Enlarging Knowledge on Lager Beer Volatile Metabolites Using Multidimensional Gas Chromatography

Abstract

Foodomics, emergent field of metabolomics, has been applied to study food system processes, and it may be useful to understand sensorial food properties, among others, through foods metabolites profiling. Thus, as beer volatile components represent the major contributors for beer overall and peculiar aroma properties, this work intends to perform an in-depth profiling of lager beer volatile metabolites and to generate new data that may contribute for molecules’ identification, by using multidimensional gas chromatography. A set of lager beers were used as case-study, and 329 volatile metabolites were determined, distributed over 8 chemical families: acids, alcohols, esters, monoterpenic compounds, norisoprenoids, sesquiterpenic compounds, sulfur compounds, and volatile phenols. From these, 96 compounds are reported for the first time in the lager beer volatile composition. Around half of them were common to all beers under study. Clustering analysis allowed a beer typing according to production system: macro- and microbrewer beers. Monoterpenic and sesquiterpenic compounds were the chemical families that showed wide range of chemical structures, which may contribute for the samples’ peculiar aroma characteristics. In summary, as far as we know, this study presents the most in-depth lager beer volatile composition, which may be further used in several approaches, namely, in beer quality control, monitoring brewing steps, raw materials composition, among others.

Continued Exploration of Barley Genotype Contribution to Base Malt and Beer Flavor Through the Evaluation of Lines Sharing Maris Otter®Parentage

“…While attributes describing taste and mouthfeel such as sweet, bitter, or cloying may be driven by non-volatile hot steep chemistry, the aroma attributes are driven by volatile metabolites such as aldehydes, ketones, and fatty acid esters. [14,15] The MS detection and subsequent chemoinformatics identified 143 compounds, which were annotated using spectral matching and classified according to ontological information from public chemical databases (Supplemental 6, Table S13).…”

“…Data on the 143 identified volatiles were used to search for trends in four metabolite classes: lipid esters (to include fatty acid ester formation); organoheterocyclic compounds, which include Maillard reaction products (MRPs); organic acid esters, which are known to be formed during malting and brewing; aldehydes and ketones (organooxygen compounds). [7,15,57] Figure 5. correspondence analysis (ca) of cata sensory results for flavor, taste, and mouthfeel of beers made from wintmalt and the four selected progeny derived from crosses with maris otter.…”

“…Metabolomics is a powerful tool for the evaluation of malt and beer flavor because it identifies volatile compounds using various types of chromatography and mass spectrometry. [7,14,15] Bettenhausen et al [8] applied metabolomic profiling, together with beer sensory, to three selections from the same germplasm used by Herb et al [9] -derived from the cross of Golden Promise and Full Pint -that were grown at the same location and malted at the same facility. Windes et al [10] used a novel method for malt sensory analysis (American Society of Brewing Chemists malt hot steep extract method), [16] as well as beer sensory and metabolomics, in order to better trace barley variety contributions to malt and beer flavor in two sets of barley germplasm -one comprised of potential spring habit varieties and the other of contemporary winter malting varieties that did not include Maris Otter.…”

Packing a punch: understanding how flavours are produced in lager fermentations

“…From a flavour detection perspective, higher alcohols and esters are considered ‘easy-to-analyse’ (Martins et al . 2020 ). They are chemically stable during extraction and their concentrations are above ppb (μg/L) level.…”

Mapping the Aspergillus niger metabolite biomarkers for in situ and early evaluation of table grapes contamination

“…However, access to properly and interpretable data from microbe's metabolite pro les can be a real challenge due to the complexity of these samples. Therefore the use of high throughput and high sensitive analytical tools like comprehensive two dimensional gas chromatography (GC×GC) has been used in order to explore and extract useful data from microbial metabolome (Alves et al 2015;Mousavi et al 2016;Cardoso et al 2017;Rees et al 2017;de Souza et al 2018b;Matos et al 2019;Fonseca et al 2020;Martins et al 2020;Fang et al 2021). GC×GC provides higher sensitivity and resolution when compared to conventional one-dimensional gas chromatography (1D-GC), which ful ls the requirements for the analysis of complex biological samples.…”