Bioactive compounds, antioxidant activities and flavor volatiles of lager beer produced by supplementing six jujube cultivars as adjuncts

Yang, Nana; Wu, Caiyun; Yang, Huirong; Guo, Zhaoyan; Jian, Haoyu; Tian, Jun; Lei, Hongjie

doi:10.1016/j.fbio.2022.102008

Cited by 12 publications

(1 citation statement)

References 39 publications

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“…Currently, there are over 15 000 craft breweries worldwide . Innovation and competition among macro- and microbreweries increased subtle variations and experimentation in malt selectivity, hop varieties, brewing, and fermentation techniques. − As a result, a wide spectrum of unique tastes and aromas has increased along with off-flavors. Likewise, onion-like off-flavor which is caused by 2-mercapto-3-methyl-1-butanol (2M3MB) and 3-mercapto-3-methyl-1-butanol (3M3MB), aldehydes, e.g., acetaldehyde with “grassy” off-flavor if concentration is above 10–20 mg L –1 , and mousy off-flavor associated with N-heterocyclic abundance. − …”

Section: Molecular Approach Of Mousy Off-flavormentioning

confidence: 99%

A Review of N-Heterocycles: Mousy Off-Flavor in Sour Beer

Martusevice,

Li,

Hengel

et al. 2024

J. Agric. Food Chem.

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Beer has over 600 flavor compounds and creates a positive tasting experience with acceptable sensory properties, which are essential for the best consumer experience. Spontaneous and mixed-culture fermentation beers, generally classified as sour beers, are gaining popularity compared to typical lager or ale styles, which have dominated in the USA for the last few decades. Unique and acceptable flavor compounds characterize sour beers, but some unfavorable aspects appear in conjunction. One such unfavorable flavor is called "mousy". This description is usually labeled as an unpleasant odor, identifying spoilage of fermented food and beverages. It is related as having the odor of mouse urine, cereal, corn tortilla chips, or freshly baked sour bread. The main compounds responsible for it are N-heterocyclic compounds: 2-acetyltetrahydropyridine, 2-acetyl-1-pyrroline, and 2-ethyltetrahydropyridine. The most common beverages associated with mousy off-flavor are identified in wines, sour beers, other grainbased beverages, and kombucha, which may contain heterofermentative lactic acid bacteria, acetic acid bacteria, and/or yeast/fungus cultures. In particular, the fungal species Brettanomyces bruxellensis are associated with mousy-off flavor occurrence in fermented beverages matrices. However, many factors for N-heterocycle formation are not well-understood. Currently, the research and development of mixed-cultured beer and non/low alcohol beverages (NABLAB) has increased to obtain the highest quality, sensory, functionality, and most notably safety standards, and also to meet consumers' demand for a balanced sourness in these beverages. This paper introduces mousy off-flavor expression in beers and beverages, which occurs in spontaneous or mixed-culture fermentations, with a focus on sour beers due to common inconsistency aspects in fermentation. We discuss and suggest possible pathways of mousy off-flavor development in the beer matrix, which also apply to other fermented beverages, including non/low alcohol drinks, e.g., kombucha and low/nonalcohol beers. Some precautions and modifications may prevent the occurrence of these off-flavor compounds in the beverage matrix: improving raw material quality, adjusting brewing processes, and using specific strains of yeast and bacteria that are less likely to produce the off-flavor. Conceivably, it is clear that spontaneous and mixed culture fermentation is gaining popularity in industrial, craft, and home brewing. The review discusses important elements to identify and understand metabolic pathways, following the prevention of spoilage targeted to off-flavor compounds development in beers and NABLABs.

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Section: Molecular Approach Of Mousy Off-flavormentioning

confidence: 99%

A Review of N-Heterocycles: Mousy Off-Flavor in Sour Beer

Martusevice,

Li,

Hengel

et al. 2024

J. Agric. Food Chem.

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Impact of Kombucha Fermentation on the Flavor and Physicochemical Properties of Tea (Camellia sinensis) Flower Infusions

Wang,

Sun,

Huang

et al. 2024

Food Frontiers

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Tea (Camellia sinensis) flower is a nutritious and affordable raw material for beverages. However, the taste of infusions brewed directly from tea flowers with hot water is not very appealing. In the work, the effects of kombucha fermentation on the sensory quality and chemical profiles of tea flower infusions were investigated. During the 5‐day fermentation experiment, the samples fermented for 1 day exhibited the best overall flavor characteristics. The flavor of this sample was significantly improved, with a marked increase in sweet aromas and a noticeable enhancement of fruity, sweet, and sour tastes. PacBio sequencing revealed that four Komagataeibacter spp. (88.64%), Novacetimonas hansenii (7.09%), and Zygosaccharomyces bisporus (97.55%) were the dominant bacterial and fungal species in the used Kombucha. A total of 80 volatiles were detected in all samples, and relative odor activity value (ROAV) analysis showed that alpha‐ionone, linalool, beta‐ionone, decanal, and 1‐octen‐3‐ol were the major contributors to the aroma perception. The pH value and the contents of caffeine, total catechins, amino acids, and proteins decreased, while the contents of total soluble sugars and 21 compounds including sugar derivatives, organic acids, and cyclic adenosine monophosphate (c‐AMP) significantly increased. These results provided new insights into the development of tea flower‐based kombucha beverage.

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