Mechanism of Hop-Derived Terpenes Oxidation in Beer

Almeida, Natália Ellen Castilho de; Aguiar, Inara de; Cardoso, Daniel

doi:10.5935/0103-5053.20150231

Cited by 5 publications

(4 citation statements)

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“…However, the predominant terpenes in finished beer are terpene alcohols, especially linalool and geraniol, whereas the terpenes are sensitive to oxidation, as previously reported (Almeida et al 2015).…”

Section: Analysis Of the Essential Oil Of Artemisia Absinthium In Two...supporting

confidence: 79%

Analysis of the Essential Oil of Artemisia Absinthium in Two Harvest Times

Seixas¹,

Demuner²,

Castro³

et al. 2023

Rev. Foco

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Artemisia absinthium, also known as wormwood, is used in traditional medicine as anti-parasitic and analgesic. The aim of the present study was to evaluate the effect of four doses of mineral fertilization in two harvest times on the content and composition of the essential oils produced by A. absinthium. The tested doses of mineral fertilization were the following: without fertilization (D0); 50% of the recommended dose (D1); recommended dose (D2); and 150% of the recommended dose (D3). The plants were cultivated in 10 L pots kept in greenhouse. The samples for extracting the essential oils were collected at 60 and 125 days after transplantation (DAT). The essential oils were obtained by hydrodistillation using a Clevenger-type apparatus. Identification and relative percentage of the compounds in the essential oils were performed by GC-MS. The essential oils content varied from 0.04% to 0.41% w/w. The highest essential oil content obtained was 0.41% using the dose D3 at 120 DAT. Myrcene and Z-isocitral were the major constituents of essential oils. According to the results obtained, A. absinthium can be used as a source of myrcene, depending on the dosage of mineral fertilization used and the time of harvest.

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Section: Analysis Of the Essential Oil Of Artemisia Absinthium In Two...supporting

confidence: 79%

Analysis of the Essential Oil of Artemisia Absinthium in Two Harvest Times

Seixas¹,

Demuner²,

Castro³

et al. 2023

Rev. Foco

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“…More than 90% of the hop oil volatilizes during the boiling period and the traces are found in the hopped wort [59]. Although β-myrcene, α-humulene, β-caryophyllene and β-farnesene have been shown to be the main components of hop oil, the predominant components in finished beer are terpene alcohols, especially linalool and geraniol [60]. Different yeast species have different ability to release terpenes from the bound form (β-glicosidase activity) and metabolize them to other terpenes [61].…”

Section: Terpenesmentioning

confidence: 99%

Low Lactic Acid-Producing Strain of Lachancea thermotolerans as a New Starter for Beer Production

et al. 2020

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Growing consumer interest in new beer flavors is contributing to the application of innovative materials and non-Saccharomyces yeast in brewing. The goal of this study was to test the impact of the low lactic acid-producing Lachancea thermotolerans MN477031 strain on the process of fermenting beer wort, with two different concentrations of bitter compounds, and on the quality of the beer produced. Qualify factors were broadly analyzed, including ethanol content, apparent degree of fermentation, sugars, organic acids, free amino nitrogen, glycerol, volatile compounds, ions and so on. It was proven that the L. thermotolerans MN477031 strain demonstrated a high capacity for rapid initiation of wort fermentation, and a tolerance to hop-derived compounds. As a result, the alcohol content in beer from this method of production was approximately 20% lower, while the content of the real extract was significantly higher in comparison to commercial Safbrew T-58. This strain stands out from many strains of L. thermotolerans due to the low lactic acid production and only marginal influence on pH decrease compared to Saccharomyces cerevisiae. Therefore, the potential of MN477031 in the production of different types of beer (not only sour) is very high. The composition of volatile compounds in L. thermotolerans beer differs—not only in terms of the use of the strain, but also in hop variety.

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“…Despite the greater loss in limonene and linalool, the concentration of those two in SH on day 10 was still significantly higher than other kombuchas (Table 2). Other monoterpenes such as β‐pinene and γ‐terpinene also decreased during fermentation (Table 3) and this might be because terpenes are known to be sensitive to oxidation (Calogirou et al., 1999; de Almeida et al., 2015). Also, recent study showed that lactic acid fermentation enhanced the degradation of terpenes (Hou et al., 2021); therefore, this might also have contributed to the terpene degradation during the kombucha fermentation.…”

Section: Resultsmentioning

confidence: 99%

Health‐beneficial aroma and taste compounds in a newly developed kombucha using a Huanglongbing‐tolerant mandarin hybrid

Wang

2022

Journal of Food Science

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Huanglongbing (HLB) is a destructive citrus greening disease; no commercially applicable measures exist. ‘LB8‐9’ Sugar Belle® (SB), originally developed for the fresh market, is the most HLB‐tolerant cultivar among commercially available varieties. Due to the limited capacity of the fresh fruit market, there is a need to increase the demand for SB juice. Kombucha is a fermented tea beverage with black tea and sugar, and is considered a healthy drink with an increasing market. Therefore, we aim to study the potential of using SB juice in kombucha production. Regular (black tea with no citrus juice added), Hamlin (black tea with Hamlin juice added), and SB kombucha (black tea with SB juice added) were prepared and analyzed to observe the composition of aroma and taste compounds in the kombuchas. Aroma and taste compounds in the kombuchas were analyzed using gas chromatography–mass spectrometry/olfactometry and liquid chromatography–triple quadrupole mass spectrometry, respectively. For aroma compounds, SB kombucha was characterized by high concentrations of terpenes and their derivatives, which have mandarin‐like aroma characteristics and health benefits such as antidiabetic and antioxidant effects. For taste compounds, SB kombucha contained higher amount of fructose and organic acids, which have the potential to increase the intensity of sweetness and sourness, and flavonoids. This would support the potential benefits of using SB to make kombucha. This study provides valuable information about the aroma and taste compounds in SB kombucha and its potential health benefits, compared with regular and Hamlin kombucha. Practical Application This experiment provided valuable information on the elevated aroma and taste compounds, their potential health benefits, and the changes of those compounds during kombucha fermentation in ‘LB8‐9’ Sugar Belle® kombucha, compared to regular and Hamlin kombucha. In the absence of an effective cure or therapy for HLB, this can be the first step for developing alternative citrus product to help the citrus industry mitigate the negative impacts from HLB.

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Mechanism of Hop-Derived Terpenes Oxidation in Beer

Cited by 5 publications

References 0 publications

Analysis of the Essential Oil of Artemisia Absinthium in Two Harvest Times

Analysis of the Essential Oil of Artemisia Absinthium in Two Harvest Times

Low Lactic Acid-Producing Strain of Lachancea thermotolerans as a New Starter for Beer Production

Health‐beneficial aroma and taste compounds in a newly developed kombucha using a Huanglongbing‐tolerant mandarin hybrid

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