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

The Correlation of Free and Bound Phenolic Acid with Antioxidant Activity Accelerated by Germination Period and Temperature 游离和结合酚酸与发芽期和温度加速的抗氧化活性的相关性

IF 2 4区农林科学

Journal of the American Society of Brewing Chemists Pub Date : 2021-09-09 DOI: 10.1080/03610470.2021.1966287

H. Gonu, C. Wanapu, Ulaiwan Withayagiat

{"title":"The Correlation of Free and Bound Phenolic Acid with Antioxidant Activity Accelerated by Germination Period and Temperature","authors":"H. Gonu, C. Wanapu, Ulaiwan Withayagiat","doi":"10.1080/03610470.2021.1966287","DOIUrl":"https://doi.org/10.1080/03610470.2021.1966287","url":null,"abstract":"Abstract Investigation of the free and bound phenolic acid profile in malted hulled rice and the correlation to antioxidant activity were elucidated in this study. Three of free and bound hydroxycinnamic acid (FHCAs and BHCA); p-coumaric acid (CA), ferulic acid (FA), sinapic acid (SA), and one of hydroxybenzoic acid (HBA); vanillic acid (VA) in three rice (Oryza sativa L.) cultivars (with white, red-brown, and dark-purple kernel) were germinated under warm conditions of temperature (30 °C, 35 °C and 40 °C) for 5 days and analyzed for their potential antioxidant activity. The relationship of rice cultivar, malting condition, and antioxidant activity was established by PCA bi-plot analysis. The dark-purple rice malt expressed the highest phenolic acid content and antioxidant activity. The amount of FHCA and FHBA increased with germination time, which was related to the feruloyl esterase activity assayed. Among BHCAs, BCA was the most abundant compound and correlated positively to the antioxidant activity of the bound phenolic extract of the three rice cultivars. The FVA in the dark-purple rice malt was 3 to 4 times higher than that found in white and red-brown grain and led to a strong antioxidant activity of the free form extract. This research suggests that a germination temperature of 30 °C to 35 °C improved the BCA and FVA content in the malted hulled rice cultivars and conveyed a functional property for the finished product.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":"80 1","pages":"305 - 315"},"PeriodicalIF":2.0,"publicationDate":"2021-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45677850","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

Pre-Treatment of Industrial Tubing with Aqueous Hop Derived Metabolites Reduces Lactobacillus brevis Biofouling 啤酒花衍生的水性代谢产物预处理工业管道减少短乳杆菌的生物污垢

IF 2 4区农林科学

Journal of the American Society of Brewing Chemists Pub Date : 2021-09-03 DOI: 10.1080/03610470.2021.1952852

Cameron J. Selna, R. Patel, Campbell P. Morrissy, N. Nieto, Emily K. Cope, A. Koppisch

{"title":"Pre-Treatment of Industrial Tubing with Aqueous Hop Derived Metabolites Reduces Lactobacillus brevis Biofouling","authors":"Cameron J. Selna, R. Patel, Campbell P. Morrissy, N. Nieto, Emily K. Cope, A. Koppisch","doi":"10.1080/03610470.2021.1952852","DOIUrl":"https://doi.org/10.1080/03610470.2021.1952852","url":null,"abstract":"Abstract Microbial biofilms can establish in numerous areas within the brewery and exposure to these communities of organisms can result in undesirable flavors. Beer transfer lines represent a particular risk for contamination as the lines provide an effective point of nucleation for biofilm colonization if they have been subject to degradation and are not well maintained. Despite the presence of surface imperfections associated with prolonged use, transfer tubing in place for several months within a canning operation was observed to be significantly less capable of hosting microbial growth than comparable tubing that had not been exposed to the product, suggesting that the industrial practice itself had imparted an antibiofilm character to the tubing not originally present in new lines. Using an in vitro assay designed to reconstitute microbial biofouling in this tubing, transfer lines artificially conditioned with beer served to effectively reduce biofouling by the hop acid resistant microorganism Lactobacillus brevis compared to untreated controls. The observed reduction in microbial growth was more pronounced in lines that had been conditioned with highly-hopped beer than moderately-hopped beer. Tubing conditioned with aqueous solutions of hop extracts or hop-associated terpenoid compounds also exhibited a relative resistance to microbial growth. Pre-treatment of tubing with solutions containing major (terpene hydrocarbons) and minor (oxygenated terpenes) hop- associated terpenes reduced L. brevis biofouling relative to untreated controls. Results indicate that conditioning of beer tubing with simple solutions of these compounds may provide a means of protecting against biofouling.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":"80 1","pages":"225 - 235"},"PeriodicalIF":2.0,"publicationDate":"2021-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47948019","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

Wild Ecuadorian Saccharomyces cerevisiae Strains and Their Potential in the Malt-Based Beverages Industry 野生厄瓜多尔酿酒酵母菌菌株及其在麦芽饮料工业中的潜力

IF 2 4区农林科学

Journal of the American Society of Brewing Chemists Pub Date : 2021-08-12 DOI: 10.1080/03610470.2021.1945366

Jennifer Simbaña, Patricia Portero-Barahona, Enrique Javier Carvajal Barriga

引用次数: 0

Discrimination of Fruit Beer Based on Fingerprints by Static Headspace-Gas Chromatography-Ion Mobility Spectrometry 基于指纹图谱的静态顶空气相色谱-离子迁移光谱法鉴别果酒

IF 2 4区农林科学

Journal of the American Society of Brewing Chemists Pub Date : 2021-08-06 DOI: 10.1080/03610470.2021.1946654

Qing Yang, Jingxia Tu, Ming Chen, Xiao-li Gong

{"title":"Discrimination of Fruit Beer Based on Fingerprints by Static Headspace-Gas Chromatography-Ion Mobility Spectrometry","authors":"Qing Yang, Jingxia Tu, Ming Chen, Xiao-li Gong","doi":"10.1080/03610470.2021.1946654","DOIUrl":"https://doi.org/10.1080/03610470.2021.1946654","url":null,"abstract":"Abstract Fruit beer, a recognized special beer, is produced with fruit addition during fermentation, maturation, or the refermentation process. Volatile organic compounds of seven fruit beers were investigated using a gas chromatography-ion mobility spectrometry (GC-IMS) technique. A total of 38 compounds were identified, and volatiles in the seven beers differed greatly. The concentration of nonanal, methyl octanoate, ethyl 2-methylbutanoate, propyl hexanoate, and methyl 2-methylbutanoate was high, and the first two compounds were the characteristic volatiles in the pineapple beer. Apple beer had a higher concentration of butyl acetate, isobutyl acetate, methyl heptanoate, and butanal. Butyl acetate was the specific apple beer volatile. Peach beer showed a higher concentration of 3-methylbutanal, methional, phenylacetaldehyde, α-pinene as well as 2,3-diethyl 5-methylpyrazine, and the last was detected only in the peach beer. Ethyl heptanoate and maltol were abundant in the cranberry beer, whereas linalool, furaneol, and benzaldehyde were rich in the cherry beer, and benzaldehyde was the characteristic cherry beer volatile. Raspberry beer had abundant 3-pentanone, ethyl propanoate, and E-2-hexenol, whereas blueberry beer had abundant ethyl 2-hydroxypropanoate. Discrimination and classification of the seven fruit beers were effectively performed by the principal component analysis (PCA) method with good dispersion, and all groups had corresponding attribution areas in the PCA map. The cumulative contribution rate of the first two PCs was 60%. This study offers an approach for the analysis of the volatiles of fruit beers and could help in the verification of adulteration in fruit beers.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":"80 1","pages":"298 - 304"},"PeriodicalIF":2.0,"publicationDate":"2021-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/03610470.2021.1946654","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46428606","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: 7

Continued Exploration of Barley Genotype Contribution to Base Malt and Beer Flavor Through the Evaluation of Lines Sharing Maris Otter® Parentage 通过对Maris Otter®亲本的评估，继续探索大麦基因型对基础麦芽和啤酒风味的贡献

IF 2 4区农林科学

Journal of the American Society of Brewing Chemists Pub Date : 2021-08-04 DOI: 10.1080/03610470.2021.1952509

Campbell P. Morrissy, Michael Féchir, H. Bettenhausen, Karli R. Van Simaeys, S. Fisk, Javier Hernandez, Kyle Mathias, A. Benson, T. Shellhammer, P. Hayes

{"title":"Continued Exploration of Barley Genotype Contribution to Base Malt and Beer Flavor Through the Evaluation of Lines Sharing Maris Otter® Parentage","authors":"Campbell P. Morrissy, Michael Féchir, H. Bettenhausen, Karli R. Van Simaeys, S. Fisk, Javier Hernandez, Kyle Mathias, A. Benson, T. Shellhammer, P. Hayes","doi":"10.1080/03610470.2021.1952509","DOIUrl":"https://doi.org/10.1080/03610470.2021.1952509","url":null,"abstract":"Abstract Heirloom barley (Hordeum vulgare L.) varieties remain interesting to maltsters and brewers for their perceived unique flavor contributions to beer, despite not meeting contemporary agronomic and malting expectations. This study utilized crosses of the heirloom Maris Otter® and two contemporary genotypes to determine if “updated heirlooms” could be produced that would show improved agronomics and contemporary malt quality, while contributing uniquely to malt and beer sensory and chemical profiles. Using a recently established pipeline of malting; brewing; hot steep and beer sensory; and metabolomics to evaluate barley genotype contributions to malt and beer flavor, four experimental lines were compared to a control. The experimental lines were also assessed for their genomic contribution from their respective parents to further elucidate regions of the Maris Otter genome that may contribute to unique beer flavors. Results show improved agronomic outcomes relative to the heirloom parent and were comparable to the control. Malting quality met current recommendations. However, sensory properties attributable to the unique heirloom parent were not found. Further, chemical profiling did not explain the observed nuanced sensory differences, nor did it reveal unique metabolites not described by the sensory panels. Supplemental data for this article is available online at at http://doi:10.1080/03610470.2021.1952509.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":"80 1","pages":"201 - 214"},"PeriodicalIF":2.0,"publicationDate":"2021-08-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/03610470.2021.1952509","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49579395","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: 6

Evaluation of Dimethyl Sulfide Thresholds 二甲基硫阈值的评估

IF 2 4区农林科学

Journal of the American Society of Brewing Chemists Pub Date : 2021-07-27 DOI: 10.1080/03610470.2021.1945852

Prachi Kishnani, Lindsay Barr, R. Speers

引用次数: 2

Mouthfeel of Beer: Development of Tribology Method and Correlation with Sensory Data from an Online Database 啤酒口：摩擦学方法的发展及其与在线数据库中感官数据的相关性

IF 2 4区农林科学

Journal of the American Society of Brewing Chemists Pub Date : 2021-07-26 DOI: 10.1080/03610470.2021.1938430

D. Fox, A. Sahin, D. D. De Schutter, E. Arendt

{"title":"Mouthfeel of Beer: Development of Tribology Method and Correlation with Sensory Data from an Online Database","authors":"D. Fox, A. Sahin, D. D. De Schutter, E. Arendt","doi":"10.1080/03610470.2021.1938430","DOIUrl":"https://doi.org/10.1080/03610470.2021.1938430","url":null,"abstract":"Abstract Soft tribology has recently gained momentum as a technique to measure friction properties of food that can be correlated to mouthfeel. The mouthfeel of beer is an important driver of acceptance and liking of consumers, and especially non-alcoholic beers are often rated poorly in terms of palate fullness. In the present work, frictional parameters of ten beers (five alcoholic and their non-alcoholic counterpart) were measured, and a range of variables was extracted and subjected to dimension reduction analysis (Principal Component Analysis, clustering, and correlation analysis). Sensory data consisting of a numeric mouthfeel rating and written reviews from an online beer-rating website (www.ratebeer.com) were compiled, transformed, and correlated with the tribology data. Based on frictional parameters of the beers, clear differences were observed between alcoholic and non-alcoholic beers, as well as those beers with high or low mouthfeel rating. Text-mining and clustering of the written reviews led to the development of seven overall sensory descriptors (\"watery\", \"smooth\", \"thick\", \"bitter\", \"foam\", \"astringent\", and \"sour\") related to mouthfeel. Frictional parameters related to the static, boundary and beginning of the mixed regime were correlated with \"watery\", \"smooth\", and \"thick\", while \"bitter\", \"foam\", \"astringent\", and \"sour\" were represented later in the mixed regime. These results are significant in two ways; firstly, they indicate that online beer reviews represent a valuable resource when gathering large amounts of sensory data, and secondly, they demonstrate tribology as a tool to instrumentally determine important mouthfeel parameters of beer.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":"80 1","pages":"112 - 127"},"PeriodicalIF":2.0,"publicationDate":"2021-07-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/03610470.2021.1938430","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43607663","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: 7

Recognition of Japanese Sake Quality Using Machine Learning Based Analysis of Physicochemical Properties 基于物理化学性质分析的机器学习识别日本清酒质量

IF 2 4区农林科学

Journal of the American Society of Brewing Chemists Pub Date : 2021-07-22 DOI: 10.1080/03610470.2021.1939973

R. Saville, T. Kazuoka, N. Shimoguchi, K. Hatanaka

{"title":"Recognition of Japanese Sake Quality Using Machine Learning Based Analysis of Physicochemical Properties","authors":"R. Saville, T. Kazuoka, N. Shimoguchi, K. Hatanaka","doi":"10.1080/03610470.2021.1939973","DOIUrl":"https://doi.org/10.1080/03610470.2021.1939973","url":null,"abstract":"Abstract Rapid recognition of Japanese sake quality (flavor and types of sake) is an important factor affecting consumers’ preference, quality control, as well as fraud avoidance in sake labelling. This study attempted to find a prediction model that could precisely predict sake flavor grades (Q1, Q2, and Q3) and to discover a classification model that could precisely differentiate the types of sake, specifically between Junmaishu and Honjozoshu. Twelve physicochemical properties of 407 sake were analyzed and sensory evaluation of 260 sake from 510 professional evaluators were further collected. The physicochemical properties, data, and sensory evaluation of 260 sake were utilized to predict sake flavor grades, while physicochemical properties data of 407 sake were used to classify the type of sake. Artificial neural network (ANN—including multilayer perceptron classifier—MLP classifier), random forest, support vector machine, and k-nearest neighbor were implemented to achieve the objective. ANN gained an accuracy of 91.14% and precision of Q1 87.5%, Q2 93.55% and Q3 77.78% for sake flavor grades prediction. As for types of sake classification, MLP classifier gained 100% accuracy as well as 100% precision of Junmaishu and Honjozoshu. In general, the physiochemical properties combined with ANN can recognize the quality of Japanese sake.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":"80 1","pages":"146 - 154"},"PeriodicalIF":2.0,"publicationDate":"2021-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/03610470.2021.1939973","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43100628","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

Fed-Batch System for Propagation of Brewer’s Yeast 啤酒酵母补料分批繁殖系统

IF 2 4区农林科学

Journal of the American Society of Brewing Chemists Pub Date : 2021-07-19 DOI: 10.1080/03610470.2021.1937471

D. Donnelly, L. Blanchard, M. Dabros, S. O'Hara, D. Brabazon, G. Foley, B. Freeland

引用次数: 1

Effect of Copper-Based Fungicide Treatments on the Quality of Hop Produced in the Northeastern United States 铜基杀菌剂处理对美国东北部啤酒花品质的影响

IF 2 4区农林科学

Journal of the American Society of Brewing Chemists Pub Date : 2021-07-19 DOI: 10.1080/03610470.2021.1937900

B. Chrisfield, B. Gugino, H. Hopfer, R. Elias

{"title":"Effect of Copper-Based Fungicide Treatments on the Quality of Hop Produced in the Northeastern United States","authors":"B. Chrisfield, B. Gugino, H. Hopfer, R. Elias","doi":"10.1080/03610470.2021.1937900","DOIUrl":"https://doi.org/10.1080/03610470.2021.1937900","url":null,"abstract":"Abstract The quality of hops is dictated in large part by the content of flavor and aroma compounds. These compounds vary in concentration and are affected by agricultural practices. Previous research has found that the application of Bordeaux Mixture may impact the aroma quality of hops by altering concentrations of varietal thiols. The impact of copper fungicides other than Bordeaux Mixture and in hop production areas outside of the Pacific Northwest in the United States has yet to be evaluated. Herein we study the effects of application frequency of a copper (II) hydroxide fungicide on markers of hop quality in hops grown in the Northeastern United States. Copper fungicide application was found to significantly increase the total copper content of hop cones, regardless of application frequency; however, traditional markers of hop quality, including yield, essential oil composition, and acid content, were not affected. Beer consumers were unable to discriminate between beers dry-hopped with conventional or copper-treated hops based on aroma but were able to discriminate based on in-mouth perception. These findings suggest that the use of copper (II) hydroxide for the mitigation of fungal pathogens in hops grown in the Northeastern United States is unlikely to adversely affect final hop yield, acid content, or thiol quality.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":"80 1","pages":"169 - 179"},"PeriodicalIF":2.0,"publicationDate":"2021-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/03610470.2021.1937900","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41720452","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