Journal of the American Society of Brewing Chemists最新文献_第5页

Impact of Flavor Factorized by Alcohol Level and Flavor Type on ‘Beer Refreshing Perception’ in a Model Study and the Exploration of Sensory Drivers for ‘Refreshing’ 受酒精水平和口味类型影响的口味对“啤酒提神感知”的影响——一项模型研究和“提神”感官驱动因素的探索

IF 2 4区农林科学

Journal of the American Society of Brewing Chemists Pub Date : 2023-04-21 DOI: 10.1080/03610470.2023.2193792

Amy Hampton, T. Pham, Xiaofen Du

引用次数: 0

Unusual Profile of Thiol Precursors in Special Malts: First Evidence of Chemical Glutathione-/γGluCys- and CysGly-/Cys- Conversions 特殊麦芽中硫醇前体的不寻常特征:化学谷胱甘肽-/γ - glucys -和CysGly-/Cys-转化的第一个证据

IF 2 4区农林科学

Journal of the American Society of Brewing Chemists Pub Date : 2023-04-07 DOI: 10.1080/03610470.2023.2187990

Cécile Chenot, S. Collin, Lucas Suc, A. Roland

引用次数: 2

Simultaneous Analysis of Hop Acids and Oils by Supercritical Fluid Chromatography: A Preliminary Study 超临界流体色谱法同时分析啤酒花酸和油的初步研究

IF 2 4区农林科学

Journal of the American Society of Brewing Chemists Pub Date : 2023-03-24 DOI: 10.1080/03610470.2023.2184623

M. Shuman, R. Barth, Conner Balickie, Teresa Lee, Collin Rimmer, J. Romero

引用次数: 0

The Sway of Specialty Malts and Mash pH on Iron Ion Speciation and the Reducing Power of Wort 特种麦芽及麦芽醪pH对麦汁铁离子形态及还原力的影响

IF 2 4区农林科学

Journal of the American Society of Brewing Chemists Pub Date : 2023-03-16 DOI: 10.1080/03610470.2023.2178231

Thijs Van Mieghem, F. Delvaux, Sven Dekleermaeker, H. Neven, Scott J. Britton

引用次数: 0

The Malting Barley Blues 麦芽大麦蓝调

IF 2 4区农林科学

Journal of the American Society of Brewing Chemists Pub Date : 2023-02-23 DOI: 10.1080/03610470.2023.2170615

Chris Massman, Mariona Martínez-Subirà, H. Bettenhausen, T. Filichkin, S. Fisk, L. Helgerson, P. Hayes

引用次数: 0

Determination of Hop Aroma Compounds in Beer Using Headspace-Solid Phase Microextraction Coupled with Gas Chromatography and Mass Spectrometry (HS/SPME/GC/MS) 顶空-固相微萃取-气相色谱-质谱联用(HS/SPME/GC/MS)测定啤酒中啤酒花香气成分

IF 2 4区农林科学

Journal of the American Society of Brewing Chemists Pub Date : 2023-02-17 DOI: 10.1080/03610470.2023.2165387

{"title":"Determination of Hop Aroma Compounds in Beer Using Headspace-Solid Phase Microextraction Coupled with Gas Chromatography and Mass Spectrometry (HS/SPME/GC/MS)","authors":"","doi":"10.1080/03610470.2023.2165387","DOIUrl":"https://doi.org/10.1080/03610470.2023.2165387","url":null,"abstract":"Abstract Hop aroma compounds, such as β-myrcene, linalool, and geraniol, play a very important role as indexes for beer flavor and process control. However, since they comprise many compounds with different physical properties and their concentration in beer is low, their simultaneous analysis has been a difficult task in the past, resulting in no method being proposed for inclusion in the Methods of Analysis of BCOJ. We propose a method for simultaneously analyzing the low-concentration compounds in beer using HS/SPME/GC/MS as one of the potential Methods of Analysis of BCOJ and evaluated its concurrent accuracy and inter-room repeatability and reproducibility. The collaborative work was conducted in 12 laboratories in Japan. The statistical summary of results is as follows: The relative standard deviation of repeatability (RSDr) ranged from 4.8 to 20.3% for β-myrcene, 3.7 to 5.2% for linalool, and 5.7 to 9.6% for geraniol; and the repeatability at 95% probability (r95) ranged from 1.5 to 15.3 µg/L for β-myrcene, 2.7 to 6.2 µg/L for linalool, and 0.7 to 2.1 µg/L for geraniol. The relative standard deviation of reproducibility (RSDR) ranged from 11.0 to 41.2% for β-myrcene, 8.1 to 11.6% for linalool, and 12.7 to 25.8% for geraniol; and the reproducibility at 95% probability (R95) ranged from 3.4 to 22.8 µg/L for β-myrcene, 5.6 to 15.6 µg/L for linalool, and 2.7 to 4.3 µg/L for geraniol. The obtained results were deemed acceptable. It was concluded that the method can determine hop aroma compounds in beer, low-malt beer, and third-category beer.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":"81 1","pages":"584 - 588"},"PeriodicalIF":2.0,"publicationDate":"2023-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43658925","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

Report of 2021 BCOJ Collaborative Work: Efficient Analysis of Alcohol Concentration in RTD (Ready to Drink) Alcoholic Beverages Using a Near-Infrared System 2021年BCOJ合作工作报告:使用近红外系统有效分析RTD(即饮)酒精饮料中的酒精浓度

IF 2 4区农林科学

Journal of the American Society of Brewing Chemists Pub Date : 2023-02-17 DOI: 10.1080/03610470.2023.2165386

引用次数: 0

Multi-Functional Separation Mode-Ion Chromatography Using L-Pyroglutamic Acid Eluent for Simultaneous Determination of Sugars, Organic Acids, and Ethanol during Multiple Parallel Fermentation of Rice Wine L-焦谷氨酸洗脱液多功能分离模式离子色谱法同时测定黄酒多重平行发酵过程中的糖、有机酸和乙醇

IF 2 4区农林科学

Journal of the American Society of Brewing Chemists Pub Date : 2023-02-09 DOI: 10.1080/03610470.2022.2158437

Marino Takeoka, Yoshiro Hoki, Taichi Yoshinaka, Kentarou Hirano, Yuta Mitsui, Tomotaka Doi, Akihiko Takemura, Tohru Asano, Reina Katoh, Akira Nose, Daisuke Kozaki

{"title":"Multi-Functional Separation Mode-Ion Chromatography Using L-Pyroglutamic Acid Eluent for Simultaneous Determination of Sugars, Organic Acids, and Ethanol during Multiple Parallel Fermentation of Rice Wine","authors":"Marino Takeoka, Yoshiro Hoki, Taichi Yoshinaka, Kentarou Hirano, Yuta Mitsui, Tomotaka Doi, Akihiko Takemura, Tohru Asano, Reina Katoh, Akira Nose, Daisuke Kozaki","doi":"10.1080/03610470.2022.2158437","DOIUrl":"https://doi.org/10.1080/03610470.2022.2158437","url":null,"abstract":"Abstract An effective evaluation method for understanding fermentation is required to support the implementation of newly developed yeast strains in brewing. Our group developed a multi-functional separation mode-ion chromatography (MFS-IC) with conductivity and refractive index detectors to separate key species (glucose, ethanol, and organic acids: pyruvate, citrate, L-malate, and succinate) with ethyl α-D-glucoside and glycerol to understand the fermentation behavior in brewing. Optimal chromatographic resolutions for determining eight different key species in rice wine by the MFS-IC were obtained in 45 min on low-molecular size-exclusion chromatographic separation columns modified with a strong cation-exchanger as the stationary phase with an eluent of L-pyroglutamic acid. Understanding the behavior of analytes in rice wine samples during rice wine fermentation enables the monitoring of the progress of saccharification, glycolysis, ethanol fermentation, and the tricarboxylic acid (TCA) cycle. These results are expected to contribute to understanding fermentation characteristics and implementing newly developed yeast strains in the fermentation field.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":"81 1","pages":"562 - 568"},"PeriodicalIF":2.0,"publicationDate":"2023-02-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44160245","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

Physico-Chemical, Microbiological, and Sensorial Characteristics of Grains, Malt, Wort, and Beer from FKR 19 and FKR 62 N Rice Varieties Grown in Burkina Faso 布基纳法索种植的FKR 19和FKR 62 N水稻品种谷物、麦芽、麦汁和啤酒的理化、微生物学和感官特性

IF 2 4区农林科学

Journal of the American Society of Brewing Chemists Pub Date : 2023-01-27 DOI: 10.1080/03610470.2022.2163815

Geoffroy Romaric Bayili, Mariam Coulibaly-Diakité, A. Tankoano, Christine Kere-Kando, Toudassida Julienne Kabore, Mamounata Eugénie Marie Patricia Konfe-Kanwe, Amadou Rouamba, C. Parkouda, H. Sawadogo-Lingani

{"title":"Physico-Chemical, Microbiological, and Sensorial Characteristics of Grains, Malt, Wort, and Beer from FKR 19 and FKR 62 N Rice Varieties Grown in Burkina Faso","authors":"Geoffroy Romaric Bayili, Mariam Coulibaly-Diakité, A. Tankoano, Christine Kere-Kando, Toudassida Julienne Kabore, Mamounata Eugénie Marie Patricia Konfe-Kanwe, Amadou Rouamba, C. Parkouda, H. Sawadogo-Lingani","doi":"10.1080/03610470.2022.2163815","DOIUrl":"https://doi.org/10.1080/03610470.2022.2163815","url":null,"abstract":"Abstract This study aims to contribute to the diversification of processed food products through rice beer production. Two varieties of rice, FKR 19 and FKR 62 N, were selected for beer production. Physico-chemical, microbial, and sensorial analyses were performed at different steps of production. The production trials led to the determination of a flow process for rice beer production. From the analyses performed, grains, malt, wort, and beer from the two varieties expressed similar physico-chemical and microbial profiles. Grain content, fresh matter basis, protein 6.8–7%, total sugar 81.4–82.1%, and fats 0.9–1.0%, were depleted to final levels of 0.1%, 4.8–3.5%, and 0.3–0.4% respectively in beer samples. The pH value in the end products was stabilized at 3.2, while the level of alcohol was 3.5% (v/v). Microbial loads were below 1 CFU/g. The triangular test showed a difference in taste between FKR 19 and FKR 62 N beers, although no significant preference was expressed under the paired preference test. Following the ranking test, which involved other types of fermented drinks, the clustering suggested a classification based on closeness of raw materials and/or processing. Data from this investigation should help brewers diversify their products and stimulate the West African brewing sector.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":"81 1","pages":"569 - 578"},"PeriodicalIF":2.0,"publicationDate":"2023-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43685517","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

Study of a Sorghum Malt Wort Supplemented with Vernonia amygdalina Extract, a Substitute Hop Compound for Bitterness 高粱麦芽汁中添加苦杏仁提取物的研究——一种替代啤酒花苦味的化合物

IF 2 4区农林科学

Journal of the American Society of Brewing Chemists Pub Date : 2023-01-24 DOI: 10.1080/03610470.2022.2150994

Arthur Amisi Kapepa, Danny L. Bimpi, Stanis K. Kibi, Raphaël A. Benge, Jean-Claude T. Bwanganga

引用次数: 1