Quantification of DMS and its precursors in malt and wort during the brewing proces

Kód výsledku v IS VaVaI

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Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Quantification of DMS and its precursors in malt and wort during the brewing proces

Popis výsledku v původním jazyce

Heterocyclic and sulfur compounds, some of them with high sensorial activity even at extremely low concentrations, belong to sensorially active substances affecting beer quality principally. Trace amounts of these compounds commonly detectable in food contribute to their flavor; therefore this effect can be generally assessed as favorable. In malt and beer, however, it is true only to a limited extend and the presence of heterocyclic and sulfur substances is evaluated rather negatively. Sulfur compounds pass into beer either with initial raw materials (malt, hop) or they are formed in the course of chemical or enzymatic reactions during the respective production phases (mashing, brewing, fermentation, ageing). Content of sulfur compounds in barley and hop depends not only on a variety but also on a growing locality, weather and growing technology employed. In malt, sulfur substance content depends namely on malting technology and possible contamination with undesirable microorganisms. Most of the sulfur compounds present in barley, malt, and beer are non-volatile substances and thus they are not directly responsible for unfavorable sulfur beer flavors and odors, however, under certain conditions they may be important precursors of sensorially active substances. Dimethyl sulfide (DMS) and its precursors (PDMS) belong to these important volatile substances. Three methods for the determination of DMS and its precursors were compared: standard static head-space method gas chromatography with flame photometric detector (HS-GC-FPD), and newly developed method NIR spectra measured by fiber reflection probe and photoacoustic spectra of vapors from pilot plant brewing kettle. The measured values of free DMS in malt varied in the scope of 1 – 20 mg.kg–1, levels of free DMS in beer and hopped wort were lower, ranging from 2 – 100 g l–1.

Název v anglickém jazyce

Quantification of DMS and its precursors in malt and wort during the brewing proces

Popis výsledku anglicky

Heterocyclic and sulfur compounds, some of them with high sensorial activity even at extremely low concentrations, belong to sensorially active substances affecting beer quality principally. Trace amounts of these compounds commonly detectable in food contribute to their flavor; therefore this effect can be generally assessed as favorable. In malt and beer, however, it is true only to a limited extend and the presence of heterocyclic and sulfur substances is evaluated rather negatively. Sulfur compounds pass into beer either with initial raw materials (malt, hop) or they are formed in the course of chemical or enzymatic reactions during the respective production phases (mashing, brewing, fermentation, ageing). Content of sulfur compounds in barley and hop depends not only on a variety but also on a growing locality, weather and growing technology employed. In malt, sulfur substance content depends namely on malting technology and possible contamination with undesirable microorganisms. Most of the sulfur compounds present in barley, malt, and beer are non-volatile substances and thus they are not directly responsible for unfavorable sulfur beer flavors and odors, however, under certain conditions they may be important precursors of sensorially active substances. Dimethyl sulfide (DMS) and its precursors (PDMS) belong to these important volatile substances. Three methods for the determination of DMS and its precursors were compared: standard static head-space method gas chromatography with flame photometric detector (HS-GC-FPD), and newly developed method NIR spectra measured by fiber reflection probe and photoacoustic spectra of vapors from pilot plant brewing kettle. The measured values of free DMS in malt varied in the scope of 1 – 20 mg.kg–1, levels of free DMS in beer and hopped wort were lower, ranging from 2 – 100 g l–1.

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

R - Projekt Ramcoveho programu EK

Rok uplatnění

2015

Kód důvěrnosti údajů

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

Název statě ve sborníku

29th EFFoST International Conference Proceedings

ISBN

978-618-82196-1-8

ISSN

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e-ISSN

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Počet stran výsledku

6

Strana od-do

1663-1668

Název nakladatele

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Místo vydání

Athens

Místo konání akce

Athens

Datum konání akce

10. 11. 2015

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

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