Elucidating the Odor-Active Aroma Compounds in Alcohol-Free Beer and Their Contribution to the Worty Flavor
| Autor: | Jane K. Parker, José A. Piornos, Elisabeth Koussissi, Eric Brouwer, Dimitrios P. Balagiannis, Lisa Methven |
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| Rok vydání: | 2020 |
| Předmět: |
0106 biological sciences
aroma extract dilution analysis 01 natural sciences Gas Chromatography-Mass Spectrometry Article chemistry.chemical_compound alcohol-free beer Alcohol-free beer Humans Food science Flavor Aroma Volatile Organic Compounds aroma recombination Phenylacetaldehyde biology business.industry Methional 010401 analytical chemistry Beer food and beverages General Chemistry solvent-assisted flavor evaporation biology.organism_classification 0104 chemical sciences Flavoring Agents Smell chemistry Odor omission test Alcohols Taste Odorants Brewing Fermentation General Agricultural and Biological Sciences business 010606 plant biology & botany |
| Zdroj: | Journal of Agricultural and Food Chemistry |
| ISSN: | 1520-5118 0021-8561 |
| DOI: | 10.1021/acs.jafc.0c03902 |
| Popis: | Alcohol-free beers (AFBs) brewed by cold-contact fermentation exhibit a flavor reminiscent of wort which affects consumer acceptability. The aims of this study were to identify the odor-active compounds in AFB and elucidate the contribution of these to the overall aroma and worty character of the beer. Using a sensomics approach, 27 odor-active aroma compounds were identified and quantitated using gas chromatography–mass spectrometry. The most odor-active compound was methional (boiled potato-like aroma), followed by 3-methylbutanal (cocoa-like), (E)-β-damascenone (apple, jam-like), 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone (curry, spicy-like), and phenylacetaldehyde (floral, honey-like). The important contribution of these flavor compounds to the worty and honey aroma of AFB was determined by sensory assessment of the recombinate in a beer-like matrix with omission tests. The role of 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone in AFB aroma was reported for the first time. The outcomes from this study are of relevance for the brewing industry to design strategies for the reduction of the wortiness of AFB. |
| Databáze: | OpenAIRE |
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