Sensomic comparison of lager beers fermented by selected Saccharomyces pastorianus yeast strains

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F23%3AN0000013" target="_blank" >RIV/60193697:_____/23:N0000013 - isvavai.cz</a>

Výsledek na webu

<a href="https://doi.org/10.1016/j.fm.2023.104321" target="_blank" >https://doi.org/10.1016/j.fm.2023.104321</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.fm.2023.104321" target="_blank" >10.1016/j.fm.2023.104321</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Sensomic comparison of lager beers fermented by selected Saccharomyces pastorianus yeast strains

Popis výsledku v původním jazyce

Selection of the appropriate yeast strain is one of the most crucial steps in a brewery. Traditionally, yeast strain's abilities during beer fermentation are described according to brewer's experiences. Hence, these descriptions could be inaccurate and strictly based on sensory experiences. In this study, lager beers fermented by four traditional bottom-fermented yeast strains were characterized in detail by sensomic approach. The obtained results revealed that yeast strains can influence most of the sensory-related components in beer, not only esters and higher alcohols, but also carbonyls, amino acids, saccharides, fatty acids, heterocyclic compounds, hop oils, and other hop-related components. By comparison of chemical and sensory characteristics of each studied beer, the theoretical importance of sensory interactions on beer flavor perception was also revealed as the general conception that the beers with similar flavors have also similar chemical profiles (and vice versa) was seemed as not valid.

Název v anglickém jazyce

Sensomic comparison of lager beers fermented by selected Saccharomyces pastorianus yeast strains

Popis výsledku anglicky

Selection of the appropriate yeast strain is one of the most crucial steps in a brewery. Traditionally, yeast strain's abilities during beer fermentation are described according to brewer's experiences. Hence, these descriptions could be inaccurate and strictly based on sensory experiences. In this study, lager beers fermented by four traditional bottom-fermented yeast strains were characterized in detail by sensomic approach. The obtained results revealed that yeast strains can influence most of the sensory-related components in beer, not only esters and higher alcohols, but also carbonyls, amino acids, saccharides, fatty acids, heterocyclic compounds, hop oils, and other hop-related components. By comparison of chemical and sensory characteristics of each studied beer, the theoretical importance of sensory interactions on beer flavor perception was also revealed as the general conception that the beers with similar flavors have also similar chemical profiles (and vice versa) was seemed as not valid.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2023

Kód důvěrnosti údajů

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

Název periodika

Food Microbiology

ISSN

0740-0020

e-ISSN

1095-9998

Svazek periodika

115

Číslo periodika v rámci svazku

October 2023

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

8

Strana od-do

104321

Kód UT WoS článku

001020379800001

EID výsledku v databázi Scopus

2-s2.0-85161705047