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Sensomics - basic principles and practice 感官学-基本原则和实践
Kvasny prumysl Pub Date : 2019-10-15 DOI: 10.18832/kp2019.65.166
Tomáš Vrzal, J. Olšovská
{"title":"Sensomics - basic principles and practice","authors":"Tomáš Vrzal, J. Olšovská","doi":"10.18832/kp2019.65.166","DOIUrl":"https://doi.org/10.18832/kp2019.65.166","url":null,"abstract":"The article presents basic thoughts and principles of sensomics based on available ´omic´ related literature and own practical experiences of the authors. The sensomics, a member of a wider family of ´omics´ technologies applied to food (foodomics), aims to describe sensory properties of foodstuffs at a molecular level. During the last few years author’s research group has been focused on expansion of this field in brewing science. Strength of the sensomics is in high capability of uncovering hidden information regarding sensory properties and effects of different raw materials as well as technological procedures on sensory properties of foodstuffs and beverages. The article aims to introduce principles and steps of sensomics together with the explanation of their importance, rules and pitfalls. Finally, the practical aspects of sensomic study is presented through sensomic comparison of the influence of decoction and infusion mashing on wort composition.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":"66 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80069293","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 9
The effect of low-temperature plasma discharge on mycotoxin content in barley and malt 低温等离子体放电对大麦和麦芽中霉菌毒素含量的影响
Kvasny prumysl Pub Date : 2019-09-25 DOI: 10.18832/kp2019.65.158
Z. Havelka, S. Běláková, A. Bohatá, I. Hartman, Hana Kábelová, P. Kríž, K. Benešová, M. Dienstbier, P. Bartoš, P. Špatenka
{"title":"The effect of low-temperature plasma discharge on mycotoxin content in barley and malt","authors":"Z. Havelka, S. Běláková, A. Bohatá, I. Hartman, Hana Kábelová, P. Kríž, K. Benešová, M. Dienstbier, P. Bartoš, P. Špatenka","doi":"10.18832/kp2019.65.158","DOIUrl":"https://doi.org/10.18832/kp2019.65.158","url":null,"abstract":"This work deals with the possibility of elimination of common occuring mycotoxins deoxynivalenol (DON) and its plant metabolite deoxynivalenol-3-glucoside (D3G) from malting barley and malt by treatment of low-temperature plasma discharge. Barley seed was treated with a fungicide, entomopathogenic and mycoparasitic fungi and the low-temperature plasma discharge of Gliding Arc type, or their combination. Samples of harvested barley were treated with plasma discharge and analyzed for presence of mycotoxins. Only low DON and D3G concentration levels were detected (maximal values were 48.2 µg/kg and 30.2 µg/kg for DON and D3G, resp.), after plasma treatment mycotoxin content decreased onto the levels near limit of quantification. The results suggest that low-temperature Gliding Arc plasma discharge may contribute to reduction of the content of the mycotoxins in harvested barley grains.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":"97 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82433193","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 2
Influence of barley variety and growing locality on the profile of flavonoid polyphenols in malt 大麦品种和产地对麦芽中类黄酮多酚含量的影响
Kvasny prumysl Pub Date : 2019-09-15 DOI: 10.18832/kp2019.65.149
A. Mikyška, M. Dušek, P. Čejka
{"title":"Influence of barley variety and growing locality on the profile of flavonoid polyphenols in malt","authors":"A. Mikyška, M. Dušek, P. Čejka","doi":"10.18832/kp2019.65.149","DOIUrl":"https://doi.org/10.18832/kp2019.65.149","url":null,"abstract":"Some polyphenol substances are important for beer production as well as for the health benefits of beer consumption. Hop polyphenols have been relatively well researched in the last decade, less attention has been paid to malt. Our study was aimed to determine the influence of the barley variety and growing locality on the profile of proanthocyanidins (PAC), monomeric flavanols, flavonols and their glycosides in malt. Laboratory malts from three barley cultivars grown in seven countries of the European Union were analyzed by the developed LC-HR / MS method with sample preparation by the QuEChERS technique. Dimers of (epi)catechin (37.0%) and dimers (epi)catechin – (epi) gallocatechin (36.4%) dominate the PAC profile of malt, monomer content being low. Flavanols (epi)catechin and (epi)catechin-O-glucoside have been identified and quantified in malts. The flavonols were quercetin and myricetin, their glycosides were not detected. The results suggest varietal dependence of the PAC, monomeric flavanols and flavonols profile and the lesser impact of the growing locality.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":"101 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80750089","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 4
Microbial xylanases and their inhibition by specific proteins in cereals 谷物中微生物木聚糖酶及其被特定蛋白质抑制的研究
Kvasny prumysl Pub Date : 2019-08-15 DOI: 10.18832/KP2019.65.127
D. Chmelová, Dominika Škulcová, M. Ondrejovič
{"title":"Microbial xylanases and their inhibition by specific proteins in cereals","authors":"D. Chmelová, Dominika Škulcová, M. Ondrejovič","doi":"10.18832/KP2019.65.127","DOIUrl":"https://doi.org/10.18832/KP2019.65.127","url":null,"abstract":"Arabinoxylans (AXs) belong to the components of plant cells which are mainly degraded by microbial xylanases during colonization of grain by phytopathogens. For the defence, cereals contain proteinaceous xylanase inhibitors (XIs), namely xylanase inhibitor protein (XIP), Triticum aestivum xylanase inhibitor (TAXI) and thaumatin-like xylanase inhibitor (TLXI). Their presence in cereals in high levels can be a serious problem in different industrial applications. XIs regulate AX hydrolysis and participate in plant defence mechanisms. XIs have various specificity against microbial xylanases from the glycoside hydrolase (GH) families of GH10 and GH11. Therefore, this review brings new information about the function of XIs as defence responses to pathogen infection of plants and as a problem in plant material processing in different industrial applications.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":"01 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89444045","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Free amino nitrogen in sweet wort made from barley varieties tested in the Czech Republic 在捷克共和国测试的大麦品种制成的甜麦芽汁中的游离氨基氮
Kvasny prumysl Pub Date : 2019-08-15 DOI: 10.18832/KP2019.65.142
V. Psota
{"title":"Free amino nitrogen in sweet wort made from barley varieties tested in the Czech Republic","authors":"V. Psota","doi":"10.18832/KP2019.65.142","DOIUrl":"https://doi.org/10.18832/KP2019.65.142","url":null,"abstract":"The effect of the variety on the free amino nitrogen (FAN) content in wort was studied in the set of 24 varieties grown at four different testing sites for a three-year period. FAN was determined by the EBC 4.10 method. The highest average FAN was exhibited by the variety KWS Amadora (193 mg/l). The content of FAN was mostly affected by the year (24%), followed by the site, (15%); the effect of the variety was the lowest (13%). Nearly 50% of the samples exhibited low FAN, slightly over 40% of the samples had medium FAN and 12% of the samples exhibited high FAN.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":"14 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78249675","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 2
Selenium species in selenium-enriched malt 富硒麦芽中的硒种类
Kvasny prumysl Pub Date : 2019-08-15 DOI: 10.18832/KP2019.65.134
D. Revenco, Marie Vomáčková, L. Jelínek, O. Mestek, R. Koplík
{"title":"Selenium species in selenium-enriched malt","authors":"D. Revenco, Marie Vomáčková, L. Jelínek, O. Mestek, R. Koplík","doi":"10.18832/KP2019.65.134","DOIUrl":"https://doi.org/10.18832/KP2019.65.134","url":null,"abstract":"Selenium-enriched malts were prepared by an application of sodium selenite solution to steeped barley grain and following germination and kilning. The changes of selenium valency and the biotransformation of inorganic selenium were investigated by selenium speciation analysis in enzyme-hydrolysed malt samples using liquid chromatography-inductively coupled plasma mass spectrometry. Both inorganic compounds (selenate, selenite) and Se-containing amino acids (selenocystine, Se-methyl-selenocysteine, selenomethionine) were found in green and kilned barley malt.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":"23 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73482327","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 5
How does fermentation, filtration and stabilization of beer affect polyphenols with health benefits 啤酒的发酵、过滤和稳定如何影响对健康有益的多酚
Kvasny prumysl Pub Date : 2019-07-01 DOI: 10.18832/KP2019.65.120
A. Mikyška, M. Dušek, Martin Slabý
{"title":"How does fermentation, filtration and stabilization of beer affect polyphenols with health benefits","authors":"A. Mikyška, M. Dušek, Martin Slabý","doi":"10.18832/KP2019.65.120","DOIUrl":"https://doi.org/10.18832/KP2019.65.120","url":null,"abstract":"Phenolic substances affect the quality of beer and some of them have the health benefit for the consumer. Their content in the final product is influenced by a number of raw material-technological factors. We carried out 200 L pilot brews of pale lager with the different maturation period and similar brews focused on the effect of filter material (depth filtration plates /DFP/ and polyester sulfone membrane /PES/) and beer stabilization with protein and polyphenol sorbents. Flavonoids were determined using liquid chromatography in conjunction with high resolution mass spectrometry (LC-HR/ MS) and sample preparation by QuEChERS method. Additionally, total polyphenols and anthocyanogens was measured. The major reduction of both total polyphenols and flavonoids occurred in the first 2–3 weeks of maturation, the longer maturation had no impact on the loss of polyphenols. Filtration of beer with DFP significantly reduced the amount of anthocyanogens, but had no effect on monomeric flavonoid polyphenols. This technique could improve colloidal stability while preserving flavonoids. Conversely, PES membrane filtering greatly reduced the prenylflavonoid content (by 85%), and reduced the amount of flavanols and flavonols at levels comparable to those of PVPP-based polyphenol sorbent (25–35%). Flavonoids in beer could be largely influenced not only by PVPP treatment, but also by membrane filters used for both cold sterilization and primary beer filtration. Protein sorbent stabilization did not affect the content of flavonoids in beer. Decreases in flavonoid glycosides during filtration/stabilization were always lower than those of free flavonoids.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":"40 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75489457","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 11
Barley varieties registered in the Czech Republic after harvest 2018 2018年收获后在捷克共和国注册的大麦品种
Kvasny prumysl Pub Date : 2019-06-15 DOI: 10.18832/KP2019.65.97
V. Psota, O. Dvořáčková, Milan Nečas, M. Musilová
{"title":"Barley varieties registered in the Czech Republic after harvest 2018","authors":"V. Psota, O. Dvořáčková, Milan Nečas, M. Musilová","doi":"10.18832/KP2019.65.97","DOIUrl":"https://doi.org/10.18832/KP2019.65.97","url":null,"abstract":"After harvest 2018 new spring barley malting varieties Cosmopolitan, Ismena, Klarinette, Laureate, LG Aurus, and Runner were registered in the Czech Republic. The spring barley varieties were rich in extract. The varieties Cosmopolitan, Laureate, and LG Aurus had more than 83 % of extract. The values of Kolbach index, diastatic power and apparent final attenuation were at the above average to optimal level in the studied varieties of spring barley. The level of cytolytic modification was at above average to optimal level with the exception of the variety Runner which exhibited higher β-glucan content in wort (192 mg/l). In addition, non-malting varieties of winter six-row varieties Azrah, Impala, Journey, SU Jule, and hybrid variety SU Hylona were registered.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":"20 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88386873","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
The relation between fatty acids’ chemical profile and chemotaxonomy of Czech barley (Hordeum vulgare) varieties, geographical origin and malting process 捷克大麦(Hordeum vulgare)品种、产地和酿造过程与脂肪酸化学特征的关系
Kvasny prumysl Pub Date : 2019-06-15 DOI: 10.18832/KP2019.65.111
J. Olšovská, Tomáš Vrzal, K. Štěrba, P. Čejka, A. Mikyška
{"title":"The relation between fatty acids’ chemical profile and chemotaxonomy of Czech barley (Hordeum vulgare) varieties, geographical origin and malting process","authors":"J. Olšovská, Tomáš Vrzal, K. Štěrba, P. Čejka, A. Mikyška","doi":"10.18832/KP2019.65.111","DOIUrl":"https://doi.org/10.18832/KP2019.65.111","url":null,"abstract":"The dependence of FA profiles in barley and malt on variety and geographical origin using an optimized method was determined. FA profiles from 6 Czech varieties, each from 5 localities during two crop years were studied. The extraction of lipids and FA with hexane by fluidized bed extraction and a hydrolysis of lipids prior to derivatization of FA was used. The statistical processing of FA profiles led to a differentiation of samples; the importance of distinguishing parameters decreases in the order of crop year ˃ geographical origin ˃ variety. Nevertheless, the differentiation of tested varieties using FA profiles coresponds to a varietal pedigree. When the total lipid content was considered, a statistical difference between two varieties (Malz and Sunshine) and two tested localities was found. The profile of FA in barley grains is influenced by the land type and climate conditions. Due to a high level of barley varieties crossbreeding, the chemical profiling of FA is not a reliable tool for a varietal determination, however, it reflects the variety origin.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":"51 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84628272","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Barley varieties registered in the Slovak Republic after harvest 2018 2018年收获后在斯洛伐克共和国注册的大麦品种
Kvasny prumysl Pub Date : 2019-06-15 DOI: 10.18832/KP2019.65.106
V. Psota, M. Svorad, M. Musilová
{"title":"Barley varieties registered in the Slovak Republic after harvest 2018","authors":"V. Psota, M. Svorad, M. Musilová","doi":"10.18832/KP2019.65.106","DOIUrl":"https://doi.org/10.18832/KP2019.65.106","url":null,"abstract":"After completing the state varietal tests, the spring barley malting varieties Chimbon, Laureate and LG Aurus, and were registered in the Slovak Republic. Extract content in dry matter in the studied varieties was high and moved in the scope of 83.1 – 83.5 %. The varieties had strong proteolytic modification (Kolbach index 49.5 – 50.7 %). Amylolytic and cytolytic modification was at the optimal level. Wort quality was optimal (apparent final attenuation 81.5 – 82.2 %). The studied varieties gave clear wort, with the exception of the variety Accordine with the weakly opalizing wort.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":"48 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91154921","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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