Beer Volatile Compounds and Their Application to Low-Malt Beer Fermentation

Kobayashi, Michiko; Shimizu, Hiroshi; Shioya, Suteaki

doi:10.1263/jbb.106.317

Cited by 96 publications

(98 citation statements)

References 51 publications

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“…The non-detection of phenolic compounds could explain the general moderate medicinal smell feelings by most of the samplers. Perhaps, some of these compounds were not present in these beer samples since their generation depends on the activities of the yeast (Peddie, 1990;Brown and Hammond, 2003) as well as the composition of the wort (Kobayashi et al 2008). Alternatively, the lack of detection could be attributed to limitation of the methods used for the analysis.…”

Section: Beer Volatile Compounds and Organoleptic Quality Assessmentmentioning

confidence: 99%

Effects of fermentation temperature on the composition of beer volatile compounds, organoleptic quality and spent yeast density

Olaniran¹,

Maharaj²,

Pillay³

2011

Electro Journal of Biotech

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Production of good quality beer is dependent largely on the fermentation temperature and yeast strains employed during the brewing process, among others. In this study, effects of fermentation temperatures and yeast strain type on beer quality and spent yeast density produced after wort fermentation by two commercial yeast strains were investigated. Beer samples were assessed for colour, clarity and foam head stability using standard methods, whilst the compositions and concentration of Beer Volatile Compounds (BVCs) produced were assessed using GC-MS. The spent yeast density, measured as dry cell weight, ranged between 1.84 -3.157 mg/ml for both yeast strains with the highest yield obtained at room temperature fermentation. A peak viable population of 2.56 x 10 7 cfu/ml was obtained for strain A, also during fermentation at room temperature. The foam head of the beers produced at 22.5ºC was most stable, with foam head ratings of 2.66 and 2.50 for yeast strain A and B, respectively. However, there was no significant (p = 0.242) difference in colour intensity between the beers produced at the different fermentation temperatures. Eight different BVCs were detected in all beer samples and were found to affect the organoleptic properties of the beer produced. Further optimizations are required to determine the effects of other parameters on beer quality.

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Section: Beer Volatile Compounds and Organoleptic Quality Assessmentmentioning

confidence: 99%

Effects of fermentation temperature on the composition of beer volatile compounds, organoleptic quality and spent yeast density

Olaniran¹,

Maharaj²,

Pillay³

2011

Electro Journal of Biotech

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“…These compounds are considered as ones of the main alcohols and esters in beer Lehnert et al, 2009;Rodrigues, Caldeira, & Câmara, 2008;Willaert & Nedovic, 2006), the most abundant being ethyl acetate, isoamyl acetate, the amyl alcohols and isobutanol (Piddocke, Kreisz, Heldt-Hansen, Fog Nielsen, & Olsson, 2009). Also, these compounds are those currently analyzed by other authors because they are relevant flavor compounds in beer (Charry-Parra, DeJesús-Echevarria, & Perez, 2011;Kobayashi, Shimizu, & Shioya, 2008) and chosen as reference compounds when studying industrial processes for production of non-alcoholic beers (Catarino & Mendes, 2011;Mota et al, 2011).…”

Section: Resultsmentioning

confidence: 99%

“…It is well known that, during fermentation, 2-phenyletanol is formed by phenylalanine catabolism (Kobayashi et al, 2008). Higher alcohols achieve maximum concentrations during batch fermentation at a time roughly coincident with cell growth arrest and minimum free amino nitrogen (FAN) concentration.…”

Section: Differences Of the Volatile Compound Profile During The Labomentioning

confidence: 99%

Simulation and flavor compound analysis of dealcoholized beer via one-step vacuum distillation

Andrés-Iglesias

García-Serna

Montero³

et al. 2015

Food Research International

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The coupled operation of vacuum distillation process to produce alcohol free beer at laboratory scale and Aspen HYSYS simulation software was studied to define the chemical changes during the dealcoholization process in the aroma profiles of 2 different lager beers. At the lab-scale process, 2 different parameters were chosen to dealcoholize beer samples, 102 mbar at 50°C and 200 mbar at 67°C. Samples taken at different steps of the process were analyzed by HS-SPME-GC-MS focusing on the concentration of 7 flavor compounds, 5 alcohols and 2 esters. For simulation process, the EoS parameters of the Wilson-2 property package were adjusted to the experimental data and one more pressure was tested (60 mbar). Simulation methods represent a viable alternative to predict results of the volatile compound composition of a final dealcoholized beer.

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“…Volatile organic compound are Shale et al 385 mainly classified into higher alcohols, esters, amines, organic acids, phenols, carbonyl compounds such as aldehydes and ketones, terpenes and sulphur-containing compounds. This great variety of volatile compounds, having different volatilities, polarities and a wide range of concentration, affects flavour and aroma of the product to a very different level or degree (Cortacero-Ramírez et al, 2003;Castro et al, 2004;Riu-Aumatell et al, 2004;Kobayashi et al, 2008;Silva et al, 2008). Volatiles directly affect the sensorial quality of the product in a positive or negative way as they greatly enhance beer flavour (Riu-Aumatell et al, 2004, Lui et al, 2005.…”

Section: The Contribution Of Volatile Compoundsmentioning

confidence: 99%

Possible microbial and biochemical contaminants of an indigenous banana beer Urwagwa: A mini review

Shale¹,

Mukamugema²,

Lues³

et al. 2014

Afr. J. Food Sci.

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Beer Volatile Compounds and Their Application to Low-Malt Beer Fermentation

Cited by 96 publications

References 51 publications

Effects of fermentation temperature on the composition of beer volatile compounds, organoleptic quality and spent yeast density

Effects of fermentation temperature on the composition of beer volatile compounds, organoleptic quality and spent yeast density

Simulation and flavor compound analysis of dealcoholized beer via one-step vacuum distillation

Possible microbial and biochemical contaminants of an indigenous banana beer Urwagwa: A mini review

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