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
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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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