Influence of transport and storage conditions on beer quality and flavour stability

Jaskula‐Goiris, Barbara; Causmaecker, Brecht De; Rouck, Gert De; Aerts, Guido; Paternoster, A.; Braet, Johan; Cooman, Luc De

doi:10.1002/jib.535

Cited by 42 publications

(42 citation statements)

References 41 publications

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“…The total heat load of the malt and thus of the future mash, wort and beer made of green malt is also significantly lower, implying a decrease in Maillard reactions and Strecker aldehyde formation. Current thinking suggests that these factors should favour an improvement in beer flavour stability ( 14–17 ) . Furthermore, higher heat loads during brewing have been associated with a decrease in free amino acid (FAN) assimilation during fermentation ( 18 ) .…”

Section: Introductionmentioning

confidence: 99%

Brewing with 100% green malt – process development and key quality indicators

et al. 2020

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Section: Introductionmentioning

confidence: 99%

Brewing with 100% green malt – process development and key quality indicators

et al. 2020

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“…These molecules possess chemically distinct functional groups such as aldehyde, ketone, ether, and ester moieties. The sensorial and chemical aspects of the aged beer, however, are dependent on characteristics of the beer itself (ethanol content, pH, beer style, raw materials, and ingredients), its manufacture process (temperature and mashing and boiling time), and its postprocessing handling (exposition to light, high temperatures, and excessive shaking) (Figure 3) (Baert et al., 2012; Herrmann et al., 2010; Jaskula‐Goiris et al., 2019; Vanderhaegen et al., 2006). For this reason, even though precaution is taken, delineating a group of molecules to characterize an aged beer in a representative sensory manner can be a challenge.…”

Section: Sensory Instability Of Beermentioning

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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“…Sensory or flavor stability of lager beer is gaining importance due to growing consumer awareness in competitive and globalized beer markets [1]. During aging, desirable aroma compounds such as isoamyl acetate decrease [2] while undesirable aroma compounds increase in concentration.…”

Section: Introductionmentioning

confidence: 99%

Flavor stability assessment of lager beer: what we can learn by comparing established methods

Lehnhardt

Becker

Gastl

2020

Eur Food Res Technol

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Beer is prone to flavor changes during aging that influence consumer acceptance within shelf life. The shelf life of beer is defined as the period over which flavor changes remain acceptable. Assessment of flavor changes caused by volatiles is typically achieved with a combination of sensory evaluation and gas chromatography-mass spectrometry (GC-MS). Volatile indicators causing flavor changes during beer aging are commonly determined with headspace solid-phase microextraction (HS-SPME), solvent-assisted flavor evaporation (SAFE), or steam distillation (SD). However, discrepancies occur when comparing results from different analytical methods that affect the assessment of the degree of flavor stability. This article discusses the effect of different established analytical methods on flavor stability assessment. Reaction potentials of de novo formation, release from adducts, and degradation are hypothesized to participate in the observed discrepancies, and evidence is verified using model systems. Three extraction methods were qualitatively compared by multiple gas chromatographyolfactometry experiments (GC-O) of a one-year, naturally aged, pale lager beer. SD showed the highest number of detected aroma compounds (41), followed by HS-SPME (33), and SAFE (26). Aroma intensities for SD were more pronounced for most aging indicators than with other methods. With SAFE, only 11 aging compounds could be identified confidently, with weak aroma intensities at GC-O, and this method was thereby excluded from further experiments. Certain aging compounds were calibrated for gas chromatography-mass spectrometry (GC-MS) from HS-SPME and SD, although most compounds were present at the lower limits of detection and quantification. Relative standard deviation and recoveries for all compounds were acceptable for both methods. Quantitative comparison was conducted for four different commercial pale lager beers at different stages of aging at 20 °C (fresh, 5 months, 10 months). Aging-related changes of pale lager beer presented with altered profiles and behavior in SD compared to the non-invasive HS-SPME due to heat intake, and were borne out by GC-O results. Model systems were used to describe the impact of isolated aging-relevant mechanisms and precursors during distillation. Our findings suggest that results from different methods in reactive matrices should be compared cautiously, especially regarding aroma activity, and indicate that the most gentle or non-invasive method should be applied for analysis.

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Influence of transport and storage conditions on beer quality and flavour stability

Cited by 42 publications

References 41 publications

Brewing with 100% green malt – process development and key quality indicators

Brewing with 100% green malt – process development and key quality indicators

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

Flavor stability assessment of lager beer: what we can learn by comparing established methods

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