Beer Molecules and Its Sensory and Biological Properties: A Review

Abstract

The production and consumption of beer plays a significant role in the social, political, and economic activities of many societies. During brewing fermentation step, many volatile and phenolic compounds are produced. They bring several organoleptic characteristics to beer and also provide an identity for regional producers. In this review, the beer compounds synthesis, and their role in the chemical and sensory properties of craft beers, and potential health benefits are described. This review also describes the importance of fermentation for the brewing process, since alcohol and many volatile esters are produced and metabolized in this step, thus requiring strict control. Phenolic compounds are also present in beer and are important for human health since it was proved that many of them have antitumor and antioxidant activities, which provides valuable data for moderate dietary beer inclusion studies.

Phenols and Melanoidins as Natural Antioxidants in Beer. Structure, Reactivity and Antioxidant Activity

“…Phenolic compounds have their origin from barley (about 70-80%) and hop (about 30-20%) [55]. The differences between some beers and others are justified by the brewing steps [56,57], the genetic factors of the raw material used [18] and the malt and hops, the polyphenol content of which depends on the cultivation region, crop handling and processing [55,58].…”

Volatile Compounds Content, Physicochemical Parameters, and Antioxidant Activity of Beers with Addition of Mango Fruit (Mangifera Indica)

“…There are also volatile components characterized typically by pleasant aromas, which at a concentration that is too high start to lose their well-perceived fragrances and worsen the beer's acceptability. This is why it is crucial not to only examine the total amount of volatile compounds in beers but to assess how changes in beer brewing technology, such as the addition of fruit, modify the concentration of individual chemicals [22]. Differences that can be seen between the different additions of mango to the beer on the concentration of volatile components can be explained by the way in which mango is processed.…”

Assessment of Volatiles and Polyphenol Content, Physicochemical Parameters and Antioxidant Activity in Beers with Dotted Hawthorn (Crataegus punctata)

“…In addition to increasing antioxidant activity, polyphenolic compounds can affect the sensory characteristics of beer. They can introduce unpleasant bitter taste to beer and participate in the creation of turbidity [35]. Beer styles vary in polyphenol content.…”