Sensomic comparison of lager beers fermented by selected Saccharomyces pastorianus yeast strains
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F23%3AN0000013" target="_blank" >RIV/60193697:_____/23:N0000013 - isvavai.cz</a>
Result on the web
<a href="https://doi.org/10.1016/j.fm.2023.104321" target="_blank" >https://doi.org/10.1016/j.fm.2023.104321</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.fm.2023.104321" target="_blank" >10.1016/j.fm.2023.104321</a>
Alternative languages
Result language
angličtina
Original language name
Sensomic comparison of lager beers fermented by selected Saccharomyces pastorianus yeast strains
Original language description
Selection of the appropriate yeast strain is one of the most crucial steps in a brewery. Traditionally, yeast strain's abilities during beer fermentation are described according to brewer's experiences. Hence, these descriptions could be inaccurate and strictly based on sensory experiences. In this study, lager beers fermented by four traditional bottom-fermented yeast strains were characterized in detail by sensomic approach. The obtained results revealed that yeast strains can influence most of the sensory-related components in beer, not only esters and higher alcohols, but also carbonyls, amino acids, saccharides, fatty acids, heterocyclic compounds, hop oils, and other hop-related components. By comparison of chemical and sensory characteristics of each studied beer, the theoretical importance of sensory interactions on beer flavor perception was also revealed as the general conception that the beers with similar flavors have also similar chemical profiles (and vice versa) was seemed as not valid.
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
21101 - Food and beverages
Result continuities
Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2023
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Food Microbiology
ISSN
0740-0020
e-ISSN
1095-9998
Volume of the periodical
115
Issue of the periodical within the volume
October 2023
Country of publishing house
US - UNITED STATES
Number of pages
8
Pages from-to
104321
UT code for WoS article
001020379800001
EID of the result in the Scopus database
2-s2.0-85161705047