Beer volatile fingerprinting at different brewing steps

Detalhes bibliográficos
Autor(a) principal: Alves, Vera
Data de Publicação: 2020
Outros Autores: Gonçalves, João, Figueira, José A., Ornelas, Laura P., Branco, Ricardo N., Câmara, José S., Pereira, Jorge A. M.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.13/3870
Resumo: Volatile fingerprints of a lager beer were carried out throughout five brewing steps to characterize the changes encompassing this process. Overall, 60 volatile organic metabolites (VOMs) were identified by headspace solid phase microextraction followed by gas chromatography mass spectrometry (HS-SPME/GC–MS). Specific profiles were observed at different brewing steps - aldehydes and furans dominate in wort, whereas the aliphatic esters and alcohols predominate in the following steps. Such variations can be assigned to specific VOMs, as 3-me thylbutanal (wort), ethyl alcohol and ethyl octanoate (fermentation, maturation and filtration), or ethyl alcohol and isoamyl acetate (final product). These VOMs can influence the beer final flavour. Ethyl alcohol contributes to its strong and pungent smell and taste, while isoamyl acetate adds intense ‘fruity’ and ‘banana’ odours. These beer volatile fingerprints constitute a valuable tool to obtain insights on the impact of each brewing step on the final product, being also very useful for certification purposes.
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spelling Beer volatile fingerprinting at different brewing stepsBeersBrewing processVolatile fingerprintVOMsHS-SPME/GC–MS.Faculdade de Ciências Exatas e da EngenhariaCentro de Química da MadeiraVolatile fingerprints of a lager beer were carried out throughout five brewing steps to characterize the changes encompassing this process. Overall, 60 volatile organic metabolites (VOMs) were identified by headspace solid phase microextraction followed by gas chromatography mass spectrometry (HS-SPME/GC–MS). Specific profiles were observed at different brewing steps - aldehydes and furans dominate in wort, whereas the aliphatic esters and alcohols predominate in the following steps. Such variations can be assigned to specific VOMs, as 3-me thylbutanal (wort), ethyl alcohol and ethyl octanoate (fermentation, maturation and filtration), or ethyl alcohol and isoamyl acetate (final product). These VOMs can influence the beer final flavour. Ethyl alcohol contributes to its strong and pungent smell and taste, while isoamyl acetate adds intense ‘fruity’ and ‘banana’ odours. These beer volatile fingerprints constitute a valuable tool to obtain insights on the impact of each brewing step on the final product, being also very useful for certification purposes.ElsevierDigitUMaAlves, VeraGonçalves, JoãoFigueira, José A.Ornelas, Laura P.Branco, Ricardo N.Câmara, José S.Pereira, Jorge A. M.2021-11-30T11:41:55Z20202020-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.13/3870engAlves, V., Gonçalves, J., Figueira, J. A., Ornelas, L. P., Branco, R. N., Câmara, J. S., & Pereira, J. A. (2020). Beer volatile fingerprinting at different brewing steps. Food Chemistry, 326, 126856. https://doi.org/10.1016/j.foodchem.2020.12685610.1016/j.foodchem.2020.126856info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-03-17T05:57:52Zoai:digituma.uma.pt:10400.13/3870Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T15:07:26.576622Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Beer volatile fingerprinting at different brewing steps
title Beer volatile fingerprinting at different brewing steps
spellingShingle Beer volatile fingerprinting at different brewing steps
Alves, Vera
Beers
Brewing process
Volatile fingerprint
VOMs
HS-SPME/GC–MS
.
Faculdade de Ciências Exatas e da Engenharia
Centro de Química da Madeira
title_short Beer volatile fingerprinting at different brewing steps
title_full Beer volatile fingerprinting at different brewing steps
title_fullStr Beer volatile fingerprinting at different brewing steps
title_full_unstemmed Beer volatile fingerprinting at different brewing steps
title_sort Beer volatile fingerprinting at different brewing steps
author Alves, Vera
author_facet Alves, Vera
Gonçalves, João
Figueira, José A.
Ornelas, Laura P.
Branco, Ricardo N.
Câmara, José S.
Pereira, Jorge A. M.
author_role author
author2 Gonçalves, João
Figueira, José A.
Ornelas, Laura P.
Branco, Ricardo N.
Câmara, José S.
Pereira, Jorge A. M.
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv DigitUMa
dc.contributor.author.fl_str_mv Alves, Vera
Gonçalves, João
Figueira, José A.
Ornelas, Laura P.
Branco, Ricardo N.
Câmara, José S.
Pereira, Jorge A. M.
dc.subject.por.fl_str_mv Beers
Brewing process
Volatile fingerprint
VOMs
HS-SPME/GC–MS
.
Faculdade de Ciências Exatas e da Engenharia
Centro de Química da Madeira
topic Beers
Brewing process
Volatile fingerprint
VOMs
HS-SPME/GC–MS
.
Faculdade de Ciências Exatas e da Engenharia
Centro de Química da Madeira
description Volatile fingerprints of a lager beer were carried out throughout five brewing steps to characterize the changes encompassing this process. Overall, 60 volatile organic metabolites (VOMs) were identified by headspace solid phase microextraction followed by gas chromatography mass spectrometry (HS-SPME/GC–MS). Specific profiles were observed at different brewing steps - aldehydes and furans dominate in wort, whereas the aliphatic esters and alcohols predominate in the following steps. Such variations can be assigned to specific VOMs, as 3-me thylbutanal (wort), ethyl alcohol and ethyl octanoate (fermentation, maturation and filtration), or ethyl alcohol and isoamyl acetate (final product). These VOMs can influence the beer final flavour. Ethyl alcohol contributes to its strong and pungent smell and taste, while isoamyl acetate adds intense ‘fruity’ and ‘banana’ odours. These beer volatile fingerprints constitute a valuable tool to obtain insights on the impact of each brewing step on the final product, being also very useful for certification purposes.
publishDate 2020
dc.date.none.fl_str_mv 2020
2020-01-01T00:00:00Z
2021-11-30T11:41:55Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.13/3870
url http://hdl.handle.net/10400.13/3870
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Alves, V., Gonçalves, J., Figueira, J. A., Ornelas, L. P., Branco, R. N., Câmara, J. S., & Pereira, J. A. (2020). Beer volatile fingerprinting at different brewing steps. Food Chemistry, 326, 126856. https://doi.org/10.1016/j.foodchem.2020.126856
10.1016/j.foodchem.2020.126856
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
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