Crack the Enigma code – a study of sensory-driven forces in a chemical composition of beer

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F22%3AN0000060" target="_blank" >RIV/60193697:_____/22:N0000060 - 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

Crack the Enigma code – a study of sensory-driven forces in a chemical composition of beer

Popis výsledku v původním jazyce

Poster. 38th EBC Congress, Madrid, Spain, 29.5. - 2.6.2022. Unravelling the influence of the chemical composition of beer on its sensory characteristics is a complex issue requiring deep understanding of behaviour of each component and its mutual interactions. Hence, an extended study focused on an entire set of components that directly and/or indirectly influences the sensory characteristics of beer (inspired by a metabolomic approach) – sensomics – could be an appropriate tool. Such a study focused on a set of lager beers exhibiting distinct flavor characteristics was carried out. Initial results indicate that amino acids could play an important role in a beer flavor despite the fact that they are not sensory active at beer-related concentrations. They could modify the flavors related to other groups of compounds, e.g., Maillard reaction products, hop oils, esters, and so on, by mutual sensory interactions. These hypotheses brought us on a long journey of finding out how beer flavor is driven by its chemical composition. The outcome from this project could be helpful in flavor understanding and/or modification/improvement of distinct beers including lagers or alcohol-free beers.

Název v anglickém jazyce

Crack the Enigma code – a study of sensory-driven forces in a chemical composition of beer

Popis výsledku anglicky

Poster. 38th EBC Congress, Madrid, Spain, 29.5. - 2.6.2022. Unravelling the influence of the chemical composition of beer on its sensory characteristics is a complex issue requiring deep understanding of behaviour of each component and its mutual interactions. Hence, an extended study focused on an entire set of components that directly and/or indirectly influences the sensory characteristics of beer (inspired by a metabolomic approach) – sensomics – could be an appropriate tool. Such a study focused on a set of lager beers exhibiting distinct flavor characteristics was carried out. Initial results indicate that amino acids could play an important role in a beer flavor despite the fact that they are not sensory active at beer-related concentrations. They could modify the flavors related to other groups of compounds, e.g., Maillard reaction products, hop oils, esters, and so on, by mutual sensory interactions. These hypotheses brought us on a long journey of finding out how beer flavor is driven by its chemical composition. The outcome from this project could be helpful in flavor understanding and/or modification/improvement of distinct beers including lagers or alcohol-free beers.

Druh

O - Ostatní výsledky

CEP obor

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OECD FORD obor

40500 - Other agricultural sciences

Projekt

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Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2022

Kód důvěrnosti údajů

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