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The chemical profiling of fatty acids during the brewing process

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F19%3AN0000005" target="_blank" >RIV/60193697:_____/19:N0000005 - isvavai.cz</a>

  • Alternative codes found

    RIV/00216208:11310/19:10392636

  • Result on the web

    <a href="https://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.9369" target="_blank" >https://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.9369</a>

  • DOI - Digital Object Identifier

    <a href="http://dx.doi.org/10.1002/jsfa.9369" target="_blank" >10.1002/jsfa.9369</a>

Alternative languages

  • Result language

    angličtina

  • Original language name

    The chemical profiling of fatty acids during the brewing process

  • Original language description

    Although fatty acids have a beneficial effect on yeast growth during fermentation, their effect on foam and sensory stability of beer is negative. In general, long-chain fatty acids originate from raw materials, short-chain acids are produced by yeast during the fermentation. If the concentration of short-chain fatty acids, especially isovaleric and butyric acid overreaches a sensory threshold, then an unpleasant aroma, such as cheesy or sweaty feet, can be formed in beer. The distribution of fatty acids from preparation of sweet wort to final beer using a chemometric evaluation was studied. Differences were observed between the decoction and infusion system using 4 barley varieties. Attention was paid to the behavior of short-chain fatty acids, namely isovaleric acid. The concentrations of isovaleric acid in commercial beers brewed in infusion and decoction system were approximately 1.4 and 1.0 mg L-1, respectively. The same trend was observed in experimental samples, 1.3 and 0.5 mg L-1, respectively. This phenomenon was experimentally verified; based on the results an explanation why during the fermentation isovaleric acid is coupled with the redox state of yeast cell, which is given by the wort composition, i.e. by the mashing process was suggested. The formation of isovaleric acid is caused not only by microbiology infection or by oxidized hops, but it is also influenced by the mashing process.

  • Czech name

  • Czech description

Classification

  • Type

    J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database

  • CEP classification

  • OECD FORD branch

    10406 - Analytical chemistry

Result continuities

  • Project

    <a href="/en/project/LO1312" target="_blank" >LO1312: Sensory Research Centre in Prague and Brewhouse for research and development - sustainability and development</a><br>

  • Continuities

    P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Others

  • Publication year

    2019

  • Confidentiality

    S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Data specific for result type

  • Name of the periodical

    Journal of the Sience of Food and Agriculture

  • ISSN

    0022-5142

  • e-ISSN

    1097-0010

  • Volume of the periodical

    99

  • Issue of the periodical within the volume

    4

  • Country of publishing house

    US - UNITED STATES

  • Number of pages

    8

  • Pages from-to

    1772-1779

  • UT code for WoS article

    000458300500037

  • EID of the result in the Scopus database

    2-s2.0-85055664225