c01846] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Specialty barley malts provide unique aroma characteristics to beer; however, the transfer of specialty malt odorants to beer has not yet been systematically studied. Therefore, three beers were brewed: (1) exclusively with kilned base barley malt, (2) with the addition of a caramel barley malt, and (3) with the addition of a roasted barley malt. Major odorants in the beers were identified by aroma extract dilution analysis followed by quantitation and calculation of odor activity values (OAVs). The caramel malt beer was characterized by outstandingly high OAVs for odorants such as (E)-β-damascenone, 2-acetyl-1-pyrroline, methionol, 2-ethyl-3,5-dimethylpyrazine, and 4-hydroxy-2,5-dimethylfuran-3(2H)-one, whereas the highest OAV for 2-methoxyphenol was obtained in the roasted malt beer. Quantifying odorants in the malts revealed that the direct transfer from malt to beer played only a minor role in the amount of malt odorants in the beers, suggesting a substantial formation from precursors and/or a release of encapsulated odorants during brewing.
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Affiliation(s)
- Michael Féchir
- Trier University of Applied Sciences, Schneidershof, 54293 Trier, Germany
- Leibniz Institute for Food Systems Biology at the Technical University of Munich (Leibniz-LSB@TUM), Lise-Meitner-Straße 34, 85354 Freising, Germany
| | - Klaas Reglitz
- Leibniz Institute for Food Systems Biology at the Technical University of Munich (Leibniz-LSB@TUM), Lise-Meitner-Straße 34, 85354 Freising, Germany
| | - Veronika Mall
- Leibniz Institute for Food Systems Biology at the Technical University of Munich (Leibniz-LSB@TUM), Lise-Meitner-Straße 34, 85354 Freising, Germany
| | - Jens Voigt
- Trier University of Applied Sciences, Schneidershof, 54293 Trier, Germany
| | - Martin Steinhaus
- Leibniz Institute for Food Systems Biology at the Technical University of Munich (Leibniz-LSB@TUM), Lise-Meitner-Straße 34, 85354 Freising, Germany
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New insights into the flavoring potential of cricket (Acheta domesticus) and mealworm (Tenebrio molitor) protein hydrolysates and their Maillard products. Food Chem 2021; 364:130336. [PMID: 34175634 DOI: 10.1016/j.foodchem.2021.130336] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2021] [Revised: 06/07/2021] [Accepted: 06/07/2021] [Indexed: 12/22/2022]
Abstract
Insect proteins have an earthy-like flavor and have not shown great flavor potential for food applications so far. In this study, insect proteins of cricket Acheta domesticus and mealworm Tenebrio molitor larvae were first enzymatically hydrolyzed using two peptidase preparations (Flavourzyme1000L and ProteaseA "Amano"2SD). Xylose was then added to facilitate Maillard reactions (30 min, T = 98 °C, 1% (w/v) xylose). A comprehensive sensory evaluation showed that both the hydrolysis and the Maillard reactions changed the flavor description of the samples significantly to more complex and savory-like taste profiles (27 descriptors for cricket and 39 descriptors for mealworm protein). In addition, 38 odor-active molecules were identified using gas chromatography-olfactometry (1 alcohol, 5 acids, 11 aldehydes, 5 ketones and 16 heterocyclic compounds). The results showed impressively that the flavoring potential of insect proteins was significantly enhanced with respective processing.
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11
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LIU YX, LI WD, WANG Y, ZHONG K, ZHAO L, GAO HY. Characterization of Volatile Compounds in Ten Different Instant Noodle Seasonings by Gas Chromatography–Mass Spectrometry and Odor Activity Values. CHINESE JOURNAL OF ANALYTICAL CHEMISTRY 2021. [DOI: 10.1016/s1872-2040(21)60105-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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12
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Comparative metabolome classification of desert truffles Terfezia claveryi and Terfezia boudieri via its aroma and nutrients profile. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111046] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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13
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Rögner NS, Mall V, Steinhaus M. Odour-active compounds in liquid malt extracts for the baking industry. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03707-z] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Abstract
AbstractAn odorant screening by gas chromatography–olfactometry (GC–O) and a crude aroma extract dilution analysis (AEDA) applied to the volatiles isolated from a light and a dark liquid malt extract (LME) by solvent extraction and solvent-assisted flavour evaporation (SAFE) identified 28 odorants. Fifteen major odorants were subsequently quantitated and odour activity values (OAVs) were calculated as ratio of the concentration to the respective odour threshold value (OTV). Important odorants in the light LME included 3-(methylsulfanyl)propanal (OAV 1500), (E)-β-damascenone (OAV 430), and 4-ethenyl-2-methoxyphenol (OAV 91). In the dark LME, sotolon (OAV 780), 3-(methylsulfanyl)propanal (OAV 550), (E)-β-damascenone (OAV 410), acetic acid (OAV 160), and maltol (OAV 120) were of particular importance. To get an insight into the changes during malt extract production, the quantitations were extended to the malt used as the starting material for both LMEs. Addition of a minor amount of water to malt before volatile extraction was shown to be effective to cover the free as well as the bound malt odorants. Results showed that some LME odorants originated from the starting material whereas others were formed during processing. Important process-induced LME odorants included (E)-β-damascenone and 4-ethenyl-2-methoxyphenol in the light LME as well as maltol, sotolon, (E)-β-damascenone, and 2-methoxyphenol in the dark LME. In summary, the odorant formation during LME production was shown to be more important than the transfer of odorants from the malt.
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14
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Reichel S, Carvalho DO, Santos JR, Bednar P, Rodrigues JA, Guido LF. Profiling the volatile carbonyl compounds of barley and malt samples using a low-pressure assisted extraction system. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107568] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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15
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Investigating the Potential of an In-Situ Method for Monitoring the Malting of Barley Using Solid Phase Microextraction with a Portable Gas Chromatography Mass Spectrometry Instrument. BEVERAGES 2020. [DOI: 10.3390/beverages6040072] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
An improved understanding of the malting process could have a significant impact on the efficient production of quality malt for the brewing industry. Analysis of volatile organic compounds produced during the malting process is one approach towards achieving this goal. In-situ methods avoid the possibility of contamination and chemical changes occurring during sample transport and storage. This paper describes the investigation of an in-situ sampling method for the detection of volatile organic compounds produced during the malting of barley. Solid Phase Microextraction Gas Chromatography Mass Spectrometry (SPME-GC/MS) was used to identify compounds. The investigated method involved the direct exposure of an SPME fiber in the kiln during barley malting. Using this method, compounds including aldehydes, ketones, and esters were detected. Some changes in volatile organic compound composition were observed during the production of pale malt at a commercial malting house.
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16
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Determination of optimal sample preparation for aldehyde extraction from pale malts and their quantification via headspace solid-phase microextraction followed by gas chromatography and mass spectrometry. J Chromatogr A 2020; 1612:460647. [PMID: 31767258 DOI: 10.1016/j.chroma.2019.460647] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2019] [Revised: 09/25/2019] [Accepted: 10/21/2019] [Indexed: 11/21/2022]
Abstract
Aldehydes originating from malt play an important role in beer flavour deterioration. In order to better understand the influence of malting process on beer staling, it is necessary to acquire a reliable analytical methodology for determination of beer staling aldehydes in malt. Therefore, the aim of this study was to evaluate extraction parameters, which allow quantification of beer staling aldehydes present in pale malts. The method was validated with respect to linearity (R > 0.9988), limit of detection (0.28 - 0.99 μg/L), limit of quantification (0.92 - 3.31 μg/L), accuracy (± 5%), repeatability (1.3 - 5.3%) and intermediate precision (>20%). The following parameters of sample preparation were evaluated: sample amount, extraction time and temperature, ultrasonication time and oxygen level. Consequently, the best extraction conditions were successfully applied on pale malts. After extraction, the samples were analysed by headspace solid-phase microextraction (HS-SPME) with on fibre carbonyl derivatisation followed by gas chromatography and mass spectrometry (GC-MS). In addition, the salting-out effect during HS-SPME was studied. The method application allowed to identify significant differences (p ≤ 0.05) in the levels of aldehydes among various industrial scale, pale malts. The optimised method could give the information on the aldehyde content introduced into the brewing process and its potential contribution to the overall beer quality.
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17
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Hao J, Dong J, Yin H, Yan P, Ting PL, Li Q, Tao X, Yu J, Chen H, Li M. Optimum Method of Analyzing Hop Derived Aroma Compounds in Beer by Headspace Solid-Phase Microextraction (SPME) with GC/MS and Their Evolutions during Chinese Lager Brewing Process. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2014-1021-01] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Junguang Hao
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewing Ltd., Qingdao 266061, P. R. China
| | - Jianjun Dong
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewing Ltd., Qingdao 266061, P. R. China
| | - Hua Yin
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewing Ltd., Qingdao 266061, P. R. China
| | - Peng Yan
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewing Ltd., Qingdao 266061, P. R. China
| | | | - Qi Li
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Xinliang Tao
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Junhong Yu
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewing Ltd., Qingdao 266061, P. R. China
| | - Hualei Chen
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewing Ltd., Qingdao 266061, P. R. China
| | - Mei Li
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewing Ltd., Qingdao 266061, P. R. China
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Vandecan SMG, Daems N, Schouppe N, Saison D, Delvaux FR. Formation of Flavor, Color, and Reducing Power during the Production Process of Dark Specialty Malts. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2011-0626-01] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Sem M. G. Vandecan
- Centre for Malting and Brewing Science, Faculty of Bioscience Engineering, K.U. Leuven, Heverlee, Belgium
| | - Niels Daems
- Centre for Malting and Brewing Science, Faculty of Bioscience Engineering, K.U. Leuven, Heverlee, Belgium
| | - Nina Schouppe
- Centre for Malting and Brewing Science, Faculty of Bioscience Engineering, K.U. Leuven, Heverlee, Belgium
| | - Daan Saison
- Centre for Malting and Brewing Science, Faculty of Bioscience Engineering, K.U. Leuven, Heverlee, Belgium
| | - Freddy R. Delvaux
- Centre for Malting and Brewing Science, Faculty of Bioscience Engineering, K.U. Leuven, Heverlee, Belgium
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Zhang Y, Hartung NM, Fraatz MA, Zorn H. Quantification of key odor-active compounds of a novel nonalcoholic beverage produced by fermentation of wort by shiitake (Lentinula edodes) and aroma genesis studies. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.01.019] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Zhang Y, Fraatz MA, Horlamus F, Quitmann H, Zorn H. Identification of potent odorants in a novel nonalcoholic beverage produced by fermentation of wort with shiitake (Lentinula edodes). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:4195-203. [PMID: 24716753 DOI: 10.1021/jf5005463] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/10/2023]
Abstract
Novel refreshments with pleasant flavors were developed by fermentation of wort with basidiomycetes. Among 31 screened fungi, shiitake (Lentinula edodes) produced the most pleasant flavor. It was perceived as fruity, slightly sour, and plum-like. Flavor compounds were isolated by liquid-liquid extraction (LLE) and by headspace solid phase microextraction (HS-SPME). The key odor-active compounds were analyzed by a gas chromatography system equipped with a tandem mass spectrometry detector and an olfactory detection port (GC-MS/MS-O) and aroma extract dilution analysis (AEDA). For HS-SPME, a revised method of increasing the GC inlet split ratio was used. Most of the key odor-active compounds (e.g., 2-acetylpyrrole, β-damascenone, (E)-2-nonenal, and 2-phenylethanol) were detected with both extraction techniques. However, distinct differences between these two methods were observed.
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Affiliation(s)
- Yanyan Zhang
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen , Heinrich-Buff-Ring 58, 35392 Giessen, Germany
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Sefton MA, Skouroumounis GK, Elsey GM, Taylor DK. Occurrence, sensory impact, formation, and fate of damascenone in grapes, wines, and other foods and beverages. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:9717-46. [PMID: 21866982 DOI: 10.1021/jf201450q] [Citation(s) in RCA: 66] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/21/2023]
Abstract
Among plant-derived odorants, damascenone is one of the most ubiquitous, sometimes occurring as an apparent natural product but more commonly occurring in processed foodstuffs and beverages. It has been widely reported as a component of alcoholic beverages, particularly of wines made from the grape Vitis vinifera . Although damascenone has one of the lowest ortho- and retronasal detection thresholds of any odorant, its contribution to the sensory properties of most products remains poorly understood. Damascenone can be formed by acid-catalyzed hydrolyses of plant-derived apocarotenoids, in both aglycon and glycoconjugated forms. These reactions can account for the formation of damascenone in some, but not all, products. In wine, damascenone can also be subject to degradation processes, particularly by reaction with sulfur dioxide.
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Affiliation(s)
- Mark A Sefton
- School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia
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