Pilot sensomic study revealing the potential of amino acids to highly influence sensory properties of a lager beer
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F21%3AN0000027" target="_blank" >RIV/60193697:_____/21:N0000027 - isvavai.cz</a>
Alternative codes found
RIV/60460709:41210/21:85444
Result on the web
<a href="https://www.sciencedirect.com/science/article/pii/S0889157521002283" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0889157521002283</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.jfca.2021.104028" target="_blank" >10.1016/j.jfca.2021.104028</a>
Alternative languages
Result language
angličtina
Original language name
Pilot sensomic study revealing the potential of amino acids to highly influence sensory properties of a lager beer
Original language description
Lager is the most widespread type of beer worldwide. Its sensory properties were already studied and described. However, there is still a lack of knowledge in the field of sensory interactions among various types of compounds and how these interactions influence sensory properties of beer. Hence, an observational sensomic comparison of lager beers (Czech vs European) was performed to identify possible differential compounds and test their influence on sensory properties of beer-related compounds. The observation revealed amino acids as the main group of differential compounds. Therefore, the hypothesis that amino acids can significantly influence a beer taste by sensory interactions was formulated. Sensory studies further revealed their concentration-dependent influence on fullness, and sensory interactions with oxygen-containing heterocyclic compounds (furaneol, sotolon, abhexon) resulting mainly in umami-related flavors (soy sauce, Maggi seasoning). Based on these results, amino acids are highly potent for influencing the overall sensory properties of beer.
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
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2021
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 Food Composition and Analysis
ISSN
0889-1575
e-ISSN
1096-0481
Volume of the periodical
102
Issue of the periodical within the volume
SEP 2021
Country of publishing house
US - UNITED STATES
Number of pages
10
Pages from-to
104028
UT code for WoS article
000687399300010
EID of the result in the Scopus database
2-s2.0-85107532190