Volatile Compound Profiling in Czech and Spanish Lager Beers in Relation to Used Production Technology

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F19%3A43917849" target="_blank" >RIV/60461373:22330/19:43917849 - isvavai.cz</a>

Výsledek na webu

<a href="https://link.springer.com/article/10.1007/s12161-019-01583-8" target="_blank" >https://link.springer.com/article/10.1007/s12161-019-01583-8</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1007/s12161-019-01583-8" target="_blank" >10.1007/s12161-019-01583-8</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Volatile Compound Profiling in Czech and Spanish Lager Beers in Relation to Used Production Technology

Popis výsledku v původním jazyce

Beers produced using different brewing technologies from Spain (intensified technologies) and Czech Republic (classical technologies) were analysed. A comparison of volatile compound profiles from particular lagers and non-alcoholic beers was carried out. Headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) was used to compare 28 industrial lager beer samples of 3 different types: pale, dark and non-alcoholic. A total of 44 volatile compounds were identified, and 19 of these were quantified. Principal component analysis showed four principal factors, each related to a particular group of compounds. Two factors that explained more than 63.72% of the variability were related to higher alcohols and acetates. Non-alcoholic beers had very low levels of volatile compounds, with the exception of a non-alcoholic Czech beer made using a special yeast that was unable to metabolize maltose and maltotriose, and had a volatile profile closer to that of lagers. Czech lagers brewed using classical technologies differed in their volatile profiles from lagers brewed using modern technologies in Spain, in particular, in the ratio between the contents of higher alcohols and esters.

Název v anglickém jazyce

Volatile Compound Profiling in Czech and Spanish Lager Beers in Relation to Used Production Technology

Popis výsledku anglicky

Beers produced using different brewing technologies from Spain (intensified technologies) and Czech Republic (classical technologies) were analysed. A comparison of volatile compound profiles from particular lagers and non-alcoholic beers was carried out. Headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) was used to compare 28 industrial lager beer samples of 3 different types: pale, dark and non-alcoholic. A total of 44 volatile compounds were identified, and 19 of these were quantified. Principal component analysis showed four principal factors, each related to a particular group of compounds. Two factors that explained more than 63.72% of the variability were related to higher alcohols and acetates. Non-alcoholic beers had very low levels of volatile compounds, with the exception of a non-alcoholic Czech beer made using a special yeast that was unable to metabolize maltose and maltotriose, and had a volatile profile closer to that of lagers. Czech lagers brewed using classical technologies differed in their volatile profiles from lagers brewed using modern technologies in Spain, in particular, in the ratio between the contents of higher alcohols and esters.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

40500 - Other agricultural sciences

Projekt

<a href="/cs/project/TE02000177" target="_blank" >TE02000177: Centrum pro inovativní využití a posílení konkurenceschopnosti českých pivovarských surovin a výrobků</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

Food Analytical Methods

ISSN

1936-9751

e-ISSN

1936-976X

Svazek periodika

12

Číslo periodika v rámci svazku

10

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

13

Strana od-do

2293-2305

Kód UT WoS článku

000484939900017

EID výsledku v databázi Scopus

2-s2.0-85068895851