Correlation of Malt Quality Parameters and Beer Flavor Stability:  Multivariate Analysis

Guido, Luís F.; Curto, Andreia; Boivin, Patrick; Benismail, Nizar; Gonçalves, Cristiana; Barros, Aquiles A.

doi:10.1021/jf0623079

Cited by 46 publications

(44 citation statements)

References 17 publications

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“…The role of phenolic compounds in relation to the colour, taste, and stability of beer is well known. Beer rich in phenolic antioxidants shows higher quality, more stable sensory properties such as flavor and aroma, foam stability, and longer shelf life (Drost et al 1990;Guido et al 2007;McMurrough et al 1996;Woffenden et al 2001).…”

Section: Phenolic Compoundsmentioning

confidence: 99%

Teff (Eragrostis tef) as a raw material for malting, brewing and manufacturing of gluten-free foods and beverages: a review

2012

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The demand for gluten-free foods is certainly increasing. Interest in teff has increased noticeably due to its very attractive nutritional profile and gluten-free nature of the grain, making it a suitable substitute for wheat and other cereals in their food applications as well as foods for people with celiac disease. The main objective of this article is to review researches on teff, evaluate its suitability for different food applications, and give direction for further research on its applications for health food market. Teff is a tropical low risk cereal that grows in a wider ecology and can tolerate harsh environmental conditions where most other cereals are less viable. It has an excellent balance of amino acid composition (including all 8 essential amino acids for humans) making it an excellent material for malting and brewing. Because of its small size, teff is made into whole-grain flour (bran and germ included), resulting in a very high fiber content and high nutrient content in general. Teff is useful to improve the haemoglobin level in human body and helps to prevent malaria, incidence of anaemia and diabetes. The nutrient composition of teff grain indicates that it has a good potential to be used in foods and beverages worldwide. The high levels of simple sugars and α-amino acids as a result of breakdown of starch and protein, respectively, are essential for fermentation and beer making.

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Section: Phenolic Compoundsmentioning

confidence: 99%

Teff (Eragrostis tef) as a raw material for malting, brewing and manufacturing of gluten-free foods and beverages: a review

2012

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“…The malts used for the preparation of the six commercial lager beers, were evaluated for parameters considered to be significant in terms of their influence on the flavour stability of beer 28 . These potentially relevant quality parameters of malt are lipoxygenase activity, trihydroxy fatty acid content, and TB-index (see Table II).…”

Section: Evaluation Of Maltmentioning

confidence: 99%

Flavour Instability of Pale Lager Beers: Determination of Analytical Markers in Relation to Sensory Ageing

Malfliet

Opstaele

Clippeleer

et al. 2008

Journal of the Institute of Brewing

125

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Flavour changes of six Belgian pale lager beers were studied in order to estimate the importance of different parameters and reactions in relation to the ageing process. An attempt was made to link analytical data with sensory evaluation using multivariate statistical analysis. Partial least squares regression techniques (PLSR) were employed on the analytical and sensory data. As apparent from the PLSR model, significant indicators of lager beer ageing are aldehyde markers (especially total aldehydes, furfural, hexanal, 2-methylpropanal, 2-methylbutanal, and 3-methylbutanal), cold and permanent haze, and beer colour. Conversely, compounds or parameters that load negatively in the PLSR model for beer ageing are trans-isohumulones, cis-isohumulones, total bitterness, the T/C-ratio, polyphenolic markers (especially proanthocyanidins), the flavanoid content, and, to a lesser extent, the TB-index and reducing power (TRAP). The integrated analytical-sensorial methodology is proposed as a useful tool for evaluation of the flavour instability of pale lager beers.

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“…The effect of polyphenols on the antioxidant properties of wort and beer is unclear. There is evidence that polyphenols have significant antioxidative properties 11,28,40,41,46,49,60 . However, Andersen et al 2,3 reported that phenolic compounds are neither antioxidants nor pro-oxidants.…”

Section: Introductionmentioning

confidence: 99%

Behaviour of Antioxidants Derived from Hops During Wort Boiling

Wietstock

Kunz

Shellhammer

et al. 2010

Journal of the Institute of Brewing

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J. Inst. Brew. 116(2), 157-166, 2010The oxidative stability of wort at different stages during wort production and the radical scavenging characteristics of α-, β-, iso-α-acids and a hop polyphenol extract were evaluated using ESR spectroscopy and DPPH• radical quenching measurements. Radical generation in unhopped wort was significantly, positively correlated with heating rate prior to boiling but not with dissolved oxygen content. Hop α-and β-acids showed similarly significant radical quenching abilities, while iso-α-acids and a hop polyphenol extract displayed a negligible effect. Isomerization of α-acids to iso-α-acids reduced wort's antioxidative capacity. Commercially available hop products with varying polyphenol content showed similar radical inhibiting properties, which were a function of hop acid content. Relative to an unhopped treatment, hop additions to wort resulted in significantly lower amounts of Strecker aldehydes in stored beer.

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Correlation of Malt Quality Parameters and Beer Flavor Stability: Multivariate Analysis

Cited by 46 publications

References 17 publications

Teff (Eragrostis tef) as a raw material for malting, brewing and manufacturing of gluten-free foods and beverages: a review

Teff (Eragrostis tef) as a raw material for malting, brewing and manufacturing of gluten-free foods and beverages: a review

Flavour Instability of Pale Lager Beers: Determination of Analytical Markers in Relation to Sensory Ageing

Behaviour of Antioxidants Derived from Hops During Wort Boiling

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