Key volatile aroma compounds of lactic acid fermented malt based beverages - impact of lactic acid bacteria strains

被引：55

作者：

Dongmo, Sorelle Nsogning ^{[1
]}

Sacher, Bertram ^{[1
]}

Kollmannsberger, Hubert ^{[1
]}

Becker, Thomas ^{[1
]}

机构：

[1] Tech Univ Munich, Inst Brewing & Beverage Technol, Weihenstephaner Steig 20, D-85354 Freising Weihenstephan, Germany

来源：

FOOD CHEMISTRY | 2017年 / 229卷

关键词：

Aroma profile; Cereal based beverages; Flavor; Key aroma compounds; Lactic acid bacteria; Malt wort; FLAVOR; OPTIMIZATION; EVAPORATION; PHENOLICS; RELEASE;

D O I：

10.1016/j.foodchem.2017.02.091

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

This study aims to define the aroma composition and key aroma compounds of barley malt wort beverages produced from fermentation using six lactic acid bacteria (LAB) strains. Gas chromatography mass spectrometry-olfactometry and flame ionization detection was employed; key aroma compounds were determined by means of aroma extract dilution analysis. Fifty-six detected volatile compounds were similar among beverages. However, significant differences were observed in the concentration of individual compounds. Key aroma compounds (flavor dilution (FD) factors >= 16) were beta-damascenone, furaneol, phenylacetic acid, 2-phenylethanol, 4-vinylguaiacol, sotolon, methional, vanillin, acetic acid, norfuraneol, guaiacol and ethyl 2-methylbutanoate. Furthermore, acetaldehyde had the greatest odor activity value of up to 4266. Sensory analyses revealed large differences in the flavor profile. Beverage from L. plantarum Lp. 758 showed the highest FD factors in key aroma compounds and was correlated to fruity flavors. Therefore, we suggest that suitable LAB strain selection may improve the flavor of malt based beverages. (C) 2017 Elsevier Ltd. All rights reserved.

引用

页码：565 / 573

页数：9

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