Chemical characterization of aromas in beer and their effect on consumers liking.
Beer acceptability
Beer aromas
Fermentation
Gas chromatography
Volatiles
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
30 Sep 2019
30 Sep 2019
Historique:
received:
03
02
2019
revised:
27
04
2019
accepted:
28
04
2019
entrez:
2
6
2019
pubmed:
4
6
2019
medline:
8
8
2019
Statut:
ppublish
Résumé
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.
Identifiants
pubmed: 31151637
pii: S0308-8146(19)30778-2
doi: 10.1016/j.foodchem.2019.04.114
pii:
doi:
Substances chimiques
Flavoring Agents
0
Volatile Organic Compounds
0
Types de publication
Journal Article
Langues
eng
Pagination
479-485Informations de copyright
Copyright © 2019 Elsevier Ltd. All rights reserved.