Beer volatile fingerprinting at different brewing steps

被引：51

作者：

Alves, Vera ^{[1
]}

Goncalves, Joao ^{[1
]}

Figueira, Jose A. ^{[1
]}

Ornelas, Laura P. ^{[2
]}

Branco, Ricardo N. ^{[2
]}

Camara, Jose S. ^{[1
,3
]}

Pereira, Jorge A. M. ^{[1
]}

机构：

[1] Univ Madeira, CQM Ctr Quim Madeira, Campus Univ Penteada, P-9020105 Funchal, Portugal

[2] PEZO, ECM Empresa Cervejas Madeira, Parque Empresarial Zona Oeste, P-9304003 Camara De Lobos Funchal, Portugal

[3] Univ Madeira, Fac Ciencias Exatas & Engn, Dept Quim, Campus Univ Penteada, P-9020105 Funchal, Portugal

来源：

FOOD CHEMISTRY | 2020年 / 326卷

关键词：

Beers; Brewing process; Volatile fingerprint; VOMs; HS-SPME/GC-MS; SOLID-PHASE MICROEXTRACTION; GAS-CHROMATOGRAPHY; MASS-SPECTROMETRY; METABOLOMIC PATTERN; METHOD OPTIMIZATION; AROMA COMPOUNDS; LAGER BEER; FLAVOR; YEAST; ALCOHOLS;

D O I：

10.1016/j.foodchem.2020.126856

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Volatile fingerprints of a lager beer were carried out throughout five brewing steps to characterize the changes encompassing this process. Overall, 60 volatile organic metabolites (VOMs) were identified by headspace solid-phase microextraction followed by gas chromatography mass spectrometry (HS-SPME/GC-MS). Specific profiles were observed at different brewing steps - aldehydes and furans dominate in wort, whereas the aliphatic esters and alcohols predominate in the following steps. Such variations can be assigned to specific VOMs, as 3-methylbutanal (wort), ethyl alcohol and ethyl octanoate (fermentation, maturation and filtration), or ethyl alcohol and isoamyl acetate (final product). These VOMs can influence the beer final flavour. Ethyl alcohol contributes to its strong and pungent smell and taste, while isoamyl acetate adds intense 'fruity' and 'banana' odours. These beer volatile fingerprints constitute a valuable tool to obtain insights on the impact of each brewing step on the final product, being also very useful for certification purposes.

引用

页数：10

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