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Almaguer C, Kollmannsberger H, Gastl M, Becker T. Comparative study of the impact of malting on the aroma profiles of barley (Hordeum vulgare L.) and rye (Secale cereale L.). Food Chem 2023; 427:136694. [PMID: 37418806 DOI: 10.1016/j.foodchem.2023.136694] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2022] [Revised: 04/19/2023] [Accepted: 06/19/2023] [Indexed: 07/09/2023]
Abstract
Barley (Hordeum vulgare L.) remains the traditional malted cereal used for beverages, whereas rye (Secale cereale L.) is mainly used in baked goods. To evaluate the potential of rye malt for beverage production, malt quality indicators and the volatile composition of different rye malts were compared to barley malt. Sensory assessment revealed that pleasant malty and caramel aromas were formed by malting. Subsequently, three complementary isolation techniques and gas chromatography-olfactometry/mass spectrometry (GC-O/MS) were used for volatile analysis. Instrumental analysis detected 50 and 56 odor active volatiles in barley and rye, respectively. In part two, storage and the impact of three malting parameters on volatile formation were examined. Similarities in the malt volatile patterns were detected but the perceived intensity and composition varied. In barley, characteristic malty volatiles were lost during storage and staling compounds were formed. Conversely, nutty pyrazines and caramel furanones remained dominant in rye malts even after storage.
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Affiliation(s)
- Cynthia Almaguer
- Lehrstuhl für Brau- und Getränketechnologie, Technische Universität München Weihenstephan, Weihenstephaner Steig 20, 85354 Freising, Germany.
| | - Hubert Kollmannsberger
- Lehrstuhl für Brau- und Getränketechnologie, Technische Universität München Weihenstephan, Weihenstephaner Steig 20, 85354 Freising, Germany.
| | - Martina Gastl
- Lehrstuhl für Brau- und Getränketechnologie, Technische Universität München Weihenstephan, Weihenstephaner Steig 20, 85354 Freising, Germany.
| | - Thomas Becker
- Lehrstuhl für Brau- und Getränketechnologie, Technische Universität München Weihenstephan, Weihenstephaner Steig 20, 85354 Freising, Germany.
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2
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Meléndez-Martínez AJ, Esquivel P, Rodriguez-Amaya DB. Comprehensive review on carotenoid composition: Transformations during processing and storage of foods. Food Res Int 2023; 169:112773. [DOI: 10.1016/j.foodres.2023.112773] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2022] [Revised: 03/22/2023] [Accepted: 03/24/2023] [Indexed: 04/08/2023]
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3
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Almaguer C, Kollmannsberger H, Gastl M, Becker T. Characterization of the aroma profile of quinoa (Chenopodium quinoa Willd.) and assessment of the impact of malting on the odor-active volatile composition. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2283-2294. [PMID: 36583269 DOI: 10.1002/jsfa.12418] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Revised: 12/07/2022] [Accepted: 12/30/2022] [Indexed: 06/17/2023]
Abstract
BACKGROUND Quinoa (Chenopodium quinoa Willd.) is a gluten-free pseudocereal, rich in starch and high-quality proteins. It can be used as a cereal. Recently, a variety of nontraditional food products were developed; however, the sharp bitterness and the earthy aroma of unprocessed quinoa interfered with the acceptance of these products. Malting of cereals is known to improve their processing properties and enhance their sensory quality. To evaluate the acceptance and potential of quinoa malt as a raw material for beverage production, malt quality indicators (e.g., soluble protein) and the aroma profiles of different quinoa malts were compared. RESULTS Initial sensory assessment of quinoa in its native and malted state identified differences in their aroma profiles and revealed that pleasant nutty and caramel aromas were formed by malting. Subsequently, three complementary isolation techniques and gas chromatography-olfactometry/mass spectrometry (GC-O/MS) were used for volatile analysis. Instrumental analysis detected 34 and 62 odor-active regions in native quinoa and quinoa malt, respectively. In the second part, storage and the impact of three malting parameters on volatile formation were examined. By varying the malting parameters, seven additional odor-active malting byproducts were revealed. CONCLUSION Three naturally occurring methoxypyrazines were identified as important contributors to the characteristic quinoa aroma. In all fresh quinoa malts a similar number of volatile compounds was perceived but their intensity and composition varied. Higher germination temperature promoted the formation of lipid oxidation products. Fatty smelling compounds and carboxylic acids, formed during storage, were classified as aging indicators of quinoa malt. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Cynthia Almaguer
- Lehrstuhl für Brau- und Getränketechnologie, Technische Universität München Weihenstephan, Freising, Germany
| | - Hubert Kollmannsberger
- Lehrstuhl für Brau- und Getränketechnologie, Technische Universität München Weihenstephan, Freising, Germany
| | - Martina Gastl
- Lehrstuhl für Brau- und Getränketechnologie, Technische Universität München Weihenstephan, Freising, Germany
| | - Thomas Becker
- Lehrstuhl für Brau- und Getränketechnologie, Technische Universität München Weihenstephan, Freising, Germany
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4
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Isolation and identification of progenitors, glycoconjugates of β‐damascenone precursors, in sweet potato (
Ipomoea batatas
). FLAVOUR FRAG J 2023. [DOI: 10.1002/ffj.3736] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/02/2023]
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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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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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7
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Mertens T, Kunz T, Gibson BR. Transition metals in brewing and their role in wort and beer oxidative stability: a review. JOURNAL OF THE INSTITUTE OF BREWING 2022. [DOI: 10.1002/jib.699] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Tuur Mertens
- Institute of Food Technology and Food Chemistry, Chair of Brewing and Beverage Technology Technische Universität Berlin Berlin Germany
| | - Thomas Kunz
- Institute of Food Technology and Food Chemistry, Chair of Brewing and Beverage Technology Technische Universität Berlin Berlin Germany
| | - Brian R. Gibson
- Institute of Food Technology and Food Chemistry, Chair of Brewing and Beverage Technology Technische Universität Berlin Berlin Germany
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8
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Biotransformation of Hops-Derived Compounds in Beer – A Review. ACTA UNIVERSITATIS CIBINIENSIS. SERIES E: FOOD TECHNOLOGY 2022. [DOI: 10.2478/aucft-2022-0001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Abstract
Besides providing bitterness to beer, hops also impart a whole range of aromas, such as herbal, spice, floral, citrus, fruity and pine to this beverage. Although hops are usually added in relatively small amounts, they have a significant impact on the sensory characteristics of the product. Raw hop aroma significantly differs from the aroma resulting from its addition to the beer. The final aroma of the beer arises from substances in the malt, hops, other additives, and yeast metabolism. The biochemical transformation of hop compounds by yeast has become more and more popular in recent years. Knowledge of this process may allow more precise control over the final sensory characteristics of the beverage. The article describes the chemical composition of hops and discusses the influence of the hopping regime on the concentration of volatile compounds in the finished product. Moreover, the article describes the biotransformation of hop-derived compounds by traditionally used Saccharomyces cerevisiae yeast, as well as less commonly used non-Saccharomyces yeast. The paper outlines the current state of knowledge on biotransformation of hop-derived hydrocarbons, terpenoids, esters, sulfur compounds and glycosidically bound aroma precursors.
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9
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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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10
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Ferreira IM, Freitas F, Pinheiro S, Mourão MF, Guido LF, Gomes da Silva M. Impact of temperature during beer storage on beer chemical profile. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112688] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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11
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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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12
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Simkin AJ. Carotenoids and Apocarotenoids in Planta: Their Role in Plant Development, Contribution to the Flavour and Aroma of Fruits and Flowers, and Their Nutraceutical Benefits. PLANTS (BASEL, SWITZERLAND) 2021; 10:plants10112321. [PMID: 34834683 PMCID: PMC8624010 DOI: 10.3390/plants10112321] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Revised: 10/22/2021] [Accepted: 10/26/2021] [Indexed: 05/05/2023]
Abstract
Carotenoids and apocarotenoids are diverse classes of compounds found in nature and are important natural pigments, nutraceuticals and flavour/aroma molecules. Improving the quality of crops is important for providing micronutrients to remote communities where dietary variation is often limited. Carotenoids have also been shown to have a significant impact on a number of human diseases, improving the survival rates of some cancers and slowing the progression of neurological illnesses. Furthermore, carotenoid-derived compounds can impact the flavour and aroma of crops and vegetables and are the origin of important developmental, as well as plant resistance compounds required for defence. In this review, we discuss the current research being undertaken to increase carotenoid content in plants and research the benefits to human health and the role of carotenoid derived volatiles on flavour and aroma of fruits and vegetables.
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Affiliation(s)
- Andrew J. Simkin
- School of Biosciences, University of Kent, Canterbury CT2 7NJ, UK; or
- Crop Science and Production Systems, NIAB-EMR, New Road, East Malling, Kent ME19 6BJ, UK
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13
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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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14
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The Occurrence of Glycosylated Aroma Precursors in Vitis vinifera Fruit and Humulus lupulus Hop Cones and Their Roles in Wine and Beer Volatile Aroma Production. Foods 2021; 10:foods10050935. [PMID: 33923228 PMCID: PMC8146117 DOI: 10.3390/foods10050935] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2021] [Revised: 04/02/2021] [Accepted: 04/22/2021] [Indexed: 12/02/2022] Open
Abstract
Volatile aroma compounds found in grapes and hops may be present as both free volatiles and bound glycosides. Glycosides found in the raw materials are transferred to their respective fermented beverages during production where the odorless compounds may act as a reservoir of free volatiles that may be perceived by the consumer if hydrolyzed. A review of the literature on grape and wine glycosides and the emerging literature for glycosides in hops is presented in order to demonstrate the depth of history in grape glycoside research and may help direct new research on hop glycosides. Focus is brought to the presence of glycosides in the raw materials, the effect that winemaking and brewing have on glycoside levels, and current methods for the analysis of glycosidically linked aroma compounds.
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15
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Javed HU, Wang D, Andaleeb R, Zahid MS, Shi Y, Akhtar S, Shiping W, Duan CQ. Drying Treatments Change the Composition of Aromatic Compounds from Fresh to Dried Centennial Seedless Grapes. Foods 2021; 10:foods10030559. [PMID: 33800375 PMCID: PMC7998674 DOI: 10.3390/foods10030559] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2021] [Revised: 02/28/2021] [Accepted: 03/01/2021] [Indexed: 11/16/2022] Open
Abstract
Raisin aroma is a vital sensory characteristic that determines consumers’ acceptance. Volatile organic compounds (VOCs) in fresh grapes, air-dried (AD), pre-treated air-dried (PAD), sun-dried (SD), and pre-treated sun-dried (PSD) raisins were analyzed, with 99 and 77 free- and bound-form compounds identified in centennial seedless grapes, respectively. The hexenal, (E)-2-hexenal, 1-hexanol, ethyl alcohol, and ethyl acetate in free-form while benzyl alcohol, β-damascenone, gerenic acid in bound-form were the leading compounds. Overall, the concentration of aldehydes, alcohols, esters, acids, terpenoids, ketones, benzene, and phenols were abundant in fresh grapes but pyrazine and furan were identified in raisin. Out of 99 VOCs, 30 compounds had an odour active value above 1. The intensity of green, floral, and fruity aromas were quite higher in fresh grapes followed by AD-raisins, PAD-raisins, SD-raisins, and PSD-raisins. The intense roasted aroma was found in SD-raisins due to 2,6-diethylpyrazine and 3-ethyl-2,5-dimethylpyrazine. Among raisins, the concentration of unsaturated fatty acid oxidized and Maillard reaction volatiles were higher in SD-raisins and mainly contributed green, fruity and floral, and roasted aromas, respectively.
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Affiliation(s)
- Hafiz Umer Javed
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Tsinghua East Road, Beijing 100083, China; (H.U.J.); (D.W.); (Y.S.)
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture, Beijing 100083, China
- Department of Plant Sciences, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Minhang District, Shanghai 200240, China; (M.S.Z.); (W.S.)
| | - Dong Wang
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Tsinghua East Road, Beijing 100083, China; (H.U.J.); (D.W.); (Y.S.)
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture, Beijing 100083, China
- Beijing Yi Qing Food Group Co., Ltd., No. 6 Beixinglu, Dong Duan, Daxing Distruct, Beijing 102600, China
| | - Rani Andaleeb
- Department of Food Sciences and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Minhang District, Shanghai 200240, China;
| | - Muhammad Salman Zahid
- Department of Plant Sciences, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Minhang District, Shanghai 200240, China; (M.S.Z.); (W.S.)
| | - Ying Shi
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Tsinghua East Road, Beijing 100083, China; (H.U.J.); (D.W.); (Y.S.)
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture, Beijing 100083, China
| | - Saeed Akhtar
- Institute of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60800, Pakistan;
| | - Wang Shiping
- Department of Plant Sciences, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Minhang District, Shanghai 200240, China; (M.S.Z.); (W.S.)
| | - Chang-Qing Duan
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Tsinghua East Road, Beijing 100083, China; (H.U.J.); (D.W.); (Y.S.)
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture, Beijing 100083, China
- Correspondence: ; Tel./Fax: +86-106-2737-136
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16
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Rutnik K, Knez Hrnčič M, Jože Košir I. Hop Essential Oil: Chemical Composition, Extraction, Analysis, and Applications. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1874413] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Ksenija Rutnik
- Department for Agrochemistry and Brewing, Slovenian Institute of Hop Research and Brewing, Žalec, Slovenia
| | - Maša Knez Hrnčič
- Laboratory for Separation Processes and Product Design, Faculty of Chemistry and Chemical Engineering, University of Maribor, Maribor, Slovenia
| | - Iztok Jože Košir
- Department for Agrochemistry and Brewing, Slovenian Institute of Hop Research and Brewing, Žalec, Slovenia
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17
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Influence of Harvest Date and Grape Variety on Sensory Attributes and Aroma Compounds in Experimental Icewines of Ukraine. FERMENTATION 2021. [DOI: 10.3390/fermentation7010007] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Icewine is a sweet dessert wine whose sensory and chemical attributes are caused by technology peculiarities including the special climatic conditions and acceptable grape varieties. This study aimed to evaluate the sensory characteristics and aromatic compounds in experimental icewines produced from the grape varieties Rkatsiteli, Telti kuruk, Marselan, and Moldova that had been picked in the Odessa region at temperatures of at least minus 7 °C during the 2015 (H1) and 2016 (H2) harvests. Sensory attributes were determined by trained experts, and descriptors for icewines were chosen by consensus. A total of 33 aromatic compounds including 12 that exceeded the threshold were identified using chromatographic analysis. Rkatsiteli icewine obtained from H1 was characterized by the highest concentration of geraniol, 1-octanol, and 2-phenyl acetate, influencing the pronounced citrus and sweet fruit aromas in sensory profiles. The highest concentrations of ethyl hexanoate and ethyl octanoate associated with aromas of dried fruits were detected in Moldova and Marselan icewines made from H2. No 1-hexanol and benzyl alcohol were found in Rkatsiteli and Telti kuruk icewines. Only Moldova and Marselan icewines had γ-nonalactone and benzaldehyde, respectively. Sensory parameters and the quantity of aromatic compounds of Ukrainian experimental icewines depended on harvest date and grape varieties.
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Mutz YS, Rosario DKA, Conte-Junior CA. Insights into chemical and sensorial aspects to understand and manage beer aging using chemometrics. Compr Rev Food Sci Food Saf 2020; 19:3774-3801. [PMID: 33337064 DOI: 10.1111/1541-4337.12642] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2020] [Revised: 08/28/2020] [Accepted: 09/03/2020] [Indexed: 12/15/2022]
Abstract
Beer chemical instability remains, at present, the main challenge in maintaining beer quality. Although not fully understood, after decades of research, significant progress has been made in identifying "aging compounds," their origin, and formation pathways. However, as the nature of aging relies on beer manufacturing aspects such as raw materials, process variables, and storage conditions, the chemical profile differs among beers. Current research points to the impact of nonoxidative reactions on beer quality. The effect of Maillard and Maillard intermediates on the final beer quality has become the focus of beer aging research, as prevention of oxidation can only sustain beer quality to some extent. On the other hand, few studies have focused on tracing a profile of whose compound is sensory relevant to specific types of beer. In this matter, the incorporation of "chemometrics," a class of multivariate statistic procedures, has helped brewing scientists achieve specific correlations between the sensory profile and chemical data. The use of chemometrics as exploratory data analysis, discrimination techniques, and multivariate calibration techniques has made the qualitatively and quantitatively translation of sensory perception of aging into manageable chemical and analytical parameters. However, despite their vast potential, these techniques are rarely employed in beer aging studies. This review discusses the chemical and sensorial bases of beer aging. It focuses on how chemometrics can be used to their full potential, with future perspectives and research to be incorporated in the field, enabling a deeper and more specific understanding of the beer aging picture.
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Affiliation(s)
- Yhan S Mutz
- Post Graduate Program in Food Science, Institute of Chemistry, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil.,Center for Food Analysis, Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, Rio de Janeiro, Brazil
| | - Denes K A Rosario
- Post Graduate Program in Food Science, Institute of Chemistry, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil.,Center for Food Analysis, Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, Rio de Janeiro, Brazil
| | - Carlos A Conte-Junior
- Post Graduate Program in Food Science, Institute of Chemistry, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil.,Post Graduate Program in Veterinary Hygiene, Faculty of Veterinary Medicine, Fluminense Federal University, Niterói, Brazil.,Center for Food Analysis, Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, Rio de Janeiro, Brazil.,National Institute of Health Quality Control, Oswaldo Cruz Foundation, Rio de Janeiro, Brazil
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Piornos J, Balagiannis DP, Methven L, Koussissi E, Brouwer E, Parker JK. Elucidating the Odor-Active Aroma Compounds in Alcohol-Free Beer and Their Contribution to the Worty Flavor. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:10088-10096. [PMID: 32799537 PMCID: PMC7499417 DOI: 10.1021/acs.jafc.0c03902] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/20/2020] [Revised: 08/14/2020] [Accepted: 08/16/2020] [Indexed: 06/11/2023]
Abstract
Alcohol-free beers (AFBs) brewed by cold-contact fermentation exhibit a flavor reminiscent of wort which affects consumer acceptability. The aims of this study were to identify the odor-active compounds in AFB and elucidate the contribution of these to the overall aroma and worty character of the beer. Using a sensomics approach, 27 odor-active aroma compounds were identified and quantitated using gas chromatography-mass spectrometry. The most odor-active compound was methional (boiled potato-like aroma), followed by 3-methylbutanal (cocoa-like), (E)-β-damascenone (apple, jam-like), 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone (curry, spicy-like), and phenylacetaldehyde (floral, honey-like). The important contribution of these flavor compounds to the worty and honey aroma of AFB was determined by sensory assessment of the recombinate in a beer-like matrix with omission tests. The role of 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone in AFB aroma was reported for the first time. The outcomes from this study are of relevance for the brewing industry to design strategies for the reduction of the wortiness of AFB.
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Affiliation(s)
- José
A. Piornos
- Department
of Food and Nutritional Sciences, University
of Reading, Reading RG6 6AP, U.K.
| | | | - Lisa Methven
- Department
of Food and Nutritional Sciences, University
of Reading, Reading RG6 6AP, U.K.
| | - Elisabeth Koussissi
- Global
Innovation & Research, Heineken Supply
Chain BV, Burgemeester Smeetsweg, 1, Zoeterwoude 2382 PH, The Netherlands
| | - Eric Brouwer
- Global
Innovation & Research, Heineken Supply
Chain BV, Burgemeester Smeetsweg, 1, Zoeterwoude 2382 PH, The Netherlands
| | - Jane K. Parker
- Department
of Food and Nutritional Sciences, University
of Reading, Reading RG6 6AP, U.K.
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Creation and Acceptability of a Fragrance with a Characteristic Tawny Port Wine-Like Aroma. Foods 2020; 9:foods9091244. [PMID: 32899920 PMCID: PMC7555520 DOI: 10.3390/foods9091244] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [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: 09/03/2020] [Indexed: 11/25/2022] Open
Abstract
Port wine, the ultimate expression of the Demarcated Douro Region’s (DDR’s) history, cultural heritage experience, and art, was born on the slopes of the Douro river valley. One of the categories of port wine that is much appreciated by consumers is tawny port wine. This category of wine is aged in oak barrels and is characterized by oxidative aromas. Thus, the objective of the present work was to develop a tawny port wine-like fragrance, the first according to the literature. First, a group of 50 consumers in an informal environment and using two samples of tawny port wine (13 and over 40 years of aging in wood, respectively) was asked about the pleasantness of the aromas and the possible use of a tawny port wine-like fragrance. More than 80% of the group stated that they would use the fragrance as an air freshener (scent marketing in restaurants) or even in personal-use products. Then, a sensory panel of 12 participants (3 men and 9 women) was trained, and using tawny port wines of various brands and ages, the panel selected six descriptors to aromatically describe this type of wine. For the descriptors, seven aromatic chemical compounds were appointed and fragrances were developed with contributions from the panel. After several sessions with the sensory panel, three fragrances were selected, created with only three of the aromatic compounds initially used: benzaldehyde, sotolon, and vanillin. Afterward, the levels of consumer acceptability (150 individuals) for the three developed fragrances were studied and the optimization of their sensory characteristics was evaluated using a “just about right” (JAR) scale. It was found that male individuals assigned higher ratings and preferred fragrance 5.1, which was a statistically significant result (p < 0.001). Regarding age, Tukey’s test showed significant differences in responses to fragrance 5.3 between young adults and middle-aged adults (p = 0.018). Young adults gave higher scores for this fragrance. Additionally, consumers considered that the intensity of the tawny port wine aroma was ideal in the three fragrances, however, the fragrance color was not very intense. The use of the three compounds (benzaldehyde, sotolon, and vanillin) seems to be enough to obtain a tawny port wine-like fragrance.
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21
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Development of a stir bar sorptive extraction method to study different beer styles volatile profiles. Food Res Int 2019; 126:108680. [DOI: 10.1016/j.foodres.2019.108680] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2019] [Revised: 09/11/2019] [Accepted: 09/13/2019] [Indexed: 11/23/2022]
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Toh DWK, Chua JY, Lu Y, Liu SQ. Evaluation of the potential of commercial non‐
Saccharomyces
yeast strains of
Torulaspora delbrueckii
and
Lachancea thermotolerans
in beer fermentation. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14399] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Darel Wee Kiat Toh
- Food Science and Technology Programme Department of Chemistry National University of Singapore Science Drive 3 Singapore City 117543 Singapore
| | - Jian Yong Chua
- Food Science and Technology Programme Department of Chemistry National University of Singapore Science Drive 3 Singapore City 117543 Singapore
| | - Yuyun Lu
- Food Science and Technology Programme Department of Chemistry National University of Singapore Science Drive 3 Singapore City 117543 Singapore
| | - Shao Quan Liu
- Food Science and Technology Programme Department of Chemistry National University of Singapore Science Drive 3 Singapore City 117543 Singapore
- National University of Singapore (Suzhou) Research Institute 377 Lin Quan Street, Suzhou Industrial Park Jiangsu 215123 China
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Why Craft Brewers Should Be Advised to Use Bottle Refermentation to Improve Late-Hopped Beer Stability. BEVERAGES 2019. [DOI: 10.3390/beverages5020039] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The aromatic complexity of craft beers, together with some particular practices (use of small vessels, dry hopping, etc.), can cause more oxidation associated with pre-maturated colloidal instability, Madeira off-flavors, bitterness decrease, and aroma loss. As bottle refermentation is widely used in Belgian craft beers, the aim of the present work is to assess how this practice might impact their flavor. In fresh beers, key flavors were evidenced by four complementary techniques: short-chain fatty acids determination, esters analysis, XAD-2 extract olfactometry, and overall sensory analysis. In almost all of the fresh beers, isovaleric acid was the sole fatty acid found above its sensory threshold. Selected samples were further analyzed through natural aging at 20 °C. The presence of yeast in the bottle minimized the trans-2-nonenal released from Schiff bases and proved less deleterious than suggested by previous studies with regard to fatty acid release and ester decrease through aging. Furthermore, according to the yeast species selected, some interesting terpenols and phenols were produced from glucosides during storage.
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Javed HU, Wang D, Wu GF, Kaleem QM, Duan CQ, Shi Y. Post-storage changes of volatile compounds in air- and sun-dried raisins with different packaging materials using HS-SPME with GC/MS. Food Res Int 2019; 119:23-33. [DOI: 10.1016/j.foodres.2019.01.007] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2018] [Revised: 01/04/2019] [Accepted: 01/04/2019] [Indexed: 10/27/2022]
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Lee SM, Lee JY, Cho YJ, Kim MS, Kim YS. Determination of Volatiles and Carotenoid Degradation Compounds in Red Pepper Fermented by Lactobacillus parabuchneri. J Food Sci 2018; 83:2083-2091. [PMID: 30035301 DOI: 10.1111/1750-3841.14221] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2018] [Revised: 05/21/2018] [Accepted: 05/25/2018] [Indexed: 01/27/2023]
Abstract
Red pepper (Capsicum annuum L.) has been used as one of key ingredients in certain fermented foods due to it providing a unique hot and spicy sensation. In this study, volatile compounds-including degradation compounds of carotenoids-in fermented red pepper inoculated with Lactobacillus parabuchneri were investigated. In total, the contents of certain alcohols, benzene and its derivatives, esters, hydrocarbons, lactones, pyrazines, and terpenes were increased in red pepper inoculated with L. parabuchneri, while those of aldehydes, sulfur-containing compounds, and ketones decreased during the fermentation period. The contents of some degradation compounds of carotenoids (β-ionone, β-cyclocitral, α-ionone, and β-damascenone) increased significantly with the fermentation period. In particular, the content of β-damascenone-which could form by the degradation of neoxanthin-increased gradually during fermentation, but this compound was not detected in 0-day samples. These findings indicate that the contents of certain volatiles-including degradation compounds of carotenoids-in fermented red pepper inoculated with L. parabuchneri can change markedly during the fermentation process. PRACTICAL APPLICATION This study investigated the changes of volatiles and carotenoids degradation compounds in fermented red pepper inoculated with Lactobacillus parabuchneri during fermentation. These results could be used to improve the quality of red pepper-based products and in the development of certain fermented foods, including Gochujang (fermented red pepper paste) and kimchi.
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Affiliation(s)
- Sang Mi Lee
- Dept. of Food Science and Engineering, Ewha Womans Univ., 11-1 Daehyun-dong, Seodaemun-gu, Seoul, 120-750, Republic of Korea
| | - Joo Young Lee
- Dept. of Food Science and Engineering, Ewha Womans Univ., 11-1 Daehyun-dong, Seodaemun-gu, Seoul, 120-750, Republic of Korea
| | - Youn Jeung Cho
- Sempio Foods Company R&D Center, Cheongju, 363-954, Republic of Korea
| | - Moon Seok Kim
- Sempio Foods Company R&D Center, Cheongju, 363-954, Republic of Korea
| | - Young-Suk Kim
- Dept. of Food Science and Engineering, Ewha Womans Univ., 11-1 Daehyun-dong, Seodaemun-gu, Seoul, 120-750, Republic of Korea
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Lehnhardt F, Gastl M, Becker T. Forced into aging: Analytical prediction of the flavor-stability of lager beer. A review. Crit Rev Food Sci Nutr 2018; 59:2642-2653. [PMID: 29641218 DOI: 10.1080/10408398.2018.1462761] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Abstract
Despite years of research, sensory deterioration during beer aging remains a challenge to brewing chemists. Therefore, sensorial and analytical tools to investigate aging flavors are required. This review aims to summarize the available analytical methods and to highlight the problems associated with addressing the flavor-stability of beer. Carbonyls are the major contributors to the aroma of aged pale lager beer, which is especially susceptible to deterioration. They are formed via known pathways during storage, but, as recent research indicates, are mainly released from the bound-state during aging. However, most published studies are based on model systems, and thus the formation and breakdown parameters of these adducts are poorly understood. This concept has not been previously considered in previous forced-aging analysis. Only weak parallels can be drawn between forced and natural aging. This is likely due to the different activation energies of the chemical processes responsible for aging, but may also be due to heat-promoted release of bound aldehydes. Thus, precursors and their binding parameters must be investigated to make appropriate technological adjustments to forced-aging experiments. In combination with sophisticated data analysis, the investigation of volatile indicators and non-volatile precursors can lead to more reliable predictions of flavor stability.
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Affiliation(s)
- Florian Lehnhardt
- Chair of Brewing and Beverage Technology, Technische Universität München , Weihenstephaner Steig 20, Freising , Germany
| | - Martina Gastl
- Chair of Brewing and Beverage Technology, Technische Universität München , Weihenstephaner Steig 20, Freising , Germany
| | - Thomas Becker
- Chair of Brewing and Beverage Technology, Technische Universität München , Weihenstephaner Steig 20, Freising , Germany
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27
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Toh DWK, Chua JY, Liu SQ. Impact of simultaneous fermentation with Saccharomyces cerevisiae and Torulaspora delbrueckii on volatile and non-volatile constituents in beer. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.01.025] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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28
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Rettberg N, Biendl M, Garbe LA. Hop Aroma and Hoppy Beer Flavor: Chemical Backgrounds and Analytical Tools—A Review. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1080/03610470.2017.1402574] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Nils Rettberg
- Versuchs– und Lehranstalt für Brauerei in Berlin (VLB) e.V., Research Institute for Beer and Beverage Analysis, Berlin, Deutschland/Germany
| | - Martin Biendl
- HHV Hallertauer Hopfenveredelungsgesellschaft m.b.H., Mainburg, Germany
| | - Leif-Alexander Garbe
- Hochschule Neubrandenburg, Fachbereich Agrarwirtschaft und Lebensmittelwissenschaften, Neubrandenburg, Germany
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Peltz M, Shellhammer T. Ethanol Content Has Little Effect on the Sensory Orthonasal Detection Threshold of Hop Compounds in Beer. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2017-3994-01] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Meghan Peltz
- Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331
| | - Thomas Shellhammer
- Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331
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30
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Lusk LT, Kay SB, Porubcan A, Ryder DS. Key Olfactory Cues for Beer Oxidation. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2012-0907-01] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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31
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Hao J, Dong J, Yin H, Yan P, Ting PL, Li Q, Tao X, Yu J, Chen H, Li M. Optimum Method of Analyzing Hop Derived Aroma Compounds in Beer by Headspace Solid-Phase Microextraction (SPME) with GC/MS and Their Evolutions during Chinese Lager Brewing Process. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2014-1021-01] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Junguang Hao
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewing Ltd., Qingdao 266061, P. R. China
| | - Jianjun Dong
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewing Ltd., Qingdao 266061, P. R. China
| | - Hua Yin
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewing Ltd., Qingdao 266061, P. R. China
| | - Peng Yan
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewing Ltd., Qingdao 266061, P. R. China
| | | | - Qi Li
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Xinliang Tao
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Junhong Yu
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewing Ltd., Qingdao 266061, P. R. China
| | - Hualei Chen
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewing Ltd., Qingdao 266061, P. R. China
| | - Mei Li
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewing Ltd., Qingdao 266061, P. R. China
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Marsili RT, Laskonis LC, Kenaan C. Evaluation of PDMS-Based Extraction Techniques and GC-TOFMS for the Analysis of Off-Flavor Chemicals in Beer. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2007-0617-01] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- R. T. Marsili
- Marsili Consulting Group, Rockford College, Rockford, IL
| | - L. C. Laskonis
- Marsili Consulting Group, Rockford College, Rockford, IL
| | - C. Kenaan
- Marsili Consulting Group, Rockford College, Rockford, IL
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Fernandes NCM, Gomes FDCO, Garcia CF, Vieira MDLA, Machado AMDR. Use of solid phase microextraction to identify volatile organic compounds in brazilian wines from different grape varieties. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2018. [DOI: 10.1590/1981-6723.05817] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Abstract The Brazilian wine industry has shown significant growth in recent years and the insertion of new concepts, such as geographical indications as signs of quality, has placed Brazil in tune with the tendencies of world wine production. The aim of this work was to apply the Solid Phase Microextraction technique in combination with Gas Chromatography-Mass Spectrometry to study Brazilian wines made from different grape varieties, in order to separate and identify their volatile organic compounds. These substances were identified by comparisons between the spectra obtained with those presented in the NIST library database, and by comparisons with linear retention indices and literature data. The amounts of the compounds were calculated based on the total peak areas of the chromatograms. Forty-seven volatile compounds were identified and grouped into alcohols, aldehydes, fatty acids, esters, hydrocarbons, ketones and terpenes. Most of them belonged to the ester function, conferring a fruity aroma on the wines. The alcohols may have originated from the yeast metabolism, contributing to the alcoholic and floral aromas. Ethyl lactate, 1-hexanol and diethyl maleate were identified in all the varieties, except Merlot. Decanal, methyl citronellate, (E)-2-hexenyl-3-methylbutyrate were only found in Merlot, while 2,3-butanediol was only present in the Tannat wines. 2-Phenylethanol was present in all varieties and is recognized as giving pleasant rose and honey attributes to wines. This study showed that the volatile profile of red wines is mainly characterized by esters and higher alcohols. The statistical analysis of the comparison of averages showed a greater amount of averages significantly different in the relative areas of Merlot wine. The Principal Component Analysis showed one grouping composed only of the Merlot wine samples, and this was probably related to the existence of the volatile organic compounds that were specifically identified in these wines.
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Alvim RPR, de Cássia Oliveira Gomes F, Garcia CF, de Lourdes Almeida Vieira M, de Resende Machado AM. Identification of volatile organic compounds extracted by headspace solid-phase microextraction in specialty beers produced in Brazil. JOURNAL OF THE INSTITUTE OF BREWING 2017. [DOI: 10.1002/jib.416] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Raquel Patrícia Rungue Alvim
- Departamento de Química; Centro Federal de Educação Tecnológica de Minas Gerais; Av. Amazonas 5253 Nova Suiça 30421-169 Brazil
| | - Fátima de Cássia Oliveira Gomes
- Departamento de Química; Centro Federal de Educação Tecnológica de Minas Gerais; Av. Amazonas 5253 Nova Suiça 30421-169 Brazil
| | - Cleverson Fernando Garcia
- Departamento de Química; Centro Federal de Educação Tecnológica de Minas Gerais; Av. Amazonas 5253 Nova Suiça 30421-169 Brazil
| | | | - Ana Maria de Resende Machado
- Departamento de Química; Centro Federal de Educação Tecnológica de Minas Gerais; Av. Amazonas 5253 Nova Suiça 30421-169 Brazil
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Tokpohozin SE, Fischer S, Sacher B, Becker T. β-d-Glucosidase as "key enzyme" for sorghum cyanogenic glucoside (dhurrin) removal and beer bioflavouring. Food Chem Toxicol 2016; 97:217-223. [PMID: 27623178 DOI: 10.1016/j.fct.2016.09.015] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2016] [Revised: 09/02/2016] [Accepted: 09/09/2016] [Indexed: 01/25/2023]
Abstract
Sorghum malt used during African beer processing contains a high level of cyanogenic glucoside (dhurrin), up to 1375 ppm. In traditional sorghum malting and mashing, dhurrin is not sufficiently hydrolyzed due to uncontrolled germination and a high gelatinization temperature. The cyanide content of traditional African beers (11 ppm) is higher than the minimum dose (1 ppm) required to form carcinogenic ethyl carbamate during alcoholic fermentation. In the detoxification process, aryl-β-d-glucosidase (dhurrinase) is the "key component". For significant dhurrin hydrolysis during mashing, optimizing dhurrinase synthesis during malting is a good solution to reduce dhurrin completely to below the harmful dose in the sorghum wort. Lactic acid bacteria which exhibit aryl-β-d-glucosidase prior to alcoholic fermentation may help to reduce ethyl carbamate content in alcoholic beverages. Moreover, some specific β-d-glucosidases have a dual property, being able to cleave and synthesize glucosides bonds and thereby generating good precursors for beer bioflavouring.
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Affiliation(s)
- Sedjro Emile Tokpohozin
- Institute of Brewing and Beverage Technology, Technische Universität München, Weihenstephaner Steig, 20 85354, Freising, Germany
| | - Susann Fischer
- Institute of Brewing and Beverage Technology, Technische Universität München, Weihenstephaner Steig, 20 85354, Freising, Germany.
| | - Bertram Sacher
- Institute of Brewing and Beverage Technology, Technische Universität München, Weihenstephaner Steig, 20 85354, Freising, Germany
| | - Thomas Becker
- Institute of Brewing and Beverage Technology, Technische Universität München, Weihenstephaner Steig, 20 85354, Freising, Germany
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Scholtes C, Nizet S, Massart H, Gerbaux P, Collin S. Occurrence of Theaspirane and its Odorant Degradation Products in Hop and Beer. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:8247-53. [PMID: 26321162 DOI: 10.1021/acs.jafc.5b03195] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/07/2023]
Abstract
In model oxidized media, six theaspirane-derived compounds were identified by gas chromatography-high resolution mass spectrometry: 4-hydroxy-7,8-dihydro-β-ionone, 6-hydroxy-7,8-dihydro-α-ionone, dihydrodehydro-β-ionone, two monoepoxides, and a derived alcohol. Only 4-hydroxy-7,8-dihydro-β-ionone and dihydrodehydro-β-ionone have been described previously in the literature. Investigation of hop revealed five of these compounds in free form together with theaspirane (especially in the Mosaic variety), while the Citra and Amarillo hop varieties emerged as very interesting for the release of theaspirane, 4-hydroxy-7,8-dihydro-β-ionone, and dihydrodehydro-β-ionone from glucoside precursors. For the first time, theaspirane, 4-hydroxy-7,8-dihydro-β-ionone, 6-hydroxy-7,8-dihydro-α-ionone, and both monoepoxides were found in a fresh commercial top fermentation beer (only theaspirane, 4-hydroxy-7,8-dihydro-β-ionone, and dihydrodehydro-β-ionone have recently been mentioned as Gueuze constituents).
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Affiliation(s)
- Caroline Scholtes
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute ELIM, Faculté d'Ingénierie biologique, agronomique et environnementale, Université catholique de Louvain , Croix du Sud, 2 box L7.05.07, B-1348 Louvain-la-Neuve, Belgium
| | - Sabrina Nizet
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute ELIM, Faculté d'Ingénierie biologique, agronomique et environnementale, Université catholique de Louvain , Croix du Sud, 2 box L7.05.07, B-1348 Louvain-la-Neuve, Belgium
| | - Hadrien Massart
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute ELIM, Faculté d'Ingénierie biologique, agronomique et environnementale, Université catholique de Louvain , Croix du Sud, 2 box L7.05.07, B-1348 Louvain-la-Neuve, Belgium
| | - Pascal Gerbaux
- Organic Chemistry Laboratory, Mass Spectrometry Center, University of Mons , U-MONS, Place du Parc, 23, B-7000 Mons, Belgium
| | - Sonia Collin
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute ELIM, Faculté d'Ingénierie biologique, agronomique et environnementale, Université catholique de Louvain , Croix du Sud, 2 box L7.05.07, B-1348 Louvain-la-Neuve, Belgium
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Zhang Y, Fraatz MA, Müller J, Schmitz HJ, Birk F, Schrenk D, Zorn H. Aroma Characterization and Safety Assessment of a Beverage Fermented by Trametes versicolor. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:6915-21. [PMID: 26189508 DOI: 10.1021/acs.jafc.5b02167] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/10/2023]
Abstract
A cereal-based beverage was developed by fermentation of wort with the basidiomycete Trametes versicolor. The beverage possessed a fruity, fresh, and slightly floral aroma. The volatiles of the beverage were isolated by liquid-liquid extraction (LLE) and additionally by headspace solid phase microextraction (HS-SPME). The aroma compounds were analyzed by a gas chromatography system equipped with a tandem mass spectrometer and an olfactory detection port (GC-MS/MS-O) followed by aroma (extract) dilution analysis. Thirty-four different odor impressions were perceived, and 27 corresponding compounds were identified. Fifteen key odorants with flavor dilution (FD) factors ranging from 8 to 128 were quantitated, and their respective odor activity values (OAVs) were calculated. Six key odorants were synthesized de novo by T. versicolor. Furthermore, quantitative changes during the fermentation process were analyzed. To prepare for the market introduction of the beverage, a comprehensive safety assessment was performed.
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Affiliation(s)
- Yanyan Zhang
- †Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 58, 35392 Giessen, Germany
| | - Marco Alexander Fraatz
- †Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 58, 35392 Giessen, Germany
| | - Julia Müller
- §Food Chemistry and Toxicology, University of Kaiserslautern, Erwin-Schroedinger-Strasse 52, 67663 Kaiserslautern, Germany
| | - Hans-Joachim Schmitz
- §Food Chemistry and Toxicology, University of Kaiserslautern, Erwin-Schroedinger-Strasse 52, 67663 Kaiserslautern, Germany
| | - Florian Birk
- †Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 58, 35392 Giessen, Germany
| | - Dieter Schrenk
- §Food Chemistry and Toxicology, University of Kaiserslautern, Erwin-Schroedinger-Strasse 52, 67663 Kaiserslautern, Germany
| | - Holger Zorn
- †Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 58, 35392 Giessen, Germany
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Study of free and glycosidically bound volatile compounds in air-dried raisins from three seedless grape varieties using HS–SPME with GC–MS. Food Chem 2015; 177:346-53. [DOI: 10.1016/j.foodchem.2015.01.018] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2014] [Revised: 11/20/2014] [Accepted: 01/02/2015] [Indexed: 11/17/2022]
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Zhang Y, Hartung NM, Fraatz MA, Zorn H. Quantification of key odor-active compounds of a novel nonalcoholic beverage produced by fermentation of wort by shiitake (Lentinula edodes) and aroma genesis studies. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.01.019] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Scholtes C, Nizet S, Collin S. How sotolon can impart a Madeira off-flavor to aged beers. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:2886-2892. [PMID: 25727253 DOI: 10.1021/jf505953u] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
4,5-Dimethyl-3-hydroxy-2(5H)-furanone or sotolon is known to impart powerful Madeira-oxidized-curry-walnut notes to various alcoholic beverages. It has been much studied in oxidized Jura flor-sherry wines, aged Roussillon sweet wines, and old Port wines, in which it contributes to the characteristic "Madeira-oxidized" aroma of these beverages. No scientific paper describes how sotolon might be involved in the Madeira off-flavor found in aged beers. The specific extraction procedure applied here allowed us to quantify this lactone in 7 special beers, at levels sometimes well above its threshold (from 5 to 42 μg/L after 6, 12, 18, and 24 months of natural aging, while unquantifiable in fresh beer). Investigation of spiked beers led us to highlight the key role of pro-oxidants and acetaldehyde. Addition of ascorbic acid without sulfites should be avoided by brewers, as the former would intensify sotolon synthesis. Acetoin, a beer fermentation byproduct, also emerged as possible precursor in beer when combined with serine.
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Affiliation(s)
- Caroline Scholtes
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute ELIM, Faculté d'Ingénierie biologique, agronomique et environnementale, Université catholique de Louvain, Croix du Sud, 2 box L7.05.07, B-1348 Louvain-la-Neuve, Belgium
| | - Sabrina Nizet
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute ELIM, Faculté d'Ingénierie biologique, agronomique et environnementale, Université catholique de Louvain, Croix du Sud, 2 box L7.05.07, B-1348 Louvain-la-Neuve, Belgium
| | - Sonia Collin
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute ELIM, Faculté d'Ingénierie biologique, agronomique et environnementale, Université catholique de Louvain, Croix du Sud, 2 box L7.05.07, B-1348 Louvain-la-Neuve, Belgium
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Dunkel A, Steinhaus M, Kotthoff M, Nowak B, Krautwurst D, Schieberle P, Hofmann T. Nature's chemical signatures in human olfaction: a foodborne perspective for future biotechnology. Angew Chem Int Ed Engl 2014; 53:7124-43. [PMID: 24939725 DOI: 10.1002/anie.201309508] [Citation(s) in RCA: 347] [Impact Index Per Article: 34.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2013] [Revised: 02/02/2014] [Indexed: 02/03/2023]
Abstract
The biocatalytic production of flavor naturals that determine chemosensory percepts of foods and beverages is an ever challenging target for academic and industrial research. Advances in chemical trace analysis and post-genomic progress at the chemistry-biology interface revealed odor qualities of nature's chemosensory entities to be defined by odorant-induced olfactory receptor activity patterns. Beyond traditional views, this review and meta-analysis now shows characteristic ratios of only about 3 to 40 genuine key odorants for each food, from a group of about 230 out of circa 10 000 food volatiles. This suggests the foodborn stimulus space has co-evolved with, and roughly match our circa 400 olfactory receptors as best natural agonists. This perspective gives insight into nature's chemical signatures of smell, provides the chemical odor codes of more than 220 food samples, and beyond addresses industrial implications for producing recombinants that fully reconstruct the natural odor signatures for use in flavors and fragrances, fully immersive interactive virtual environments, or humanoid bioelectronic noses.
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Affiliation(s)
- Andreas Dunkel
- Chair of Food Chemistry and Molecular Sensory Science, Technische Universität München, Lise-Meitnerstrasse 34, 85354 Freising-Weihenstephan (Germany)
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Dunkel A, Steinhaus M, Kotthoff M, Nowak B, Krautwurst D, Schieberle P, Hofmann T. Genuine Geruchssignaturen der Natur – Perspektiven aus der Lebensmittelchemie für die Biotechnologie. Angew Chem Int Ed Engl 2014. [DOI: 10.1002/ange.201309508] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Andreas Dunkel
- Lehrstuhl für Lebensmittelchemie und molekulare Sensorik, Technische Universität München, Lise‐Meitner‐Straße 34, 85354 Freising‐Weihenstephan (Deutschland)
| | - Martin Steinhaus
- Deutsche Forschungsanstalt für Lebensmittelchemie – Leibniz Institut, Lise‐Meitner‐Straße 34, 85354 Freising‐Weihenstephan (Deutschland)
| | - Matthias Kotthoff
- Deutsche Forschungsanstalt für Lebensmittelchemie – Leibniz Institut, Lise‐Meitner‐Straße 34, 85354 Freising‐Weihenstephan (Deutschland)
| | - Bettina Nowak
- Deutsche Forschungsanstalt für Lebensmittelchemie – Leibniz Institut, Lise‐Meitner‐Straße 34, 85354 Freising‐Weihenstephan (Deutschland)
| | - Dietmar Krautwurst
- Deutsche Forschungsanstalt für Lebensmittelchemie – Leibniz Institut, Lise‐Meitner‐Straße 34, 85354 Freising‐Weihenstephan (Deutschland)
| | - Peter Schieberle
- Deutsche Forschungsanstalt für Lebensmittelchemie – Leibniz Institut, Lise‐Meitner‐Straße 34, 85354 Freising‐Weihenstephan (Deutschland)
| | - Thomas Hofmann
- Lehrstuhl für Lebensmittelchemie und molekulare Sensorik, Technische Universität München, Lise‐Meitner‐Straße 34, 85354 Freising‐Weihenstephan (Deutschland)
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Tran TTH, Gros J, Bailly S, Nizet S, Collin S. Fate of 2-sulphanylethyl acetate and 3-sulphanylpropyl acetate through beer aging. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/jib.24] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Thi Thu Hang Tran
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute ELIM; Université Catholique de Louvain; Croix du Sud, 2 box L7.05.07; B-1348; Louvain-la-Neuve; Belgium
| | - Jacques Gros
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute ELIM; Université Catholique de Louvain; Croix du Sud, 2 box L7.05.07; B-1348; Louvain-la-Neuve; Belgium
| | - Sabine Bailly
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute ELIM; Université Catholique de Louvain; Croix du Sud, 2 box L7.05.07; B-1348; Louvain-la-Neuve; Belgium
| | - Sabrina Nizet
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute ELIM; Université Catholique de Louvain; Croix du Sud, 2 box L7.05.07; B-1348; Louvain-la-Neuve; Belgium
| | - Sonia Collin
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute ELIM; Université Catholique de Louvain; Croix du Sud, 2 box L7.05.07; B-1348; Louvain-la-Neuve; Belgium
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Herrmann M, Klotzbücher B, Wurzbacher M, Hanke S, Kattein U, Back W, Becker T, Krottenthaler M. A New Validation of Relevant Substances for the Evaluation of Beer Aging Depending on the Employed Boiling System. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2010.tb00396.x] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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46
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Yoshizaki Y, Takamine K, Shimada S, Uchihori K, Okutsu K, Tamaki H, Ito K, Sameshima Y. The Formation of β-Damascenone in Sweet Potato Shochu. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2011.tb00464.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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47
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Sefton MA, Skouroumounis GK, Elsey GM, Taylor DK. Occurrence, sensory impact, formation, and fate of damascenone in grapes, wines, and other foods and beverages. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:9717-46. [PMID: 21866982 DOI: 10.1021/jf201450q] [Citation(s) in RCA: 66] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/21/2023]
Abstract
Among plant-derived odorants, damascenone is one of the most ubiquitous, sometimes occurring as an apparent natural product but more commonly occurring in processed foodstuffs and beverages. It has been widely reported as a component of alcoholic beverages, particularly of wines made from the grape Vitis vinifera . Although damascenone has one of the lowest ortho- and retronasal detection thresholds of any odorant, its contribution to the sensory properties of most products remains poorly understood. Damascenone can be formed by acid-catalyzed hydrolyses of plant-derived apocarotenoids, in both aglycon and glycoconjugated forms. These reactions can account for the formation of damascenone in some, but not all, products. In wine, damascenone can also be subject to degradation processes, particularly by reaction with sulfur dioxide.
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Affiliation(s)
- Mark A Sefton
- School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia
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Evaluation of beer deterioration by gas chromatography–mass spectrometry/multivariate analysis: A rapid tool for assessing beer composition. J Chromatogr A 2011; 1218:990-6. [DOI: 10.1016/j.chroma.2010.12.088] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2010] [Revised: 12/13/2010] [Accepted: 12/19/2010] [Indexed: 11/21/2022]
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49
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Kinoshita T, Hirata S, Yang Z, Baldermann S, Kitayama E, Matsumoto S, Suzuki M, Fleischmann P, Winterhalter P, Watanabe N. Formation of damascenone derived from glycosidically bound precursors in green tea infusions. Food Chem 2010. [DOI: 10.1016/j.foodchem.2010.04.077] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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50
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Selectable one-dimensional or two-dimensional gas chromatography–mass spectrometry with simultaneous olfactometry or element-specific detection. J Chromatogr A 2010; 1217:2903-10. [DOI: 10.1016/j.chroma.2010.02.045] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2009] [Revised: 02/08/2010] [Accepted: 02/18/2010] [Indexed: 11/22/2022]
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