The chemical 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_____%2F19%3AN0000005" target="_blank" >RIV/60193697:_____/19:N0000005 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/00216208:11310/19:10392636

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

The chemical profiling of fatty acids during the brewing process

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

The chemical profiling of fatty acids during the brewing process

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

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)

Rok uplatnění

2019

Kód důvěrnosti údajů

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

Název periodika

Journal of the Sience of Food and Agriculture

ISSN

0022-5142

e-ISSN

1097-0010

Svazek periodika

99

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

8

Strana od-do

1772-1779

Kód UT WoS článku

000458300500037

EID výsledku v databázi Scopus

2-s2.0-85055664225