Sensomic profiling of fatty acids during the brewing process

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F18%3AN0000034" target="_blank" >RIV/60193697:_____/18:N0000034 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Sensomic profiling of fatty acids during the brewing process

Popis výsledku v původním jazyce

Poster presentation at 13th International Trends in Brewing, 8-12 April 2018, Ghent, Belgium. We studied the distribution of fatty acids from preparation of sweet wort to final beer using a sensomic approach. Differences were observed between decoction and infusion systems using 4 barley varieties malted in three malt-houses. Attention was paid to the behavior of short-chain fatty acids, namely, isovaleric acid. A higher concentration of isovaleric acid in beers prepared by infusion mashing was found and is discussed. Further, the phenomenon of fatty acids concentration dependence on mashing technology was experimentally studied; based on the results, we suggest an explanation that during fermentation isovaleric acid is coupled with the redox state of yeast cells, which is given by the bitter wort composition, i.e., by the mashing process.

Název v anglickém jazyce

Sensomic profiling of fatty acids during the brewing process

Popis výsledku anglicky

Poster presentation at 13th International Trends in Brewing, 8-12 April 2018, Ghent, Belgium. We studied the distribution of fatty acids from preparation of sweet wort to final beer using a sensomic approach. Differences were observed between decoction and infusion systems using 4 barley varieties malted in three malt-houses. Attention was paid to the behavior of short-chain fatty acids, namely, isovaleric acid. A higher concentration of isovaleric acid in beers prepared by infusion mashing was found and is discussed. Further, the phenomenon of fatty acids concentration dependence on mashing technology was experimentally studied; based on the results, we suggest an explanation that during fermentation isovaleric acid is coupled with the redox state of yeast cells, which is given by the bitter wort composition, i.e., by the mashing process.

Druh

O - Ostatní výsledky

CEP obor

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OECD FORD obor

10406 - Analytical chemistry

Projekt

<a href="/cs/project/LO1312" target="_blank" >LO1312: Výzkumné senzorické centrum v Praze a Výzkumná a vývojová varna - udržitelnost a rozvoj</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2018

Kód důvěrnosti údajů

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