Hidden in its color: A molecular-level analysis of the beer's Maillard reaction network.

Autor: Pieczonka SA; Chair of Analytical Food Chemistry, Technical University of Munich, Maximus-von-Imhof Forum 2, 85354 Freising, Germany; Research Unit Analytical BioGeoChemistry, Helmholtz Zentrum München, Ingolstaedter Landstraße 1, 85764 Neuherberg, Germany., Hemmler D; Chair of Analytical Food Chemistry, Technical University of Munich, Maximus-von-Imhof Forum 2, 85354 Freising, Germany; Research Unit Analytical BioGeoChemistry, Helmholtz Zentrum München, Ingolstaedter Landstraße 1, 85764 Neuherberg, Germany., Moritz F; Research Unit Analytical BioGeoChemistry, Helmholtz Zentrum München, Ingolstaedter Landstraße 1, 85764 Neuherberg, Germany., Lucio M; Research Unit Analytical BioGeoChemistry, Helmholtz Zentrum München, Ingolstaedter Landstraße 1, 85764 Neuherberg, Germany., Zarnkow M; Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Alte Akademie 3, 85354 Freising, Germany., Jacob F; Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Alte Akademie 3, 85354 Freising, Germany., Rychlik M; Chair of Analytical Food Chemistry, Technical University of Munich, Maximus-von-Imhof Forum 2, 85354 Freising, Germany., Schmitt-Kopplin P; Chair of Analytical Food Chemistry, Technical University of Munich, Maximus-von-Imhof Forum 2, 85354 Freising, Germany; Research Unit Analytical BioGeoChemistry, Helmholtz Zentrum München, Ingolstaedter Landstraße 1, 85764 Neuherberg, Germany. Electronic address: schmitt-kopplin@helmholtz-muenchen.de.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2021 Nov 01; Vol. 361, pp. 130112. Date of Electronic Publication: 2021 May 15.
DOI: 10.1016/j.foodchem.2021.130112
Abstrakt: We here report a comprehensive non-targeted analytical approach to describe the Maillard reaction in beer. By Fourier-transform ion cyclotron mass spectrometry (FT-ICR-MS), we were able to assign thousands of unambiguous molecular formulae to the mass signals and thus directly proceed to the compositional space of 250 analyzed beer samples. Statistical data analyses of the annotated compositions showed that the Maillard reaction is one of the driving forces of beer's molecular diversity leading to key compositional changes in the beer metabolome. Different visualization methods allowed us to map the systematic nature of Maillard reaction derived compounds. The typical molecular pattern, validated by an experimental Maillard reaction model system, pervades over 2,800 (40%) of the resolved small molecules. The major compositional changes were investigated by mass difference network analysis. We were able to reveal general reaction sequences that could be assigned to successive Maillard intermediate phase reactions by shortest path analysis.
(Copyright © 2021 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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