Determination of free amino acids in beers: A comparison of Czech and foreign brands

Kabelová, Ivana; Dvořáková, Markéta; Čı́žková, Hana; Dostálek, Pavel; Melzoch, Karel

doi:10.1016/j.jfca.2008.06.007

Cited by 71 publications

(52 citation statements)

References 20 publications

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“…The most abundant amino acid was Asn in apple, peach, sour cherry, and apricot juices having the concentration of 165.2, 204.3, 55.9, and 160.1 mg/100 ml, respectively, while it was Pro in orange juice, beer, wine, and honey samples having the concentration of 171.9, 119.1, 225.3, and 146.2 mg/100 ml, respectively. The concentrations of amino acids found were in general comparable for tested samples reported in literature [1,14,[26][27][28][29]. Pereira et al (2008) reported the most abundant amino acid among the 12 honey samples as Phe (1.0-15.9 mg/100 ml) followed by Gln and Tyr.…”

Section: Resultssupporting

confidence: 83%

Rapid determination of amino acids in foods by hydrophilic interaction liquid chromatography coupled to high-resolution mass spectrometry

2012

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This study describes a rapid and sensitive analytical method for the determination of amino acids in foods and drinks. The method entailed dilution or extraction of amino acids from foods using the mixture of acetonitrile and 0.1% aqueous formic acid (50:50, v/v). Chromatographic separation of underivatized amino acids was performed using a hydrophilic interaction liquid chromatography within a runtime of 6 min. Both hydrophobicity and charge of the side chain played important roles on the elution order of amino acids under the chromatographic conditions. High-resolution mass spectrometry allowed qualitative and quantitative detection of amino acids in complex food matrices. Its response was found linear over a concentration range of 0.25-10 μg/ml. The method could be successfully applied to various foods and drinks to profile individual amino acids. Mean percentage recoveries of amino acids from different matrices were 88.5% or higher with residual standard deviation of less than 5.0%.

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Section: Resultssupporting

confidence: 83%

Rapid determination of amino acids in foods by hydrophilic interaction liquid chromatography coupled to high-resolution mass spectrometry

2012

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“…Some findings in this work correlate with a later publication (Kabelová et al 2008) dealing with the comparison of amino acid contents in Czech end foreign beers. While the concentration of free amino acids in beers depends inter alia on the fermentation process (Erbe et al 1999;Erbe & Brückner 2000), they contribute to the final taste properties of beers.…”

Section: Advanced Studies Of Chemical Profile Of the Czech Beersupporting

confidence: 88%

The phenomenon of Czech beer: a review

Olšovská¹,

Čejka²,

Sigler³

et al. 2014

Czech J. Food Sci.

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Olšovská J., Čejka P., Sigler K., Hönigová V. (2014): The phenomenon of Czech beer: a review. Czech J. Food Sci., 32: 309-319.The character and authenticity of the Czech beer, which has been accorded the protected geographical indication (PGI) České pivo by the EU, are based on specific technology and use of unique raw materials. A number of chemical and sensorial markers of the Czech beer differ from those of other lager or Pils-type beers. The majority of Czech beers contain residual (unfermented) extract. One of the most typical characteristics of Czech beers is the difference in attenuation; its long-term recorded limit value is 4.5%. Another important characteristic typical of the Czech beer is bitterness, which is mostly higher in comparison with other lagers, with the limit value at 29 EBC units. Also the colour, pH, and total polyphenol content are higher in the Czech-type beer. The limit parameters obtained by long-term monitoring were 11.8 EBC, 4.52 and 153 mg/l, respectively. Differences in amino acid and protein profiles and contents were also observed.

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“…Lemieux and Simard [41] and Urbach [43] observed that Val, Leu, Pro and Phe are major FAAs which forming bitterness. Kabelova et al [44] reported that individual amino acids, seven amino acids were more concentrated in all cheese samples, and came from three distinctive taste groups: bitter tasting amino acids (Leu, Lys, and Phe), bitter sweet amino acids (Pro and Val), and salty-umami amino acids (Glu and Asp).…”

Section: Resultsmentioning

confidence: 99%

Effect of Different Rennet Type on Physico-Chemical Properties and Bitterness in White Cheese

Özcan¹,

Eren-Vapur²

2013

IJESD

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Determination of free amino acids in beers: A comparison of Czech and foreign brands

Cited by 71 publications

References 20 publications

Rapid determination of amino acids in foods by hydrophilic interaction liquid chromatography coupled to high-resolution mass spectrometry

Rapid determination of amino acids in foods by hydrophilic interaction liquid chromatography coupled to high-resolution mass spectrometry

The phenomenon of Czech beer: a review

Effect of Different Rennet Type on Physico-Chemical Properties and Bitterness in White Cheese

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