Simultaneous determination of diethylacetal and acetaldehyde during beer fermentation and storage process

Liu, Chunfeng; Li, Qi; Niu, Chengtuo; Zheng, Fang; Zhao, Yun

doi:10.1002/jsfa.9008

Cited by 31 publications

(22 citation statements)

References 48 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…It has been shown that ADH1 encodes a protein that performs as the major catalyst of acetaldehyde reaction, by contrast with ADH2, which predominantly encodes a protein for ethanol intake and ethanol transfer to acetaldehyde. It was also demonstrated that, although there is no distinction in cell growth and concentrations of other volatile compounds during fermentation between the mutant and the pattern brewing yeast strains, the final acetaldehyde content from the mutant strain decreased to approximately one-third that of the pattern strain, which is an important advance to avoid or reduce acetaldehyde off-flavors in beer [7,11,53,73,75].…”

Section: Complementary Beer Volatile Compoundsmentioning

confidence: 99%

See 1 more Smart Citation

Beer Molecules and Its Sensory and Biological Properties: A Review

et al. 2019

View full text Add to dashboard Cite

The production and consumption of beer plays a significant role in the social, political, and economic activities of many societies. During brewing fermentation step, many volatile and phenolic compounds are produced. They bring several organoleptic characteristics to beer and also provide an identity for regional producers. In this review, the beer compounds synthesis, and their role in the chemical and sensory properties of craft beers, and potential health benefits are described. This review also describes the importance of fermentation for the brewing process, since alcohol and many volatile esters are produced and metabolized in this step, thus requiring strict control. Phenolic compounds are also present in beer and are important for human health since it was proved that many of them have antitumor and antioxidant activities, which provides valuable data for moderate dietary beer inclusion studies.

show abstract

Section: Complementary Beer Volatile Compoundsmentioning

confidence: 99%

“…α-acetolactate is spontaneously decarboxylated to diacetyl outside the cell during the maturation step, when it is converted into acetoin (3-hydroxybutanone), which has no sensory characteristics (Figure 3). However, during low maturation temperatures, this conversion is very slow [31,32,33,73,74,75,76].…”

Section: Complementary Beer Volatile Compoundsmentioning

confidence: 99%

Beer Molecules and Its Sensory and Biological Properties: A Review

et al. 2019

View full text Add to dashboard Cite

show abstract

“…Another reason could be the synthesis of acetals, including acetaldehyde diethyl acetal. Acidic conditions promote the formation of acetals [34]. Kłosowski and Czupryński [35] observed an increase in the content of acetaldehyde diethyl acetal over successive hours during fermentation of distillery mashes.…”

Section: Resultsmentioning

confidence: 99%

Effect of Co-Inoculation with Saccharomyces cerevisiae and Lactic Acid Bacteria on the Content of Propan-2-ol, Acetaldehyde and Weak Acids in Fermented Distillery Mashes

Pielech‐Przybylska

Balcerek

Ciepielowski

et al. 2019

IJMS

View full text Add to dashboard Cite

The qualitative and quantitative composition of volatile compounds in fermented distillery mash determines the quality of the obtained distillate of agricultural origin (i.e., raw spirit) and the effectiveness of further purification steps. Propan-2-ol (syn. isopropyl alcohol), due to its low boiling point, is difficult to remove by rectification. Therefore, its synthesis needs to be limited during fermentation by Saccharomyces cerevisiae yeast, while at the same time controlling the levels of acetaldehyde and acetic acid, which are likewise known to determine the quality of raw spirit. Lactic acid bacteria (LAB) are a common but undesirable contaminant in distillery mashes. They are responsible for the production of undesirable compounds, which can affect synthesis of propan-2-ol. Some bacteria strains are able to synthesize isopropyl alcohol. This study therefore set out to investigate whether LAB with S. cerevisiae yeast are responsible for conversion of acetone to propan-2-ol, as well as the effects of the amount of LAB inoculum and fermentation parameters (pH and temperature) on the content of isopropyl alcohol, acetaldehyde, lactic acid and acetic acid in fermented mashes. The results of NMR and comprehensive two-dimensional gas chromatography coupled with time of flight mass spectrometry (GC × GC-TOF MS) analysis confirmed the ability of the yeast and LAB strains to metabolize acetone via its reduction to isopropyl alcohol. Efficient fermentation of distillery mashes was observed in all tested mashes with an initial LAB count of 3.34–6.34 log cfu/mL, which had no significant effect on the ethanol content. However, changes were observed in the contents of by-products. Lowering the initial pH of the mashes to 4.5, without and with LAB (3.34–4.34 log cfu/mL), resulted in a decrease in propan-2-ol and a concomitant increase in acetaldehyde content, while a higher pH (5.0 and 5.5) increased the content of propan-2-ol and decreased acetaldehyde content. Higher temperature (35 °C) promoted propan-2-ol synthesis and also resulted in increased acetic acid content in the fermented mashes compared to the controls. Moreover, the acetic acid content rose with increases in the initial pH and the initial LAB count.

show abstract

“…Diacetyl content was determined by distillation according to the National Standard of the Peoples Republic of China (GB/T 4928-2008). Fusel alcohols, esters, and acetaldehyde were detected using headspace gas chromatography (GC-2010 PerkinElmer TurboMatrix 16, Shimadzu, China) with 3-heptanone as an internal standard [ 19 ].…”

Section: Methodsmentioning

confidence: 99%

A Novel Approach to Develop Lager Yeast with Higher NADH Availability to Improve the Flavor Stability of Industrial Beer

Niu

Liu

et al. 2021

Foods

Self Cite

View full text Add to dashboard Cite

Flavor stability is important for beer quality and extensive efforts have been undertaken to improve this. In our previous work, we proved a concept whereby metabolic engineering lager yeast with increased cellular nicotinamide adenine dinucleotide hydride (NADH) availability could enhance the flavor stability of beer. However, the method for breeding non-genetically modified strains with higher NADH levels remains unsolved. In the current study, we reported a novel approach to develop such strains based on atmospheric and room temperature plasma (ARTP) mutagenesis coupled with 2,4-dinitrophenol (DNP) selection. As a result, we obtained a serial of strains with higher NADH levels as well as improved flavor stability. For screening an optimal strain with industrial application potential, we examined the other fermentation characteristics of the mutants and ultimately obtained the optimal strain, YDR-63. The overall fermentation performance of the strain YDR-63 in pilot-scale fermentation was similar to that of the parental strain YJ-002, but the acetaldehyde production was decreased by 53.7% and the resistance staling value of beer was improved by 99.8%. The forced beer aging assay further demonstrated that the favor stability was indeed improved as the contents of 5-hydroxymethylfurfural in YDR-63 was less than that in YJ-002 and the sensory notes of staling was weaker in YDR-63. We also employed this novel approach to another industrial strain, M14, and succeeded in improving its flavor stability. All the findings demonstrated the efficiency and versatility of this new approach in developing strains with improved flavor stability for the beer industry.

show abstract

Simultaneous determination of diethylacetal and acetaldehyde during beer fermentation and storage process

Abstract: The newly established method can be used to assess acetaldehyde level and flavor quality in beer more scientifically. © 2018 Society of Chemical Industry.

Cited by 31 publications

References 48 publications

Beer Molecules and Its Sensory and Biological Properties: A Review

Beer Molecules and Its Sensory and Biological Properties: A Review

Effect of Co-Inoculation with Saccharomyces cerevisiae and Lactic Acid Bacteria on the Content of Propan-2-ol, Acetaldehyde and Weak Acids in Fermented Distillery Mashes

A Novel Approach to Develop Lager Yeast with Higher NADH Availability to Improve the Flavor Stability of Industrial Beer

Contact Info

Product

Resources

About