Journal of the American Society of Brewing Chemists最新文献_第10页

Monitoring of Glycosidically Bound Polyphenols in Hops and Hop Products Using LC-MS/MS Technique 用LC-MS/MS技术监测啤酒花及其制品中的糖苷结合多酚

IF 2 4区农林科学

Journal of the American Society of Brewing Chemists Pub Date : 2022-02-10 DOI: 10.1080/03610470.2021.2024112

M. Biendl, S. Ritter, C. Schmidt

{"title":"Monitoring of Glycosidically Bound Polyphenols in Hops and Hop Products Using LC-MS/MS Technique","authors":"M. Biendl, S. Ritter, C. Schmidt","doi":"10.1080/03610470.2021.2024112","DOIUrl":"https://doi.org/10.1080/03610470.2021.2024112","url":null,"abstract":"Abstract Recent findings have shown that besides bitter acids, several additional hop ingredients contribute to beer bitterness. These belong to the class of polyphenols and are also part of the hard resin fraction of hops. They include the two well-known flavonols, quercetin and kaempferol, widespread in the plant kingdom. On the other hand, the so-called multifidols are more typical to hops as intermediates in the biosynthesis of alpha- and beta-acids. Both of the above mentioned flavonols and the multifidols occur mainly not in their free forms but rather bonded to sugars such as glucose. In our study, the contents of such glycosidically bound polyphenols were determined in a worldwide spectrum of different hop varieties using liquid chromatography in combination with tandem mass spectrometry. In total, more than 500 samples from crops 2020 and 2019, representing 34 different varieties, were analyzed. The detected concentrations (mg/100 g) were dependent on variety, with ranges between of 6–155 for co-multifidol glucoside, 3–60 for ad-multifidol glucoside, 13–87 for quercetin-3-O-glucoside, 5–46 for quercetin-3-O-rutinoside, and 4–35 for kaempferol-3-O-glucoside. Moreover, their fate during large scale hop extraction was investigated. It was confirmed that polyphenol glycosides were not extracted with supercritical carbon dioxide but were extracted with ethanol.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2022-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44577587","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Processing Condition Effects on Sensory Profiles of Kombucha through Sensory Descriptive Analysis 感官描述分析加工条件对康普茶感官性状的影响

IF 2 4区农林科学

Journal of the American Society of Brewing Chemists Pub Date : 2022-02-09 DOI: 10.1080/03610470.2021.2022879

Katherine Phetxumphou, Rebecca Vick, Lori Blanc, Jacob Lahne

{"title":"Processing Condition Effects on Sensory Profiles of Kombucha through Sensory Descriptive Analysis","authors":"Katherine Phetxumphou, Rebecca Vick, Lori Blanc, Jacob Lahne","doi":"10.1080/03610470.2021.2022879","DOIUrl":"https://doi.org/10.1080/03610470.2021.2022879","url":null,"abstract":"Abstract Kombucha is a fermented and often sweetened tea beverage that has become increasingly popular in the U.S. in the last decade. While it is often infused with fruits and vegetables to enhance aroma and flavor, unflavored kombucha itself has distinctive sensory attributes influenced by multiple factors, including initial tea type, initial sugar concentration, and fermentation temperature. How these different factors affect the final aroma and flavor of kombucha has been underexplored in the scientific literature. In this study, processing treatments, including tea type (black and green), sugar concentration (63 g/L and 94 g/L), and fermentation temperature (21 °C and 25.5 °C) were combined in a factorial design to produce experimental kombucha (K = 8). Panelists (N = 7) completed a full sensory Descriptive Analysis (DA) evaluation of the experimental kombucha, in which they defined 63 sensory attributes. MANOVA identified 43 sensory attributes that differed among the samples due to tea type, initial sugar concentration, and fermentation temperature, although surprisingly tea, sugar, and temperature did not interact significantly. Overall, teas fermented at a lower temperature or with higher sugar were sweeter, thicker, and associated with fruit-related aromatics; teas fermented at a higher temperature and with less sugar were associated with fermented, vegetal, and yeasty aromas, fizzy mouthfeels, and sour and bitter tastes. Surprisingly, tea type played only a weak role in final kombucha flavor.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2022-02-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43177815","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 4

Iron Enhances the Growth of the Genus Pectinatus in Beer 铁促进啤酒中果胶属植物的生长

IF 2 4区农林科学

Journal of the American Society of Brewing Chemists Pub Date : 2022-01-26 DOI: 10.1080/03610470.2021.2019554

Nobuchika Takesue, Koji Suzuki, Masanori Mizutani, Yuichi Nakamura

{"title":"Iron Enhances the Growth of the Genus Pectinatus in Beer","authors":"Nobuchika Takesue, Koji Suzuki, Masanori Mizutani, Yuichi Nakamura","doi":"10.1080/03610470.2021.2019554","DOIUrl":"https://doi.org/10.1080/03610470.2021.2019554","url":null,"abstract":"Abstract To determine factors affecting the growth of the genus Pectinatus in beer, P. frisingensis ABBC437 was inoculated into 15 different beer samples. Although the pH, alcohol content, and bitterness unit of the 15 beer samples were adjusted to similar values within tolerance, growth kinetics as expressed by OD600 (optical density measured at a wavelength of 600 nm) were considerably different among the beer samples, indicating the presence of “as yet” unidentified factor(s) affecting the growth of P. frisingensis in beer. Chemical compositions of the beer samples were determined, and multiple regression analysis was conducted to predict the OD600 value. As a result, iron was suggested as one of the factors that affects the growth of P. frisingensis in beer because the additions of iron to the beer samples showed enhanced growth of P. frisingensis in a dose-dependent manner. Stimulatory effects of growth by the addition of iron were also observed for P. cerevisiiphilus and P. haikarae. Additionally, effects of diatomaceous earth treatment on the iron concentrations of the beer samples were evaluated. Iron concentrations varied, depending on the brand of diatomaceous earth, and the growth of P. frisingensis in beer showed a high correlation coefficient (0.924, p < 0.01) with the iron concentration in the beer samples. From these results, iron can be considered as an important factor for the growth of the genus Pectinatus in beer and selecting a low iron concentration diatomaceous earth is an effective way to improve the stability of beer against the risk of spoilage by the genus Pectinatus.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2022-01-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45543699","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Ability of Exogenous or Wort Endogenous Enzymes to Release Free Thiols from Hop Cysteinylated and Glutathionylated S-Conjugates 外源或Wort内源酶从啤酒花半胱氨酸化和谷胱甘肽化S-偶联物中释放游离硫醇的能力

IF 2 4区农林科学

Journal of the American Society of Brewing Chemists Pub Date : 2022-01-26 DOI: 10.1080/03610470.2021.2021766

Cécile Chenot, Guillaume Willemart, J. Gros, S. Collin

{"title":"Ability of Exogenous or Wort Endogenous Enzymes to Release Free Thiols from Hop Cysteinylated and Glutathionylated S-Conjugates","authors":"Cécile Chenot, Guillaume Willemart, J. Gros, S. Collin","doi":"10.1080/03610470.2021.2021766","DOIUrl":"https://doi.org/10.1080/03610470.2021.2021766","url":null,"abstract":"Abstract Following identification of the substantial pool of aromas represented by cysteinylated and glutathionylated precursors in hop, many studies have focused on developing methods for releasing volatile thiols based on chemical hydrolysis or yeast activity. The present work aimed to evaluate the release activity of either commercially available exogenous enzymes or endogenous wort enzymes (issued from hop or malt) on synthetic Cys- or G-precursors of 3SHol, 3SPol, 3SHptol, 3S4MPol and 4S4M2Pone. In a model medium at pH 7.7, both apotryptophanase and cystathionine β-lyase appeared very efficient on Cys-adducts (up to 77.9% release). Interestingly, a slight proportion of this release (up to 0.9%) appeared to result from chemical hydrolysis. In polyphenols rich media such as hop and beer, total release was much lower (under 0.2%). For release from G-adducts, a combination of γGT and apotryptophanase proved to be effective, highlighting for the first time the ability of β-lyase activity to release free PFTs also from CysGly-adducts. The best release rates (above 2% for all thiols) were obtained with a two-step incubation: 75 units γGT with synthetic glutathionylated precursors for 16 h at 37 °C in the presence of alanine followed by apotryptophanase for 7 h at room temperature. The alternative combination of γGT with S. cerevisiae was found to release free thiols more efficiently than yeast activity alone. Compared to commercially available enzymes, endogenous enzymes extracted from hop or malt displayed lower efficiency (below 0.3% for γGT activity and below 0.002% for β-lyase).","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2022-01-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45088573","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3

Thiol S-Conjugate Profiles: A Comparative Investigation on Dual Hop and Grape Must with Focus on Sulfanylalkyl Aldehydes and Acetates Adducts 巯基S-共轭物图谱：双酒花和葡萄汁的比较研究，重点是磺烷基醛和乙酸加成物

IF 2 4区农林科学

Journal of the American Society of Brewing Chemists Pub Date : 2022-01-14 DOI: 10.1080/03610470.2021.2015560

Cécile Chenot, Sébastien Haest, R. Robiette, S. Collin

{"title":"Thiol S-Conjugate Profiles: A Comparative Investigation on Dual Hop and Grape Must with Focus on Sulfanylalkyl Aldehydes and Acetates Adducts","authors":"Cécile Chenot, Sébastien Haest, R. Robiette, S. Collin","doi":"10.1080/03610470.2021.2015560","DOIUrl":"https://doi.org/10.1080/03610470.2021.2015560","url":null,"abstract":"Abstract Cysteinylated and glutathionylated precursors of sulfanylalkyl alcohols have been extensively studied in hop and grape matrices, in contrast to those of sulfanylalkyl aldehydes and sulfanylalkyl acetates. Here, cysteinylated and glutathionylated adducts of 3-sulfanylpentanal (Cys-3SPal and G-3SPal), 3-sulfanylhexanal (Cys-3SHal and G-3SHal), 3-sulfanylpentyl acetate (only Cys-3SPA), and 3-sulfanylhexyl acetate (Cys-3SHA and G-3SHA) were first synthesized. Next, the occurrence of these compounds was studied by RP-HPLC-ESI(+)-MRM and apotryptophanase-GC-PFPD in a few dual hops and Belgian grape must samples. None of the Cys-adducts of 3-sulfanylalkyl aldehydes were detected in hop or grape extracts, while G-3SPal was identified for the first time in a natural matrix. Concentrations ranging from 3 to 15 mg/kg were found in several hop varieties, including Citra, Mandarina Bavaria, Mosaic, Nelson Sauvin, Polaris, and Saaz, whereas G-3SHal was detected (below the quantitation limit) only in the four latters. As for esters, Cys-3SPA was found in hop (4 mg/kg in Mosaic), while G-3SHA was detected only in grape extracts (Belgian Chardonnay and Johanniter). Besides the ubiquitous G-3SHol, G-3SPol was identified here for the first time in grape must (up to 7 mg/kg in Johanniter).","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2022-01-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42819811","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 5

Investigation of Non-Saccharomyces Yeast Strains for Their Suitability for the Production of Non-Alcoholic Beers with Novel Flavor Profiles 非酵母菌系生产新型风味啤酒的适宜性研究

IF 2 4区农林科学

Journal of the American Society of Brewing Chemists Pub Date : 2022-01-12 DOI: 10.1080/03610470.2021.2012747

Yvonne Methner, M. Hutzler, M. Zarnkow, A. Prowald, F. Endres, F. Jacob

{"title":"Investigation of Non-Saccharomyces Yeast Strains for Their Suitability for the Production of Non-Alcoholic Beers with Novel Flavor Profiles","authors":"Yvonne Methner, M. Hutzler, M. Zarnkow, A. Prowald, F. Endres, F. Jacob","doi":"10.1080/03610470.2021.2012747","DOIUrl":"https://doi.org/10.1080/03610470.2021.2012747","url":null,"abstract":"Abstract Non-alcoholic beers have seen steady growth in recent years and are attracting customer interest. At the same time, consumer demand for non-alcoholic beers is rising. While wort-like flavors are often criticized in beer and also regarded as off-flavors, there is growing demand for beer flavor diversification. The latest research results prove that certain non-Saccharomyces yeast species can produce distinctive fruity flavor profiles during wort fermentation. In this study, 15 different yeast strains were evaluated for their suitability to produce novel flavor profiles during fermentation in wort from malt extract while being tested for their ability to produce less than 0.5% (v/v) ethanol. The yeast strains were therefore analyzed for their sugar utilization and were compared with the maltose-negative reference yeast strain Saccharomycodes ludwigii TUM SL17. Following the fermentation experiments, the beers were analyzed for secondary metabolites and ethanol content before being tasted by trained assessors. The results reveal that all 15 yeasts are suitable for the production of non-alcoholic beers based on their sugar utilization. Particularly promising flavors were produced by three yeast strains of the species Cyberlindnera saturnus, which were reminiscent of cool mint sweets, pear, and banana. Two further yeasts of the species Kluyveromyces marxianus and Saccharomycopsis fibuligera also produced a wide range of pleasant fruity flavors. Although the secondary metabolites were mostly below the odor thresholds based on regular alcoholic beers, this study reveals that the thresholds in non-alcoholic beers can be classified as significantly lower. Supplemental data for this article is available online at https://doi.org/10.1080/03610470.2021.2012747 .","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2022-01-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46982645","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 13

Combination of Spectral and Spatial Information of Hyperspectral Imaging for the Prediction of the Moisture Content and Visualizing Distribution in Daqu 结合高光谱成像的光谱和空间信息预测大曲的水分含量和分布

IF 2 4区农林科学

Journal of the American Society of Brewing Chemists Pub Date : 2022-01-04 DOI: 10.1080/03610470.2021.2008221

Ting Sun, Xinjun Hu, Jianping Tian, Q. Gu, Dan Huang, Huibo Luo, Dan Huang

{"title":"Combination of Spectral and Spatial Information of Hyperspectral Imaging for the Prediction of the Moisture Content and Visualizing Distribution in Daqu","authors":"Ting Sun, Xinjun Hu, Jianping Tian, Q. Gu, Dan Huang, Huibo Luo, Dan Huang","doi":"10.1080/03610470.2021.2008221","DOIUrl":"https://doi.org/10.1080/03610470.2021.2008221","url":null,"abstract":"Abstract The moisture content and distribution of Daqu significantly influences the quality of Daqu products. This work presents the visualization of the moisture content in Daqu using a combination of spectral and spatial information from hyperspectral imaging. The least squares support vector machine (LS-SVM) and partial least squares regression (PLSR) methods were adopted to establish the predictive models based on the full wavelengths and the 29 feature wavelengths combined with color features, respectively. The best prediction model was PLSR ( , ) based on feature wavelengths. The results showed that the combination of spectral and spatial information of hyperspectral imaging can accurately predict the moisture content in Daqu during different fermentation processes, and the visualization of the distribution map of moisture content in Daqu provided a more convenient and understandable assessment of moisture content. This work presents a novel, rapid, and nondestructive approach for moisture content detection in Daqu, and provides theoretical support and basis for intelligent adjustment of temperature, humidity and other environmental parameters of Daqu fermentation.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2022-01-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46724127","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Volatile Profile Survey of Five Apple Varieties Grown in Southwest Colorado from Juice to Finished, Dry-Hopped Cider 美国科罗拉多州西南部五个苹果品种从果汁到成品干跳苹果酒的挥发性分析

IF 2 4区农林科学

Journal of the American Society of Brewing Chemists Pub Date : 2022-01-04 DOI: 10.1080/03610470.2021.2013645

Josephine L. Hinkley, Matthew T. Bingman, Joslynn S. Lee, Colin P. Bradley, C. Cole

{"title":"Volatile Profile Survey of Five Apple Varieties Grown in Southwest Colorado from Juice to Finished, Dry-Hopped Cider","authors":"Josephine L. Hinkley, Matthew T. Bingman, Joslynn S. Lee, Colin P. Bradley, C. Cole","doi":"10.1080/03610470.2021.2013645","DOIUrl":"https://doi.org/10.1080/03610470.2021.2013645","url":null,"abstract":"Abstract The volatile organic compounds (VOCs) produced during cider fermentation, maturation, and dry hopping greatly impact enjoyment of the final product. To investigate the effect of apple variety on VOC development in cider, five apple varieties were picked from two orchards in southwest Colorado. Each apple variety was juiced, fermented with Lalvin QA23 Saccharomyces cerevisiae, dry-hopped with Citra hops, and analyzed separately alongside non-dry hopped controls. The aroma attributes of these historical southwest Colorado apples have never been explored, and few studies have chemically profiled the aromas of dry-hopped cider. A total of 73 VOCs were identified using headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) from fruit juice to cider. Ethyl esters, acetate esters, higher alcohols, and terpenes were the major aroma contributors observed in dry-hopped cider. The identity and concentrations of VOCs varied greatly between apple varieties, with only 24 common VOCs detected in all samples studied. This indicates the importance of apple variety choice in tuning the aroma profile of the finished cider. This method can be used to more effectively evaluate orchard or cider production treatments on cider quality. This case study also provides practical information for cider makers seeking to improve the quality of their products through consideration of fruit variety and dry hopping. Supplemental data for this article is available online at https://doi.org/10.1080/03610470.2021.2013645 .","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2022-01-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41693996","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3

Development and Validation of a HS-SPME-GC-SIM-MS Multi-Method Targeting Hop-Derived Esters in Beer HS-SPME-GC-SIM-MS多方法测定啤酒中啤酒花衍生酯的建立与验证

IF 2 4区农林科学

Journal of the American Society of Brewing Chemists Pub Date : 2021-12-16 DOI: 10.1080/03610470.2021.1994814

C. Schubert, Sarah Thörner, L. Knoke, Nils Rettberg

{"title":"Development and Validation of a HS-SPME-GC-SIM-MS Multi-Method Targeting Hop-Derived Esters in Beer","authors":"C. Schubert, Sarah Thörner, L. Knoke, Nils Rettberg","doi":"10.1080/03610470.2021.1994814","DOIUrl":"https://doi.org/10.1080/03610470.2021.1994814","url":null,"abstract":"Abstract Hop-derived esters contribute to beer flavor and changes in the ester spectrum are believed to be an important driver in the flavor–instability of hoppy beers. To date, there exists no published method that enables reliable quantification of hop-derived esters in beer. As the availability of such a method is vital to enlarge the understanding of beer flavor stability, the current article is concerned with the development, validation, and application of a headspace solid phase microextraction gas chromatography selected ion monitoring mass spectrometry (HS-SPME-GC-SIM-MS) based methodology for quantification of 16 hop-derived esters in beer. The validation data shows that choosing suitable HS-SPME-GC-SIM-MS conditions enabled reliable quantification of esters across a range of 1–200 µg/L, with calculated limits of quantification being well below 1 µg/L. Spiking experiments using terpenes and terpenoids evidenced method robustness, most importantly when two commercially available stable isotope labeled internal standards (d6-geranyl acetate and 13C-methyl octanoate) were used. Application to beer samples indicated that beers brewed with different qualities/quantities of hops and differing in freshness could be well differentiated by HS-SPME-GC-SIM-MS analysis of their ester profile. Supplemental data for this article is available online at at https://doi.org/10.1080/03610470.2021.1994814 .","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2021-12-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49235472","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 4

Identification and Categorization of Volatile Sulfur Flavor Compounds in Roasted Malts and Barley 烤麦芽和大麦中挥发性硫风味化合物的鉴定与分类

IF 2 4区农林科学

Journal of the American Society of Brewing Chemists Pub Date : 2021-12-13 DOI: 10.1080/03610470.2021.2003669

Hebe Parr, I. Bolat, D. Cook

{"title":"Identification and Categorization of Volatile Sulfur Flavor Compounds in Roasted Malts and Barley","authors":"Hebe Parr, I. Bolat, D. Cook","doi":"10.1080/03610470.2021.2003669","DOIUrl":"https://doi.org/10.1080/03610470.2021.2003669","url":null,"abstract":"Abstract We report for the first time the application of HS-SPME-GC coupled with sulfur-specific pulsed flame photometric detection to sensitively analyze the volatile sulfur compounds (VSC’s) present in drum roasted malt and barley samples typically used in brewing. Twenty-five VSC’s were identified across a range of 9 roasted products produced from barley/malt. Thiophenes (n = 10) were a major class of heterocyclic sulfur compounds identified, along with thiazoles (n = 4), and thiofurans (n = 2). Quantitative (n = 18) and semi-quantitative (n = 6) data are reported for VSC’s across this product range. Principal Component Analysis (PCA) of data clearly identified (PC1) that heterocyclic sulfur compounds were formed in products processed at high temperatures (>170 °C) under dry conditions (roasted barley, chocolate and black malts). Whereas compounds such as methyl dithiolane and methyl propyl sulfide were associated primarily with lower temperature finished products (crystal, amber and cara malts). Pathways for the generation of observed VSC’s are considered alongside typical roasting conditions employed in the manufacture of these products. Concentrations of VSC’s identified will certainly contribute characteristic aromas to the roasted products themselves. The transfer of VSC’s from the grist into finished beer, and their sensory impact in a range of beer styles, remains to be determined. Supplemental data for this article is available online at https://doi.org/10.1080/03610470.2021.2003669 .","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2021-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44514617","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3