Characterization of the macromolecular and sensory profile of non-alcoholic beers produced with various methods

Krebs, Georg; Müller, M.; Becker, Thomas; Gastl, Martina

doi:10.1016/j.foodres.2018.08.067

Cited by 52 publications

(34 citation statements)

References 36 publications

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“…A panel of 15 Deutsche Landwirtschafts-Gesellschaft e. V. (DLG)-certified panelists were chosen. The selected attributes of palate fullness and the mouthfeel descriptor watery were trained according to previous studies [1,2]. Since the focus of this study was macromolecular profiling and their effect on the perception of palate fullness and mouthfeel, the panelists were instructed to wear nose clips to exclude volatile components.…”

Section: Sensory Characterization Of Cereal-based Beveragesmentioning

confidence: 99%

“…Palate fullness and mouthfeel have first been studied by Lewis and coworkers in the 1990s [4][5][6]. Generally, the perception of the intensity of palate fullness and mouthfeel is intensely affected by the macromolecular profile of the cereal-based beverage [1][2][3][4][5][6]. As well as total macromolecular concentration, different non-volatile substance classes and their molar mass fractions also affect the perception of palate fullness and mouthfeel [3][4][5][6][7][8][9][10][11][12][13][14][15][16][17].…”

Section: Introductionmentioning

confidence: 99%

“…The macromolecular profile of cereal-based beverages is generally determined by polymeric compounds (proteins, polysaccharides, and polyphenols) and their progress in depolymerization during processing [1,2,[18][19][20]. Since yeasts or specific strains of lactic acid bacteria (LAB) cannot metabolize high-molar-mass substances [21], the macromolecules are solely depolymerized during the malting and mashing process by the malt's intrinsic enzymes.…”

Section: Introductionmentioning

confidence: 99%

“…Asymmetrical-flow field-flow fractionation (AF4) coupled with multi-angle light-scattering detection (MALS) and refractive-index detection (dRI) has been shown to be a suitable tool to analyze the macromolecular profile of complex matrices in cereal-based beverages [1,2,[18][19][20]. Different substance classes have been identified within the fractogram fractions of cereal-based beverages, namely, proteins (fraction 1), protein-polyphenols (fraction 2), cell wall polysaccharides (fraction 3), and dextrins, eluting throughout all fractions [18].…”

Section: Introductionmentioning

confidence: 99%

“…A further novel aspect of this research was the focus on lactic acid-fermented cereal-based beverages. Previous publications have studied the effect of macromolecular profiles in the matrix of lager beers [1] and non-alcoholic beers [2]. However, in the case of lager beers, the formation of ethanol by yeast fermentation also influences the perception of palate fullness and mouthfeel [1,5].…”

Section: Introductionmentioning

confidence: 99%

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Influence of malt modification and the corresponding macromolecular profile on palate fullness in cereal-based beverages

Krebs

Becker

Gastl

2020

Eur Food Res Technol

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The sensory attribute palate fullness of cereal-based beverages was shown to be affected by polymeric compounds and their macromolecular profile. During malting, the enzymatic degradation of polymers is technologically controlled by the malting parameters, namely the degree of steeping, germination time, and germination temperature. The macromolecular profile of a fermented cereal-based beverage consists of non-fermentable substance classes. Therefore, the macromolecular composition of a final beverage is originally dominated by the raw material, if conventional production methods are used. We investigated the influence of different cytolytic and proteolytic malt modifications on the macromolecular profile of lactic acid-fermented cereal-based beverages (a strain was selected that did not produce exopolysaccharides) and their resultant effect on the sensory perception of the attributes of palate fullness and mouthfeel. Asymmetrical-flow field-flow fractionation coupled with multiangle light-scattering detection and refractive index detection is an analytical tool for macromolecular characterization to indicate differences in the macromolecular profile, molar mass, and molar mass distribution. The beverages produced using different modified malts demonstrated a considerable variation in their final composition, particularly in the composition of their macromolecular compounds. A higher level of malt modification led to a decrease in the high-molar-mass fraction and a consequent shift toward fractions with a lower molar mass. Malts produced from barley with increased crude protein contents resulted in a greater range within the macromolecular profile. The variation of germination time significantly influenced the number average molar mass, the total refractive index detection (dRI) peak area, and the high-molar-mass fraction, which contained cell wall polysaccharides (60-1200 kDa). The perception of the intensity of palate fullness was significantly correlated with specific macromolecular fractions, which were influenced by the malting parameter degree of steeping and the resultant modification. The perception of the mouthfeel descriptor watery varied significantly for different crude protein contents. Our results are beneficial for a targeted design of beverage composition based on the macromolecular profile by an improved selection of raw materials and malting technology.Publisher's Note Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

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Section: Sensory Characterization Of Cereal-based Beveragesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Influence of malt modification and the corresponding macromolecular profile on palate fullness in cereal-based beverages

Krebs

Becker

Gastl

2020

Eur Food Res Technol

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Key constituents, flavour profiles and specific sensory evaluation of wheat style non‐alcoholic beers depending on their production method

2021

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Analytical and sensory profiles of non‐alcoholic beers (NAB) vary on the process used for their production. The style and production procedure with blending and subsequent aroma enhancement lead to a wide range of product specific characteristics, which have so far only been evaluated using attributes and schemes developed for standard alcoholic beers. There has been no comparison and characterisation of wheat style NABs from different production processes using olfactrometry in combination with sensory analysis. GC‐O/MS sniffing was performed to identify the aroma active components in wheat style NABs produced by different methods and the alcoholic standard beer to determine the differences in their aroma spectrum. Based on this, a sensory scheme for the targeted assessment of aroma profile, flavour intensity and attributes describing non‐volatile properties was developed and validated using top fermented NABs. The odour activity of aroma substances differ depending on the matrix. The choice of attributes varies depending on the production process and aroma profiling is not always sufficient for the holistic characterisation of NABs. © 2021 The Authors. Journal of the Institute of Brewing published by John Wiley & Sons Ltd on behalf of The Institute of Brewing & Distilling.

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Influence of dextrins and β-glucans on palate fullness and mouthfeel of beer

Moreno Ravelo,

Gastl,

Becker

2023

Eur Food Res Technol

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Palate fullness (PF) and mouthfeel are important sensory attributes influencing beer quality. The molar mass of starch (dextrins) and non-starch (β-glucans) polysaccharides may influence PF (pleasant) or mouthfeel (sliminess, unpleasant), respectively. Therefore, this research aims to generate beer with wide physico-chemical responses based on various raw material characteristics to study its relation to PF and mouthfeel. To accomplish this, ten barley varieties (two harvest locations and years) were classified into three groups based on their modification characteristics. To intensify response variation, barley was malted at two modification levels (parameter steeping degree), generating 55 independent malts used to brew the same number of standardized bottom fermented beers. A trained sensory panel evaluated PF (intensity and quality) and mouthfeel (e.g., slimy) descriptors. Additionally, beers were fractionated by asymmetrical flow field-flow fractionation (AF4) in three different fractions and their molar masses were determined. The average molar mass of big size (> 10 nm) dextrins and β-glucans AF4 fraction increased analogously to barley modification characteristics. For sensory data evaluation, only beer samples brewed with malts inside the recommended brewing specifications were considered (β-glucan content in malt < 350 mg/L, ISO 65 °C). PF quality was lower on samples with β-glucan content < 100 mg/L. This group also contained fewer dextrins (attenuation > 87.4 ± 1.5%), suggesting that the balance of β-glucans and dextrins is important for PF quality. This work indicates that molar mass of starch and non-starch polysaccharides, affected by barley variety and its modification level, influences sensory perception, and hence, beer quality. Graphical Abstract

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Characterization of the macromolecular and sensory profile of non-alcoholic beers produced with various methods

Cited by 52 publications

References 36 publications

Influence of malt modification and the corresponding macromolecular profile on palate fullness in cereal-based beverages

Influence of malt modification and the corresponding macromolecular profile on palate fullness in cereal-based beverages

Key constituents, flavour profiles and specific sensory evaluation of wheat style non‐alcoholic beers depending on their production method

Influence of dextrins and β-glucans on palate fullness and mouthfeel of beer

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