Evaluation of non-volatile metabolites in beer stored at high temperature and utility as an accelerated method to predict flavour stability

被引：14

作者：

Heuberger, Adam L. ^{[1
,2
]}

Broeckling, Corey D. ^{[1
,2
]}

Sedin, Dana ^{[3
]}

Holbrook, Christian ^{[3
]}

Barr, Lindsay ^{[3
]}

Kirkpatrick, Kaylyn ^{[3
]}

Prenni, Jessica E. ^{[2
,4
]}

机构：

[1] Colorado State Univ, Hort & Landscape Architecture, Ft Collins, CO 80523 USA

[2] Colorado State Univ, Prote & Metabol Facil, Ft Collins, CO 80523 USA

[3] New Belgium Brewing Co, Ft Collins, CO 80524 USA

[4] Colorado State Univ, Dept Biochem & Mol Biol, Ft Collins, CO 80523 USA

来源：

FOOD CHEMISTRY | 2016年 / 200卷

关键词：

Beer; Metabolomics; UPLC-MS; Flavour stability; Aging; 5-MTA; Hops; ETHYLENE PRODUCTION; APPLE TISSUE; STORAGE; METHIONINE; POLYPHENOLS; CHEMISTRY; ACID;

D O I：

10.1016/j.foodchem.2016.01.022

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Flavour stability is vital to the brewing industry as beer is often stored for an extended time under variable conditions. Developing an accelerated model to evaluate brewing techniques that affect flavour stability is an important area of research. Here, we performed metabolomics on non-volatile compounds in beer stored at 37 degrees C between 1 and 14 days for two beer types: an amber ale and an India pale ale. The experiment determined high temperature to influence non-volatile metabolites, including the purine 5-methylthioadenosine (5-MTA). In a second experiment, three brewing techniques were evaluated for improved flavour stability: use of antioxidant crowns, chelation of pro-oxidants, and varying plant content in hops. Sensory analysis determined the hop method was associated with improved flavour stability, and this was consistent with reduced 5-MTA at both regular and high temperature storage. Future studies are warranted to understand the influence of 5-MTA on flavour and aging within different beer types. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：301 / 307

页数：7