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Piergiovanni M, Gosetti F, Rocío-Bautista P, Termopoli V. Aroma determination in alcoholic beverages: Green MS-based sample preparation approaches. MASS SPECTROMETRY REVIEWS 2024; 43:660-682. [PMID: 35980114 DOI: 10.1002/mas.21802] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 07/12/2022] [Accepted: 07/15/2022] [Indexed: 06/15/2023]
Abstract
Aroma determination in alcoholic beverages has become a hot research topic due to the ongoing effort to obtain quality products, especially in a globalized market. Consumer satisfaction is mainly achieved by balancing several aroma compounds, which are mixtures of numerous volatile molecules enclosed in challenging matrices. Thus, sample preparation strategies for quality control and product development are required. They involve several steps including copious amounts of hazardous solvents or time-consuming procedures. This is bucking the trend of the ever-increasing pressure to reduce the environmental impact of analytical chemistry processes. Hence, the evolution of sample preparation procedures has directed towards miniaturized techniques to decrease or avoid the use of hazardous solvents and integrating sampling, extraction, and enrichment of the targeted analytes in fewer steps. Mass spectrometry coupled to gas or liquid chromatography is particularly well suited to address the complexity of these matrices. This review surveys advancements of green miniaturized techniques coupled to mass spectrometry applied on all categories of odor-active molecules in the most consumed alcoholic beverages: beer, wine, and spirits. The targeted literature consider progresses over the past 20 years.
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Affiliation(s)
- Maurizio Piergiovanni
- Centre Agriculture Food Environment (C3A), University of Trento, San Michele all'Adige, Italy
| | - Fabio Gosetti
- Department of Earth and Environmental Sciences, University of Milano-Bicocca, Milano, Italy
| | - Priscilla Rocío-Bautista
- Analytical Chemistry Research Group, Department of Physical and Analytical Chemistry, University of Jaén, Jaén, Spain
| | - Veronica Termopoli
- Department of Earth and Environmental Sciences, University of Milano-Bicocca, Milano, Italy
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2
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Chen DQ, Zou C, Huang YB, Zhu X, Contursi P, Yin JF, Xu YQ. Adding functional properties to beer with jasmine tea extract. Front Nutr 2023; 10:1109109. [PMID: 36937349 PMCID: PMC10020177 DOI: 10.3389/fnut.2023.1109109] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2022] [Accepted: 02/13/2023] [Indexed: 03/06/2023] Open
Abstract
Hops provide the characteristic bitter taste and attractive aroma to beer; in this study, hops were replaced by jasmine tea extract (JTE) during late-hopping. The addition of JTE improved the beer foam stability 1.52-fold, and increased the polyphenol and organic acid contents. Linalool was the most important aroma compound in hopped (HOPB) and jasmine tea beer (JTB), but other flavor components were markedly different, including dimeric catechins, flavone/flavonol glycosides, and bitter acids and derivatives. Sensory evaluation indicated that addition of JTE increased the floral and fresh-scent aromas, reduced bitterness and improved the organoleptic quality of the beer. The antioxidant capacity of JTB was much higher than that of HOPB. The inhibition of amylase activity by JTB was 30.5% higher than that of HOPB. Functional properties to beer were added by substituting jasmine tea extract for hops during late hopping.
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Affiliation(s)
- De-Quan Chen
- Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Hangzhou, China
- Graduate School of Chinese Academy of Agricultural Sciences, Beijing, China
| | - Chun Zou
- Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Hangzhou, China
- Chun Zou
| | - Yi-Bin Huang
- Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Hangzhou, China
- College of Tea Science, Guizhou University, Guiyang, China
| | - Xuan Zhu
- School of Food and Bioengineering, Zhejiang Gongshang University, Hangzhou, China
| | - Patrizia Contursi
- Department of Biology, University of Naples Federico II, Naples, Italy
| | - Jun-Feng Yin
- Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Hangzhou, China
| | - Yong-Quan Xu
- Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Hangzhou, China
- *Correspondence: Yong-Quan Xu
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3
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The influence of storage conditions on the chemistry and flavor of hoppy ales. Food Chem 2022; 395:133616. [DOI: 10.1016/j.foodchem.2022.133616] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2022] [Revised: 05/18/2022] [Accepted: 06/29/2022] [Indexed: 11/20/2022]
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4
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Rutnik K, Ocvirk M, Košir IJ. Impact of Hop Freshness on Dry Hopped Beer Quality. Foods 2022; 11:foods11091310. [PMID: 35564033 PMCID: PMC9102888 DOI: 10.3390/foods11091310] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2022] [Revised: 04/26/2022] [Accepted: 04/27/2022] [Indexed: 11/16/2022] Open
Abstract
The hop plant is seasonal, but beer production continues throughout the whole year. The quality of hops begins to decrease immediately after harvesting; therefore, maintaining the highest possible quality is important. A good indicator of hop freshness is the hop storage index (HSI). In this study, three different varieties of hops with five different HSI values, from 0.3 to 0.7, were used for brewing with the dry hopping technique. The main goal was to evaluate the impact of the HSI value on beer quality in terms of hop aroma and bitterness. Alpha acids, iso-alpha acids, humulinones, bitterness units and hop aroma compounds were chemically analysed. Sensorial analysis was also conducted on all samples. Decreases in the intensity and quality of hop aroma were detected with increasing HSI. The quality of bitterness was also reduced. High HSI also led to undesirable gushing. Beers brewed with hops with HSI values greater than 0.4 had deviations in aroma and bitterness when compared with beers brewed with fresh hops.
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5
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Hinkley JL, Bingman MT, Lee JS, Bradley CP, Cole CA. Volatile Profile Survey of Five Apple Varieties Grown in Southwest Colorado from Juice to Finished, Dry-Hopped Cider. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2022. [DOI: 10.1080/03610470.2021.2013645] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
| | - Matthew T. Bingman
- Department of Chemistry & Biochemistry, University of Oregon, Eugene, OR, U.S.A.
| | - Joslynn S. Lee
- Department of Chemistry & Biochemistry, Fort Lewis College, Durango, CO, U.S.A.
| | - Colin P. Bradley
- Department of Chemistry, Columbia Basin College, Pasco, WA, U.S.A
| | - Callie A. Cole
- Department of Chemistry & Biochemistry, Fort Lewis College, Durango, CO, U.S.A.
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6
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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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7
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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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8
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Aroma Profiles of Dry-Hopped Ciders Produced with Citra, Galaxy, and Mosaic Hops. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app12010310] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Cider quality and consumer acceptance are greatly influenced by its aroma. With the continued expansion of the craft cider industry, cider producers are employing techniques such as dry hopping to develop unique flavor profiles. Few studies, however, have explored the VOCs of dry-hopped cider. Herein, we monitor the development of VOCs from pressed apple juice, through fermentation and dry hopping by HS–SPME–GC–MS, to elucidate when and how aroma compounds arise in cider production. In all, 89 VOCs were detected, spanning eight classes of organic compounds. Racking events decreased ester concentrations by 10 ± 1%, but resting on the lees allowed these pleasant, fruity aromas to be reestablished. Dry hopping was conducted with three types of hops (Citra, Galaxy, and Mosaic). The varied development of terpenes and esters between hop varieties supports the use of this technique to diversify the aroma profiles of ciders. Herein, we report that both the variety of hops and the timing of key processing steps including racking and hop addition significantly alter the identity and concentration of aroma-important VOCs in dry-hopped cider.
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Schubert C, Thörner S, Knoke L, Rettberg N. Development and Validation of a HS-SPME-GC-SIM-MS Multi-Method Targeting Hop-Derived Esters in Beer. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2021.1994814] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Christian Schubert
- Research Institute for Beer and Beverage Analysis, Versuchs– und Lehranstalt für Brauerei in Berlin (VLB) e.V, Berlin, Germany
| | - Sarah Thörner
- Research Institute for Beer and Beverage Analysis, Versuchs– und Lehranstalt für Brauerei in Berlin (VLB) e.V, Berlin, Germany
| | - Laura Knoke
- Research Institute for Beer and Beverage Analysis, Versuchs– und Lehranstalt für Brauerei in Berlin (VLB) e.V, Berlin, Germany
| | - Nils Rettberg
- Research Institute for Beer and Beverage Analysis, Versuchs– und Lehranstalt für Brauerei in Berlin (VLB) e.V, Berlin, Germany
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10
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Knoke L, Rettberg N. Evaluation and Optimization of APGC Parameters for the Analysis of Selected Hop Essential Oil Volatiles. ACS OMEGA 2021; 6:29932-29939. [PMID: 34778665 PMCID: PMC8582035 DOI: 10.1021/acsomega.1c04426] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/16/2021] [Accepted: 10/18/2021] [Indexed: 06/13/2023]
Abstract
Hop essential oil is a mixture of several hundred volatile metabolites that quantitatively and qualitatively distinguish hop varieties. Given the commercial relevance of hops in the brewing industry and the complexity of hop oil, analytical tools enabling a comprehensive characterization of oil constituents are required. At this, atmospheric pressure chemical ionization interfaced to gas chromatography and high-resolution mass spectrometry (APGC-MS) is a promising option that combines soft ionization, high sensitivity, and high resolution. While high sensitivity is required to detect minor or trace-level volatile metabolites, soft ionization and high resolution enable the reliable identification of unknowns based on exact masses of the molecular ion or the protonated molecule. Twenty-two volatile metabolites typically found in hop oil were studied in respect to their APGC ionization behavior. For 15 compounds, APGC-MS did not yield high molecular ion or protonated molecule intensities and considerable in-source fragmentation was observed. APGC-MS parameter optimization (cone gas flow and cone voltage) was able to yield the maximum absolute intensity for the base peak. However, in-source fragmentation could not be prevented, leading to spectra with either the protonated molecule or a characteristic fragment ion as the base peak. APGC-MS operated under optimized parameters was applied to a hop essential oil sample to verify the effect of optimization. By estimating the limit of quantification for the 22 compounds, it is concluded that APGC-MS is well suited to analyze major, minor, and trace-level volatiles from hops.
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11
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Köhler S, Schmacht M, Troubounis AHL, Ludszuweit M, Rettberg N, Senz M. Tradition as a Stepping Stone for a Microbial Defined Water Kefir Fermentation Process: Insights in Cell Growth, Bioflavoring, and Sensory Perception. Front Microbiol 2021; 12:732019. [PMID: 35910583 PMCID: PMC9336596 DOI: 10.3389/fmicb.2021.732019] [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: 06/28/2021] [Accepted: 10/11/2021] [Indexed: 11/25/2022] Open
Abstract
A process development from a traditional grain-based fermentation to a defined water kefir fermentation using a co-culture of one lactic acid bacterium and one yeast was elaborated as a prerequisite for an industrially scalable, controllable, and reproducible process. Further, to meet a healthy lifestyle, a low ethanol-containing product was aimed for. Five microbial strains—Hanseniaspora valbyensis, Dekkera bruxellensis, Saccharomyces cerevisiae, Liquorilactobacillus nagelii, and Leuconostoc mesenteroides—were used in pairs in order to examine their influence on the fermentation progress and the properties of the resulting water kefir products against grains as a control. Thereby, the combination of H. valbyensis and L. mesenteroides provided the best-rated water kefir beverage in terms of taste and low ethanol concentrations at the same time. As a further contribution to harmonization and reduction of complexity, the usage of dried figs in the medium was replaced by fig syrup, which could have been proven as an adequate substitute. However, nutritional limitations were faced afterward, and thus, an appropriate supplementation strategy for yeast extract was established. Finally, comparative trials in 5-L scale applying grains as well as a defined microbial consortium showed both water kefir beverages characterized by a pH of 3.14, and lactic acid and aromatic sensory properties. The product resulting from co-culturing outperformed the grain-based one, as the ethanol level was considerably lower in favor of an increased amount of lactic acid. The possibility of achieving a water kefir product by using only two species shows high potential for further detailed research of microbial interactions and thus functionality of water kefir.
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Affiliation(s)
- Sarah Köhler
- Department Bioprocess Engineering and Applied Microbiology, Research and Teaching Institute for Brewing (VLB) in Berlin, Berlin, Germany
| | - Maximilian Schmacht
- Department Bioprocess Engineering and Applied Microbiology, Research and Teaching Institute for Brewing (VLB) in Berlin, Berlin, Germany
- Technische Universität Berlin, Faculty III Process Sciences, Chair of Bioprocess Engineering, Institute of Biotechnology, Berlin, Germany
- *Correspondence: Maximilian Schmacht,
| | - Aktino H. L. Troubounis
- Department Bioprocess Engineering and Applied Microbiology, Research and Teaching Institute for Brewing (VLB) in Berlin, Berlin, Germany
| | - Marie Ludszuweit
- Department Bioprocess Engineering and Applied Microbiology, Research and Teaching Institute for Brewing (VLB) in Berlin, Berlin, Germany
| | - Nils Rettberg
- Research Institute for Beer and Beverage Analysis, Research and Teaching Institute for Brewing (VLB) in Berlin, Berlin, Germany
| | - Martin Senz
- Department Bioprocess Engineering and Applied Microbiology, Research and Teaching Institute for Brewing (VLB) in Berlin, Berlin, Germany
- Martin Senz,
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12
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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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Dennenlöhr J, Thörner S, Rettberg N. Analysis of Hop-Derived Thiols in Beer Using On-Fiber Derivatization in Combination with HS-SPME and GC-MS/MS. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:15036-15047. [PMID: 33274918 DOI: 10.1021/acs.jafc.0c06305] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
The quantitation of the hop varietal thiols 4-mercapto-4-methyl-2-pentanone (4MMP), 3-mercapto-1-hexanol (3MH), and 3-mercaptohexylacetate (3MHA) from beer is challenging. This primarily relates to their low concentration (ng/L levels) and their reactivity. Published assays for thiol quantitation from beer include complex and/or time-consuming sample preparation procedures involving manual handling and use reagents that are harmful because they contain mercury. To facilitate thiol analysis from beer, the current article is concerned with the implementation of an automated headspace solid-phase microextraction (HS-SPME) on-fiber derivatization (OFD) approach using 2,3,4,5,6-pentafluorobenzyl bromide followed by gas chromatography-tandem mass spectrometry (GC-MS/MS). Optimization of HS-SPME and MRM conditions was based on a central composite design approach. The final OFD-HS-SPME-GC-MS/MS method yielded limits of quantitation below the sensory thresholds of 4MMP, 3MH, and 3MHA. Method validation and application on beers brewed with German, Australian, and US hops, as well as with added fruits displayed excellent method performance.
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Affiliation(s)
- Johanna Dennenlöhr
- Research Institute for Beer and Beverage Analysis, Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V., Seestr. 13, 13353 Berlin, Germany
| | - Sarah Thörner
- Research Institute for Beer and Beverage Analysis, Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V., Seestr. 13, 13353 Berlin, Germany
| | - Nils Rettberg
- Research Institute for Beer and Beverage Analysis, Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V., Seestr. 13, 13353 Berlin, Germany
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14
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Lafontaine S, Senn K, Dennenlöhr J, Schubert C, Knoke L, Maxminer J, Cantu A, Rettberg N, Heymann H. Characterizing Volatile and Nonvolatile Factors Influencing Flavor and American Consumer Preference toward Nonalcoholic Beer. ACS OMEGA 2020; 5:23308-23321. [PMID: 32954182 PMCID: PMC7495743 DOI: 10.1021/acsomega.0c03168] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/01/2020] [Accepted: 08/04/2020] [Indexed: 06/11/2023]
Abstract
In this study, the chemical and sensory profiles of 42 different nonalcoholic beer (NAB) brands/styles already on the global market and produced through several different brewing techniques were evaluated. A trained panel (i.e., 11 panelists) performed standard-driven descriptive and check-all-that-apply analyses in triplicate to sensorially characterize the aroma and taste/mouthfeel profiles of 42 commercial NABs, a commercial soda, and a commercial seltzer water (n = 44). These beers were also chemically deconstructed using several different analytical techniques targeting volatile and nonvolatile compounds. Consumer analysis (n = 129) was then performed to evaluate the Northern Californian consumer hedonic liking of a selection (n = 12) of these NAB brands. These results provide direction to brewers and/or beverage producers on which techniques they should explore to develop desirable NAB offerings and suggest chemical targets that are indicators of specific flavor qualities and/or preference for American consumers.
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Affiliation(s)
- Scott Lafontaine
- Department of Viticulture and Enology and Department of Food
Science and Technology, University of California
Davis, 595 Hilgard Lane Davis, Davis, California 95616, United States
| | - Kay Senn
- Department of Viticulture and Enology and Department of Food
Science and Technology, University of California
Davis, 595 Hilgard Lane Davis, Davis, California 95616, United States
| | - Johanna Dennenlöhr
- Versuchs-
und Lehranstalt für Brauerei in Berlin (VLB) e.V., Seestrasse 13, 13353 Berlin, Germany
| | - Christian Schubert
- Versuchs-
und Lehranstalt für Brauerei in Berlin (VLB) e.V., Seestrasse 13, 13353 Berlin, Germany
| | - Laura Knoke
- Versuchs-
und Lehranstalt für Brauerei in Berlin (VLB) e.V., Seestrasse 13, 13353 Berlin, Germany
| | - Jörg Maxminer
- Versuchs-
und Lehranstalt für Brauerei in Berlin (VLB) e.V., Seestrasse 13, 13353 Berlin, Germany
| | - Annegret Cantu
- Department of Viticulture and Enology and Department of Food
Science and Technology, University of California
Davis, 595 Hilgard Lane Davis, Davis, California 95616, United States
| | - Nils Rettberg
- Versuchs-
und Lehranstalt für Brauerei in Berlin (VLB) e.V., Seestrasse 13, 13353 Berlin, Germany
| | - Hildegarde Heymann
- Department of Viticulture and Enology and Department of Food
Science and Technology, University of California
Davis, 595 Hilgard Lane Davis, Davis, California 95616, United States
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15
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Dennenlöhr J, Thörner S, Maxminer J, Rettberg N. Analysis of Selected Staling Aldehydes in Wort and Beer by GC-EI-MS/MS Using HS-SPME with On-Fiber Derivatization. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2020. [DOI: 10.1080/03610470.2020.1795478] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Johanna Dennenlöhr
- Research Institute for Beer and Beverage Analysis, Versuchs– und Lehranstalt für Brauerei in Berlin (VLB) e.V., Berlin, Germany
| | - Sarah Thörner
- Research Institute for Beer and Beverage Analysis, Versuchs– und Lehranstalt für Brauerei in Berlin (VLB) e.V., Berlin, Germany
| | - Jörg Maxminer
- Research Institute for Beer and Beverage Analysis, Versuchs– und Lehranstalt für Brauerei in Berlin (VLB) e.V., Berlin, Germany
| | - Nils Rettberg
- Research Institute for Beer and Beverage Analysis, Versuchs– und Lehranstalt für Brauerei in Berlin (VLB) e.V., Berlin, Germany
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16
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Rettberg N, Schubert C, Dennenlöhr J, Thörner S, Knoke L, Maxminer J. Instability of Hop-Derived 2-Methylbutyl Isobutyrate during Aging of Commercial Pasteurized and Unpasteurized Ales. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2020. [DOI: 10.1080/03610470.2020.1738742] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Nils Rettberg
- Research Institute for Beer and Beverage Analysis, Versuchs– und Lehranstalt für Brauerei in Berlin (VLB) e.V, Berlin, Germany
| | - Christian Schubert
- Research Institute for Beer and Beverage Analysis, Versuchs– und Lehranstalt für Brauerei in Berlin (VLB) e.V, Berlin, Germany
| | - Johanna Dennenlöhr
- Research Institute for Beer and Beverage Analysis, Versuchs– und Lehranstalt für Brauerei in Berlin (VLB) e.V, Berlin, Germany
| | - Sarah Thörner
- Research Institute for Beer and Beverage Analysis, Versuchs– und Lehranstalt für Brauerei in Berlin (VLB) e.V, Berlin, Germany
| | - Laura Knoke
- Research Institute for Beer and Beverage Analysis, Versuchs– und Lehranstalt für Brauerei in Berlin (VLB) e.V, Berlin, Germany
| | - Jörg Maxminer
- Research Institute for Beer and Beverage Analysis, Versuchs– und Lehranstalt für Brauerei in Berlin (VLB) e.V, Berlin, Germany
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