Studies on the Simultaneous Formation of Aroma-Active and Toxicologically Relevant Vinyl Aromatics from Free Phenolic Acids during Wheat Beer Brewing

Langos, Daniel; Granvogl, Michael

doi:10.1021/acs.jafc.5b05606

Cited by 39 publications

(29 citation statements)

References 31 publications

(74 reference statements)

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“…This is especially true of beers with a high proportion of wheat, such as Bavarian wheat beers and Belgian white beers [8,[85][86][87][88][89][90][91]. The most common descriptors for the phenolic contribution to aroma and flavor in wheat-based beers is "clove" and "spice", in agreement with Table 1.…”

Section: Desirable Characteristicssupporting

confidence: 70%

The Impact of Simple Phenolic Compounds on Beer Aroma and Flavor

Lentz

2018

Fermentation

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Abstract:Beer is a complex beverage containing a myriad of flavor-and aroma-active compounds. Brewers strive to achieve an appropriate balance of desired characters, while avoiding off-aromas and flavors. Phenolic compounds are always present in finished beer, as they are extracted from grains and hops during the mashing and brewing process. Some of these compounds have little impact on finished beer, while others may contribute either desirable or undesirable aromas, flavors, and mouthfeel characteristics. They may also contribute to beer stability. The role of simple phenolic compounds on the attributes of wort and beer are discussed.

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Section: Desirable Characteristicssupporting

confidence: 70%

The Impact of Simple Phenolic Compounds on Beer Aroma and Flavor

Lentz

2018

Fermentation

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“…But yeast strain and fermentation conditions have a higher impact on the phenolic flavor of wheat beers than thermal processing steps (Coghe, Benoot, Delvaux, Vanderhaegen, & Delvaux, ; Vanbeneden et al., ). Apart from the desired phenolic aroma‐active substances, toxicologically relevant styrene is formed via the same pathway by enzymatic decarboxylation of cinnamic acid (Langos & Granvogl, ; Langos et al., ; Schwarz, Stubner, & Methner, ).…”

Section: Introductionmentioning

confidence: 99%

Phenolic Substances in Beer: Structural Diversity, Reactive Potential and Relevance for Brewing Process and Beer Quality

Wannenmacher

Gastl

Becker

2018

Comp Rev Food Sci Food Safe

113

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For the past 100 years, polyphenol research has played a central role in brewing science. The class of phenolic substances comprises simple compounds built of 1 phenolic group as well as monomeric and oligomeric flavonoid compounds. As potential anti-or prooxidants, flavor precursors, flavoring agents and as interaction partners with other beer constituents, they influence important beer quality characteristics: flavor, color, colloidal, and flavor stability. The reactive potential of polyphenols is defined by their basic chemical structure, hydroxylation and substitution patterns and degree of polymerization. The quantitative and qualitative profile of phenolic substances in beer is determined by raw material choice. During the malting and brewing process, phenolic compounds undergo changes as they are extracted or enzymatically released, are subjected to heat-induced chemical reactions or are precipitated with or adsorbed to hot and cold trub, yeast cells and stabilization agents. This review presents the current state of knowledge of the composition of phenolic compounds in beer and brewing raw materials with a special focus on their fate from raw materials throughout the malting and brewing process to the final beer. Due to high-performance analytical techniques, new insights have been gained on the structure and function of phenolic substance groups, which have hitherto received little attention. This paper presents important information and current studies on the potential of phenolics to interact with other beer constituents and thus influence quality parameters. The structural features which determine the reactive potential of phenolic substances are discussed.

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“…Coelho Neto, D. M. et al (EM) [33][34][35][36] e a cromatografia gasosa acoplada ao espectrômetro de massas (CG-EM). [37][38][39][40][41][42] Dentre elas, o IV, têm-se mostrado uma técnica versátil na análise de cervejas. No estudo de Giovenzana e colaboradores 16 a técnica foi empregada para determinação de pH, enquanto que Mignani e colaboradores 18 obtiveram sucesso com a utilização da técnica na validadação de cervejas belgas.…”

Section: A Espectrometria De Massasunclassified

Chemical Concepts Involved in Beer Production: A Review

Neto¹,

Ferreira²,

Sad³

et al. 2020

Rev. Virtual Quim.

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Beer is one of the oldest alcoholic beverages consumed by humanity, having been discovered about 7.000 years ago. When consumed in moderate quantities, beer can bring similar health benefits to wine. Despite the great economic, cultural and scientific importance of beer, there are few reports in Portuguese literature focused on the topic. In this sense, the main objective of this paper is to gather information in the scientific literature about the chemical aspects involved in brewing, as well as the analytical techniques used in their characterization, authentication and control of the productive processes, and the biological activities that compounds of beer ownes. Beer is produced basically by four essential ingredients: water, malt, hops and yeast. These ingredients are handled in seven steps: milling, mashing, boiling, fermenting, conditioning, filtering, and packaging. At the final stage of production, manufactures can evaluate physicochemical properties of the beer, of which it is highlighted alcohol content, bitterness, color, and pH. In the identification of beer compounds, as well as in the authentication and control of production processes, can be used analytical techniques such as infrared (IR) spectroscopy, hydrogen nuclear magnetic resonance (1 H NMR), mass spectrometry (MS) and gas Chromatography coupled to mass spectrometry (GC-MS). In addition, studies on the biological activities of compounds present in the beer reveal an antioxidant, anti-inflammatory, antimicrobial, antitumor potential, among others, noting that moderate consumption of the beverage can bring benefits to the health of consumers. A cerveja é uma das bebidas alcoólicas mais antigas consumidas pela humanidade, tendo sido descoberta há cerca de 7.000 anos. Quando consumida em quantidades moderadas, a cerveja pode trazer benefícios a saúde semelhantes aos do vinho. Apesar da grande importância econômica, cultural e científica que a cerveja possui, percebe-se a escassez de uma literatura em português voltada ao tema. Neste sentido, o presente trabalho tem como objetivo reunir informações presentes na literatura científica, apresentando os aspectos químicos envolvidos na produção cervejeira, as técnicas analíticas empregadas na sua caracterização, autenticação e controle dos processos produtivos, assim como as atividades biológicas que a cerveja possui. Durante a produção da bebida são utilizados quatro ingredientes essenciais: água, malte, lúpulo e levedura. Esses ingredientes são manipulados em sete etapas: moagem, mostura, fervura, fermentação, maturação, filtração e envase. Ao final de sua produção a bebida pode ser avaliada quanto as suas propriedades físico-químicas, das quais destacamos: pH, amargor, cor e teor alcoólico. Na identificação dos compostos presentes na cerveja, bem como na autenticação e controle dos processos produtivos, podem ser empregadas técnicas analíticas, tais como a espectroscopia na região do infravermelho (IV), a ressonância magnética nuclear de hidrogênio (RMN 1 H), a espectrometria de massas (EM) e a c...

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Studies on the Simultaneous Formation of Aroma-Active and Toxicologically Relevant Vinyl Aromatics from Free Phenolic Acids during Wheat Beer Brewing

Cited by 39 publications

References 31 publications

The Impact of Simple Phenolic Compounds on Beer Aroma and Flavor

The Impact of Simple Phenolic Compounds on Beer Aroma and Flavor

Phenolic Substances in Beer: Structural Diversity, Reactive Potential and Relevance for Brewing Process and Beer Quality

Chemical Concepts Involved in Beer Production: A Review

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