Magnesium-Accelerated Maillard Reactions Drive Differences in Adjunct and All-Malt Brewing

Omari, Isaac; Charnock, Hannah; Fugina, Alexa L.; Thomson, Euan L. S.; McIndoe, J. Scott

doi:10.1080/03610470.2020.1795437

Cited by 7 publications

(6 citation statements)

References 52 publications

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“…Diagnostic techniques that have been used for understanding the Maillard reaction cascade and characterizing the formation of intermediate species include Electrospray Ionization Quadrupole Time of Flight Mass Spectrometry (ESI-qTOF-MS) (Golon and Kuhnert, 2013;Golon et al, 2014;Nashalian et al, 2016;Omari et al, 2021), Tandem Mass Spectrometry (MS/MS) (Xing et al, 2020), Ultrahigh-Resolution Ion Cyclotron Resonance Mass Spectrometry (FT-ICR-MS) (Golon et al, 2014;Jeandet et al, 2015;Hemmler et al, 2017) and Nuclear Magnetic Resonance (NMR) (Jeandet et al, 2015). More recently, Jeandet et al (2015) and Serra-Cayuela et al (2013b) employed one-dimensional 1 H NMR to confirm the presence of 5-HMF in Champagne and Cava sparkling wines, although quantitative NMR was not employed.…”

Section: Analytical Methods For Maillard Product Determinationmentioning

confidence: 99%

“…In a different study, a model system with phytic acid showed a catalytic order of Fe > Mg > Ca, according to browning development (Wang et al, 2013). In beer brewing, increasing Mg concentration accelerates Maillard activity based on the formation of brown pigments and high molecular weight polymers (Omari et al, 2021). Although the formation of advanced reaction products and brown pigments is much less relevant in sparkling wine, metal ions are thus likely to drive reactivity in earlier reaction stages, which may be important under mild Maillard conditions.…”

Section: Role Of Metals In the Maillard Reactionmentioning

confidence: 98%

“…When metals are bound to amino acids, the α-CHR group of the amino acid has enhanced acidity, thus enabling aldol reactions with small aldehydes, producing hydroxymethyl-derivatives in a process known as the Akabori transformation (Nashalian, 2016). Trace elements have also been implicated in driving Maillard activity by acting as a Lewis acid catalyst, or an electron pair acceptor, to activate the carbonyl group for nucleophilic attack by the amino group of amino acids, peptides or proteins (Kobayashi and Manabe, 2002;Omari et al, 2021).…”

Section: Role Of Metals In the Maillard Reactionmentioning

confidence: 99%

“…Due to this enhanced reactivity, metal ions accelerate the rate of browning in thermally processed Maillard reaction systems (Rizzi, 2008;Ramonaityte et al, 2009;Wang et al, 2013;Omari et al, 2021), although their role in early and intermediate stages and in low-temperature conditions remains poorly characterized (Kennedy and Knill, 2003). The most widely examined role of metal ions in the Maillard reaction is their catalytic effect on brown pigment development associated with melanoidin production in advanced reactions (Rizzi, 2008;Ramonaityte et al, 2009;Wang et al, 2013).…”

Section: Role Of Metals In the Maillard Reactionmentioning

confidence: 99%

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The Maillard reaction in traditional method sparkling wine

2022

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The Maillard reaction between sugars and amino acids, peptides, or proteins generates a myriad of aroma compounds through complex and multi-step reaction pathways. While the Maillard has been primarily studied in the context of thermally processed foods, Maillard-associated products including thiazoles, furans, and pyrazines have been identified in aged sparkling wines, with associated bready, roasted, and caramel aromas. Sparkling wines produced in the bottle-fermented traditional method (Méthode Champenoise) have been the primary focus of studies related to Maillard-associated compounds in sparkling wine, and these wines undergo two sequential fermentations, with the second taking place in the final wine bottle. Due to the low temperature (15 ± 3°C) and low pH (pH 3–4) conditions during production and aging, we conclude that Maillard interactions may not proceed past intermediate stages. Physicochemical factors that affect the Maillard reaction are considered in the context of sparkling wine, particularly related to pH-dependent reaction pathways and existing literature pertaining to low temperature and/or low pH Maillard activity. A focus on the origins and composition of precursor species (amino acids and sugars) in sparkling wines is presented, as well as the potential role of metal ions in accelerating the Maillard reaction. Understanding the contributions of individual physicochemical factors to the Maillard reaction in sparkling wine enables a clearer understanding of reaction pathways and sensory outcomes. Advancements in analytical techniques for monitoring the Maillard reaction are also described, and important areas of future research on this topic are identified.

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Section: Analytical Methods For Maillard Product Determinationmentioning

confidence: 99%

Section: Role Of Metals In the Maillard Reactionmentioning

confidence: 98%

Section: Role Of Metals In the Maillard Reactionmentioning

confidence: 99%

Section: Role Of Metals In the Maillard Reactionmentioning

confidence: 99%

See 2 more Smart Citations

The Maillard reaction in traditional method sparkling wine

2022

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“…This review aims to provide an overview of the raw materials of beer production, focusing on autochthonous biological resources used as raw material associated with a Water (including mineral water) is also used in the mashing stage, and is often crucial in connecting with a given site. Water chemical parameters influence several parameters, such as wort pH, yeast flocculation, α-amylase activity, hop utilisation, colour, mouthfeel, and palatability of the final product [3][4][5][6]. Therefore, the water used at famous brewing cities, e.g., in Dublin, Dortmund, Vienna, Munich, London, and Edinburgh, are utilized as references for the respective beer styles [7].…”

Section: Introductionmentioning

confidence: 99%

Autochthonous Biological Resources for the Production of Regional Craft Beers: Exploring Possible Contributions of Cereals, Hops, Microbes, and Other Ingredients

Simone

Russo

Tufariello

et al. 2021

Foods

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Selected biological resources used as raw materials in beer production are important drivers of innovation and segmentation in the dynamic market of craft beers. Among these resources, local/regional ingredients have several benefits, such as strengthening the connection with territories, enhancing the added value of the final products, and reducing supply costs and environmental impacts. It is assumed that specific ingredients provide differences in flavours, aromas, and, more generally, sensory attributes of the final products. In particular, of interest are ingredients with features attributable and/or linked to a specific geographical origin. This review encompasses the potential contribution and exploitation of biodiversity in the main classes of beer inputs, such as cereals, hops, microbes, and adjuncts, with a specific emphasis on autochthonous biological resources, detailing the innovative paths already explored and documented in the scientific literature. This dissertation proposes an overview of the impact on beer quality for each raw material category, highlighting the benefits and limitations that influence its concrete applications and scale-up, from the field to the stain. The topics explored promote, in the sector of craft beers, trends already capitalised in the production of other alcoholic beverages, such as the preservation and revalorisation of minor and autochthonous varieties, the exploitation of yeast and bacteria strains isolated from specific sites/plant varieties, and the valorisation of the effects of peculiar terroirs on the quality of agricultural products. Finally, the examined tendencies contribute toward reducing the environmental impacts of craft beer manufacturing, and are in line with sustainable development of food systems, increasing the economic driver of biodiversity preservation.

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