1
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Zhang W, Chen C, Li Y, Guo F, Liu W, Liu S, Sun Y, Wang X, Shen Y, Wang P. Analysis of composition and source of the key aroma compounds in stir-fried pepper tallow. Food Chem 2024; 441:138321. [PMID: 38218145 DOI: 10.1016/j.foodchem.2023.138321] [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: 07/06/2023] [Revised: 12/09/2023] [Accepted: 12/27/2023] [Indexed: 01/15/2024]
Abstract
Stir-fried pepper tallow is widely used in cooking due to its special flavor, particularly in hot-pot dishes. However, the composition and source of the key aroma compounds in stir-fried pepper tallow are poorly understood, resulting in uneven quality. Here, the key aroma compounds were screened using flavor dilution factors (FD) and odor activity values (OAVs). A total of 41 odorants compounds were identified. Of these, 20 compounds with FD ≥ 8 were aroma-active compounds. Furthermore, among these 20 compounds, 15 with OAVs ≥ 1were the key aroma-active compounds and most of these (13 out of 15 odorants) were produced from pepper. Glycosides in pepper are the precursors of the most of these key aroma compounds. It may be possible to improve the flavor quality of stir-fried pepper tallow by hydrolyzing glycosides. These findings should help to establish a standard to assess and improve the quality of stir-fried pepper tallow.
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Affiliation(s)
- Weibo Zhang
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China.
| | - Chong Chen
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China.
| | - Yixuan Li
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China.
| | - Fengyu Guo
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China
| | - Weiqian Liu
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China
| | - Siyuan Liu
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China; Food Laboratory of Zhongyuan, Luohe 462000, China.
| | - Yanan Sun
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China; Food Laboratory of Zhongyuan, Luohe 462000, China
| | - Xifan Wang
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China
| | - Yuemin Shen
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China; Food Laboratory of Zhongyuan, Luohe 462000, China
| | - Pengjie Wang
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China.
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2
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Kumar A, Warburton A, Silcock P, Bremer PJ, Eyres GT. Yeast Strain Influences the Hop-Derived Sensory Properties and Volatile Composition of Beer. Foods 2023; 12:foods12051064. [PMID: 36900579 PMCID: PMC10000826 DOI: 10.3390/foods12051064] [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: 02/01/2023] [Revised: 02/23/2023] [Accepted: 02/28/2023] [Indexed: 03/06/2023] Open
Abstract
The perception of hop-derived flavour in beer is not well understood, particularly regarding the effect that different yeast strains and fermentation parameters have on perceived hop aroma and the mechanisms responsible for these changes. To evaluate the influence of yeast strain on the sensory properties and volatile composition of beer, a standard wort, late-hopped with New Zealand Motueka hops (5 g·L-1), was fermented with one of twelve yeast strains under constant conditions (temperature and yeast inoculation rate). The bottled beers were evaluated using a free sorting sensory methodology, and their volatile organic compounds (VOC) were assessed using gas chromatography mass spectrometry (GC/MS) with headspace solid-phase microextraction (SPME) sampling. Beer fermented with SafLager W-34/70 yeast was associated with a hoppy flavour attribute, whereas WY1272 and OTA79 beers were sulfury, and WY1272 was also metallic. WB06 and WLP730 beers were perceived to be spicy, with WB06 beer also perceived as estery, whereas VIN13 beer was sour, and the WLP001 beer was astringent. Beers fermented using the twelve yeast strains had clearly distinct VOC profiles. Beer made with WLP730, OTA29, SPH, and WB06 yeasts had the highest 4-vinylguaiacol levels, which contributed to their spicy attribute. Beer made with W3470 had high levels of nerol, geraniol, and citronellol, which supported its sensory characterisation as being 'hoppy'. This research has illustrated the important role that yeast strain has on modulating hop flavour in beer.
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3
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Williams C, Stander MA, Medvedovici A, Buica A. Volatile Terpenoid Profiling in Gin and Beer – A Targeted Approach. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2023.105178] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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4
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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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5
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An Overview of the Application of Multivariate Analysis to the Evaluation of Beer Sensory Quality and Shelf-Life Stability. Foods 2022; 11:foods11142037. [PMID: 35885280 PMCID: PMC9315802 DOI: 10.3390/foods11142037] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2022] [Revised: 07/02/2022] [Accepted: 07/07/2022] [Indexed: 11/17/2022] Open
Abstract
Achieving beer quality and stability remains the main challenge for the brewing industry. Despite all the technologies available, to obtain a high-quality product, it is important to know and control every step of the beer production process. Since the process has an impact on the quality and stability of the final product, it is important to create mechanisms that help manage and monitor the beer production and aging processes. Multivariate statistical techniques (chemometrics) can be a very useful tool for this purpose, as they facilitate the extraction and interpretation of information from brewing datasets by managing the connections between different types of data with multiple variables. In addition, chemometrics could help to better understand the process and the quality of the product during its shelf life. This review discusses the basis of beer quality and stability and focuses on how chemometrics can be used to monitor and manage the beer quality parameters during the beer production and aging processes.
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6
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Rocha SM, Costa CP, Martins C. Aroma Clouds of Foods: A Step Forward to Unveil Food Aroma Complexity Using GC × GC. Front Chem 2022; 10:820749. [PMID: 35300387 PMCID: PMC8921485 DOI: 10.3389/fchem.2022.820749] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Accepted: 01/24/2022] [Indexed: 12/05/2022] Open
Abstract
The human senses shape the life in several aspects, namely well-being, socialization, health status, and diet, among others. However, only recently, the understanding of this highly sophisticated sensory neuronal pathway has gained new advances. Also, it is known that each olfactory receptor cell expresses only one type of odorant receptor, and each receptor can detect a limited number of odorant substances. Odorant substances are typically volatile or semi-volatile in nature, exhibit low relative molecular weight, and represent a wide variety of chemical families. These molecules may be released from foods, constituting clouds surrounding them, and are responsible for their aroma properties. A single natural aroma may contain a huge number of volatile components, and some of them are present in trace amounts, which make their study especially difficult. Understanding the components of food aromas has become more important than ever with the transformation of food systems and the increased innovation in the food industry. Two-dimensional gas chromatography and time-of-flight mass spectrometry (GC × GC-ToFMS) seems to be a powerful technique for the analytical coverage of the food aromas. Thus, the main purpose of this review is to critically discuss the potential of the GC × GC–based methodologies, combined with a headspace solvent-free microextraction technique, in tandem with data processing and data analysis, as a useful tool to the analysis of the chemical aroma clouds of foods. Due to the broad and complex nature of the aroma chemistry subject, some concepts and challenges related to the characterization of volatile molecules and the perception of aromas will be presented in advance. All topics covered in this review will be elucidated, as much as possible, with examples reported in recent publications, to make the interpretation of the fascinating world of food aroma chemistry more attractive and perceptive.
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7
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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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8
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Gerhards S, Talaverano MI, Andrés AI, Sánchez-Vicente C, Lozano J, García-Latorre C, Petrón MJ, Rodrigo S. Different dry hopping and fermentation methods: influence on beer nutritional quality. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:2828-2835. [PMID: 33135178 DOI: 10.1002/jsfa.10912] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/12/2020] [Revised: 09/03/2020] [Accepted: 11/01/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Nowadays, the craft beer market is booming and the consumer trend for trying something new is increasing. Here, nine different treatments of a craft beer were realized in a pilot plant, studying fermentation and dry-hopping types. Quality parameters of the beer such as polyphenols, antioxidants, bitterness, colour and alcohol were analysed. In addition, an electronic nose was used to distinguish beer types. RESULTS Results showed that dry hopping in maturation with warm temperature increased the bitterness from 33 to 40 IBUs. The treatment using two yeasts and two fermentation temperatures resulted in the highest antioxidant capacity of the beer (around 92%). Antioxidant activity was increased by late dry hopping using ale yeasts for fermenting. Principal component analysis performed with electronic nose data explained up to 97% of the total variability of the compounds in the study. CONCLUSIONS Combined use of ale and lager yeasts seems to increase the antioxidant capacity and total polyphenol content of beer. Antioxidant activity is increased by late dry hopping. An electronic nose is a suitable device for discriminating the volatile profile complexity in beer. © 2020 Society of Chemical Industry.
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Affiliation(s)
| | | | - Ana Isabel Andrés
- Agricultural Engineering School, University of Extremadura, Badajoz, Spain
| | - Carlos Sánchez-Vicente
- Industrial Engineering School, University of Extremadura, Badajoz, Spain
- Up Devices and Technologies, Madrid, Spain
| | - Jesús Lozano
- Industrial Engineering School, University of Extremadura, Badajoz, Spain
| | | | - María Jesús Petrón
- Agricultural Engineering School, University of Extremadura, Badajoz, Spain
| | - Sara Rodrigo
- Agricultural Engineering School, University of Extremadura, Badajoz, Spain
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9
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Cucu T, David F, Devos C, Sandra P. Untargeted flavor profiling of lager beers by stir bar sorptive extraction -capillary gas chromatography - time-of-flight mass spectrometry: High analytical performance with a green touch. J Chromatogr A 2021; 1647:462164. [PMID: 33964618 DOI: 10.1016/j.chroma.2021.462164] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2020] [Revised: 03/22/2021] [Accepted: 04/12/2021] [Indexed: 12/31/2022]
Abstract
Beer is one of the most popular beverages in the world and its complex flavor is widely appreciated. Beer flavor profiling is important for brewers to optimize beer production and to guarantee odor quality and taste stability of the final products. This is especially the case for pale lager beers that represent the beer type with the largest worldwide production volume. In this study, the combination of stir bar sorptive extraction (SBSE) with capillary gas chromatography (GC) hyphenated to time-of-flight mass spectrometry (TOFMS) was used to perform a detailed aroma profiling of lager beer samples originating from Belgium, The Netherlands, and France. A generic SBSE method was applied resulting in a very broad extraction coverage of odor solutes, while the extraction process is miniaturized, unattended and solventless, meeting green analytical chemistry requirements. Using GC-TOFMS analysis operated in untargeted mode, MS deconvolution and statistical data analysis, with principal component and hierarchical clustering analysis, it was possible to clearly differentiate brands and origins of the beer samples and to identify marker compounds for flavor profiling of these closely related beer samples. An extended database of beer aroma compounds was created. The developed method can be applied in beer quality optimization and quality control in routine laboratories.
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Affiliation(s)
- Tatiana Cucu
- Research Institute for Chromatography (RIC), Pres. Kennedypark 26, B-8500 Kortrijk, Belgium.
| | - Frank David
- Research Institute for Chromatography (RIC), Pres. Kennedypark 26, B-8500 Kortrijk, Belgium
| | - Christophe Devos
- Research Institute for Chromatography (RIC), Pres. Kennedypark 26, B-8500 Kortrijk, Belgium
| | - Pat Sandra
- Research Institute for Chromatography (RIC), Pres. Kennedypark 26, B-8500 Kortrijk, Belgium
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10
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Sterczyńska M, Stachnik M, Poreda A, Pużyńska K, Piepiórka-Stepuk J, Fiutak G, Jakubowski M. Ionic composition of beer worts produced with selected unmalted grains. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110348] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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11
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Sorbent coatings for solid-phase microextraction targeted towards the analysis of death-related polar analytes coupled to comprehensive two-dimensional gas chromatography: Comparison of zwitterionic polymeric ionic liquids versus commercial coatings. Microchem J 2020. [DOI: 10.1016/j.microc.2020.105243] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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12
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Fonseca AMA, Dias C, Amaro AL, Isidoro N, Pintado M, Silvestre AJD, Rocha SM. The Impact of Plant-Based Coatings in “ROCHA” Pear Preservation during Cold Storage: A Metabolomic Approach. Foods 2020; 9:foods9091299. [PMID: 32942590 PMCID: PMC7555455 DOI: 10.3390/foods9091299] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2020] [Revised: 09/07/2020] [Accepted: 09/09/2020] [Indexed: 12/14/2022] Open
Abstract
Although new storage technologies have been emerging in recent years, preservation of pear (Pyrus communis L.) remains a challenge for suppliers. Maintenance of desired organoleptic properties throughout cold storage using non-chemical strategies has been investigated and the use of edible coatings has shown potential to delay fruit quality deterioration during cold storage. Thus, the objective of this study is to evaluate the impact of pectin coatings including plant extracts, in “Rocha” pear (Pyrus communis L. cv. Rocha) preservation. A four-month pilot scale assay was performed in both dynamic controlled atmosphere (DCA) (−0.5 °C, 0.5% O2, and 0.4% CO2) and normal atmospheric (NA) conditions (2 °C). For each storage condition, the following three coatings were tested: pectin (3% w/v) (PCT), pectin (3% w/v) + strawberry tree leaves extract (9.5 mg/mL) (CT1), and pectin (3% w/v) + apple pomace extract (16 mg/mL) (CT2). Volatile compounds, potentially related to aroma or ripening status of “Rocha” pear, were monitored alongside with conjugated trienols (CTs) and maturity parameters. The combination of DCA conditions and the application of pectin coatings were able to reduce the release of Rocha pear volatiles associated with ripening status, (particularly esters and sesquiterpenes), as well as reduce CTs, which could contribute to the preservation of Rocha pear for longer periods.
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Affiliation(s)
- Alexandre M. A. Fonseca
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal;
- CICECO, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal;
| | - Cindy Dias
- Escola Superior de Biotecnologia, CBQF-Centro de Biotecnologia e Química Fina–Laboratório Associado, Universidade Católica Portuguesa, Rua de Diogo Botelho, 1327, 4169-005 Porto, Portugal; (C.D.); (A.L.A.); (M.P.)
| | - Ana L. Amaro
- Escola Superior de Biotecnologia, CBQF-Centro de Biotecnologia e Química Fina–Laboratório Associado, Universidade Católica Portuguesa, Rua de Diogo Botelho, 1327, 4169-005 Porto, Portugal; (C.D.); (A.L.A.); (M.P.)
| | - Nélson Isidoro
- Cooperativa Agrícola dos Fruticultores do Cadaval, CRL (COOPVAL), EN 115, Km 26 2550-108 Cadaval, Portugal;
| | - Manuela Pintado
- Escola Superior de Biotecnologia, CBQF-Centro de Biotecnologia e Química Fina–Laboratório Associado, Universidade Católica Portuguesa, Rua de Diogo Botelho, 1327, 4169-005 Porto, Portugal; (C.D.); (A.L.A.); (M.P.)
| | | | - Sílvia M. Rocha
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal;
- Correspondence: ; Tel.: +351-234-401-524
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Enlarging Knowledge on Lager Beer Volatile Metabolites Using Multidimensional Gas Chromatography. Foods 2020; 9:foods9091276. [PMID: 32932861 PMCID: PMC7554861 DOI: 10.3390/foods9091276] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2020] [Revised: 09/02/2020] [Accepted: 09/06/2020] [Indexed: 12/14/2022] Open
Abstract
Foodomics, emergent field of metabolomics, has been applied to study food system processes, and it may be useful to understand sensorial food properties, among others, through foods metabolites profiling. Thus, as beer volatile components represent the major contributors for beer overall and peculiar aroma properties, this work intends to perform an in-depth profiling of lager beer volatile metabolites and to generate new data that may contribute for molecules’ identification, by using multidimensional gas chromatography. A set of lager beers were used as case-study, and 329 volatile metabolites were determined, distributed over 8 chemical families: acids, alcohols, esters, monoterpenic compounds, norisoprenoids, sesquiterpenic compounds, sulfur compounds, and volatile phenols. From these, 96 compounds are reported for the first time in the lager beer volatile composition. Around half of them were common to all beers under study. Clustering analysis allowed a beer typing according to production system: macro- and microbrewer beers. Monoterpenic and sesquiterpenic compounds were the chemical families that showed wide range of chemical structures, which may contribute for the samples’ peculiar aroma characteristics. In summary, as far as we know, this study presents the most in-depth lager beer volatile composition, which may be further used in several approaches, namely, in beer quality control, monitoring brewing steps, raw materials composition, among others.
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14
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Paiva AC, Hantao LW. Exploring a public database to evaluate consumer preference and aroma profile of lager beers by comprehensive two-dimensional gas chromatography and partial least squares regression discriminant analysis. J Chromatogr A 2020; 1630:461529. [PMID: 32920247 DOI: 10.1016/j.chroma.2020.461529] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2020] [Revised: 08/13/2020] [Accepted: 09/04/2020] [Indexed: 10/23/2022]
Abstract
In this paper is reported a proof of concept study to evaluate the usage of a public metadata base about beers to guide chemical interpretation of volatile organic compounds (VOC) profiling. 1,569,641 consumers' evaluations were collected from Untappd® platform and used to define a property of interest according to beer preference. 14 brands of beers from lager family were divided in two groups, first one containing samples with low consumers' ratings and the second with brands that exhibited high evaluations. VOC profiles were extracted by headspace solid phase microextraction (HS-SPME) and analyzed using comprehensive two-dimensional gas chromatography coupled to mass spectrometry (GC × GC-MS). To correlate the VOC profile and consumers' preference, unfolded-partial least squares discriminant analysis (U-PLS-DA) with orthogonal signal correction (OSC) were employed. The mathematical model successfully classified all the beer samples. Furthermore, a template match protocol identified 31 compounds related to consumers' preference. This proof of concept paper revealed the potential usage of public metadata bases for comprehensive chemical interpretation of VOC profiling in foodomics.
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Affiliation(s)
- Andre Cunha Paiva
- Institute of Chemistry, University of Campinas (UNICAMP), Campinas, SP, Brazil
| | - Leandro Wang Hantao
- Institute of Chemistry, University of Campinas (UNICAMP), Campinas, SP, Brazil.
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15
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Romero-Medina A, Estarrón-Espinosa M, Verde-Calvo JR, Lelièvre-Desmas M, Escalona-Buendía HB. Renewing Traditions: A Sensory and Chemical Characterisation of Mexican Pigmented Corn Beers. Foods 2020; 9:foods9070886. [PMID: 32640626 PMCID: PMC7404799 DOI: 10.3390/foods9070886] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2020] [Revised: 06/26/2020] [Accepted: 06/28/2020] [Indexed: 01/15/2023] Open
Abstract
This study was undertaken to explore how the use of pigmented corn as brewing ingredient influences the sensory profile of craft beers, by using both sensory and chemical analyses. Six pigmented corn and barley beers were brewed and then analysed to obtain their sensory characteristics, volatile composition and non-volatile (alcohol, bitterness, anthocyanins and polyphenol content) composition. ANOVAs, Principal Component Analysis (PCA) and Multiple Factor Analysis (MFA) were used to visualise these data for exploring the differences between beers based on the type of malt and to characterise corn beers considering the relationships between their sensory characteristics and their chemical parameters. The sensory attributes such as fermented fruits, cooked vegetables, tortillas, bread, dried fruits and dried chili characterised beers made 100% with pigmented corn. Over 100 volatiles were identified by head space-solid phase micro-extraction coupled with gas chromatography-mass spectrometry (HS-SPME/GC-MS). Among them, phenols and terpenes were the groups of volatiles that better characterised beers containing corn. The content of anthocyanins in corn beers provide the ‘amber-red-cooper’ colours in beers and may prevent the development of off-aromas and tastes. The use of pigmented corn seems to be a good option to renew the traditional ‘Sendechó’ while preserving some of its sensory attributes.
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Affiliation(s)
- Angélica Romero-Medina
- Departamento de Biotecnología, Universidad Autónoma Metropolitana, Av. San Rafael Atlixco 186, Col. Vicentina, Mexico City 09340, Mexico; (A.R.-M.); (J.R.V.-C.)
| | - Mirna Estarrón-Espinosa
- Unidad de Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco. A.C., Camino Arenero 1227, El Bajío, Zapopan 45019, Jalisco, Mexico;
| | - José Ramón Verde-Calvo
- Departamento de Biotecnología, Universidad Autónoma Metropolitana, Av. San Rafael Atlixco 186, Col. Vicentina, Mexico City 09340, Mexico; (A.R.-M.); (J.R.V.-C.)
| | - Maud Lelièvre-Desmas
- UMR-Transfrontalière 1158 BioEcoAgro, Yncrea Hauts-de-France, Univ. Lille, Univ. Artois, ULCO, UPJV, Univ. Liège, INRAE, F-59000 Lille, France;
| | - Héctor B. Escalona-Buendía
- Departamento de Biotecnología, Universidad Autónoma Metropolitana, Av. San Rafael Atlixco 186, Col. Vicentina, Mexico City 09340, Mexico; (A.R.-M.); (J.R.V.-C.)
- Correspondence:
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16
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Alves V, Gonçalves J, Figueira JA, Ornelas LP, Branco RN, Câmara JS, Pereira JAM. Beer volatile fingerprinting at different brewing steps. Food Chem 2020; 326:126856. [PMID: 32450481 DOI: 10.1016/j.foodchem.2020.126856] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2019] [Revised: 03/28/2020] [Accepted: 04/17/2020] [Indexed: 10/24/2022]
Abstract
Volatile fingerprints of a lager beer were carried out throughout five brewing steps to characterize the changes encompassing this process. Overall, 60 volatile organic metabolites (VOMs) were identified by headspace solid-phase microextraction followed by gas chromatography mass spectrometry (HS-SPME/GC-MS). Specific profiles were observed at different brewing steps - aldehydes and furans dominate in wort, whereas the aliphatic esters and alcohols predominate in the following steps. Such variations can be assigned to specific VOMs, as 3-methylbutanal (wort), ethyl alcohol and ethyl octanoate (fermentation, maturation and filtration), or ethyl alcohol and isoamyl acetate (final product). These VOMs can influence the beer final flavour. Ethyl alcohol contributes to its strong and pungent smell and taste, while isoamyl acetate adds intense 'fruity' and 'banana' odours. These beer volatile fingerprints constitute a valuable tool to obtain insights on the impact of each brewing step on the final product, being also very useful for certification purposes.
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Affiliation(s)
- Vera Alves
- CQM - Centro de Química da Madeira, Universidade da Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal
| | - João Gonçalves
- CQM - Centro de Química da Madeira, Universidade da Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal
| | - José A Figueira
- CQM - Centro de Química da Madeira, Universidade da Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal
| | - Laura P Ornelas
- ECM - Empresa de Cervejas da Madeira, PEZO, Parque Empresarial Zona Oeste, 9304-003 Câmara de Lobos Funchal, Portugal
| | - Ricardo N Branco
- ECM - Empresa de Cervejas da Madeira, PEZO, Parque Empresarial Zona Oeste, 9304-003 Câmara de Lobos Funchal, Portugal
| | - José S Câmara
- CQM - Centro de Química da Madeira, Universidade da Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal; Departamento de Química, Faculdade de Ciências Exatas e da Engenharia da Universidade da Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal
| | - Jorge A M Pereira
- CQM - Centro de Química da Madeira, Universidade da Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal.
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Revealing the Usefulness of Aroma Networks to Explain Wine Aroma Properties: A Case Study of Portuguese Wines. Molecules 2020; 25:molecules25020272. [PMID: 31936556 PMCID: PMC7024348 DOI: 10.3390/molecules25020272] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2019] [Revised: 12/24/2019] [Accepted: 01/06/2020] [Indexed: 01/15/2023] Open
Abstract
Wine aroma is the result of complex interactions between volatile compounds and non-volatile ones and individual perception phenomenon. In this work, an aroma network approach, that links volatile composition (chromatographic data) with its corresponding aroma descriptors was used to explain the wine aroma properties. This concept was applied to six monovarietal wines from Bairrada Appellation (Portugal) and used as a case study. A comprehensive determination of the wines’ volatile composition was done (71 variables, i.e., volatile components), establishing a workflow that combines extraction techniques and gas chromatographic analysis. Then, a bipartite network-based approach consisting of two different nodes was built, one with 19 aroma descriptors, and the other with the corresponding volatile compound(s). To construct the aroma networks, the odor active values were calculated for each determined compound and combined with the bipartite network. Finally, the aroma network of each wine was compared with sensory descriptive analysis. The analysis of the specific aroma network of each wine revealed that Sauvignon Blanc and Arinto white wines present higher fruity (esters) and sweet notes (esters and C13 norisoprenoids) than Bical wine. Sauvignon Blanc also exhibits higher toasted aromas (thiols) while Arinto and Bical wines exhibit higher flowery (C13 norisoprenoids) and herbaceous notes (thiols), respectively. For red wines, sweet fruit aromas are the most abundant, especially for Touriga Nacional. Castelão and Touriga Nacional wines also present toasted aromas (thiols). Baga and Castelão wines also exhibit fusel/alcohol notes (alcohols). The proposed approach establishes a chemical aroma fingerprint (aroma ID) for each type of wine, which may be further used to estimate wine aroma characteristics by projection of the volatile composition on the aroma network.
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18
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Humia BV, Santos KS, Schneider JK, Leal IL, de Abreu Barreto G, Batista T, Machado BAS, Druzian JI, Krause LC, da Costa Mendonça M, Padilha FF. Physicochemical and sensory profile of Beauregard sweet potato beer. Food Chem 2019; 312:126087. [PMID: 31911355 DOI: 10.1016/j.foodchem.2019.126087] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2019] [Revised: 11/30/2019] [Accepted: 12/18/2019] [Indexed: 01/22/2023]
Abstract
Beer has been one of the most consumed alcoholic beverages worldwide. However, the incorporation of adjuncts in the beer can add new organoleptic and functional characteristics to the beverage. For this, Beauregard sweet potato shows high potential due to being a rich source of starch and many bioactive compounds. The aim of this study was to develop the best process condition to produce a Sweet potato beer with enhanced nutritional and antioxidant properties and good sensory characteristics. Beer samples showed increased antioxidant activity especially due to β-carotene and their total phenolic content. The phytochemical profile of sweet potato biocompounds demonstrated a direct effect of this adjunct on sensory and functional characteristics of the finished beer. In conclusion, it was found that Beauregard sweet potato is a promising adjunct for beer brewing with nutraceutical properties due to its rich composition of bioactive compounds.
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Affiliation(s)
- Bruno Vieira Humia
- Institute of Technology and Research (ITP), Av. Murilo Dantas, 300, Aracaju, Sergipe CEP 49032-490, Brazil; Tiradentes University (UNIT), Av. Murilo Dantas, 300, Aracaju, Sergipe CEP 49032-490, Brazil.
| | - Klebson Silva Santos
- Institute of Technology and Research (ITP), Av. Murilo Dantas, 300, Aracaju, Sergipe CEP 49032-490, Brazil.
| | - Jaderson Kleveston Schneider
- Institute of Technology and Research (ITP), Av. Murilo Dantas, 300, Aracaju, Sergipe CEP 49032-490, Brazil; Tiradentes University (UNIT), Av. Murilo Dantas, 300, Aracaju, Sergipe CEP 49032-490, Brazil
| | - Ingrid Lessa Leal
- Laboratory of Applied Research in Food and Biotechnology, SENAI/CIMATEC University Center - Integrated Campus of Manufacture and Technology (SENAI/CIMATEC), Av. Orlando Gomes, 1845, Salvador, Bahia CEP 41650-010, Brazil
| | - Gabriele de Abreu Barreto
- Laboratory of Applied Research in Food and Biotechnology, SENAI/CIMATEC University Center - Integrated Campus of Manufacture and Technology (SENAI/CIMATEC), Av. Orlando Gomes, 1845, Salvador, Bahia CEP 41650-010, Brazil
| | - Thâmilla Batista
- Laboratory of Fish and Applied Chromatography (LAPESCA) - Federal University of Bahia, Av. Adhemar de Barros, s/n - Pharmacyfaculty, Salvador, Bahia CEP 40170-115, Brazil
| | - Bruna Aparecida Souza Machado
- Laboratory of Applied Research in Food and Biotechnology, SENAI/CIMATEC University Center - Integrated Campus of Manufacture and Technology (SENAI/CIMATEC), Av. Orlando Gomes, 1845, Salvador, Bahia CEP 41650-010, Brazil
| | - Janice Izabel Druzian
- Laboratory of Fish and Applied Chromatography (LAPESCA) - Federal University of Bahia, Av. Adhemar de Barros, s/n - Pharmacyfaculty, Salvador, Bahia CEP 40170-115, Brazil
| | - Laiza Canielas Krause
- Institute of Technology and Research (ITP), Av. Murilo Dantas, 300, Aracaju, Sergipe CEP 49032-490, Brazil; Tiradentes University (UNIT), Av. Murilo Dantas, 300, Aracaju, Sergipe CEP 49032-490, Brazil
| | - Marcelo da Costa Mendonça
- Institute of Technology and Research (ITP), Av. Murilo Dantas, 300, Aracaju, Sergipe CEP 49032-490, Brazil; Tiradentes University (UNIT), Av. Murilo Dantas, 300, Aracaju, Sergipe CEP 49032-490, Brazil
| | - Francine Ferreira Padilha
- Institute of Technology and Research (ITP), Av. Murilo Dantas, 300, Aracaju, Sergipe CEP 49032-490, Brazil; Tiradentes University (UNIT), Av. Murilo Dantas, 300, Aracaju, Sergipe CEP 49032-490, Brazil
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19
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A Bottom-Up Approach for Data Mining in Bioaromatization of Beers Using Flow-Modulated Comprehensive Two-Dimensional Gas Chromatography/Mass Spectrometry. SEPARATIONS 2019. [DOI: 10.3390/separations6040046] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
In this study, we report the combination of comprehensive two-dimensional gas chromatography (GC×GC) with multivariate pattern recognition through template matching for the assignment of the contribution of Brazilian Ale 02 yeast strain to the aroma profile of beer compared with the traditional Nottingham yeast. Volatile organic compounds (VOC) from two beer samples, which were fermented with these yeast strains were sampled using headspace solid-phase microextraction (HS-SPME). The aroma profiles from both beer samples were obtained using GC×GC coupled to a fast scanning quadrupole mass spectrometer. Data processing performed through multiway principal components analysis succeeded in separating both beer samples based on yeast strain. The execution of a simple and reliable procedure succeeded and identified 46 compounds as relevant for sample classification. Furthermore, the bottom-up approach spotted compounds found exclusively in the beer sample fermented with the Brazilian yeast, highlighting the bioaromatization properties introduced to the aroma profile by this yeast strain.
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