Discrimination of Fruit Beer Based on Fingerprints by Static Headspace-Gas Chromatography-Ion Mobility Spectrometry

Yang, Qi; Tu, Jingxia; Chen, Ming; Gong, Xiaoyi

doi:10.1080/03610470.2021.1946654

Cited by 7 publications

(11 citation statements)

References 33 publications

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“…Beers produced with addition of mango juice and pulp were found with calorific value of 34.13–36.73 kcal, alcohol contents of 4.13–4.27%, and the degree of final true fermentation in the range of 71.30–74.22% [ 26 ]. Yang et al [ 5 ] found 3.5% content of alcohol in cherry and blueberry beer samples compared to 2.5% content in raspberry beer. A study by Patraşcu et al [ 1 ] reported 2.8–3.5% ethanol content in raspberry beer, and other researchers found fruit beer samples with alcohol content in the range of 5–8% [ 3 ].…”

Section: Resultsmentioning

confidence: 99%

“…The most commonly used raw materials include raspberries, cherries, strawberries, bananas, forest berries or exotic fruit. Fruit beers are characterised by the colour, taste and aroma of the specific type of fruit; they also have a greater antioxidant potential and higher contents of bioactive compounds passing to the beer from the fruit, as well as fine refreshing properties [ 2 , 5 ]. Fruit beers produced in craft breweries using very simple methods provide an impulse for changes in the beer market.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Ozone-Treated or Untreated Saskatoon Fruits (Amelanchier alnifolia Nutt.) Applied as an Additive on the Quality and Antioxidant Activity of Fruit Beers

et al. 2022

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Fruit of Saskatoon (Amelanchier alnifolia Nutt.) are a good source of bioactive compounds, such as polyphenols, including anthocyanins, as well as vitamins, macro- and microelements and fibre. By treating Saskatoon fruits with gaseous ozone, and adding the material as an enhancer to barley beers, it is possible to impact the contents of bioactive compounds in the produced fruit beers. Sensory tests showed that beers made from barley with addition of Saskatoon fruit of the ‘Smoky’ cultivar were characterised by the most balanced taste and aroma. Physicochemical analyses of fruit beers, produced with Saskatoon fruit pulp added on the seventh day of fermentation, showed that the beers enhanced with ozone-treated and untreated ‘Smoky’ Saskatoon fruits had the highest contents of alcohol, 5.51% v/v and 5.66% v/v, respectively, as well as total polyphenol contents of 395 mg GAE/L and 401 mg GAE/L, respectively, and higher antioxidant activity (assessed using DPPH•, FRAP and ABTS+• assays). It was demonstrated that the ozonation process led to a decrease in the contents of neochlorogenic acid, on average by 91.00%, and of caffeic acid by 20.62%, relative to the beers enhanced with ‘Smoky’ Saskatoon fruits not subjected to ozone treatment. The present study shows that Saskatoon fruits can be used in the production of beer, and the Canadian cultivar ‘Smoky’ is recommended for this purpose.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of Ozone-Treated or Untreated Saskatoon Fruits (Amelanchier alnifolia Nutt.) Applied as an Additive on the Quality and Antioxidant Activity of Fruit Beers

et al. 2022

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“…On the other hand, Baigts-Allende et al [6] reported an alcohol content of 4.0-8.2% v/v in citrus beer and 2.5-3.5% v/v in apple beer. Yang et al [7] investigated apple beer and cranberry beer and reported ethanol contents of 3.5% v/v and 3.6% v/v, respectively. Patraşcu et al [9] reported ethanol contents in lemon beer samples in the range of 1.9-4.0% v/v, in grapefruit beer samples of 1.9-2.5% v/v, and in cranberry beer samples of 4.0% v/v.…”

Section: Physicochemical Characteristics Of the Wheat Beersmentioning

confidence: 99%

“…On the other hand, Baigts-Allende et al [6] reported an alcoh apple beer. Yang et al [7] investigated apple beer and cranberry beer and reported ethan et al [9] reported ethanol contents in lemon beer samples in the range of 1.9-4.0% v/v, in beer samples of 4.0% v/v. The high ethanol content of the investigated wheat beers, in par a relatively high calorific value of the finished product, which ranged from 54.48 to 57.22 k buckthorn juice led to a decrease in the calorific value of the wheat beer samples by an ave Wheat beer as a rule is darker in colour compared to barley beer (depending on the addition of defatted sea-buckthorn juice (E0 and L0) were found with a slightly darker col juice added to the beer led to a lighter colour in the wheat beer samples (Figures 1 and 2; produced with the addition of citric fruit was found with a colour of 5.8 EBC units, whe colour in the range of 6.34-9.81 EBC units.…”

Section: Physicochemical Characteristics Of the Wheat Beersmentioning

confidence: 99%

“…The fruit component may be introduced by adding pulp, juice, concentrate, or aroma, most commonly during the fermentation process. By enhancing beer products with fruit, it is possible to improve their sensory qualities (such as colour, aroma, and taste), and to increase the health-promoting properties of the beverage, which are linked to higher contents of bioactive compounds (e.g., polyphenols), resulting in the higher antioxidant activity of fruit beers compared to traditional beer products [6,7]. In global markets we can encounter the very popular Radler-style beverages, i.e., a combination of beer and flavoured sugar syrup or fruit juice [8,9], as well as Belgian specialty beers produced as a result of spontaneous fermentation with the addition of raspberries or morello cherries, respectively, known as 'Framboise' and 'Kriek' Lambic beer [6,10,11].…”

Section: Introductionmentioning

confidence: 99%

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Feasibility of Defatted Juice from Sea-Buckthorn Berries (Hippophae rhamnoides L.) as a Wheat Beer Enhancer

Belcar

Gorzelany

2022

Molecules

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Juice made from sea-buckthorn berries (Hippophae rhamnoides L.) is a valuable source of bioactive compounds, vitamins, as well as micro- and macronutrients. By applying defatted sea-buckthorn juice, it is possible to enhance wheat beer and change its sensory properties and the contents of bioactive compounds in the finished product. A sensory assessment showed that wheat beers with a 5% v/v addition of sea-buckthorn juice were characterised by a balanced taste and aroma (overall impression). Physicochemical analyses showed that, compared to the control samples, wheat beers enhanced with defatted sea-buckthorn juice at a rate of 5% v/v or 10% v/v had high total acidity with respective mean values of 5.30 and 6.88 (0.1 M NaOH/100 mL), energy values lower on average by 4.04% and 8.35%, respective polyphenol contents of 274.1 mg GAE/L and 249.7 mg GAE/L, as well as higher antioxidant activity (measured using DPPH, FRAP, and ABTS assays). The findings show that the samples of wheat beer enhanced with sea-buckthorn juice had average ascorbic acid contents of 2.5 and 4.5 mg/100 mL (in samples with 5% v/v and 10% v/v additions, respectively) and contained flavone glycosides, e.g., kaempferol-3-O-glucuronide-7-O-hexoside. Based on the current findings, it can be concluded that wheat beer enhanced with sea-buckthorn juice could emerge as a new trend in the brewing industry.

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Bergamot and olive extracts as beer ingredients: their influence on nutraceutical and sensory properties

Muscolo

2022

Eur Food Res Technol

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Citrus bergamia and Olea europaea L. variety Carolea are accounted as niche functional food for their high content of bio active compounds. Their extracts were used as adjunct to produce two beers with different styles, Blanche and Weiss, rich in antioxidants for a pool of consumers interested in a healthy lifestyle. The nutraceutical properties of these two beers were compared to Blanche and Weiss without any addition to verify if the beers enriched with natural extracts changed their aromaticity, flavors, and functionality. The antioxidant activity changed in the order: blanche bergamot beer > Weiss olive beer > blanche basal beer > Weiss basal beer. The phenolic profile of bergamot beer was qualitatively and quantitatively the richest in bio-compounds. Pearson’s correlation evidenced that total phenols contained in bergamot and olive beers were positively and significantly correlated with the antioxidant activities and precisely, with 2,2-diphenyl-1-picrylhydrazyl (DPPH) and total antioxidant capacity (TAC). Correlation data evidenced that the bergamot was the beer with the greatest antioxidant activity and bioactive compound amount. This study highlighted as the addition of these natural extracts together with the right productive process improved sensorial beer properties, satisfying consumer taste while potentially increasing the beneficial effects on human health.

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Discrimination of Fruit Beer Based on Fingerprints by Static Headspace-Gas Chromatography-Ion Mobility Spectrometry

Cited by 7 publications

References 33 publications

Effect of Ozone-Treated or Untreated Saskatoon Fruits (Amelanchier alnifolia Nutt.) Applied as an Additive on the Quality and Antioxidant Activity of Fruit Beers

Effect of Ozone-Treated or Untreated Saskatoon Fruits (Amelanchier alnifolia Nutt.) Applied as an Additive on the Quality and Antioxidant Activity of Fruit Beers

Feasibility of Defatted Juice from Sea-Buckthorn Berries (Hippophae rhamnoides L.) as a Wheat Beer Enhancer

Bergamot and olive extracts as beer ingredients: their influence on nutraceutical and sensory properties

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