Beer

Dresel, Michael

doi:10.1007/978-3-319-26932-0_7

Cited by 4 publications

(1 citation statement)

References 43 publications

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“…On the contrary, the wheat craft beers presented a limited number of compounds, but with higher peak area mostly due to ethyl ester compounds generally found at elevated concentrations in beer [18,19]. The most numerous chemical group in wheat kernel was terpenes, which became the least represented VOC in wheat beer, with only β-Linalool identified, a hop-marker compound deriving partially from the oxidation of β-Myrcene during the boiling process [20]. However, it has been demonstrated that during boiling and fermentation, due to oxidation and enzymatic phenomena, the majority of hop-derived volatiles, especially terpenes, are transformed or even lost [21,22].…”

Section: Comparing Vocs In Kernels and Craft Beersmentioning

confidence: 97%

Tracking Wheat Variety and Origin by the Shape Analysis of the Volatiles Fingerprint of Wheat Kernels and Wheat Beers

2022

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The Volatile Organic Compounds (VOCs) of common wheat of different origin (variety and altitude of cultivation) and craft wheat beers produced by using the wheat themselves were analyzed by SPME GC-MS. The VOCs of wheat kernels and wheat beers were compared, and 14 common flavor-active compounds were identified. Principal component analysis was used to describe changes in the profile of common volatiles induced by beer processing. A unifying approach by Generalized Procrustes analysis (GPA), which considers the overall characteristics of the datasets, permitted linking the VOCs of wheat to those of beers and to define a common flavor pattern. Despite the beer processing deeply affecting the overall volatilome profile, a consensus map permitted to clearly classify the VOCs profile of five out of six samples. This work revealed that differences in wheat VOCs induced by wheat variety and cultivation site were reflected in different beer aromatic profiles, highlighting the importance of origin on the wheat and beers’ flavor. This unifying approach to flavor analysis by GPA could be of help in sight of a certification of origin, since it may contribute not only to the definition of wheat origin but also of the “terroir” of wheat beer thereof.

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