1
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Zhu B, An H, Li L, Zhang H, Lv J, Hu W, Xue F, Liu L, He S, Li D. Characterization of Flavor Profiles of Cigar Tobacco Leaves Grown in China via Headspace-Gas Chromatography-Ion Mobility Spectrometry Coupled with Multivariate Analysis and Sensory Evaluation. ACS OMEGA 2024; 9:15996-16005. [PMID: 38617669 PMCID: PMC11007687 DOI: 10.1021/acsomega.3c09499] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/28/2023] [Revised: 03/05/2024] [Accepted: 03/14/2024] [Indexed: 04/16/2024]
Abstract
Although cigar tobacco leaves (CTLs) have a high economic value, research regarding the flavor characteristics of CTLs is currently limited. A comprehensive study of the flavor characteristics of CTLs from different regions of China was conducted by identifying their volatile-flavor-containing compounds (VFCs) and flavors. The samples were analyzed via gas chromatography-ion mobility spectrometry (GC-IMS) and sensory evaluation. Results revealed considerable differences in the VFC contents of CTLs from different regions of China, suggesting that the VFLs of CTLs could be influenced by geographical origin. Mainly, phenols, pyrazines, and aldehydes were present in the CTLs from Sichuan. High contents of esters and pyrazines were present in the CTLs from Hubei, while esters were the major components of the CTLs from Hainan. Multivariate analysis results showed the effective differentiation of samples from different geographical origins based on the GC-IMS results. Sensory evaluation revealed that the flavors of CTLs from different geographical origins were different. 1,8-Pinene, 3-methyl-3-butene-1-ol, 2,3-dimethyl-5-ethylpyrazine, 4-methyl-3-penten-2-one, and (E)-2-pentenal might serve as geographical marker compounds, indicating the geographical origin of CTLs based on the results of GC-IMS and sensory evaluation. This study may be beneficial for the trade of CTLs and the development of cigar products.
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Affiliation(s)
- Beibei Zhu
- Key
Laboratory of Chinese Cigar Fermentation, China Tobacco Technology
Innovation Center for Cigar, China Tobacco
Sichuan Industrial Co., Ltd., No. 80, Fourth Road, Section 1 of Checheng West,
Longquan District, Chengdu 610100, China
| | - Hongyue An
- Key
Laboratory of Chinese Cigar Fermentation, China Tobacco Technology
Innovation Center for Cigar, China Tobacco
Sichuan Industrial Co., Ltd., No. 80, Fourth Road, Section 1 of Checheng West,
Longquan District, Chengdu 610100, China
| | - Li Li
- Technology
Center, China Tobacco Sichuan Industrial
Co., Ltd., No. 80, Fourth
Road, Section 1 of Checheng West, Longquan District, Chengdu 610100, China
| | - Hongfei Zhang
- National
Tobacco Quality Supervision and Test Center, No. 6, Green Bamboo Street, New
and High-Tech Industrial Development District, Zhengzhou 450001, China
| | - Jinxiong Lv
- Key
Laboratory of Chinese Cigar Fermentation, China Tobacco Technology
Innovation Center for Cigar, China Tobacco
Sichuan Industrial Co., Ltd., No. 80, Fourth Road, Section 1 of Checheng West,
Longquan District, Chengdu 610100, China
| | - Wanrong Hu
- Key
Laboratory of Chinese Cigar Fermentation, China Tobacco Technology
Innovation Center for Cigar, China Tobacco
Sichuan Industrial Co., Ltd., No. 80, Fourth Road, Section 1 of Checheng West,
Longquan District, Chengdu 610100, China
| | - Fang Xue
- Key
Laboratory of Chinese Cigar Fermentation, China Tobacco Technology
Innovation Center for Cigar, China Tobacco
Sichuan Industrial Co., Ltd., No. 80, Fourth Road, Section 1 of Checheng West,
Longquan District, Chengdu 610100, China
| | - Lulu Liu
- Key
Laboratory of Chinese Cigar Fermentation, China Tobacco Technology
Innovation Center for Cigar, China Tobacco
Sichuan Industrial Co., Ltd., No. 80, Fourth Road, Section 1 of Checheng West,
Longquan District, Chengdu 610100, China
| | - Shengbao He
- National
Tobacco Quality Supervision and Test Center, No. 6, Green Bamboo Street, New
and High-Tech Industrial Development District, Zhengzhou 450001, China
| | - Dongliang Li
- Key
Laboratory of Chinese Cigar Fermentation, China Tobacco Technology
Innovation Center for Cigar, China Tobacco
Sichuan Industrial Co., Ltd., No. 80, Fourth Road, Section 1 of Checheng West,
Longquan District, Chengdu 610100, China
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2
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Zhang Q, Kong G, Zhao G, Liu J, Jin H, Li Z, Zhang G, Liu T. Microbial and enzymatic changes in cigar tobacco leaves during air-curing and fermentation. Appl Microbiol Biotechnol 2023; 107:5789-5801. [PMID: 37458766 PMCID: PMC10439857 DOI: 10.1007/s00253-023-12663-5] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2023] [Revised: 06/23/2023] [Accepted: 06/27/2023] [Indexed: 08/20/2023]
Abstract
Metabolic enzyme activity and microbial composition of the air-curing and fermentation processes determine the quality of cigar tobacco leaves (CTLs). In this study, we reveal the evolution of the dominant microorganisms and microbial community structure at different stages of the air-curing and fermentation processes of CTLs. The results showed that the changes in metabolic enzymes occurred mainly during the air-curing phase, with polyphenol oxidase (PPO) being the most active at the browning phase. Pseudomonas, Bacteroides, Vibrio, Monographella, Bipolaris, and Aspergillus were the key microorganisms in the air-curing and fermentation processes. Principal coordinate analysis revealed significant separation of microbial communities between the air-curing and fermentation phases. Redundancy analysis showed that bacteria such as Proteobacteria, Firmicutes, Bacteroidota, and Acidobacteriota and fungi such as Ascomycota and Basidiomycota were correlated with enzyme activity and temperature and humidity. Bacteria mainly act in sugar metabolism, lipid metabolism, and amino acid metabolism, while fungi mainly degrade lignin, cellulose, and pectin through saprophytic action. Spearman correlation network analysis showed that Firmicutes, Proteobacteria, and Actinobacteria were the key bacterial taxa, while Dothideomycetes, Sordariomycetes, and Eurotiomycetes were the key fungal taxa. This research provides the basis for improving the quality of cigars by improving the air-curing and fermentation processes. KEY POINTS: • Changes in POD and PPO activity control the color change of CTLs at the air-curing stage. • Monographella, Aspergillus, Pseudomonas, and Vibrio play an important role in air-curing and fermentation. • Environmental temperature and humidity mainly affect the fermentation process, whereas bacteria such as Proteobacteria, Firmicutes, Bacteroidota, and Acidobacteriota and fungi such as Ascomycota and Basidiomycota are associated with enzyme activity and temperature and humidity.
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Affiliation(s)
- Qing Zhang
- College of Agriculture and Biotechnology, Yunnan Agricultural University, Kunming, 650201, Yunnan, China
| | - Guanghui Kong
- Yunnan Academy of Tobacco Agricultural Sciences, Kunming, 650021, Yunnan, China
| | - Gaokun Zhao
- Yunnan Academy of Tobacco Agricultural Sciences, Kunming, 650021, Yunnan, China
| | - Jun Liu
- Raw Materials Department of HongYun HongHe Tobacco (Group) Limited Liability Company, Kunming, 650221, Yunnan, China
| | - Honggang Jin
- Raw Materials Department of HongYun HongHe Tobacco (Group) Limited Liability Company, Kunming, 650221, Yunnan, China
| | - Zhihua Li
- Raw Materials Department of HongYun HongHe Tobacco (Group) Limited Liability Company, Kunming, 650221, Yunnan, China
| | - Guanghai Zhang
- Yunnan Academy of Tobacco Agricultural Sciences, Kunming, 650021, Yunnan, China.
| | - Tao Liu
- College of Agriculture and Biotechnology, Yunnan Agricultural University, Kunming, 650201, Yunnan, China.
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3
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McCabe AK, Keyes JK, Hemetsberger H, Kurr CV, Albright B, Ward MG, McKinley ML, Breezley SJ, Cole CA. Aroma Profile Development in Beer Fermented with Azacca, Idaho-7, and Sultana Hops. Molecules 2023; 28:5802. [PMID: 37570773 PMCID: PMC10421000 DOI: 10.3390/molecules28155802] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 07/19/2023] [Accepted: 07/27/2023] [Indexed: 08/13/2023] Open
Abstract
Hops are among the most costly and environmentally impactful raw materials used in brewing, yet they play a crucial role in the aroma of beer. However, predicting beer aroma based on hop variety or hopping method remains arduous. This is partly because hop oils are unique for each hop variety, and they may be biotransformed by yeast enzymes during fermentation. Even slight molecular structure modifications can dramatically affect the organoleptic properties of beer. Through combined chemical and sensory analysis of dry-hopped beers prepared with different hop varieties (Azacca, Idaho-7, and Sultana), this work aimed to profile the aromas and the overall biotransformation processes taking place during fermentation. A total of 51 volatile organic compounds (VOCs) were semi-quantified and monitored: 19 esters, 13 sesquiterpenes, 7 ketones, 7 alcohols, 4 monoterpenes, and 1 volatile acid. There were significant similarities in the measured analytes and perceived aromas of these beers, but one hop variety (Sultana) delivered an increased quantity of unique aromas and an increased concentration of volatiles in the headspace for the same quantity of hop pellets added. This work provides practical information to brewers who utilize hops in beer production.
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Affiliation(s)
- Anna K. McCabe
- Department of Chemistry & Biochemistry, Fort Lewis College, 1000 Rim Drive, Durango, CO 81301, USA; (A.K.M.); (J.K.K.); (M.G.W.); (M.L.M.)
| | - Jasmine K. Keyes
- Department of Chemistry & Biochemistry, Fort Lewis College, 1000 Rim Drive, Durango, CO 81301, USA; (A.K.M.); (J.K.K.); (M.G.W.); (M.L.M.)
| | - Heidi Hemetsberger
- Ska Brewing Company, 225 Girard St., Durango, CO 81303, USA; (H.H.); (C.V.K.); (B.A.); (S.J.B.)
| | - Chris V. Kurr
- Ska Brewing Company, 225 Girard St., Durango, CO 81303, USA; (H.H.); (C.V.K.); (B.A.); (S.J.B.)
| | - Bryan Albright
- Ska Brewing Company, 225 Girard St., Durango, CO 81303, USA; (H.H.); (C.V.K.); (B.A.); (S.J.B.)
| | - Michael G. Ward
- Department of Chemistry & Biochemistry, Fort Lewis College, 1000 Rim Drive, Durango, CO 81301, USA; (A.K.M.); (J.K.K.); (M.G.W.); (M.L.M.)
| | - Megan L. McKinley
- Department of Chemistry & Biochemistry, Fort Lewis College, 1000 Rim Drive, Durango, CO 81301, USA; (A.K.M.); (J.K.K.); (M.G.W.); (M.L.M.)
| | - Steven J. Breezley
- Ska Brewing Company, 225 Girard St., Durango, CO 81303, USA; (H.H.); (C.V.K.); (B.A.); (S.J.B.)
| | - Callie A. Cole
- Department of Chemistry & Biochemistry, Fort Lewis College, 1000 Rim Drive, Durango, CO 81301, USA; (A.K.M.); (J.K.K.); (M.G.W.); (M.L.M.)
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Sileoni V, Maranghi S, De Francesco G, Perretti G, Marconi O. Flavour Stability of a Cold-Stored Unpasteurized Low-Alcohol Beer Produced by Saccharomycodes ludwigii. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03061-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
Abstract
AbstractLow-alcohol beer (LAB) is a growing part of the brewing industry in terms of market volumes and consumer interest. Universities and research centres are making efforts to improve organoleptic profile and flavour stability of the product. One of the main limitations of such products is the stability. These beers must be severely filtered and pasteurized, causing a significant loss of quality in terms of flavour. Herein, flavour stability of an unpasteurized and unfiltered LAB was checked during 120 days of cold storage (4 ± 1 °C). The results showed that the beer remained stable for 120 days for many observed parameters. The alcohol content increased from 0.5 to 0.7% v/v. The beer without oxygen was more stable than that filled with oxygen in the headspace. The results confirmed the possibility to produce an unpasteurized craft LAB by Saccharomycodes ludwigii by the cold chain.
Graphical Abstract
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5
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Piornos JA, Koussissi E, Balagiannis DP, Brouwer E, Parker JK. Alcohol-free and low-alcohol beers: Aroma chemistry and sensory characteristics. Compr Rev Food Sci Food Saf 2023; 22:233-259. [PMID: 36398756 DOI: 10.1111/1541-4337.13068] [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: 10/15/2020] [Revised: 09/10/2022] [Accepted: 10/11/2022] [Indexed: 11/19/2022]
Abstract
Alcohol-free beers have gained popularity in the last few decades because they provide a healthier alternative to alcoholic beers and can be more widely consumed. Consumers are becoming more aware of the benefits of reducing their alcohol consumption, and this has increased the sales of nonalcoholic alternatives. However, there are still many challenges for the brewing industry to produce an alcohol-free beer that resembles the pleasant fruity flavor and overall sensory experience of regular beers. The aim of this review is to give a comprehensive overview of alcohol-free beer focusing on aroma chemistry. The formation of the most important aroma compounds, such as Strecker aldehydes, higher alcohols, and esters, is reviewed, aiming to outline the gaps in current knowledge. The role of ethanol as a direct and indirect flavor-active compound is examined separately. In parallel, the influence of the most common methods to reduce alcohol content, such as physical (dealcoholization) or biological, on the organoleptic characteristics and consumer perception of the final product, is discussed.
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Affiliation(s)
- José A Piornos
- Department of Food and Nutritional Sciences, University of Reading, Reading, UK
| | - Elisabeth Koussissi
- Research & Development Department, Heineken Supply Chain BV, Zoeterwoude, The Netherlands
| | | | - Eric Brouwer
- Research & Development Department, Heineken Supply Chain BV, Zoeterwoude, The Netherlands
| | - Jane K Parker
- Department of Food and Nutritional Sciences, University of Reading, Reading, UK
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6
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Unraveling the Difference in the Composition/Content of the Aroma Compounds in Different Tobacco Leaves: For Better Use. J CHEM-NY 2022. [DOI: 10.1155/2022/3293899] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022] Open
Abstract
The composition/content of aroma compounds in tobacco leaves in the different producing areas varies too much, and it is very meaningful to develop advanced analysis techniques to investigate the composition/content-producing area correlation. Here, gas chromatography-ion mobility spectroscopy (GC-IMS) was used to analyze the composition/content of aroma compounds in tobacco samples from eight different producing areas. With this technique, ion mobility spectrum, differential ion mobility spectrum, and fingerprint spectrum were constructed for two-dimensional analysis. Then, the principal component analysis (PCA) and similarity analysis were performed for the eight tobacco samples. The results showed that the GC-IMS can detect 197 volatile aroma compounds in tobacco leaves and 75 of them are well identified. The fingerprint spectrum directly showed the difference in the composition/content of volatile aroma compounds in tobacco leaves from different producing areas. PCA and similarity analysis can clearly distinguish tobacco samples from different producing areas. This work demonstrated that the application of GC-IMS in analyzing the composition/content of aroma compounds in tobacco leaves is efficient. GC-IMS is a very powerful tool to give a direct and visual comparison of the composition/content of aroma compounds in tobacco leaves from different producing areas. The relationship between the composition/content of aroma compounds and producing areas could be established by this advanced technology. This work offers the possibility of planting or grading tobacco with different taste and smell more precisely in the future.
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7
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Zhou Z, Li YL, Zhao F, Xin R, Huang XH, Zhang YY, Zhou D, Qin L. Unraveling the Thermal Oxidation Products and Peroxidation Mechanisms of Different Chemical Structures of Lipids: An Example of Molecules Containing Oleic Acid. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:16410-16423. [PMID: 36520059 DOI: 10.1021/acs.jafc.2c06221] [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] [Indexed: 06/17/2023]
Abstract
Lipid structures affect lipid oxidation, causing differences in types and contents of volatiles and nonvolatiles in various foods. In this study, the oxidation differences of monoacylglycerol (MAG), triacylglycerol (TAG), phosphatidylethanolamine (PE), and phosphatidylcholine (PC) with oleoyl residues and oleic acid (FA) during thermal treatment were investigated. Volatiles and nonvolatiles were monitored by gas chromatography-mass spectrometry and ultrahigh-performance liquid chromatography-Q-Exactive HF-X Orbitrap Mass Spectrometer, respectively. The results showed that the structures of MAG and TAG could delay the chain initiation reaction. The polar heads of PC and PE remarkably influenced the oxidation rate and the formation of the oxidation products probably due to the hydrogen bonds formed with free radicals. Among the volatile oxidation products, aldehydes, acids, and furans with eight or nine carbon atoms accounted for the majority in FA, MAG, TAG, and PC samples, but PE samples mainly generated ketones with nine or 10 carbon atoms. The formation of nonvolatile products in TAG samples possessed significant stage-specific changes. Fatty acid esters of hydroxy fatty acids were only produced in the free fatty acid oxidation model. The activity of chemical bonds participating in the truncation reaction decreased to both sides from the double bond position.
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Affiliation(s)
- Zheng Zhou
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian116034, China
| | - Yu-Lian Li
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian116034, China
| | - Feng Zhao
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian116034, China
| | - Ran Xin
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian116034, China
| | - Xu-Hui Huang
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian116034, China
| | - Yu-Ying Zhang
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian116034, China
| | - Dayong Zhou
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian116034, China
| | - Lei Qin
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian116034, China
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8
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Simon M, Vuylsteke G, Collin S. Flavor Defects of Fresh and Aged NABLABs: New Challenges Against Oxidation. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2022. [DOI: 10.1080/03610470.2022.2142756] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Margaux Simon
- Unité de Brasserie et des Industries Alimentaires, Louvain Institute of Biomolecular Science and Technology (LIBST), Faculté des Bioingénieurs, Université Catholique de Louvain, Louvain-la-Neuve, Belgium
| | - Gaël Vuylsteke
- Unité de Brasserie et des Industries Alimentaires, Louvain Institute of Biomolecular Science and Technology (LIBST), Faculté des Bioingénieurs, Université Catholique de Louvain, Louvain-la-Neuve, Belgium
| | - Sonia Collin
- Unité de Brasserie et des Industries Alimentaires, Louvain Institute of Biomolecular Science and Technology (LIBST), Faculté des Bioingénieurs, Université Catholique de Louvain, Louvain-la-Neuve, Belgium
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9
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Methner Y, Magalhães F, Raihofer L, Zarnkow M, Jacob F, Hutzler M. Beer fermentation performance and sugar uptake of Saccharomycopsis fibuligera–A novel option for low-alcohol beer. Front Microbiol 2022; 13:1011155. [PMID: 36274745 PMCID: PMC9581282 DOI: 10.3389/fmicb.2022.1011155] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2022] [Accepted: 09/06/2022] [Indexed: 11/17/2022] Open
Abstract
There is a growing trend for beers with novel flavor profiles, as consumers demand a more diversified product range. Such beers can be produced by using non-Saccharomyces yeasts. The yeast species Saccharomycopsis fibuligera is known to produce exceptionally pleasant plum and berry flavors during brewer’s wort fermentation while its mycelia growth is most likely a technological challenge in industrial-scale brewing. To better understand and optimize the physiological properties of this yeast species during the brewing process, maltose and maltotriose uptake activity trials were performed. These revealed the existence of active transmembrane transporters for maltose in addition to the known extracellular amylase system. Furthermore, a single cell isolate of S. fibuligera was cultured, which showed significantly less mycelial growth during propagation and fermentation compared to the mother culture and would therefore be much more suitable for application on an industrial scale due to its better flocculation and clarification properties. Genetic differences between the two cultures could not be detected in a (GTG)5 rep-PCR fingerprint and there was hardly any difference in the fermentation process, sugar utilization and flavor profiles of the beers. Accordingly, the characteristic plum and berry flavor could also be perceived by using the culture from the single cell isolate, which was complemented by a dried fruit flavor. A fermentation temperature of 20°C at an original gravity of 10 °P proved to be optimal for producing a low-alcohol beer at around 0.8% (v/v) by applying the S. fibuligera yeast culture from the single cell isolate.
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Affiliation(s)
- Yvonne Methner
- Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Freising, Germany
| | - Frederico Magalhães
- Chair of Brewing and Beverage Technology, Technical University of Berlin, Berlin, Germany
- VTT Technical Research Centre of Finland Ltd., Espoo, Finland
| | - Luis Raihofer
- Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Freising, Germany
| | - Martin Zarnkow
- Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Freising, Germany
| | - Fritz Jacob
- Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Freising, Germany
| | - Mathias Hutzler
- Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Freising, Germany
- *Correspondence: Mathias Hutzler,
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Bauwens J, Van Opstaele F, Karatairis C, Weiland F, Eggermont L, Jaskula‐Goiris B, De Rouck G, De Brabanter J, Aerts G, De Cooman L. Assessing the ageing process of commercial non‐alcoholic beers in comparison to their lager beer counterparts. JOURNAL OF THE INSTITUTE OF BREWING 2022. [DOI: 10.1002/jib.698] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Jeroen Bauwens
- Department of Microbial and Molecular Systems (M2S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) KU Leuven Ghent Technology Campus, Gebroeders de Smetstraat 1 9000 Ghent Belgium
| | - Filip Van Opstaele
- Department of Microbial and Molecular Systems (M2S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) KU Leuven Ghent Technology Campus, Gebroeders de Smetstraat 1 9000 Ghent Belgium
| | - Chrysovalantis Karatairis
- Department of Microbial and Molecular Systems (M2S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) KU Leuven Ghent Technology Campus, Gebroeders de Smetstraat 1 9000 Ghent Belgium
| | - Florian Weiland
- Department of Microbial and Molecular Systems (M2S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) KU Leuven Ghent Technology Campus, Gebroeders de Smetstraat 1 9000 Ghent Belgium
| | - Lore Eggermont
- Department of Microbial and Molecular Systems (M2S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) KU Leuven Ghent Technology Campus, Gebroeders de Smetstraat 1 9000 Ghent Belgium
| | - Barbara Jaskula‐Goiris
- Department of Microbial and Molecular Systems (M2S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) KU Leuven Ghent Technology Campus, Gebroeders de Smetstraat 1 9000 Ghent Belgium
| | - Gert De Rouck
- Department of Microbial and Molecular Systems (M2S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) KU Leuven Ghent Technology Campus, Gebroeders de Smetstraat 1 9000 Ghent Belgium
| | - Jos De Brabanter
- Department of Electrical Engineering (ESAT), member of the division STADIUS, Stadius Centre for Dynamical Systems, Signal Processing and Data Analytics KU Leuven Kasteelpark Arenberg 10 – box 2446, 3001 Leuven Belgium
| | - Guido Aerts
- Department of Microbial and Molecular Systems (M2S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) KU Leuven Ghent Technology Campus, Gebroeders de Smetstraat 1 9000 Ghent Belgium
| | - Luc De Cooman
- Department of Microbial and Molecular Systems (M2S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) KU Leuven Ghent Technology Campus, Gebroeders de Smetstraat 1 9000 Ghent Belgium
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11
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Zheng T, Zhang Q, Li P, Wu X, Liu Y, Yang Z, Li D, Zhang J, Du G. Analysis of Microbial Community, Volatile Flavor Compounds, and Flavor of Cigar Tobacco Leaves From Different Regions. Front Microbiol 2022; 13:907270. [PMID: 35756070 PMCID: PMC9231593 DOI: 10.3389/fmicb.2022.907270] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2022] [Accepted: 05/09/2022] [Indexed: 11/30/2022] Open
Abstract
Despite the booming international trade in cigar tobacco leaves (CTLs), the main characteristics of tobacco leaves from different producing areas are rarely reported. This study aimed to characterize the microbial community, volatile flavor compounds (VFCs), and flavor of CTLs from four famous cigar-producing areas, including Dominica, Brazil, Indonesia, and China. High-throughput sequencing results showed that the dominant genera in CTLs were Staphylococcus, Pseudomonas, Aspergillus, Sampaiozyma, and Alternaria. Sensory analysis revealed that Indonesian and Chinese CTLs were characterized by leathery, peppery, and baked aroma. Brazilian CTLs were dominated by caramel and herb aroma. Dominican CTLs had aromas of milk, fruity, sour, cream, flower, nutty, and honey. Supplemented with the determination of volatile flavor compounds (VFCs), the flavor of CTLs could be scientifically quantified. Most of these VFCs were aldehydes and ketones, and 20 VFCs showed significant differences in CTLs from different regions. The microbial community, VFCs, and flavor of CTLs vary widely due to geographic differences. Network analysis revealed the microbial community was closely related to most VFCs, but the relationships between the fungal community and VFCs were less than the bacterial community, and most of them were negative. Furthermore, it also found that the bacterial community had a greater contribution to the flavor of CTLs than the fungal community. This study obtained essential information on CTLs, which laid a foundation for deeply excavating the relationship between microbes and VFCs and flavor, and establishing a tobacco information database.
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Affiliation(s)
- Tianfei Zheng
- School of Biotechnology, Jiangnan University, Wuxi, China.,Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China.,Science Center for Future Foods, Jiangnan University, Wuxi, China
| | - Qianying Zhang
- Cigar Fermentation Technology Key Laboratory of China Tobacco, China Tobacco Sichuan Industrial Co., Ltd., Chengdu, China
| | - Pinhe Li
- Cigar Fermentation Technology Key Laboratory of China Tobacco, China Tobacco Sichuan Industrial Co., Ltd., Chengdu, China
| | - Xinying Wu
- School of Biotechnology, Jiangnan University, Wuxi, China.,Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China.,Science Center for Future Foods, Jiangnan University, Wuxi, China
| | - Yi Liu
- Cigar Fermentation Technology Key Laboratory of China Tobacco, China Tobacco Sichuan Industrial Co., Ltd., Chengdu, China
| | - Zhen Yang
- Cigar Fermentation Technology Key Laboratory of China Tobacco, China Tobacco Sichuan Industrial Co., Ltd., Chengdu, China
| | - Dongliang Li
- Cigar Fermentation Technology Key Laboratory of China Tobacco, China Tobacco Sichuan Industrial Co., Ltd., Chengdu, China
| | - Juan Zhang
- School of Biotechnology, Jiangnan University, Wuxi, China.,Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China.,Science Center for Future Foods, Jiangnan University, Wuxi, China
| | - Guocheng Du
- School of Biotechnology, Jiangnan University, Wuxi, China.,Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China.,Science Center for Future Foods, Jiangnan University, Wuxi, China
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12
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Maltose-Negative Yeast in Non-Alcoholic and Low-Alcoholic Beer Production. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8060273] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Although beer is a widely used beverage in many cultures, there is a need for a new drinking alternative in the face of rising issues such as health concerns or weight problems. However, non-alcoholic and low-alcoholic beers (NABLAB) still have some sensory problems that have not been fully remedied today, such as “wort-like”/”potato-like” flavours or a lack of aroma. These defects are due to the lack of alcohol (and the lack of the aldehyde-reducing effect of alcohol fermentation), as well as production techniques. The use of new yeast strains that cannot ferment maltose—the foremost sugar in the wort—is highly promising to produce a more palatable and sustainable NABLAB product because production with these yeast strains can be performed with standard brewery equipment. In the scientific literature, it is clear that interest in the production of NABLAB has increased recently, and experiments have been carried out with maltose-negative yeast strains isolated from many different environments. This study describes maltose-negative yeasts and their aromatic potential for the production of NABLAB by comprehensively examining recent academic studies.
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13
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Methner Y, Dancker P, Maier R, Latorre M, Hutzler M, Zarnkow M, Steinhaus M, Libkind D, Frank S, Jacob F. Influence of Varying Fermentation Parameters of the Yeast Strain Cyberlindnera saturnus on the Concentrations of Selected Flavor Components in Non-Alcoholic Beer Focusing on (E)-β-Damascenone. Foods 2022; 11:foods11071038. [PMID: 35407125 PMCID: PMC8997441 DOI: 10.3390/foods11071038] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Revised: 03/30/2022] [Accepted: 04/01/2022] [Indexed: 02/06/2023] Open
Abstract
The diversification of beer flavor is becoming increasingly popular, especially in the field of non-alcoholic beers, where sales are growing steadily. While flavor substances of traditional beers can largely be traced back to defined secondary metabolites, the production of non-alcoholic beers with non-Saccharomyces yeasts generates novel fruity flavors, some of which cannot yet be assigned to specific flavor substances. In a recently published study, besides pear, cool mint sweets, and banana-like flavor, distinctive red berry and apple flavors were perceived in a non-alcoholic beer fermented with the yeast strain Cyberlindnera saturnus TUM 247, whose secondary metabolites were to be elucidated in this study. The trials were carried out using response surface methodology to examine the fermentation properties of the yeast strain and to optimize the beer with maximum fruitiness but minimal off-flavors and ethanol content. It turned out that a low pitching rate, a moderate fermentation temperature, and an original gravity of 10.5 °P gave the optimal parameters. Qualitative analysis of the secondary metabolites, in addition to standard analysis for traditional beers, was first performed using headspace-gas chromatography with olfactometry. (E)-β-damascenone emerged as the decisive substance for the red berry and apple flavor and so this substance was then quantitated. Although (E)-β-damascenone is a well-known secondary metabolite in beer and this substance is associated with apple or cooked apple- and berry-like flavors, it has not yet been reported as a main flavor component in non-alcoholic beers.
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Affiliation(s)
- Yvonne Methner
- Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Alte Akademie 3, 85354 Freising, Germany; (Y.M.); (P.D.); (M.H.); (F.J.)
| | - Philipp Dancker
- Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Alte Akademie 3, 85354 Freising, Germany; (Y.M.); (P.D.); (M.H.); (F.J.)
| | - Robin Maier
- Leibniz Institute for Food Systems Biology, Technical University of Munich (Leibniz-LSB@TUM), 85354 Freising, Germany; (R.M.); (M.S.); (S.F.)
| | - Mailen Latorre
- Centro de Referencia en Levaduras y Tecnología Cervecera (CRELTEC), Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales (IPATEC), CONICET—Universidad Nacional del Comahue, Quintral 1250, San Carlos de Bariloche CP8400, Argentina; (M.L.); (D.L.)
| | - Mathias Hutzler
- Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Alte Akademie 3, 85354 Freising, Germany; (Y.M.); (P.D.); (M.H.); (F.J.)
| | - Martin Zarnkow
- Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Alte Akademie 3, 85354 Freising, Germany; (Y.M.); (P.D.); (M.H.); (F.J.)
- Correspondence: ; Tel.: +49-8161-71-3530
| | - Martin Steinhaus
- Leibniz Institute for Food Systems Biology, Technical University of Munich (Leibniz-LSB@TUM), 85354 Freising, Germany; (R.M.); (M.S.); (S.F.)
| | - Diego Libkind
- Centro de Referencia en Levaduras y Tecnología Cervecera (CRELTEC), Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales (IPATEC), CONICET—Universidad Nacional del Comahue, Quintral 1250, San Carlos de Bariloche CP8400, Argentina; (M.L.); (D.L.)
| | - Stephanie Frank
- Leibniz Institute for Food Systems Biology, Technical University of Munich (Leibniz-LSB@TUM), 85354 Freising, Germany; (R.M.); (M.S.); (S.F.)
| | - Fritz Jacob
- Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Alte Akademie 3, 85354 Freising, Germany; (Y.M.); (P.D.); (M.H.); (F.J.)
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14
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Wang C, Wei S, Jin M, Liu B, Yue M, Wang Y. Integrated Microbiomic and Metabolomic Dynamics of Fermented Corn and Soybean By-Product Mixed Substrate. Front Nutr 2022; 9:831243. [PMID: 35299761 PMCID: PMC8922052 DOI: 10.3389/fnut.2022.831243] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2021] [Accepted: 01/21/2022] [Indexed: 01/26/2023] Open
Abstract
Microbes and their metabolites produced in fermented food have been considered as critical contributors to the quality of the final products, but the comprehensive understanding of the microbiomic and metabolomic dynamics in plant-based food during solid-state fermentation remains unclear. Here, the probiotics of Bacillus subtilis and Enterococcus faecalis were inoculated into corn and defatted soybean to achieve the two-stage solid-state fermentation. A 16S sequencing and liquid chromatography–tandem mass spectrometry were applied to investigate the dynamics of microbiota, metabolites, and their integrated correlations during fermentation. The results showed that the predominant bacteria changed from Streptophyta and Rickettsiales at 0 h to Bacillus and Pseudomonas in aerobic stage and then to Bacillus, Enterococcus, and Pseudomonas in anaerobic stage. In total, 229 notably different metabolites were identified at different fermentation times, and protein degradation, amino acid synthesis, and carbohydrate metabolism were the main metabolic pathways during the fermentation. Notably, phenylalanine metabolism was the most important metabolic pathway in the fermentation process. Further analysis of the correlations among the microbiota, metabolites, and physicochemical characteristics indicated that Bacillus spp. was significantly correlated with amino acids and carbohydrate metabolism in aerobic stage, and Enterococcus spp. was remarkably associated with amino acids metabolism and lactic acid production in the anaerobic stage. The present study provides new insights into the dynamic changes in the metabolism underlying the metabolic and microbial profiles at different fermentation stages, and are expected to be useful for future studies on the quality of fermented plant-based food.
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Affiliation(s)
- Cheng Wang
- National Engineering Laboratory for Feed Safety and Pollution Prevention and Controlling, Hangzhou, China
- Key Laboratory of Molecular Animal Nutrition, Ministry of Education, Hangzhou, China
- Key Laboratory of Animal Nutrition and Feed Science (Eastern of China), Ministry of Agriculture and Rural Affairs, Hangzhou, China
- Key Laboratory of Animal Feed and Nutrition of Zhejiang Province, Hangzhou, China
- Institute of Feed Science, Zhejiang University, Hangzhou, China
| | - Siyu Wei
- National Engineering Laboratory for Feed Safety and Pollution Prevention and Controlling, Hangzhou, China
- Key Laboratory of Molecular Animal Nutrition, Ministry of Education, Hangzhou, China
- Key Laboratory of Animal Nutrition and Feed Science (Eastern of China), Ministry of Agriculture and Rural Affairs, Hangzhou, China
- Key Laboratory of Animal Feed and Nutrition of Zhejiang Province, Hangzhou, China
- Institute of Feed Science, Zhejiang University, Hangzhou, China
| | - Mingliang Jin
- National Engineering Laboratory for Feed Safety and Pollution Prevention and Controlling, Hangzhou, China
- Key Laboratory of Molecular Animal Nutrition, Ministry of Education, Hangzhou, China
- Key Laboratory of Animal Nutrition and Feed Science (Eastern of China), Ministry of Agriculture and Rural Affairs, Hangzhou, China
- Key Laboratory of Animal Feed and Nutrition of Zhejiang Province, Hangzhou, China
- Institute of Feed Science, Zhejiang University, Hangzhou, China
| | - Bojing Liu
- National Engineering Laboratory for Feed Safety and Pollution Prevention and Controlling, Hangzhou, China
- Key Laboratory of Molecular Animal Nutrition, Ministry of Education, Hangzhou, China
- Key Laboratory of Animal Nutrition and Feed Science (Eastern of China), Ministry of Agriculture and Rural Affairs, Hangzhou, China
- Key Laboratory of Animal Feed and Nutrition of Zhejiang Province, Hangzhou, China
- Institute of Feed Science, Zhejiang University, Hangzhou, China
| | - Min Yue
- Institute of Preventive Veterinary Sciences and Department of Veterinary Medicine, Zhejiang University College of Animal Sciences, Hangzhou, China
| | - Yizhen Wang
- National Engineering Laboratory for Feed Safety and Pollution Prevention and Controlling, Hangzhou, China
- Key Laboratory of Molecular Animal Nutrition, Ministry of Education, Hangzhou, China
- Key Laboratory of Animal Nutrition and Feed Science (Eastern of China), Ministry of Agriculture and Rural Affairs, Hangzhou, China
- Key Laboratory of Animal Feed and Nutrition of Zhejiang Province, Hangzhou, China
- Institute of Feed Science, Zhejiang University, Hangzhou, China
- *Correspondence: Yizhen Wang
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15
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Dusart A, Mertens B, Van Hoeck E, Simon M, Goscinny S, Collin S. Occurrence of (suspected) genotoxic flavoring substances in Belgian alcohol-free beers. Food Chem 2022; 369:130917. [PMID: 34464835 DOI: 10.1016/j.foodchem.2021.130917] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2021] [Revised: 08/11/2021] [Accepted: 08/17/2021] [Indexed: 11/04/2022]
Abstract
The regulatory landscape of flavorings is evolving, thereby putting pressure on control laboratories to develop analytical methods for a wide range of compounds in various types of food and drinks. In order to improve the monitoring of flavoring substances, a versatile and accurate analytical method using the solvent-assisted flavor evaporation (SAFE) technique coupled to GC-MS(SIM) was developed and validated. Focus was put on authorized flavoring substances requiring specific attention due to a genotoxic concern based on information from European risks assessment reports. Thirty-seven (suspected) genotoxic flavoring substances were analyzed in a selection of ten alcohol-free beers. Five suspected genotoxic compounds (i.e. 1-(2-furyl)-2-propanone, 2-acetylfuran, 2-acetyl-5-methylfuran, 2-acetyl-3,5-dimethylfuran, hex-2-eno-1,4-lactone) as well as two confirmed genotoxic flavoring substances (p-mentha-1,8-dien-7-al, 2,4-pentanedione) were identified and quantified among the selected samples. Low concentrations and natural occurrences of the identified compounds suggested that these were not added as such but rather originated from heat-treatments or from plant-based extracts.
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Affiliation(s)
- A Dusart
- Department of Chemical and Physical Health Risks, Sciensano, Rue Juliette Wytsman 14, 1050 Ixelles, Belgium.
| | - B Mertens
- Department of Chemical and Physical Health Risks, Sciensano, Rue Juliette Wytsman 14, 1050 Ixelles, Belgium
| | - E Van Hoeck
- Department of Chemical and Physical Health Risks, Sciensano, Rue Juliette Wytsman 14, 1050 Ixelles, Belgium
| | - M Simon
- Unité de Brasserie et des Industries Alimentaires, Louvain Institute of Biomolecular Science and Technology (LIBST), Faculté des Bioingénieurs, Université catholique de Louvain, Croix du Sud 2, Box L7.05.07, 1348 Louvain-la-Neuve, Belgium
| | - S Goscinny
- Department of Chemical and Physical Health Risks, Sciensano, Rue Juliette Wytsman 14, 1050 Ixelles, Belgium
| | - S Collin
- Unité de Brasserie et des Industries Alimentaires, Louvain Institute of Biomolecular Science and Technology (LIBST), Faculté des Bioingénieurs, Université catholique de Louvain, Croix du Sud 2, Box L7.05.07, 1348 Louvain-la-Neuve, Belgium
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16
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Effect of Production Technique on Pilsner-Style Non-Alcoholic Beer (NAB) Chemistry and Flavor. BEVERAGES 2022. [DOI: 10.3390/beverages8010004] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
The sensory, volatile, and physiochemical profiles of nineteen commercial non-alcoholic pilsner-style beers produced by different production techniques were analyzed and compared with a dry-hopped non-alcoholic IPA. NABs made only with either physical dealcoholization or restricted fermentations differed significantly in chemistry and flavor. Generally, NABs produced by restricted fermentations were the most worty, thick, and sweet, whereas NABs that were physically dealcoholized had the lowest taste/aroma intensities and were the sourest, most thin, and least sweet. Interestingly, the method of dealcoholization had a minor impact on the flavor profile. The use of maltose intolerant yeast as well as the implementation of combined treatments, such as blending dealcoholized beer with beer containing alcohol, were the techniques found to produce NABs with more harmonious and multifaceted chemical and flavor profiles. NABs with increased hop aroma volatiles were the most harmonious, particularly highlighted by the NA IPA reference. Even though dry-hopped character might be atypical for pilsner-style beer, dry-hopping appears as a simple application to produce NABs with more harmonious flavor.
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17
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The Influence of Biomolecule Composition on Colloidal Beer Structure. Biomolecules 2021; 12:biom12010024. [PMID: 35053172 PMCID: PMC8774254 DOI: 10.3390/biom12010024] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2021] [Revised: 12/22/2021] [Accepted: 12/22/2021] [Indexed: 11/16/2022] Open
Abstract
Recent studies have revealed an interest in the composition of beer biomolecules as a colloidal system and their influence on the formation of beer taste. The purpose of this research was to establish biochemical interactions between the biomolecules of plant-based raw materials of beer in order to understand the overall structure of beer as a complex system of bound biomolecules. Generally accepted methods of analytical research in the field of brewing, biochemistry and proteomics were used to solve the research objectives. The studies allowed us to establish the relationship between the grain and plant-based raw materials used, as well as the processing technologies and biomolecular profiles of beer. The qualitative profile of the distribution of protein compounds as a framework for the formation of a colloidal system and the role of carbohydrate dextrins and phenol compounds are given. This article provides information about the presence of biogenic compounds in the structure of beer that positively affect the functioning of the body. A critical assessment of the influence of some parameters on the completeness of beer taste by biomolecules is given. Conclusion: the conducted analytical studies allowed us to confirm the hypothesis about the nitrogen structure of beer and the relationship of other biomolecules with protein substances, and to identify the main factors affecting the distribution of biomolecules by fractions.
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18
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Xiao Z, Chen H, Niu Y, Zhu J. Characterization of the Aroma-Active Compounds in Banana ( Musa AAA Red green) and Their Contributions to the Enhancement of Sweetness Perception. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:15301-15313. [PMID: 34898197 DOI: 10.1021/acs.jafc.1c06434] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
"Hongmeiren" bananas are popular because of their red peel. Two extraction methods solvent-assisted flavor evaporation and headspace solid-phase microextraction, combined with gas chromatography-olfactometry and gas chromatography-mass spectrometry (GC-MS), were used to analyze the volatile components of "Hongmeiren" bananas. A total of 86 aroma compounds were identified by GC-MS, 62 of which were identified as the major aroma-active compounds with an odor activity value ≥ 1 or modified frequency ≥ 30%. Ethyl (E)-2-butenoate, 4-undecanone, and α-phellandrene were found in bananas for the first time. Sensory experiments showed that eight sweet-associated odorants could significantly achieve the sweetness enhancement effect at 30 g/L sucrose solution by odor-induced changes in taste perception. These experiments suggest that selected odorants can achieve sugar reduction, but with consideration of the sugar concentration. The study of the sweetness enhancement effect of individual compounds provides a more direct theoretical support for sugar reduction in the food industry.
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Affiliation(s)
- Zuobing Xiao
- Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Haiting Chen
- Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Yunwei Niu
- Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Jiancai Zhu
- Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
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19
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Bauwens J, Van Opstaele F, Eggermont L, Weiland F, Jaskula‐Goiris B, De Rouck G, De Brabanter J, Aerts G, De Cooman L. Comprehensive analytical and sensory profiling of non‐alcoholic beers and their pale lager beer counterparts. JOURNAL OF THE INSTITUTE OF BREWING 2021. [DOI: 10.1002/jib.664] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Jeroen Bauwens
- KU Leuven, Department of Microbial and Molecular Systems (M²S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) Ghent Technology Campus Gebroeders de Smetstraat 1 Ghent 9000 Belgium
| | - Filip Van Opstaele
- KU Leuven, Department of Microbial and Molecular Systems (M²S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) Ghent Technology Campus Gebroeders de Smetstraat 1 Ghent 9000 Belgium
| | - Lore Eggermont
- KU Leuven, Department of Microbial and Molecular Systems (M²S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) Ghent Technology Campus Gebroeders de Smetstraat 1 Ghent 9000 Belgium
| | - Florian Weiland
- KU Leuven, Department of Microbial and Molecular Systems (M²S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) Ghent Technology Campus Gebroeders de Smetstraat 1 Ghent 9000 Belgium
| | - Barbara Jaskula‐Goiris
- KU Leuven, Department of Microbial and Molecular Systems (M²S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) Ghent Technology Campus Gebroeders de Smetstraat 1 Ghent 9000 Belgium
| | - Gert De Rouck
- KU Leuven, Department of Microbial and Molecular Systems (M²S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) Ghent Technology Campus Gebroeders de Smetstraat 1 Ghent 9000 Belgium
| | - Jos De Brabanter
- KU Leuven, Department of Electrical Engineering (ESAT), member of the division STADIUS Stadius Centre for Dynamical Systems, Signal Processing and Data Analytics Kasteelpark Arenberg 10 – box 2446 Leuven 3001 Belgium
| | - Guido Aerts
- KU Leuven, Department of Microbial and Molecular Systems (M²S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) Ghent Technology Campus Gebroeders de Smetstraat 1 Ghent 9000 Belgium
| | - Luc De Cooman
- KU Leuven, Department of Microbial and Molecular Systems (M²S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) Ghent Technology Campus Gebroeders de Smetstraat 1 Ghent 9000 Belgium
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20
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Transfer of Ethanol and Aroma Compounds by Varying Specific Process Parameters in the Thermal Dealcoholisation of Beer. Foods 2021; 10:foods10071602. [PMID: 34359472 PMCID: PMC8306714 DOI: 10.3390/foods10071602] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2021] [Revised: 07/04/2021] [Accepted: 07/07/2021] [Indexed: 12/02/2022] Open
Abstract
Dealcoholisation of beer has gained prominence over the last decade. A well-known procedure involves the combination of a rectification column for thermal dealcoholisation and a downstream column for aroma recovery. However, the recovery of valuable fermentation by-products is rarely performed due to limited data about the enrichment and depletion of ethanol and aromatic compounds. The influence of operating conditions on the transfer of ethanol and aroma compounds to the recovery fluid, henceforth, ‘aromawater’, has not yet been fully explored. Therefore, this study involved examining how ethanol concentration and aroma compounds in the aromawater are affected by the condenser temperature and reflux rate during thermal dealcoholisation. The aim was to obtain an aromawater having a maximum level of valuable aroma substances and a minimum level of ethanol for re-blending with non-alcoholic beer, hypothetically causing aroma intensification. An industrial system was used for sample production. Ethanol as well as higher alcohols and ester concentrations were analysed in the different material flows, and mass balances were thus compiled. Sensory analysis was performed to evaluate the beer aroma’s intensification as a sustainable industrial application. The obtained results indicate that increased condenser temperature was associated with increased aroma concentrations in the aromawater. If the temperature of the condenser’s coolant exceeded 15 °C, dealcoholisation < 0.05% abv could not be guaranteed. A higher reflux rate led to higher concentrations of fermentation by-products in the aromawater. Finally, the aroma profile of three non-alcoholic beers (0.0% abv, 0.5% abv after blending with original beer, and 0.5% abv after blending with aromawater) were evaluated. By blending, the attributes ‘estery’ and ‘flowery’ were assessed as dominant. The effect was more pronounced with aromawater than with the original beer.
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21
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Louw S. Recent trends in the chromatographic analysis of volatile flavor and fragrance compounds: Annual review 2020. ACTA ACUST UNITED AC 2021. [DOI: 10.1002/ansa.202000158] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Stefan Louw
- Department of Chemistry and Biochemistry University of Namibia Windhoek Namibia
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22
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Lafontaine S, Senn K, Knoke L, Schubert C, Dennenlöhr J, Maxminer J, Cantu A, Rettberg N, Heymann H. Evaluating the Chemical Components and Flavor Characteristics Responsible for Triggering the Perception of "Beer Flavor" in Non-Alcoholic Beer. Foods 2020; 9:foods9121914. [PMID: 33371467 PMCID: PMC7767514 DOI: 10.3390/foods9121914] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2020] [Revised: 12/16/2020] [Accepted: 12/17/2020] [Indexed: 01/08/2023] Open
Abstract
Forty-two commercial non-alcoholic beer (NAB) brands were analyzed using sensory and chemical techniques to understand which analytes and/or flavors were most responsible for invoking the perception of "beer flavor" (for Northern Californian consumers). The aroma and taste profiles of the commercial NABs, a commercial soda, and a carbonated seltzer water (n = 44) were characterized using replicated descriptive and CATA analyses performed by a trained sensory panel (i.e., 11 panelists). A number of non-volatile and volatile techniques were then used to chemically deconstruct the products. Consumer analysis (i.e., 129 Northern Californian consumers) was also used to evaluate a selection of these NABs (i.e., 12) and how similar they thought the aroma, taste and mouthfeels of these products were to beer, soda, and water. The results show that certain constituents drive the aroma and taste profiles which are responsible for invoking beer perception for these North American consumers. Further, beer likeness might not be a driver of preference in this diverse beverage class for Northern Californian consumers. These are important insights for brewers planning to create products for similar markets and/or more broadly for companies interested in designing other functional/alternative food and beverage products.
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Affiliation(s)
- Scott Lafontaine
- Department of Viticulture and Enology, University of California Davis, 595 Hilgard Lane, Davis, CA 95616, USA; (A.C.); (H.H.)
- Correspondence:
| | - Kay Senn
- Department of Food Science and Technology, University of California Davis, 392 Old Davis Rd, Davis, CA 95616, USA;
| | - Laura Knoke
- Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V., Seestrasse 13, 13353 Berlin, Germany; (L.K.); (C.S.); (J.D.); (J.M.); (N.R.)
| | - Christian Schubert
- Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V., Seestrasse 13, 13353 Berlin, Germany; (L.K.); (C.S.); (J.D.); (J.M.); (N.R.)
| | - Johanna Dennenlöhr
- Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V., Seestrasse 13, 13353 Berlin, Germany; (L.K.); (C.S.); (J.D.); (J.M.); (N.R.)
| | - Jörg Maxminer
- Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V., Seestrasse 13, 13353 Berlin, Germany; (L.K.); (C.S.); (J.D.); (J.M.); (N.R.)
| | - Annegret Cantu
- Department of Viticulture and Enology, University of California Davis, 595 Hilgard Lane, Davis, CA 95616, USA; (A.C.); (H.H.)
| | - Nils Rettberg
- Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V., Seestrasse 13, 13353 Berlin, Germany; (L.K.); (C.S.); (J.D.); (J.M.); (N.R.)
| | - Hildegarde Heymann
- Department of Viticulture and Enology, University of California Davis, 595 Hilgard Lane, Davis, CA 95616, USA; (A.C.); (H.H.)
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