1
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Onishi K, Furuno M, Mori A, Fukusaki E. New insights into the characteristic flavor components of traditional sour beers such as Lambic and Flanders Red Ale beers. J Biosci Bioeng 2024; 138:54-62. [PMID: 38653595 DOI: 10.1016/j.jbiosc.2024.04.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2023] [Revised: 03/10/2024] [Accepted: 04/05/2024] [Indexed: 04/25/2024]
Abstract
In recent years, the demand for beers with a variety of flavors has increased considerably owing to the diversification of consumer preferences. Sour beer is characterized by a sour taste unlike normal beer flavor, and previous studies on sour beer have been primarily focused on addressing issues, such as inconsistent product quality and long production time, and on the associated microorganisms. Scientific knowledge regarding the characteristic flavor of sour beer and flavor components is limited. Therefore, in this study, we aimed to clarify the characteristic sensory attributes of sour beer and the component profiles that explain these attributes. Component analysis was performed on 10 traditional sour beers (eight Flanders Red Ales and two Lambics), using untargeted gas chromatography-mass spectrometry with liquid-liquid extraction, liquid chromatography-mass spectrometry targeting amines and anionic compounds. Further, sensory evaluation was conducted by well-trained panelists via quantitative descriptive analysis. Orthogonal partial least squares regression analysis was also conducted to investigate candidate flavor components. Thus, 261 components were identified and our methods could explain the flavor attributes of the examined samples. Comprehensive component profiling data also showed that differences in fermentation method, barrel aging duration, and blending ratio affected beer flavor. Further, Lambics were found to be characterized by citrus and phenolic aroma, while Flanders Red Ales were characterized by solvent-like aroma, sourness complexity, full bodied, graininess, astringency, and bitterness. These findings may serve as a basis for addressing issues related to sour beer production and may facilitate process design for obtaining targeted sour beer flavors.
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Affiliation(s)
- Kyoya Onishi
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan
| | - Masahiro Furuno
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan
| | - Asuka Mori
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan
| | - Eiichiro Fukusaki
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan; Industrial Biotechnology Initiative Division, Institute for Open and Transdisciplinary Research Initiative, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan; Osaka University Shimadzu Omics Innovation Research Laboratories, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan.
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2
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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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3
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Bongaerts D, Bouchez A, De Roos J, Cnockaert M, Wieme AD, Vandamme P, Weckx S, De Vuyst L. Refermentation and maturation of lambic beer in bottles: a necessary step for gueuze production. Appl Environ Microbiol 2024; 90:e0186923. [PMID: 38446583 PMCID: PMC11022581 DOI: 10.1128/aem.01869-23] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2023] [Accepted: 02/04/2024] [Indexed: 03/08/2024] Open
Abstract
The production of gueuze beers through refermentation and maturation of blends of lambic beer in bottles is a way for lambic brewers to cope with the variability among different lambic beer batches. The resulting gueuze beers are more carbonated than lambic beers and are supposed to possess a unique flavor profile that varies over time. To map this refermentation and maturation process for gueuze production, a blend of lambic beers was made and bottled, whereby one of them was produced with the old wheat landrace Zeeuwse Witte. Through the use of matrix-assisted laser desorption/ionization time-of-flight mass spectrometry and high-throughput sequencing of bacterial and fungal amplicons, in combination with metabolite target analysis, new insights into gueuze production were obtained. During the initial stages of refermentation, the conditions in the bottles were similar to those encountered during the maturation phase of lambic beer productions in wooden barrels, which was also reflected microbiologically (presence of Brettanomyces species, Pediococcus damnosus, and Acetobacter lambici) and biochemically (ethanol, higher alcohols, lactic acid, acetic acid, volatile phenolic compounds, and ethyl esters). However, after a few weeks of maturation, a switch from a favorable environment to one with nutrient and dissolved oxygen depletion resulted in several changes. Concerning the microbiology, a sequential prevalence of three lactic acid bacterial species occurred, namely, P. damnosus, Lentilactobacillus buchneri, and Lactobacillus acetotolerans, while the diversity of the yeasts decreased. Concerning the metabolites produced, mainly those of the Brettanomyces yeasts determined the metabolic profiles encountered during later stages of the gueuze production.IMPORTANCEGueuze beers are the result of a refermentation and maturation process of a blend of lambic beers carried out in bottles. These gueuze beers are known to have a long shelf life, and their quality typically varies over time. However, knowledge about gueuze production in bottles is scarce. The present study provided more insights into the varying microbial and metabolite composition of gueuze beers during the first 2 years of this refermentation and maturation process. This will allow gueuze producers to gain more information about the influence of the refermentation and maturation time on their beers. These insights can also be used by gueuze producers to better inform their customers about the quality of young and old gueuze beers.
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Affiliation(s)
- Dries Bongaerts
- Department of Bioengineering Sciences, Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - Arne Bouchez
- Department of Bioengineering Sciences, Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - Jonas De Roos
- Department of Bioengineering Sciences, Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - Margo Cnockaert
- Department of Biochemistry and Microbiology, Laboratory for Microbiology, Faculty of Sciences, Ghent University, Ghent, Belgium
| | - Anneleen D. Wieme
- Department of Biochemistry and Microbiology, Laboratory for Microbiology, Faculty of Sciences, Ghent University, Ghent, Belgium
- Department of Biochemistry and Microbiology, BCCM/LMG Bacteria Collection, Faculty of Sciences, Ghent University, Ghent, Belgium
| | - Peter Vandamme
- Department of Biochemistry and Microbiology, Laboratory for Microbiology, Faculty of Sciences, Ghent University, Ghent, Belgium
- Department of Biochemistry and Microbiology, BCCM/LMG Bacteria Collection, Faculty of Sciences, Ghent University, Ghent, Belgium
| | - Stefan Weckx
- Department of Bioengineering Sciences, Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - Luc De Vuyst
- Department of Bioengineering Sciences, Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
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4
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Nemenyi J, Pitts ER, Martin-Ryals A, Boz Z, Zhang B, Jia Z, Budner D, MacIntosh AJ, Thompson-Witrick KA. The effect of mixed culture fermentation of Saccharomyces cerevisiae and Saccharomyces cerevisiae var. diastaticus on fermentation parameters and flavor profile. J Food Sci 2024; 89:513-522. [PMID: 37983755 DOI: 10.1111/1750-3841.16833] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2023] [Revised: 10/12/2023] [Accepted: 10/25/2023] [Indexed: 11/22/2023]
Abstract
Belgian Saisons and Lambics are two well-known examples in the brewing industry of mixed fermentations, combination of two or more yeast and/or bacteria strains. The purpose of this study was to determine the impact different pitch rates of Saccharomyces cerevisiae (traditional brewing yeast) and S. cerevisiae var. diastaticus (a variant associated with Belgian styles) had on the fermentation kinetics and concentration of the volatile compounds in the finished beers. A series of brews were performed utilizing ratios of S. cerevisiae and diastaticus. The fermentations were heavily monitored, and a model was used to fit fermentation variables. It was found that mixed fermentations produced behaviors that were predictable and proportional to the mixture ratios. As expected, the pure cultural fermentations of diastaticus had a slower fermentation midpoint (M) at 45.45 h versus 28.28 h for S. cerevisiae with the mixed ones falling in between the two. Flavor and aroma play a key role in the acceptability of beer. The mixed fermentations showed a combination of the two different yeast strains aromatic profiles. When combined, there was a strong linearity between alcohols (R2 = 0.94), esters (R2 = 0.89), and the overall total (R2 = 0.91) volatile compounds. PRACTICAL APPLICATION: Modeling is a widely utilized tool in several different fields. The purpose of this research is to apply modeling techniques to describe the fermentation speed and flavor profile of a mixed fermentation between S. cerevisiae and diastaticus. The equations from this data can be used by brewers for product development purposes to make beers with certain flavor profiles within a desired timeframe.
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Affiliation(s)
- John Nemenyi
- Agricultural and Biological Engineering Department, University of Florida, Gainesville, Florida, USA
| | - Eric R Pitts
- Agricultural and Biological Engineering Department, University of Florida, Gainesville, Florida, USA
| | - Ana Martin-Ryals
- Agricultural and Biological Engineering Department, University of Florida, Gainesville, Florida, USA
| | - Ziynet Boz
- Agricultural and Biological Engineering Department, University of Florida, Gainesville, Florida, USA
| | - Boce Zhang
- Food Science and Human Nutrition Department, University of Florida, Gainesville, Florida, USA
| | - Zhen Jia
- Food Science and Human Nutrition Department, University of Florida, Gainesville, Florida, USA
| | - Drew Budner
- Department of Chemistry, Coastal Carolina University, Conway, South Carolina, USA
| | - Andrew J MacIntosh
- Food Science and Human Nutrition Department, University of Florida, Gainesville, Florida, USA
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5
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Palombi L, Tufariello M, Durante M, Fiore A, Baiano A, Grieco F. Assessment of the impact of unmalted cereals, hops, and yeast strains on volatolomic and olfactory profiles of Blanche craft beers: A chemometric approach. Food Chem 2023; 416:135783. [PMID: 36871508 DOI: 10.1016/j.foodchem.2023.135783] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2023] [Revised: 02/20/2023] [Accepted: 02/21/2023] [Indexed: 03/05/2023]
Abstract
This study investigated the impact of changes in craft beer formulation, by modifying the unmalted cereal [(durum (Da) and soft (Ri) wheat), emmer (Em)], hops [Cascade (Ca) and Columbus (Co)], and yeast strains [M21 (Wi) - M02 (Ci)], on volatolomic, acidic, and olfactory profiles. Olfactory attributes were evaluated by the trained panel. Volatolomic and acidic profiles were determined by GC-MS. The sensory analysis detected significant differences for 5 attributes, including olfactory intensity and finesse, malty, herbaceous, and floral notes. Multivariate analysis of volatiles data, showed significant differences among the samples (p < 0.05). DaCaWi, DaCoWi, and RiCoCi beers differ from the others by their higher concentrations of esters, alcohols, and terpenes. A PLSC analysis was carried out between volatiles and odour attributes. As far as we know, this is the first investigation that shed light on the impact of 3-factors interaction on the sensory-volatolomic profile of craft beers, through a comprehensive multivariate approach.
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Affiliation(s)
- Lorenzo Palombi
- CNR - Institute for Applied Physics "Nello Carrara" (IFAC), Via Madonna del Piano 10, Sesto Fiorentino, Firenze 50019, Italy
| | - Maria Tufariello
- CNR - Institute of Sciences of Food Production (ISPA), via Prov. Lecce-Monteroni, 73100 Lecce, Italy.
| | - Miriana Durante
- CNR - Institute of Sciences of Food Production (ISPA), via Prov. Lecce-Monteroni, 73100 Lecce, Italy
| | - Anna Fiore
- Department of Agriculture, Food and Environment Sciences, University of Foggia, Napoli Street 25, Foggia 71122, Italy
| | - Antonietta Baiano
- Department of Agriculture, Food and Environment Sciences, University of Foggia, Napoli Street 25, Foggia 71122, Italy
| | - Francesco Grieco
- CNR - Institute of Sciences of Food Production (ISPA), via Prov. Lecce-Monteroni, 73100 Lecce, Italy
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6
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de Ruijter JC, Aisala H, Jokinen I, Krogerus K, Rischer H, Toivari M. Production and sensory analysis of grape flavoured beer by co-fermentation of an industrial and a genetically modified laboratory yeast strain. Eur Food Res Technol 2023; 249:1-10. [PMID: 37362347 PMCID: PMC10148978 DOI: 10.1007/s00217-023-04274-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2023] [Revised: 04/18/2023] [Accepted: 04/22/2023] [Indexed: 06/28/2023]
Abstract
The so-called "craft beer revolution" has increased the demand for new styles of beers, often with new ingredients like flavour extracts. In recent years, synthetic biology has realized the production of a plethora of plant secondary metabolites in microbial hosts, which could provide an alternative source for these compounds. In this study, we selected a in situ flavour production approach for grape flavour addition. We used an O-methyl anthranilate (OmANT) producing laboratory Saccharomyces cerevisiae strain in co-fermentations with an industrial beer yeast strain WLP644. The laboratory strain provided an ease of genetic manipulation and the desirable properties of the WLP644 strain were not modified in this approach. In shake flasks, a 10:90 ratio of the yeasts produced grape flavoured beer with the yeast produced flavour compound in a range normally used for flavoured beverages. Hopped and unhopped beers were analysed by VTT's trained sensory panel and with olfactory GC-MS. OmANT was successfully detected from the beers as a floral odour and flavour. Moreover, no off-flavours were detected and aroma profiles outside the grape flavour were rather similar. These results indicate that the co-fermentation principle is a suitable approach to change the flavour profiles of beers with a simple yeast strain drop-in approach. Supplementary Information The online version contains supplementary material available at 10.1007/s00217-023-04274-1.
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Affiliation(s)
- Jorg C. de Ruijter
- Sustainable Products and Materials, VTT Technical Research Centre of Finland Ltd, Espoo, Uusimaa Finland
| | - Heikki Aisala
- Sustainable Products and Materials, VTT Technical Research Centre of Finland Ltd, Espoo, Uusimaa Finland
| | - Iina Jokinen
- Sustainable Products and Materials, VTT Technical Research Centre of Finland Ltd, Espoo, Uusimaa Finland
| | - Kristoffer Krogerus
- Sustainable Products and Materials, VTT Technical Research Centre of Finland Ltd, Espoo, Uusimaa Finland
| | - Heiko Rischer
- Sustainable Products and Materials, VTT Technical Research Centre of Finland Ltd, Espoo, Uusimaa Finland
| | - Mervi Toivari
- Sustainable Products and Materials, VTT Technical Research Centre of Finland Ltd, Espoo, Uusimaa Finland
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7
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Siesto G, Pietrafesa R, Tufariello M, Gerardi C, Grieco F, Capece A. Application of microbial cross-over for the production of Italian grape ale (IGA), a fruit beer obtained by grape must addition. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102487] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/18/2023]
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8
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Derivatization Strategies in Flavor Analysis: An Overview over the Wine and Beer Scenario. CHEMISTRY 2022. [DOI: 10.3390/chemistry4040109] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022] Open
Abstract
Wine and beer are the most appreciated and consumed beverages in the world. This success is mainly due to their characteristic taste, smell, and aroma, which can delight consumer’s palates. These olfactory characteristics are produced from specific classes of volatile compounds called “volatile odor-active compounds” linked to different factors such as age and production. Given the vast market of drinking beverages, the characterization of these odor compounds is increasingly important. However, the chemical complexity of these beverages has led the scientific community to develop several analytical techniques for extracting and quantifying these molecules. Even though the recent “green-oriented” trend is directed towards direct preparation-free procedures, for some class of analytes a conventional step like derivatization is unavoidable. This review is a snapshot of the most used derivatization strategies developed in the last 15 years for VOAs’ determination in wine and beer, the most consumed fermented beverages worldwide and among the most complex ones. A comprehensive overview is provided for every method, whereas pros and cons are critically analyzed and discussed. Emphasis was given to miniaturized methods which are more consistent with the principles of “green analytical chemistry”.
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9
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Influence of indigenous Hanseniaspora uvarum and Saccharomyces cerevisiae from sugar-rich substrates on the aromatic composition of loquat beer. Int J Food Microbiol 2022; 379:109868. [DOI: 10.1016/j.ijfoodmicro.2022.109868] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2022] [Revised: 07/06/2022] [Accepted: 07/29/2022] [Indexed: 11/23/2022]
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10
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Thompson-Witrick KA, Pitts ER. Bicarbonate Inhibition and Its Impact on Brettanomyces bruxellensis Ability to Produce Flavor Compounds. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2021.1940654] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
| | - Eric R. Pitts
- Food Science and Human Nutrition Department, University of Florida, Gainesville, FL, U.S.A
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11
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Technological and Environmental Features Determine the Uniqueness of the Lambic Beer Microbiota and Production Process. Appl Environ Microbiol 2021; 87:e0061221. [PMID: 34232060 DOI: 10.1128/aem.00612-21] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Lambic beers are beers produced through spontaneous fermentation and maturation in wooden barrels. The production process of lambic beers differs from the production processes of lagers and ales in process technology, environmental parameters, and the use of specific raw materials. Moreover, every lambic beer production process is unique in terms of microbiology and flavor formation because of its dependence on the spontaneous inoculation of microorganisms coming from the environmental air (contacting the open coolship and other brewery equipment) and the inner surfaces of the barrels. Several factors influence the inter- and intraspecies microbial successions during lambic beer wort fermentation and maturation and determine the final quality of the end products. The possibility to manually acidify the wort, the presence of species-specific metabolic traits, the environmental temperature, the co-occurrence of lactic acid bacteria and acetic acid bacteria, as well as yeasts, and the quality of the wooden barrels all determine the progress and outcome of the lambic beer production process. Further alterations in quality and flavor of lambic beers can be achieved by blending practices and additional bottle refermentations. This results in a vast array of lambic-derived beer products (e.g., gueuze) with complex taste and aroma profiles and specific characteristics, which separate them from most other commercially available beers.
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12
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Statistical Significant Differences between Aroma Profiles of Beer Brewed from Sorghum. BEVERAGES 2021. [DOI: 10.3390/beverages7030056] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
There is currently an increased demand for foodstuffs that are classified as gluten-free including beer. Beer produced using gluten-free grains has a distinct flavor profile that differs greatly from that of beer produced from gluten-containing grains. The chemical difference between beers made from these two different grain sources has been explored and some key differences have been identified. Here malt sources containing gluten (barley) and malt without gluten (sorghum) were used to determine which compounds are statistically different based upon their concentrations. A total of 14 (7 barley and 7 sorghum) small-batch beers were made from malt extract. The aroma profile was sampled using SPME with chemical separation and identification and quantification using GC-MS. As expected, the differences were not the result of unique compounds but compounds present in differing amounts. A total of 17 compounds were found to be present in beer brewed from both extracts but in amounts that were highly significantly different.
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13
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Said R, Arafat B, Arafat T, Mallah E. An LC-MS/MS Method for Determination of Triple Drugs Combination of Valsartan, Amlodipine and Hydrochlorothiazide in Human Plasma for Bioequivalence Study. CURR PHARM ANAL 2021. [DOI: 10.2174/1573412916666191111125807] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Background:
Current guidelines for the treatment of hypertension recommend combination
therapy, which intends to control blood pressure and enhance cardiovascular protection.
Materials and Methods:
A sensitive, reliable and selective tandem mass spectrometry (LC-MS/MS)
method has been developed for simultaneous quantification of amlodipine (AML), valsartan (VAL)
and hydrochlorothiazide (HCTZ) in human plasma. The chromatographic system was equipped with
ACE 5 C8 (50 X 2.1 mm) column and utilized a mobile phase composition of 0.5 mM Ammonium
Chloride & 0.04% FA-Methanol (45:55% v/v). The method used three internal standards; AML-D4,
HCTZ-D2 C13 and VAL-D3 with 10% intra- and inter-day precision, and 6% bias for all the analytes.
Results:
The assay was found to be linear with R-2 > 0.998, and the limits of quantification for AML,
VAL and HCTZ were 0.2, 50.0 and 2.0 ng/mL, respectively. The analytes were found to be stable in
plasma samples over short and long term storage.
:
The developed method is rapid with a run time of 3.5 min and cost-effective since the simple sample
preparation method is adopted. This method was successfully applied for the bioequivalence study of
AML, VAL, and HCTZ in human plasma after administration of the fixed-dose combination tablet of
(10/160/25 mg). Pharmacokinetic parameters (Cmax and AUC0-72) for AML and (Cmax, AUC0-t, AUC0-∞)
for VAL and HCTZ were used for bioequivalence assessment. These were determined by noncompartmental
analysis of concentration data.
Conclusion:
The result showed 90% confidence intervals (obtained by ANOVA) which were within
the predefined ranges. As a consequence, this method can be successfully applied for measuring and
quantifying a large number of samples.
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Affiliation(s)
- Rana Said
- Faculty of Pharmacy, Al-Ahliyya Amman University, Amman, Jordan
| | - Basel Arafat
- Faculty of Health, Education, Medicine and Social Care, Anglia Ruskin University, Cambridge, United Kingdom
| | - Tawfiq Arafat
- Jordan Center for Pharmaceutical Research (JCPR), Amman, Jordan
| | - Eyad Mallah
- Faculty of Pharmacy and Medical Sciences, University of Petra, Amman, Jordan
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14
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Paiva AC, Hantao LW. Exploring a public database to evaluate consumer preference and aroma profile of lager beers by comprehensive two-dimensional gas chromatography and partial least squares regression discriminant analysis. J Chromatogr A 2020; 1630:461529. [PMID: 32920247 DOI: 10.1016/j.chroma.2020.461529] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2020] [Revised: 08/13/2020] [Accepted: 09/04/2020] [Indexed: 10/23/2022]
Abstract
In this paper is reported a proof of concept study to evaluate the usage of a public metadata base about beers to guide chemical interpretation of volatile organic compounds (VOC) profiling. 1,569,641 consumers' evaluations were collected from Untappd® platform and used to define a property of interest according to beer preference. 14 brands of beers from lager family were divided in two groups, first one containing samples with low consumers' ratings and the second with brands that exhibited high evaluations. VOC profiles were extracted by headspace solid phase microextraction (HS-SPME) and analyzed using comprehensive two-dimensional gas chromatography coupled to mass spectrometry (GC × GC-MS). To correlate the VOC profile and consumers' preference, unfolded-partial least squares discriminant analysis (U-PLS-DA) with orthogonal signal correction (OSC) were employed. The mathematical model successfully classified all the beer samples. Furthermore, a template match protocol identified 31 compounds related to consumers' preference. This proof of concept paper revealed the potential usage of public metadata bases for comprehensive chemical interpretation of VOC profiling in foodomics.
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Affiliation(s)
- Andre Cunha Paiva
- Institute of Chemistry, University of Campinas (UNICAMP), Campinas, SP, Brazil
| | - Leandro Wang Hantao
- Institute of Chemistry, University of Campinas (UNICAMP), Campinas, SP, Brazil.
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15
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Thompson-Witrick KA, Pitts E. Nitrogen Content in Craft Malts: Effects on Total Ester Concentration in Beer. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2020. [DOI: 10.1080/03610470.2020.1778432] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Katherine A. Thompson-Witrick
- Animal Science, Foods and Nutrition, Southern Illinois University - Carbondale, Carbondale, IL 62901, U.S.A
- Fermentation Science Institute Illinois University - Carbondale, Carbondale, IL 62901, U.S.A
- Department of Food Science and Human Nutrition, University of Florida, Gainesville, FL 32611, U.S.A
| | - Eric Pitts
- Fermentation Science Institute Illinois University - Carbondale, Carbondale, IL 62901, U.S.A
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16
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Mahmud MMC, Shellie RA, Keast R. Unravelling the relationship between aroma compounds and consumer acceptance: Coffee as an example. Compr Rev Food Sci Food Saf 2020; 19:2380-2420. [DOI: 10.1111/1541-4337.12595] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2019] [Revised: 04/01/2020] [Accepted: 05/25/2020] [Indexed: 11/27/2022]
Affiliation(s)
- M M Chayan Mahmud
- CASS Food Research Center, School of Exercise and Nutrition SciencesDeakin University Burwood Victoria Australia
| | - Robert A. Shellie
- CASS Food Research Center, School of Exercise and Nutrition SciencesDeakin University Burwood Victoria Australia
| | - Russell Keast
- CASS Food Research Center, School of Exercise and Nutrition SciencesDeakin University Burwood Victoria Australia
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17
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Analysis of Lambic Beer Volatiles during Aging Using Gas Chromatography–Mass Spectrometry (GCMS) and Gas Chromatography–Olfactometry (GCO). BEVERAGES 2020. [DOI: 10.3390/beverages6020031] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Lambic beer is produced using spontaneous fermentation. Gueuze is a style of lambic beer that blends “young” (1 year old) and “aged” (2+ years old) beers. Little is known about the development of volatile aroma compounds in lambic beer during aging. Solid-phase microextraction and gas chromatography–mass spectrometry were used to analyze volatile compounds from 3, 6, 9, 12, and 28-month-old commercial samples of lambic beer. Compounds were identified using standardized retention time and mass spectra of standards. Gas chromatography–olfactometry was used to characterize the aroma profiles of the samples. A total of 41 compounds were identified using gas chromatography–mass spectrometry (GC–MS). Ethyl lactate, ethyl acetate, 4-ethylphenol and 4-ethylguaiacol were identified in the 9, 12, and 28-month old samples. These four compounds have been linked to the microorganism Brettanomyces. Twenty-one aroma active compounds were identified using Gas chromatography–olfactometry (GC–O). As the age of the gueuze samples increased, a larger number of aroma compounds were identified by the panelists; the compounds identified increased from seven for the 3-month-old samples to nine for the 6-month-old samples, and eleven for both the nine and twelve-month-old samples, and seventeen for the twenty-eight-month-old samples.
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18
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Lehnhardt F, Becker T, Gastl M. Flavor stability assessment of lager beer: what we can learn by comparing established methods. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03477-0] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
AbstractBeer is prone to flavor changes during aging that influence consumer acceptance within shelf life. The shelf life of beer is defined as the period over which flavor changes remain acceptable. Assessment of flavor changes caused by volatiles is typically achieved with a combination of sensory evaluation and gas chromatography–mass spectrometry (GC–MS). Volatile indicators causing flavor changes during beer aging are commonly determined with headspace solid–phase microextraction (HS-SPME), solvent-assisted flavor evaporation (SAFE), or steam distillation (SD). However, discrepancies occur when comparing results from different analytical methods that affect the assessment of the degree of flavor stability. This article discusses the effect of different established analytical methods on flavor stability assessment. Reaction potentials of de novo formation, release from adducts, and degradation are hypothesized to participate in the observed discrepancies, and evidence is verified using model systems. Three extraction methods were qualitatively compared by multiple gas chromatography–olfactometry experiments (GC–O) of a one-year, naturally aged, pale lager beer. SD showed the highest number of detected aroma compounds (41), followed by HS-SPME (33), and SAFE (26). Aroma intensities for SD were more pronounced for most aging indicators than with other methods. With SAFE, only 11 aging compounds could be identified confidently, with weak aroma intensities at GC–O, and this method was thereby excluded from further experiments. Certain aging compounds were calibrated for gas chromatography-mass spectrometry (GC–MS) from HS-SPME and SD, although most compounds were present at the lower limits of detection and quantification. Relative standard deviation and recoveries for all compounds were acceptable for both methods. Quantitative comparison was conducted for four different commercial pale lager beers at different stages of aging at 20 °C (fresh, 5 months, 10 months). Aging-related changes of pale lager beer presented with altered profiles and behavior in SD compared to the non-invasive HS-SPME due to heat intake, and were borne out by GC–O results. Model systems were used to describe the impact of isolated aging-relevant mechanisms and precursors during distillation. Our findings suggest that results from different methods in reactive matrices should be compared cautiously, especially regarding aroma activity, and indicate that the most gentle or non-invasive method should be applied for analysis.
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19
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Adadi P, Barakova NV, Krivoshapkina EF. Scientific approaches to improving artisan methods of producing local food condiments in Ghana. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.06.008] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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20
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Ogórek R, Jarosz B. Assessment of headspace solid-phase microextraction (HS-SPME) for control of asymmetric bioreduction of ketones by Alternaria alternata. BIOCATAL BIOTRANSFOR 2019. [DOI: 10.1080/10242422.2019.1664478] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Rafał Ogórek
- Department of Mycology and Genetics, Institute of Genetics and Microbiology, University of Wroclaw, Wroclaw, Poland
| | - Bogdan Jarosz
- Department of Chemistry, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
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21
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Chemical characterization of aromas in beer and their effect on consumers liking. Food Chem 2019; 293:479-485. [PMID: 31151637 DOI: 10.1016/j.foodchem.2019.04.114] [Citation(s) in RCA: 51] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2019] [Revised: 04/27/2019] [Accepted: 04/28/2019] [Indexed: 01/07/2023]
Abstract
Identification of volatiles in beer is important for consumers acceptability. In this study, triplicates of 24 beers from three types of fermentation (top/bottom/spontaneous) were analyzed using Gas Chromatograph with Mass-Selective Detector (GC-MSD) employing solid-phase microextraction (SPME). Principal components analysis was conducted for each type of fermentation. Multiple regression analysis, and an artificial neutral network model (ANN) were developed with the peak-areas of 10 volatiles to evaluate/predict aroma, flavor and overall liking. There were no hops-derived volatiles in bottom-fermentation beers, but they were present in top and spontaneous. Top and spontaneous had more volatiles than bottom-fermentation. 4-Ethyguaiacol and trans-β-ionone were positive towards aroma, flavor and overall liking. Styrene had a negative effect on aroma, flavor and overall liking. An ANN model with high accuracy (R = 0.98) was obtained to predict aroma, flavor and overall liking. The use of SPME-GC-MSD is an effective method to detect volatiles in beers that contribute to acceptability.
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22
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In-Situ Analysis of Essential Fragrant Oils Using a Portable Mass Spectrometer. Int J Anal Chem 2019; 2019:1780190. [PMID: 31057619 PMCID: PMC6463677 DOI: 10.1155/2019/1780190] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2018] [Revised: 01/16/2019] [Accepted: 03/05/2019] [Indexed: 12/13/2022] Open
Abstract
A portable mass spectrometer was coupled to a direct inlet membrane (DIM) probe and applied to the direct analysis of active fragrant compounds (3-methylbutyl acetate, 2-methyl-3-furanthiol, methyl butanoate, and ethyl methyl sulfide) in real time. These fragrant active compounds are commonly used in the formulation of flavours and fragrances. Results obtained show that the portable mass spectrometer with a direct membrane inlet can be used to detect traces of the active fragrant compounds in complex mixtures such as essential fragrant oils and this represents a novel in-situ analysis methodology. Limits of detection (LOD) in the sub-ppb range (< 2.5 pg) are demonstrated. Standard samples in the gaseous phase presented very good linearity with RSD % at 5 to 7 for the selected active fragrant compounds (i.e., isoamyl acetate, 2-methyl-3-furanthiol, methyl butanoate, and methyl ethyl sulphide). The rise and fall times of the DIM probe are in the ranges from 15 to 31 seconds and 23 to 41 seconds, respectively, for the standard model compounds analysed. The identities of the fragrance active compounds in essential oil samples (i.e., banana, tangerine, papaya, and blueberry muffin) were first identified by comparison with a standard fragrance compounds mixture using their major fragment peaks, the NIST standard reference library, and gas chromatography mass spectrometry (GC-MS) analysis. No sample preparation is required for analysis using a portable mass spectrometer coupled to a DIM probe, so the cycle time from ambient air sampling to the acquisition of the results is at least 65 seconds.
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23
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Wu J, Zhao H, Du M, Song L, Xu X. Dispersive liquid-liquid microextraction for rapid and inexpensive determination of tetramethylpyrazine in vinegar. Food Chem 2019; 286:141-145. [PMID: 30827587 DOI: 10.1016/j.foodchem.2019.01.159] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2018] [Revised: 01/11/2019] [Accepted: 01/22/2019] [Indexed: 12/13/2022]
Abstract
The concentration of tetramethylpyrazine (TMP) in vinegar is an active indicator of vinegar quality. Dispersive liquid-liquid microextraction (DLLME) was first applied to vinegar as a clean-up pre-treatment for the rapid (5 min) determination of TMP by high-pressure liquid chromatography with ultraviolet detection (HPLC-UV), and may serve as an alternative to solid-phase extraction (SPE) or solid-phase microextraction (SPME). High sensitivity of HPLC for TMP determination was obtained using the DLLME pretreatment, with a limit of detection (LOD) of 0.001 mg L-1 and limit of quantification (LOQ) of 0.005 mg L-1. The developed method exhibited excellent linearity in the concentration range of 0.050-80.000 mg L-1, with a correlation coefficient R2 > 0.999. Furthermore, the percentage recovery of TMP in vinegar using the developed method was within the range 97.97-105.24%. Therefore, DLLME coupled with HPLC-UV is a sensitive and promising method for vinegar clean-up and TMP assay.
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Affiliation(s)
- Jianhai Wu
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Hongbo Zhao
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Ming Du
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Liang Song
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China.
| | - Xianbing Xu
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China.
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24
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Pico J, Tapia J, Bernal J, Gómez M. Comparison of different extraction methodologies for the analysis of volatile compounds in gluten-free flours and corn starch by GC/QTOF. Food Chem 2018; 267:303-312. [DOI: 10.1016/j.foodchem.2017.06.157] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2017] [Revised: 05/31/2017] [Accepted: 06/29/2017] [Indexed: 10/19/2022]
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25
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Pico J, Oduber F, Gómez M, Bernal J. Analytical feasibility of a solvent-assisted flavour evaporation method for aroma analyses in bread crumb. J Sep Sci 2018; 41:3902-3909. [PMID: 30182518 DOI: 10.1002/jssc.201800336] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2018] [Revised: 08/05/2018] [Accepted: 08/06/2018] [Indexed: 11/08/2022]
Abstract
The analysis of bread aroma is essential in order to evaluate its quality as well as to improve it. The use of different methodologies for the analysis of volatile compounds lead to varying results. In the present study, the matrix effect, extraction efficiency, limits of detection and quantification as well as the precision of a proposed solvent-assisted flavour evaporation methodology were evaluated for the first time and compared with a reference method, both differing in the distillation step. The repeatability (<8%) and matrix effect (present in 15 of the 31 compounds) were improved with the proposed method but the extraction efficiencies (average of 52%) and the intermediate precision (>15%) were not as required. However, the applicability of the reference method was limited to breads with fat levels <2%. For breads higher in fat, the proposed method represents an alternative for aroma analysis.
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Affiliation(s)
- Joana Pico
- I.U.Cinquima, Analytical Chemistry Group, University of Valladolid, Valladolid, Spain
| | - Fernanda Oduber
- I.U.Cinquima, Analytical Chemistry Group, University of Valladolid, Valladolid, Spain
| | - Manuel Gómez
- Food Technology Area, E.T.S. Ingenierías Agrarias, University of Valladolid, Palencia, Spain
| | - José Bernal
- I.U.Cinquima, Analytical Chemistry Group, University of Valladolid, Valladolid, Spain
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26
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Ocvirk M, Mlinarič NK, Košir IJ. Comparison of sensory and chemical evaluation of lager beer aroma by gas chromatography and gas chromatography/mass spectrometry. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:3627-3635. [PMID: 29250799 DOI: 10.1002/jsfa.8840] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/21/2017] [Revised: 12/11/2017] [Accepted: 12/11/2017] [Indexed: 05/28/2023]
Abstract
BACKGROUND Although the evaluation of beer is conducted by sensory experts, we cannot neglect the influence of human factors and subjectivity. This problem could be solved by the chemical analysis of the volatile part of beer aroma and, from this, we can build a database for the construction of a model that classifies samples in a comparable manner to sensory assessment. RESULTS Twenty-two batches of the same beer brand were assessed by sensory evaluation and described chemically in terms of the contents of alcohols and esters (n = 9), hop essential oil compounds (n = 15) using gas chromatography (GC) and other aroma volatiles (n = 33) as analysed by head space solid-phase microextraction (SPME)-GC/mass spectrometry. The best match of 91% with respect to sample classification on the basis of chemical analyses to sensory scores was achieved with a dataset of results from headspace-SPME and analyses of higher alcohols and esters by regularized discriminant analysis. CONCLUSION The results of the present study show that deviations in beer aroma are not a consequence of a permanent repeatable error in brewing process, nor are they influenced by raw materials, but, instead, they are a consequence of alcoholic fermentation. Sensory analysis could be replaced with chemical/statistical analysis on an appropriate data set and for a distinct beer brand. The good results achieved confirm our approach; however, for different beer brands or types, this method should be optimised. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Miha Ocvirk
- Institute of Hop Research and Brewing, Žalec, Slovenia
| | | | - Iztok J Košir
- Institute of Hop Research and Brewing, Žalec, Slovenia
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27
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Sun JY, Yin ZT, Zhao DR, Sun BG, Zheng FP. Qualitative and quantitative research of propyl lactate in brewed alcoholic beverages. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1466325] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Jin-yuan Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
| | - Zhong-tian Yin
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing, China
| | - Dong-rui Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Bao-guo Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
| | - Fu-ping Zheng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
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28
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Richter TM, Silcock P, Algarra A, Eyres GT, Capozzi V, Bremer PJ, Biasioli F. Evaluation of PTR-ToF-MS as a tool to track the behavior of hop-derived compounds during the fermentation of beer. Food Res Int 2018; 111:582-589. [PMID: 30007722 DOI: 10.1016/j.foodres.2018.05.056] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2018] [Revised: 05/19/2018] [Accepted: 05/21/2018] [Indexed: 11/28/2022]
Abstract
Hop-derived volatile organic compounds (VOCs) play an important role in the flavor and aroma of beer, despite making up a small percentage of the overall profile. To understand the changes happening during fermentation, proton transfer reaction-time of flight-mass spectrometry (PTR-ToF-MS) was applied for the first time in brewing science to directly measure the changes in hop-derived VOCs during the fermentation of four different worts containing one of two aroma hops in combination with one of two yeast biotypes. PTR-ToF-MS successfully detected and tracked mass-to-charge ratios (m/z) arising from interactions between the different yeast strains and the hop cultivars. Differences were observed in the dynamic VOC profiles between different beer treatments for m/z such as m/z 145.121 (ethyl hexanoate) and m/z 173.153 (isoamyl isovalerate or ethyl octanoate). The ability to monitor changes in VOCs during fermentation provides valuable information on the priority of production and transformation reactions by yeast.
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Affiliation(s)
- T M Richter
- Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand
| | - P Silcock
- Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand.
| | - A Algarra
- Department of Food Quality and Nutrition, Fondazione Edmund Mach, Instituto Agrario San Michele All'Adige, Via E. Mach, 1, 38010 S. Michele a/A, Italy
| | - G T Eyres
- Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand
| | - V Capozzi
- Department of the Sciences of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
| | - P J Bremer
- Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand
| | - F Biasioli
- Department of Food Quality and Nutrition, Fondazione Edmund Mach, Instituto Agrario San Michele All'Adige, Via E. Mach, 1, 38010 S. Michele a/A, Italy
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29
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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: 23] [Impact Index Per Article: 3.8] [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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30
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Pico J, Antolín B, Román L, Gómez M, Bernal J. Analysis of volatile compounds in gluten-free bread crusts with an optimised and validated SPME-GC/QTOF methodology. Food Res Int 2018; 106:686-695. [PMID: 29579975 DOI: 10.1016/j.foodres.2018.01.048] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2017] [Revised: 01/18/2018] [Accepted: 01/19/2018] [Indexed: 12/20/2022]
Abstract
The aroma of bread crust, as one of the first characteristics perceived, is essential for bread acceptance. However, gluten-free bread crusts exhibit weak aroma. A SPME-GC/QTOF methodology was optimised with PCA and RSM and validated for the quantification of 44 volatile compounds in bread crust, extracting 0.75 g of crust at 60 °C for 51 min. LODs ranged between 3.60 and 1760 μg Kg-1, all the R2 were higher than 0.99 and %RSD for precision and %Er for accuracy were lower than 9% and 12%, respectively. A commercial wheat bread crust was quantified, and furfural was the most abundant compound. Bread crusts of wheat starch and of japonica rice, basmati rice and teff flours were also quantified. Teff flour and wheat starch crusts were very suitable for improving gluten-free bread crust aroma, due to their similar content in 2-acetyl-1-pyrroline and 4-hydroxy-2,5-dimethyl-3(2H)-furanone compared to wheat flour crust and also for their high content in pyrazines.
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Affiliation(s)
- Joana Pico
- I.U.Cinquima, Analytical Chemistry Group, University of Valladolid, Paseo de Belén Street 7, E-47011 Valladolid, Spain.
| | - Beatriz Antolín
- I.U.Cinquima, Analytical Chemistry Group, University of Valladolid, Paseo de Belén Street 7, E-47011 Valladolid, Spain
| | - Laura Román
- Food Technology Area, E.T.S. Ingenierías Agrarias, University of Valladolid, Madrid Avenue 57, E-34071 Palencia, Spain
| | - Manuel Gómez
- Food Technology Area, E.T.S. Ingenierías Agrarias, University of Valladolid, Madrid Avenue 57, E-34071 Palencia, Spain
| | - José Bernal
- I.U.Cinquima, Analytical Chemistry Group, University of Valladolid, Paseo de Belén Street 7, E-47011 Valladolid, Spain
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31
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32
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Richter TM, Eyres GT, Silcock P, Bremer PJ. Comparison of four extraction methods for analysis of volatile hop-derived aroma compounds in beer. J Sep Sci 2017; 40:4366-4376. [DOI: 10.1002/jssc.201700676] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2017] [Revised: 08/03/2017] [Accepted: 09/01/2017] [Indexed: 11/05/2022]
Affiliation(s)
- Tobias M. Richter
- Department of Food Science; University of Otago; Dunedin New Zealand
| | - Graham T. Eyres
- Department of Food Science; University of Otago; Dunedin New Zealand
| | - Patrick Silcock
- Department of Food Science; University of Otago; Dunedin New Zealand
| | - Phil J. Bremer
- Department of Food Science; University of Otago; Dunedin New Zealand
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33
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Sheibani E, Duncan SE, Kuhn DD, Dietrich AM, Newkirk JJ, O'Keefe SF. Changes in flavor volatile composition of oolong tea after panning during tea processing. Food Sci Nutr 2016; 4:456-68. [PMID: 27247775 PMCID: PMC4867765 DOI: 10.1002/fsn3.307] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2015] [Revised: 09/28/2015] [Accepted: 09/30/2015] [Indexed: 11/29/2022] Open
Abstract
Panning is a processing step used in manufacturing of some varieties of oolong tea. There is limited information available on effects of panning on oolong tea flavors. The goal of this study was to determine effects of panning on flavor volatile compositions of oolong using Gas Chromatography-Mass Spectrometry (GC-MS) and Gas Chromatography-Olfactometry (GC-O). SDE and SPME techniques were applied for extraction of volatiles in panned and unpanned teas. A total of 190 volatiles were identified from SDE and SPME extractions using GC-MS and GC-O. There were no significant differences (P > 0.05) in aldehyde or terpene contents of unpanned and panned tea. However, alcohols, ketones, acids and esters contents were significantly reduced by panning. Among 12 major volatiles previously used for identification and quality assessment of oolong tea, trans nerolidol, 2- hexenal, benzaldehyde, indole, gernaiol, and benzenacetaldehyde contents were significantly decreased (P < 0.05) by panning. Panning increased (P < 0.05) contents of linalool oxide, cis jasmone, and methyl salicylate. The GC-O study also showed an increase of aroma active compounds with sweet descriptions and decrease of aroma active compounds with fruity and smoky descriptions after panning. Panning significantly changes the volatile compositions of the tea and created new aroma active compounds. Results from this study can be used in quality assessment of panned oolong tea.
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Affiliation(s)
- Ershad Sheibani
- Department of Food Science and Technology Virginia Tech Blacksburg Virginia 24061
| | - Susan E Duncan
- Department of Food Science and Technology Virginia Tech Blacksburg Virginia 24061
| | - David D Kuhn
- Department of Food Science and Technology Virginia Tech Blacksburg Virginia 24061
| | - Andrea M Dietrich
- Department of Civil and Environmental Engineering Virginia Tech Blacksburg Virginia 24061
| | - Jordan J Newkirk
- Department of Food Science and Technology Virginia Tech Blacksburg Virginia 24061
| | - Sean F O'Keefe
- Department of Food Science and Technology Virginia Tech Blacksburg Virginia 24061
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