Metabolomic profiling of beer reveals effect of temperature on non-volatile small molecules during short-term storage

Heuberger, Adam L.; Broeckling, Corey D.; Lewis, Matthew R.; Salazar, Lauren; Bouckaert, Peter; Prenni, Jessica E.

doi:10.1016/j.foodchem.2012.05.048

Cited by 34 publications

(21 citation statements)

References 24 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The same strategy was used for the identification of 5‐methylthioadenosine, which is increased in Belgian ales. The increase on this compound with storage temperature has been previously reported . In the present study, differences can be explained by the higher fermentation temperatures in the brewing procedures of Belgian ales.…”

Section: Resultssupporting

confidence: 71%

Ultra-high-performance liquid chromatography-high-resolution mass spectrometry based metabolomics as a strategy for beer characterization

et al. 2016

View full text Add to dashboard Cite

An ultra-high performance liquid chromatography-high resolution mass spectrometry (UHPLC-HRMS) method was applied to the analysis of beers. Chromatographic profiles were recorded in both positive and negative electrospray modes and the resulting data was evaluated according to an untargeted metabolomic approach applied to the discrimination and characterization of beers. Principal components analysis and partial least squares-discriminant analysis were used for exploratory characterization and classification of beers according to the brewing procedure. Results showed that the chemometric models were able to distinguish among beer types. The study of MS features indicated that various detected markers were relevant for beer discrimination. Among them, for example, p-coumaric and ferulic acids, and 5-methylthioadenosine were tentatively identified as characteristic descriptors of Pilsner and Belgian ale beers, respectively. These findings were further confirmed by comparison of the UHPLC-HRMS data with those of standards and/or by MS/MS experiments. Conclusions extracted were validated on an independent set of samples. This work shows the applicability of untargeted metabolomic strategies to the characterization of beers at the molecular level.

show abstract

Section: Resultssupporting

confidence: 71%

Ultra-high-performance liquid chromatography-high-resolution mass spectrometry based metabolomics as a strategy for beer characterization

et al. 2016

View full text Add to dashboard Cite

show abstract

“…(Intelmann et al., ) Heuberger et al. () found the concentration of xanthohumol to decrease during storage whereas the content of its isomer, isoxanthohumol increased (Heuberger et al., ). Jerkovic et al.…”

Section: Introductionmentioning

confidence: 99%

Phenolic Substances in Beer: Structural Diversity, Reactive Potential and Relevance for Brewing Process and Beer Quality

Wannenmacher

Gastl

Becker

2018

Comp Rev Food Sci Food Safe

115

View full text Add to dashboard Cite

For the past 100 years, polyphenol research has played a central role in brewing science. The class of phenolic substances comprises simple compounds built of 1 phenolic group as well as monomeric and oligomeric flavonoid compounds. As potential anti-or prooxidants, flavor precursors, flavoring agents and as interaction partners with other beer constituents, they influence important beer quality characteristics: flavor, color, colloidal, and flavor stability. The reactive potential of polyphenols is defined by their basic chemical structure, hydroxylation and substitution patterns and degree of polymerization. The quantitative and qualitative profile of phenolic substances in beer is determined by raw material choice. During the malting and brewing process, phenolic compounds undergo changes as they are extracted or enzymatically released, are subjected to heat-induced chemical reactions or are precipitated with or adsorbed to hot and cold trub, yeast cells and stabilization agents. This review presents the current state of knowledge of the composition of phenolic compounds in beer and brewing raw materials with a special focus on their fate from raw materials throughout the malting and brewing process to the final beer. Due to high-performance analytical techniques, new insights have been gained on the structure and function of phenolic substance groups, which have hitherto received little attention. This paper presents important information and current studies on the potential of phenolics to interact with other beer constituents and thus influence quality parameters. The structural features which determine the reactive potential of phenolic substances are discussed.

show abstract

“…Recently, metabolomics, or the study of small molecular weight compounds (metabolites that are generally <1000 Da) that are the reactants or products of metabolism, has been used to analyse beer. For example, metabolomics has been used for the following: to correlate concentrations of hop aroma compounds with sensory evaluation ; to determine the effect of storage conditions on the stability of beer ; and to study the metabolic outputs of various yeast strains . Additionally, this technique has also helped distinguish between ales and lagers , ales, lagers and non‐alcoholic beers , alcoholic and non‐alcoholic beers , malt varieties , brewery locations and brands of beer .…”

Section: Introductionmentioning

confidence: 99%

Beer metabolomics: molecular details of the brewing process and the differential effects of late and dry hopping on yeast purine metabolism

et al. 2016

View full text Add to dashboard Cite

The flavour of beer is complex, based upon changes at the molecular level in the key raw materials, notably grain, hops and yeast, as well as during the process stages that comprise malting and brewing. As analytical techniques evolve in their sophistication and sensitivity, there are opportunities to delve ever more deeply into the fate of small molecules in brewing. To this end, 1 H nuclear magnetic resonance (NMR) metabolomics was used to follow the progression of 76 metabolites in four different late or dry hopped beers (brewed in triplicate) at five time points throughout the brewing process. The majority of the metabolites identified, including sugars, amino acids and nucleotides, significantly decreased in concentration from the start of the boil to post-secondary fermentation, whereas energy-related and fatty acid associated metabolites significantly increased in concentration as wort nutrients were consumed by the yeast. Adenine was significantly higher in the dry hopped brews than in the late hopped brews after both primary (p = 2.1 × 10 À6 ) and secondary (p = 2.7 × 10 À9 ) fermentation, while 2′-deoxyadenosine (after primary, p = 1.1 × 10 À2 , after secondary, p = 3.2 × 10 À5 ) and adenosine (after primary, p = 2.6 × 10 À8 ; after secondary, p = 3.1 × 10 À7 )were significantly lower in the dry hopped beers at these time points. These results give molecular insight into the brewing process and the differential effects of hopping methods on yeast purine metabolism.

show abstract

Metabolomic profiling of beer reveals effect of temperature on non-volatile small molecules during short-term storage

Cited by 34 publications

References 24 publications

Ultra-high-performance liquid chromatography-high-resolution mass spectrometry based metabolomics as a strategy for beer characterization

Ultra-high-performance liquid chromatography-high-resolution mass spectrometry based metabolomics as a strategy for beer characterization

Phenolic Substances in Beer: Structural Diversity, Reactive Potential and Relevance for Brewing Process and Beer Quality

Beer metabolomics: molecular details of the brewing process and the differential effects of late and dry hopping on yeast purine metabolism

Contact Info

Product

Resources

About