Adding functional properties to beer with jasmine tea extract

Abstract

Hops provide the characteristic bitter taste and attractive aroma to beer; in this study, hops were replaced by jasmine tea extract (JTE) during late-hopping. The addition of JTE improved the beer foam stability 1.52-fold, and increased the polyphenol and organic acid contents. Linalool was the most important aroma compound in hopped (HOPB) and jasmine tea beer (JTB), but other flavor components were markedly different, including dimeric catechins, flavone/flavonol glycosides, and bitter acids and derivatives. Sensory evaluation indicated that addition of JTE increased the floral and fresh-scent aromas, reduced bitterness and improved the organoleptic quality of the beer. The antioxidant capacity of JTB was much higher than that of HOPB. The inhibition of amylase activity by JTB was 30.5% higher than that of HOPB. Functional properties to beer were added by substituting jasmine tea extract for hops during late hopping.

Effects of tea addition on antioxidant capacity, volatiles, and sensory quality of beer

“…Green tea is rich in phenolic compounds (account for about 42 % of the dry weight of green tea extract with excellent antioxidant and antibacterial properties) and other bioactive substances, with antioxidant and cardiovascular disease risk-reduction properties ( Fraga et al, 2019 , Tang et al, 2019 ). Green tea has been reported to have a potential positive impact in enriching beer flavor as well as enhancing beer flavor stability ( Chen et al, 2023 , Rong et al, 2016 ). The extraction of components from green tea is affected by several factors, and the addition of green tea at different stages of beer brewing will result in differences in extraction temperature, extraction time, and composition of the extraction fluid, leading to significant differences in the quality of the final beer ( Liu et al, 2021 ).…”