Pilot sensomic study revealing the potential of amino acids to highly influence sensory properties of a lager beer

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/60460709:41210/21:85444

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Pilot sensomic study revealing the potential of amino acids to highly influence sensory properties of a lager beer

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Pilot sensomic study revealing the potential of amino acids to highly influence sensory properties of a lager beer

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

10406 - Analytical chemistry

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2021

Kód důvěrnosti údajů

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

Název periodika

Journal of Food Composition and Analysis

ISSN

0889-1575

e-ISSN

1096-0481

Svazek periodika

102

Číslo periodika v rámci svazku

SEP 2021

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

10

Strana od-do

104028

Kód UT WoS článku

000687399300010

EID výsledku v databázi Scopus

2-s2.0-85107532190