Analytical Aspects Regarding the Flavor Compounds in Beer

Abstract

& Contemporary population shows a great tendency to consume food capable of generating an intense feeling. Each food contains substances that generate sensations of taste and aroma. Beer is a food with specific flavor, which is mostly appreciated if, is fresh. It is considered that the beer flavor is dependent on the nature and the concentration of carbonyl compounds that are formed during the fermentation of the malt; the most important is the diacetyl (butandione). Carbonyl compounds in beer can be analyzed after a selective preconcentration. The methods of partial isolation as head space method and membrane process are designed to provide only qualitative information. For quantitative determination of carbonyl compounds present in beer, full extraction methods are used. The gas chromatographic separation method is used in order to study the mixtures obtained after the isolation of carbonyl compounds in beer. When the electron capture detector is used, only vicinal diketones can be identified and dosed in beer. The mixtures of 2,4-dinitrophenylhidrazone precipitates can be analyzed by spectrophotometric study or by liquid chromatographic separation. The analytical focus is the identification and dosing of the butandione and pentandione that have a key role in generating the sensation of flavor of beer. Brewers need rapidly and accurate information on the concentration of diacetyl in beer. In order to help the process, a neural sensor was proposed. It is used to determine the intensity of flavor sensation and it should provide the possibility of differentiating the products that come from different beer suppliers.

Development and Validation of a High-Performance Liquid Chromatography Method for the Determination of Diacetyl in Beer Using 4-Nitro-o-phenylenediamine as the Derivatization Reagent

“…During the production of beer, diacetyl may impart a negative effect on beer flavor when it is above a certain concentration. 3,4 In lagers, its concentration is generally slightly lower than 0.10 mg L −1 , but it is usually higher in stouts and ales. 5 It may also potentially cause diseases, including bronchiolitis obliterans syndrome, obliterative bronchiolitis, or impaired lung function, when the inhaled doses or exposure time increases.…”

“…Diacetyl (2,3-butanedione) is a natural byproduct of fermentation and known to be an important flavor compound in many food products. , It can be found in beer, wine, butter, cheese, milk, and yogurt. During the production of beer, diacetyl may impart a negative effect on beer flavor when it is above a certain concentration. , In lagers, its concentration is generally slightly lower than 0.10 mg L –1 , but it is usually higher in stouts and ales . It may also potentially cause diseases, including bronchiolitis obliterans syndrome, obliterative bronchiolitis, or impaired lung function, when the inhaled doses or exposure time increases. − Because of the potential undesirable effects of diacetyl on beer flavor and health safety, quantification of diacetyl in beer samples is critical for quality control and development of new beer products.…”

Amino Acid-Derived Imidazolium Zwitterions: Building Blocks for Renewable Ionic Liquids and Materials

“…Pyruvaldehyde is an intermediate in the alkaline conversion of glucose to lactic acid (14) and it can be generated via dihydroxyacetone from glycerol (15,16), available in large quantities as the side product of biodiesel production. Successively, the methodology was extended to glyoxal and 2,3-butadione, which are both also accessible from biomass via pyrolysis (17)(18)(19)(20) or fermentation (21,22), respectively. The ImZw are presented in Table 1.…”

Capacitive Field‐Effect Biosensor Applied for the Detection of Acetoin in Alcoholic Beverages and Fermentation Broths

“…At the same time, in fermentations some decisions on the ongoing process must be made fast, whereby rapid and accurate concentration determination is desirable. [23] Acetoin detection is still an ongoing research topic. [14,[24][25][26] However, most studies are based on GC methods, having no possibility of on-line determination.…”

“…At the same time, in fermentations some decisions on the ongoing process must be made fast, whereby rapid and accurate concentration determination is desirable. [ 23 ]…”