Determination of 4-vinylgaiacol and 4-vinylphenol in top-fermented wheat beers by isocratic high performance liquid chromatography with ultraviolet detector

Zhu, Mingguang; Cui, Yunqian

doi:10.1590/s1516-89132013000600018

Cited by 11 publications

(11 citation statements)

References 9 publications

(19 reference statements)

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“…Alcohols were disappeared in yeast‐fermented samples but remained in LAB samples. The change of phenols during both fermentations has been reported by previous studies, which might be due to decarboxylation of ferulic acid (Zhu & Cui, 2013). The abundant fatty acid content in sorghum and the esterase activity of microorganisms were responsible for the elevated esters in fermented sorghum (Mehmood, Orhan, Ahsan, Aslan, & Gulfraz, 2008).…”

Section: Resultssupporting

confidence: 76%

Changes in phenolic content, antioxidant activity, and volatile compounds during processing of fermented sorghum grain tea

et al. 2020

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Background and objective Sorghum is an important cereal crop with abundant content of polyphenols and may be used to develop nutraceutical sorghum grain tea. This study investigated the changes of phenolic content, antioxidant capacity, and volatile compounds in sorghum grain during the production of fermented sorghum grain tea using Lactobacillus plantarum subsp. Argentoratensis (LAB) and Saccharomyces cerevisiae. Findings Significant (p < .05) changes in total phenolic content (TPC), total flavonoid content (TFC), and condensed tannin content (CTC) were observed during the soaking, fermentation, steaming, and roasting process. TPC, TFC, and CTC were significantly decreased after soaking, steaming, and fermentation stages, whereas roasting led to a significant increase. A total of 53 volatile compounds were recorded from raw and processed sorghum. Pyrazines, phenols, and esters were the most abundant volatile compounds. Alcohols, carboxylic acids, ketones, and alkanes decreased during processing. Esters increased during soaking, steaming, and fermentation but decreased during roasting. Conclusions Processing affected the phenolic content significantly (p < .05) and changed the volatile profiles of sorghum grain. Fermented sorghum grain tea by Saccharomyces cerevisiae showed a higher possibility of being developed as sorghum grain tea. Significance and novelty The study developed a practical method to process novel sorghum grain tea products.

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Section: Resultssupporting

confidence: 76%

Changes in phenolic content, antioxidant activity, and volatile compounds during processing of fermented sorghum grain tea

et al. 2020

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“…A high-performance liquid chromatography (HPLC) method was used to analyse for 4-VG and its precursor, ferulic acid (17,18). A Waters 2695 HPLC system (Waters, USA) was used and the raw data were analysed using an Empower software package (Waters, USA).…”

Section: Quantification Of 4-vg and Ferulic Acidmentioning

confidence: 99%

“…In this study, the differences in the ferulic acid decarboxylation ability among strains were reflected by the decrease in ferulic acid and increase in 4-VG during fermentation. A high-performance liquid chromatography (HPLC) method was used to analyse for 4-VG and its precursor, ferulic acid (17,18). A Waters 2695 HPLC system (Waters, USA) was used and the raw data were analysed using an Empower software package (Waters, USA).…”

Section: Quantification Of 4-vg and Ferulic Acidmentioning

confidence: 99%

Single nucleotide polymorphisms and transcription analysis of genes involved in ferulic acid decarboxylation among different beer yeasts

Chen¹,

Dong²,

Yin³

et al. 2015

J. Inst. Brew.

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The compound 4-vinylguaiacol, which is produced by the decarboxylation of ferulic acid in certain yeasts, is an important flavour compound in the brewing industry. This decarboxylation ability varies significantly in different beer yeasts and most strains possessing this ability are classified as ale yeasts. In this study, both lager and ale strains were used for fermentation tests and the decarboxylation ability was quantified. Two lager and three ale strains were identified with high ferulic acid decarboxylation activity. Single nucleotide polymorphism (SNP) analysis of PAD1 and FDC1 was conducted by gene sequencing and alignment. In addition, transcription analysis of the two genes was also performed with a GeXP genetic analysis system. A positive relationship between SNPs and ferulic acid decarboxylation activity was determined, and the premature termination codon introduced by base substitution and insertion resulted in the loss of this ability in beer yeasts, whereas other SNPs had a relatively limited influence on it. The GeXP results revealed that genes containing nonsense mutations exhibited low transcription levels, which could be explained by nonsense-mediated mRNA decay. These findings will further the understanding of the relationship between SNPs and biological traits, and will hopefully provide a promising strain selection method for industrial yeasts based on SNP markers.

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“…The levels of 4VG and 4VP in top‐fermented wheat beers were determined by HPLC with an accuracy and precision of 0.001 mg/L . The HPLC system consisted of a pump (LC‐10Avp), a sample injector (7725i), a UV–vis detector (Shimadzu, Japan), and a data analyser (N2000, Zhejiang University, China).…”

Section: Methodsmentioning

confidence: 99%

Enhancing the levels of 4-vinylguaiacol and 4-vinylphenol in pilot-scale top-fermented wheat beers by response surface methodology

et al. 2015

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Top-fermented wheat beers are desired by consumers because of their distinctive clove-like and phenolic aroma, in which two characteristic flavour substances, 4-vinylguaiacol (4VG) and 4-vinylphenol (4VP), are of vital importance. In this paper, the levels of 4VG and 4VP were the subject of an intensive and detailed investigation. The influence of wheat malt proportion, mashing-in temperature, boiling time and fermentation temperature on 4VG and 4VP was studied by pilot-scale brewing experiments using a 10 hL mashing vessel and 20 hL fermentation tanks. Response surface methodology (RSM) was used to explore the possibilities for enhancing the concentration of 4VG and 4VP in top-fermented wheat beers. Statistical analysis of the results showed that for the ranges of wheat malt proportion studied, mashing-in temperature, boiling time and fermentation temperature all had a significant influence (p <0.05) on 4VG and 4VP production. Based on the response surface plots, the optimal brewing parameters that maximized 4VG and 4VP levels were as follows: (a) wheat malt proportion 40%; (b) mashing-in temperature 44°C; (c) boiling time 88 min; and (d) fermentation temperature 19.5°C, resulting in significantly increased levels of 4VG and 4VP (2.418 mg/L and 1.402 mg/L, respectively). These brewing and fermentation parameters were concluded to be the optimal conditions to highlight the typical flavour and aroma of top-fermented wheat beers.

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Determination of 4-vinylgaiacol and 4-vinylphenol in top-fermented wheat beers by isocratic high performance liquid chromatography with ultraviolet detector

Cited by 11 publications

References 9 publications

Changes in phenolic content, antioxidant activity, and volatile compounds during processing of fermented sorghum grain tea

Changes in phenolic content, antioxidant activity, and volatile compounds during processing of fermented sorghum grain tea

Single nucleotide polymorphisms and transcription analysis of genes involved in ferulic acid decarboxylation among different beer yeasts

Enhancing the levels of 4-vinylguaiacol and 4-vinylphenol in pilot-scale top-fermented wheat beers by response surface methodology

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