Beer volatile fingerprinting at different brewing steps
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , , |
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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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 |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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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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1799129943640113152 |