Characterization of bitter‐tasting and antioxidant activity of dry‐hopped beers

Abstract

BACKGROUND Bitter flavors and antioxidant activities are critical characteristics and indicators, respectively, of beer quality. To gain a better understanding of dry‐hopped beer's bitterness, this work comprehensively evaluated the perceived bitterness intensity and bitterness attributes from aspects of beer aroma and non‐volatile bitter compounds using sensory analysis under two conditions: (i) with and (ii) without nose clips. To quantify bitter and volatile compounds, the work conducted chromatographic analyses: high‐performance liquid chromatography (HPLC), ultra‐performance liquid chromatography–mass spectrometry (UPLC‐MS) and gas chromatography–mass spectrometry (GC‐MS). Simultaneously, this work assessed the antioxidant activity of commercially dry‐hopped beers. RESULTS First, dry‐hopped beer in this study contained abundant non‐volatile bitter compounds (hop bitter acids, polyphenols and flavonoids), and aroma was validated using HPLC, UPLC‐MS and GC‐MS methods. Moreover, the bitter‐tasting perception test findings demonstrated that many dry‐hopped beers had a higher bitterness intensity when evaluated without a nose clip, whereas this phenomenon was adverse in several ale beers. Additionally, the ‘lingering’ and ‘harsh’ characteristics were diminished when beer aroma was blocked out (with nose clip) for dry‐hopped beer. Meanwhile, most dry‐hopped beers had greater antioxidant activity than ale beers (P < 0.05). CONCLUSION This work revealed the bitterness complexity of dry‐hopped beer; besides non‐volatile bitter compounds, beer aroma had an impact on the perceived bitterness intensity and attributes, and dry‐hopped beer had a relatively intense antioxidant capacity. This study facilitated the development of a detailed knowledge about the assessment of bitter‐tasting perceptions in dry‐hopped beers and provided a basis for the development of functional beer benefiting human health. © 2022 Society of Chemical Industry.

BitterMasS: Predicting Bitterness from Mass Spectra

“…To further validate the BitterMasS model, an external set was assembled based on 18 publications with sensory studies − and laboratory measurements performed as part of this work.…”

“…To verify the performance of BitterMasS, an external set was extracted from the literature following model training. This external set was prepared by analyzing sensory information on compounds from 18 papers. − Structures of the compounds were extracted from the articles as follows. If the name of the molecule was available, a search in the PubChem chemical compound database was performed followed by SMILES extraction.…”

“…The binary-solvent system consisted of water (A) and acetonitrile (B), both containing 0.1% formic acid at a gradient as follows: 0−0.5 min, 0% B; 0. 53 4 (0) 16 (4) 24 oat (2020) 54 17 (2) 7 wheat bran (2022) 55 16 (4) 15 vitamins (2022) 56 4 (3) 9 (7) 3 95 olive oil (2006) 57 9 (1) 2 bitter odorants (2023) 58 7 (2) 1 (0) 2 bile acids (2023) 59 8 ( 7) 32 wheat bread (2013) 60 6 (1) 1 sugars (2019) 61 6 (5) 21 dry-hopped beer (2022) 62 6 (2) 35 soy sauce (2022) 63 4 (1) 1 (1) 18 22 hazelnuts (2021) 64 4 (1) 19 polyphenols (2013) 65 4 (1) 35 green tea (2020) 66 3 (2) 12 citrus fruit (2013) 67 1 (1) 2 (2) 28 36 bread crumb (2022) 68 3…”

Preliminary research on the flavor substance and antioxidant capacity of beers produced with baking Qingke

“…TFC was determined using a colorimetric method (L. Wang et al, 2022 ). A 2 mL aliquot of the diluted sample (2 mL deionized water as the blank) and 0.5 mL of 5% NaNO 2 solution were thoroughly mixed.…”

Current State of Sensors and Sensing Systems Utilized in Beer Analysis

“…The next steps are conditioning, filtering, and finally packaging [4,5]. Besides being thirst-quenching, beer is a natural dietary source of natural antioxidants such as polyphenols and flavonoids and could present a beneficial effect in countering diseases such as coronary heart disease and cancer [6,7].…”