Simulation of Pilsner-type beer aroma using 76 odor-active compounds

Kishimoto, Toru; Noba, Shigekuni; Yako, Nana; Kobayashi, Minoru; Watanabe, Tetsuya

doi:10.1016/j.jbiosc.2018.03.015

Cited by 41 publications

(25 citation statements)

References 15 publications

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“…As can be seen, the compound with the highest concentration in all the types of beer was 3-methyl-1-butanol, followed by ethyl octanoate, ethyl hexanoate, isopentyl acetate, nerolidol, phenylethyl acetate and octanoic acid. Most of these compounds have demonstrated to be odour-active compounds for the aroma of beers [28]. Similar results had been found in previous studies where different extraction techniques had been used [8,13,25,27,29].…”

Section: Analytical Validation Of the Optimised Methodssupporting

confidence: 86%

Development of Head Space Sorptive Extraction Method for the Determination of Volatile Compounds in Beer and Comparison with Stir Bar Sorptive Extraction

Ruvalcaba

Durán‐Guerrero

Barroso

2020

Foods

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A headspace sorptive extraction method coupled with gas chromatography–mass spectrometry (HSSE–GC–MS) was developed for the determination of 37 volatile compounds in beer. After optimization of the extraction conditions, the best conditions for the analysis were stirring at 1000 rpm for 180 min, using an 8-mL sample with 25% NaCl. The analytical method provided excellent linearity values (R2 > 0.99) for the calibration of all the compounds studied, with the detection and quantification limits obtained being low enough for the determination of the compounds in the beers studied. When studying the repeatability of the method, it proved to be quite accurate, since RSD% values lower than 20% were obtained for all the compounds. On the other hand, the recovery study was successfully concluded, resulting in acceptable values for most of the compounds (80–120%). The optimised method was successfully applied to real beer samples of different types (ale, lager, stout and wheat). Finally, an analytical comparison of the optimised HSSE method, with a previously developed and validated stir bar sorptive extraction (SBSE) method was performed, obtaining similar concentration values by both methods for most compounds.

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Section: Analytical Validation Of the Optimised Methodssupporting

confidence: 86%

Development of Head Space Sorptive Extraction Method for the Determination of Volatile Compounds in Beer and Comparison with Stir Bar Sorptive Extraction

Ruvalcaba

Durán‐Guerrero

Barroso

2020

Foods

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“…Previously, odorants associated with Wagyu beef aroma were collected using solventassisted flavor evaporation (SAFE) at ultralow temperatures to prevent volatilization [15]. In such aroma analyses, a combination of gas chromatography-olfactometry (GC-O) technology and GC-tandem quadrupole mass spectrometry was used to detect odorants that were generated from the cooked fat tissues of Japanese Black cattle.…”

Section: Introductionmentioning

confidence: 99%

Exploring the Lipids Involved in the Formation of Characteristic Lactones in Japanese Black Cattle

et al. 2021

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The meat from Japanese Black cattle (Japanese Wagyu) is finely marbled and exhibits a rich and sweet aroma known as Wagyu beef aroma. To clarify the key metabolites involved in the aroma, we analyzed the correlation between lactone and lipid composition in Japanese Black cattle. Using gas chromatography-olfactometry, we identified 39 characteristic odorants of the intermuscular fat. Seven characteristic lactones considered to be involved in Wagyu beef aroma were quantified and compared in the marbled area and intermuscular fat using a stable isotope dilution assay. Among them, γ-hexalactone was the only lactone whose level was significantly higher in the marbled area. To explore the lipid species involved in lactone formation, we analyzed samples with different aroma characteristics. Liquid chromatography-mass spectrometry revealed eight lipid classes and showed significant differences in triacylglycerides (TAGs). To determine the molecular species of TAGs, we performed high-performance liquid chromatography analysis and identified 14 TAG species. However, these analyses showed that seven lactones had a low correlation with the TAGs. However, γ-hexalactone showed a positive correlation with linoleic acid. This study suggests that lipid composition affects the characteristic lactone profile involved in the Wagyu beef aroma.

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“… 10 Although some of the compounds were present at concentrations below their thresholds, they were included in the recombinate because of the demonstrated effect of subthreshold compounds on the overall aroma of a foodstuff. 22 3-Methyl-2-butene-1-thiol was also added to the recombinate even though its concentration could not be determined analytically. Recombinates containing different concentrations of this compound (data not shown) were presented to the panelists, and they chose the one where the aroma was closest to the AFB of reference.…”

Section: Resultsmentioning

confidence: 99%

“… 8 These compounds are usually reduced by yeast so are present in lager beers at much lower concentrations than in AFB brewed by cold-contact fermentation. Kishimoto et al reported the concentrations of 2-methylbutanal, 3-methylbutanal, methional, and phenylacetaldehyde in a Pilsner beer to be 1.7, 4.9, 1.2, and 4.5 μg/L, respectively, 22 whereas in our AFB, these were 16.5, 38.4, 85.4, and 160 μg/L. The contribution of these compounds to the overall aroma of Pilsner beer was almost insignificant, while in Bavarian wheat beers, the only Strecker aldehyde found at a concentration higher than its threshold was 3-methylbutanal.…”

Section: Resultsmentioning

confidence: 99%

“…According to Kollmannsberger et al, ( E )-β-damascenone can also originate from the β- d -glucoside of 3-hydroxy-β-damascone present in hops. 30 On the other hand, 5-ethyl-3-hydroxy-4-methyl-2(5 H )-furanone, also known as “abhexon” or “maple furanone”, has been found in Pilsner beer, 22 Gueuze beer, 31 barley malt, 23 as well as other foodstuffs such as coffee. 32 Several formation pathways have been proposed for this compound.…”

Section: Resultsmentioning

confidence: 99%

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Elucidating the Odor-Active Aroma Compounds in Alcohol-Free Beer and Their Contribution to the Worty Flavor

Piornos

Balagiannis

Methven

et al. 2020

J. Agric. Food Chem.

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Alcohol-free beers (AFBs) brewed by cold-contact fermentation exhibit a flavor reminiscent of wort which affects consumer acceptability. The aims of this study were to identify the odor-active compounds in AFB and elucidate the contribution of these to the overall aroma and worty character of the beer. Using a sensomics approach, 27 odor-active aroma compounds were identified and quantitated using gas chromatography–mass spectrometry. The most odor-active compound was methional (boiled potato-like aroma), followed by 3-methylbutanal (cocoa-like), ( E )-β-damascenone (apple, jam-like), 5-ethyl-3-hydroxy-4-methyl-2(5 H )-furanone (curry, spicy-like), and phenylacetaldehyde (floral, honey-like). The important contribution of these flavor compounds to the worty and honey aroma of AFB was determined by sensory assessment of the recombinate in a beer-like matrix with omission tests. The role of 5-ethyl-3-hydroxy-4-methyl-2(5 H )-furanone in AFB aroma was reported for the first time. The outcomes from this study are of relevance for the brewing industry to design strategies for the reduction of the wortiness of AFB.

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Simulation of Pilsner-type beer aroma using 76 odor-active compounds

Cited by 41 publications

References 15 publications

Development of Head Space Sorptive Extraction Method for the Determination of Volatile Compounds in Beer and Comparison with Stir Bar Sorptive Extraction

Development of Head Space Sorptive Extraction Method for the Determination of Volatile Compounds in Beer and Comparison with Stir Bar Sorptive Extraction

Exploring the Lipids Involved in the Formation of Characteristic Lactones in Japanese Black Cattle

Elucidating the Odor-Active Aroma Compounds in Alcohol-Free Beer and Their Contribution to the Worty Flavor

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