Further Elucidation of Beer Flavor Instability: The Potential Role of Cysteine-Bound Aldehydes

Baert, Jeroen; Clippeleer, Jessika De; Jaskula‐Goiris, Barbara; Opstaele, Filip Van; Rouck, Gert De; Aerts, Guido; Cooman, Luc De

doi:10.1094/asbcj-2015-0531-01

Cited by 27 publications

(36 citation statements)

References 19 publications

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“…The electrophile character of aldehydes makes them reactive to other wine nucleophiles (Figure 2 ). They can reversibly bind also to thiols such as glutathione or cysteine to give α-hydroxysulfides (Lienhard and Jencks, 1966 ; Sonni et al, 2011 ; Baert et al, 2015a ), which seem to play an important role in beer flavor instability (Baert et al, 2015b ). Similar reversible reactions between aldehydes and the amino group of the amino acids to form imines have been studied in synthetic medium, and do not seem to be relevant (Baert et al, 2015a ).…”

Section: Introductionmentioning

confidence: 99%

Formation and Accumulation of Acetaldehyde and Strecker Aldehydes during Red Wine Oxidation

et al. 2018

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The main aim of the present work is to study the accumulation of acetaldehyde and Strecker aldehydes (isobutyraldehyde, 2-methylbutanal, isovaleraldehyde, methional, phenylacetaldehyde) during the oxidation of red wines, and to relate the patterns of accumulation to the wine chemical composition. For that, eight different wines, extensively chemically characterized, were subjected at 25°C to three different controlled O2 exposure conditions: low (10 mg L−1) and medium or high (the stoichiometrically required amount to oxidize all wine total SO2 plus 18 or 32 mg L−1, respectively). Levels of volatile aldehydes and carbonyls were then determined and processed by different statistical techniques. Results showed that young wines (<2 years-old bottled wines) hardly accumulate any acetaldehyde regardless of the O2 consumed. In contrast, aged wines (>3 years-old bottled wines) accumulated acetaldehyde while their content in SO2 was not null, and the aged wine containing lowest polyphenols accumulated it throughout the whole process. Models suggest that the ability of a wine to accumulate acetaldehyde is positively related to its content in combined SO2, in epigallocatechin and to the mean degree of polymerization, and negatively to its content in Aldehyde Reactive Polyphenols (ARPs) which, attending to our models, are anthocyanins and small tannins. The accumulation of Strecker aldehydes is directly proportional to the wine content in the amino acid precursor, being the proportionality factor much higher for aged wines, except for phenylacetaldehyde, for which the opposite pattern was observed. Models suggest that non-aromatic Strecker aldehydes share with acetaldehyde a strong affinity toward ARPs and that the specific pattern of phenylacetaldehyde is likely due to a much reduced reactivity toward ARPs, to the possibility that diacetyl induces Strecker degradation of phenyl alanine and to the potential higher reactivity of this amino acid to some quinones derived from catechin. All this makes that this aldehyde accumulates with intensity, particularly in young wines, shortly after wine SO2 is depleted.

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Section: Introductionmentioning

confidence: 99%

Formation and Accumulation of Acetaldehyde and Strecker Aldehydes during Red Wine Oxidation

et al. 2018

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“…Nevertheless, these findings could also suggest that aldehyde interaction with wort components might be the reason for the limited degradation of worty off-flavours (Perpète and Collin 2000b). As suggested elsewhere, involved components for aldehyde binding are cysteine and sulphite (Baert et al 2015a;Baert et al 2015b).…”

Section: Reduction Of Aldehydes During Cold Contact Fermentationsmentioning

confidence: 52%

“…In particular, cysteine is involved in the formation of thiazolidine carboxylic acids (Maier 1973;Maier and Hartmann 1977). Baert et al (Baert et al 2015a) showed that aldehydes in beer tend to form adducts with cysteine and bisulphite at beer pH (Baert et al 2015a;Baert et al 2015b). Consequently, two strategies can be pursued to decrease the perception of worty off-flavours.…”

Section: Impact Of Alcohol-free Beer Composition On the Perception Ofmentioning

confidence: 99%

Aldehydes as Wort Off-Flavours in Alcohol-Free Beers—Origin and Control

Gernat

Brouwer

Ottens

2019

Food Bioprocess Technol

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Although present in concentrations in microgrammes per litre level, aldehydes, in particular those derived from Strecker degradation, are known to majorly contribute to the undesired wort flavour of alcohol-free beers. In order to improve currently available products, one needs to understand the underlying cause for the over-prevalence and identify leverage points and methods to selectively reduce the aldehydes in alcohol-free beers. This work gives a short overview on relevant flavour-active wort flavours identified in alcohol-free beer and on their involved chemical formation pathways. Consequently, aldehyde removal technologies in general and in brewing industry are presented. Adsorptive removal of off-flavours by aldehydescavenging groups is already widely exploited in the packaging industry and may achieve reduction of these components to near depletion, depending on the process conditions. Its principles are adaptable to recovering off-flavours before filling. Also, supercritical CO 2 extraction has been successfully applied to separate flavours from food matrices. In brewing, the focus has been set to biologic conversion by restricted fermentation steps, but the reduction of key components of more than 70% is not achieved. Newer developments focus on thermal separation techniques that not only include non-specific physical dealcoholisation but also more selective technologies such as pervaporation, where aldehydes are reduced to near depletion. However, for most unit operations, selectivity and capacity are not yet investigated. Future research should explore the shortcomings of current techniques and overcome bottlenecks either by developing more specific methods for aldehyde removal and/ or a clever combination of unit operations to optimise the separation and process integration.

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“…However, the aging process is influenced by many factors, including processing conditions and even raw material, making each beer aging an almost unique process. For that reason, many studies and reviews have focused on the relationship between the manufacturing process and final chemical product stability (Baert, De Clippeleer, Hughes, Cooman, & Aerts, 2012;Baert, De Clippeleer, Jaskula-Goiris, et al, 2015;Vanderhaegen et al, 2004;Vanderhaegen, Neven, Verachtert, & Derdelinckx, 2006). Sensory aging of a beer depends on its chemical stability and is currently one of the most critical challenges in brewing science.…”

Section: Introductionmentioning

confidence: 99%

Insights into chemical and sensorial aspects to understand and manage beer aging using chemometrics

Mutz

Rosário

Conté-Júnior

2020

Comp Rev Food Sci Food Safe

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Beer chemical instability remains, at present, the main challenge in maintaining beer quality. Although not fully understood, after decades of research, significant progress has been made in identifying "aging compounds," their origin, and formation pathways. However, as the nature of aging relies on beer manufacturing aspects such as raw materials, process variables, and storage conditions, the chemical profile differs among beers. Current research points to the impact of nonoxidative reactions on beer quality. The effect of Maillard and Maillard intermediates on the final beer quality has become the focus of beer aging research, as prevention of oxidation can only sustain beer quality to some extent. On the other hand, few studies have focused on tracing a profile of whose compound is sensory relevant to specific types of beer. In this matter, the incorporation of "chemometrics," a class of multivariate statistic procedures, has helped brewing scientists achieve specific correlations between the sensory profile and chemical data. The use of chemometrics as exploratory data analysis, discrimination techniques, and multivariate calibration techniques has made the qualitatively and quantitatively translation of sensory perception of aging into manageable chemical and analytical parameters. However, despite their vast potential, these techniques are rarely employed in beer aging studies. This review discusses the chemical and sensorial bases of beer aging. It focuses on how chemometrics can be used to their full potential, with future perspectives and research to be incorporated in the field, enabling a deeper and more specific understanding of the beer aging picture.

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Further Elucidation of Beer Flavor Instability: The Potential Role of Cysteine-Bound Aldehydes

Cited by 27 publications

References 19 publications

Formation and Accumulation of Acetaldehyde and Strecker Aldehydes during Red Wine Oxidation

Formation and Accumulation of Acetaldehyde and Strecker Aldehydes during Red Wine Oxidation

Aldehydes as Wort Off-Flavours in Alcohol-Free Beers—Origin and Control

Insights into chemical and sensorial aspects to understand and manage beer aging using chemometrics

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