Prediction of the ageing of commercial lager beer during storage based on the degradation of iso-<i>α</i>-acids

Blanco, Carlos A.; Nimubona, Dieudonné; Caballero, Isabel

doi:10.1002/jsfa.6513

Cited by 5 publications

(7 citation statements)

References 34 publications

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“…Staling aldehydes arise from the oxidation of fatty acids, the Strecker degradation of amino acids, the release of bound aldehydes during beer storage, the Maillard reaction, melanoidin catalyzed oxidation of higher alcohols, and the degradation of bitter acids . The degradation of bitter iso‐ α ‐acids was described as an important analytical marker for oxidative beer aging by a number of authors . Oxidative degradation reactions play a central role in the loss of bitter acids during beer storage .…”

Section: Introductionmentioning

confidence: 99%

Technological influence on sensory stability and antioxidant activity of beers measured by ORAC and FRAP

et al. 2019

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BACKGROUND Many studies have confirmed a wide variation in the phenolic content and antioxidant activity of beers. However, when commercial beers are studied, there is usually no information available on the brewing technology applied. In this study, technological parameters were varied systematically to influence the antioxidant content of beer with a view to improving its flavor stability. High‐throughput assays, ferric reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC) were investigated as fast analytical methods to evaluate the influence of brewing technology on antioxidant activity. RESULTS Beers (n = 12) were brewed with systematic technological variations (malt modification, hopping regime) to influence the antioxidant potential. A late hop addition resulted in significantly higher phenolic content (high‐performance liquid chromatography with diode‐array detection – HPLC‐DAD) and antioxidant activity. Raw protein content and malt modification significantly influenced phenolic content and the antioxidant activity of beers hopped at the beginning of wort boiling. Samples were stored under forced and natural conditions and were evaluated by a sensory panel. The decline of bitter iso‐α‐acids as an analytical marker for oxidative aging was significantly lower in beers brewed from malts with high raw protein content. These samples also had higher antioxidant activity values. Panelists gave higher ratings for beer quality to aged beers with a late hop addition. However, late hopping resulted in enhanced hoppy aroma attributes and therefore an altered aroma profile. CONCLUSIONS Both antioxidant capacity methods were well suited as fast methods to evaluate brewing raw material and technological influence on antioxidant activity. The appropriate choice of barley malt and the malting regime could be promising tools to enhance the antioxidant activity of traditionally hopped beers. © 2019 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Section: Introductionmentioning

confidence: 99%

Technological influence on sensory stability and antioxidant activity of beers measured by ORAC and FRAP

et al. 2019

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“…Many studies have been conducted on beer analysis by liquid chromatography (LC). Iso‐α‐acids are currently analysed by high‐performance liquid chromatography (HPLC) with UV detection; aflatoxins and amines have also been analysed by liquid LC‐MS, among others. However, only a few studies have specifically dealt with beer flavour compounds.…”

Section: Methodological Trendsmentioning

confidence: 99%

New trends in beer flavour compound analysis

Andrés-Iglesias

Montero²,

Sancho

et al. 2014

J Sci Food Agric

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As the beer market is steadily expanding, it is important for the brewing industry to offer consumers a product with the best organoleptic characteristics, flavour being one of the key characteristics of beer. New trends in instrumental methods of beer flavour analysis are described. In addition to successfully applied methods in beer analysis such as chromatography, spectroscopy, nuclear magnetic resonance, mass spectrometry or electronic nose and tongue techniques, among others, sample extraction and preparation such as derivatization or microextraction methods are also reviewed.

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“…The samples were stored in a refrigerator at 4°C until they were analysed. These same samples were used in our previous study [27].…”

Section: Materials Commercial Lager Beer Samplesmentioning

confidence: 99%

“…There are many studies of beer bitterness [24,27,28,29,30,31]. The intensity of bitterness has been related to the concentration of iso-α-acids [24,27,28,31,32]and to a lesser extent with the alcohol content in beer [33].…”

Section: Introductionmentioning

confidence: 99%

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Sensory Characterization of Commercial Lager Beers and Their Correlations with Iso-α-Acid Concentrations

Blanco¹,

Nimubona²,

Fernández‐Fernández³

et al. 2014

JFNR

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A total of 40 commercial lager beers (6 dark, 28 pale and 6 alcohol free) were analysed by HighPerformance Liquid Chromatography (HPLC) and evaluated by a descriptive sensorial panel. Discriminant Analysis was applied to 15 sensory descriptors to obtain a classification by types of beer. Cluster Analysis identified 4 clusters grouping the 15 sensory descriptors. The Correlation Matrix confirmed a correlation between them and the subsequent Principal Component Analysis. A stepwise discriminant analysis was used to eliminate the less significant descriptors, leading to 100% of the samples being correctly classified with a reduced number of variables (colour intensity, smell of caramel, smell of toasted, persistence and viscosity). The analysis of the correlations between iso-α-acid concentrations and sensory descriptors shows a good relationship with bitter taste. Thus, HPLC data can be used for predicting lager beer bitterness through the mathematical correlation developed in this paper.

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Prediction of the ageing of commercial lager beer during storage based on the degradation of iso-α-acids

Cited by 5 publications

References 34 publications

Technological influence on sensory stability and antioxidant activity of beers measured by ORAC and FRAP

Technological influence on sensory stability and antioxidant activity of beers measured by ORAC and FRAP

New trends in beer flavour compound analysis

Sensory Characterization of Commercial Lager Beers and Their Correlations with Iso-α-Acid Concentrations

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Prediction of the ageing of commercial lager beer during storage based on the degradation of iso-α-acids

Cited by 5 publications

References 34 publications

Technological influence on sensory stability and antioxidant activity of beers measured by ORAC and FRAP

Technological influence on sensory stability and antioxidant activity of beers measured by ORAC and FRAP

New trends in beer flavour compound analysis

Sensory Characterization of Commercial Lager Beers and Their Correlations with Iso-&#945;-Acid Concentrations

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Product

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Sensory Characterization of Commercial Lager Beers and Their Correlations with Iso-α-Acid Concentrations