PHENOLIC ACIDS RELEASE AND VOLATILE PHENOLS FORMATION DURING BEER BREWING

Kód výsledku v IS VaVaI

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Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

PHENOLIC ACIDS RELEASE AND VOLATILE PHENOLS FORMATION DURING BEER BREWING

Popis výsledku v původním jazyce

Beer is complex alcoholic beverage brewed from malt and flavored with hops. An overview is presented the release of phenolic acids and the transformation to volatile phenols during beer brewing. During brewing, phenolic acids, and more specifically hydroxycinnamic acids was released at the initial mashing phase, whereas moderate levels of volatile phenols were formed by wort boiling. The volatile phenols have a low sensory threshold value and can, even at trace levels, produce a significant phenolic flavor in beer. Hence, in beer, the hydroxycinnamic acids are flavour-inactive while the corresponding volatile phenols may be highly flavour-active. However, phenolic acids have become a topic of interest because of their potential antioxidant capacity. Enhancing the enzymatic release of phenolic acids from bound forms during mashing can greatly enhance the phenolic aroma potential of wort. Optimizing this phenolic acids release during mashing may be a means for controlling final volatile

Název v anglickém jazyce

PHENOLIC ACIDS RELEASE AND VOLATILE PHENOLS FORMATION DURING BEER BREWING

Popis výsledku anglicky

Beer is complex alcoholic beverage brewed from malt and flavored with hops. An overview is presented the release of phenolic acids and the transformation to volatile phenols during beer brewing. During brewing, phenolic acids, and more specifically hydroxycinnamic acids was released at the initial mashing phase, whereas moderate levels of volatile phenols were formed by wort boiling. The volatile phenols have a low sensory threshold value and can, even at trace levels, produce a significant phenolic flavor in beer. Hence, in beer, the hydroxycinnamic acids are flavour-inactive while the corresponding volatile phenols may be highly flavour-active. However, phenolic acids have become a topic of interest because of their potential antioxidant capacity. Enhancing the enzymatic release of phenolic acids from bound forms during mashing can greatly enhance the phenolic aroma potential of wort. Optimizing this phenolic acids release during mashing may be a means for controlling final volatile

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2010

Kód důvěrnosti údajů

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

Název statě ve sborníku

Bezpečnosť a kontrola potravín (Zborník prác z medzinárodnej vedeckej konferencie)

ISBN

978-80-552-0350-8

ISSN

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e-ISSN

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Počet stran výsledku

4

Strana od-do

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Název nakladatele

Slovenská poľnohospodárská univerzita v Nitre

Místo vydání

Nitra

Místo konání akce

Nitra

Datum konání akce

1. 1. 2010

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

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