Pub Date : 2023-04-21DOI: 10.1080/03610470.2023.2193792
Amy Hampton, T. Pham, Xiaofen Du
{"title":"Impact of Flavor Factorized by Alcohol Level and Flavor Type on ‘Beer Refreshing Perception’ in a Model Study and the Exploration of Sensory Drivers for ‘Refreshing’","authors":"Amy Hampton, T. Pham, Xiaofen Du","doi":"10.1080/03610470.2023.2193792","DOIUrl":"https://doi.org/10.1080/03610470.2023.2193792","url":null,"abstract":"","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":" ","pages":""},"PeriodicalIF":2.0,"publicationDate":"2023-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46344898","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-04-07DOI: 10.1080/03610470.2023.2187990
Cécile Chenot, S. Collin, Lucas Suc, A. Roland
{"title":"Unusual Profile of Thiol Precursors in Special Malts: First Evidence of Chemical Glutathione-/γGluCys- and CysGly-/Cys- Conversions","authors":"Cécile Chenot, S. Collin, Lucas Suc, A. Roland","doi":"10.1080/03610470.2023.2187990","DOIUrl":"https://doi.org/10.1080/03610470.2023.2187990","url":null,"abstract":"","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":" ","pages":""},"PeriodicalIF":2.0,"publicationDate":"2023-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43374788","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-03-24DOI: 10.1080/03610470.2023.2184623
M. Shuman, R. Barth, Conner Balickie, Teresa Lee, Collin Rimmer, J. Romero
Abstract A preliminary study was undertaken to establish the potential of supercritical fluid chromatography (SFC) for the rapid analysis of hops. Seven varieties of pelleted hops were extracted in ethanol with ultrasound and separated with SFC using carbon dioxide modified with ethanol as the mobile phase. The major terpenes and terpenoids, as well as the alpha and beta hop acids, were separated in a single run. The injection-to-injection run time was 13 min. At the current state of development, this method provides a rapid fingerprint of an extracted hop sample. Refinement of the extraction procedures and of the chromatographic parameters can be expected to yield more detailed analytical information on both the hop acids and the hop oils.
{"title":"Simultaneous Analysis of Hop Acids and Oils by Supercritical Fluid Chromatography: A Preliminary Study","authors":"M. Shuman, R. Barth, Conner Balickie, Teresa Lee, Collin Rimmer, J. Romero","doi":"10.1080/03610470.2023.2184623","DOIUrl":"https://doi.org/10.1080/03610470.2023.2184623","url":null,"abstract":"Abstract A preliminary study was undertaken to establish the potential of supercritical fluid chromatography (SFC) for the rapid analysis of hops. Seven varieties of pelleted hops were extracted in ethanol with ultrasound and separated with SFC using carbon dioxide modified with ethanol as the mobile phase. The major terpenes and terpenoids, as well as the alpha and beta hop acids, were separated in a single run. The injection-to-injection run time was 13 min. At the current state of development, this method provides a rapid fingerprint of an extracted hop sample. Refinement of the extraction procedures and of the chromatographic parameters can be expected to yield more detailed analytical information on both the hop acids and the hop oils.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":"81 1","pages":"505 - 507"},"PeriodicalIF":2.0,"publicationDate":"2023-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46176538","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-03-16DOI: 10.1080/03610470.2023.2178231
Thijs Van Mieghem, F. Delvaux, Sven Dekleermaeker, H. Neven, Scott J. Britton
{"title":"The Sway of Specialty Malts and Mash pH on Iron Ion Speciation and the Reducing Power of Wort","authors":"Thijs Van Mieghem, F. Delvaux, Sven Dekleermaeker, H. Neven, Scott J. Britton","doi":"10.1080/03610470.2023.2178231","DOIUrl":"https://doi.org/10.1080/03610470.2023.2178231","url":null,"abstract":"","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":" ","pages":""},"PeriodicalIF":2.0,"publicationDate":"2023-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48594393","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-02-23DOI: 10.1080/03610470.2023.2170615
Chris Massman, Mariona Martínez-Subirà, H. Bettenhausen, T. Filichkin, S. Fisk, L. Helgerson, P. Hayes
{"title":"The Malting Barley Blues","authors":"Chris Massman, Mariona Martínez-Subirà, H. Bettenhausen, T. Filichkin, S. Fisk, L. Helgerson, P. Hayes","doi":"10.1080/03610470.2023.2170615","DOIUrl":"https://doi.org/10.1080/03610470.2023.2170615","url":null,"abstract":"","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":" ","pages":""},"PeriodicalIF":2.0,"publicationDate":"2023-02-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42658127","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-02-17DOI: 10.1080/03610470.2023.2165387
Abstract Hop aroma compounds, such as β-myrcene, linalool, and geraniol, play a very important role as indexes for beer flavor and process control. However, since they comprise many compounds with different physical properties and their concentration in beer is low, their simultaneous analysis has been a difficult task in the past, resulting in no method being proposed for inclusion in the Methods of Analysis of BCOJ. We propose a method for simultaneously analyzing the low-concentration compounds in beer using HS/SPME/GC/MS as one of the potential Methods of Analysis of BCOJ and evaluated its concurrent accuracy and inter-room repeatability and reproducibility. The collaborative work was conducted in 12 laboratories in Japan. The statistical summary of results is as follows: The relative standard deviation of repeatability (RSDr) ranged from 4.8 to 20.3% for β-myrcene, 3.7 to 5.2% for linalool, and 5.7 to 9.6% for geraniol; and the repeatability at 95% probability (r95) ranged from 1.5 to 15.3 µg/L for β-myrcene, 2.7 to 6.2 µg/L for linalool, and 0.7 to 2.1 µg/L for geraniol. The relative standard deviation of reproducibility (RSDR) ranged from 11.0 to 41.2% for β-myrcene, 8.1 to 11.6% for linalool, and 12.7 to 25.8% for geraniol; and the reproducibility at 95% probability (R95) ranged from 3.4 to 22.8 µg/L for β-myrcene, 5.6 to 15.6 µg/L for linalool, and 2.7 to 4.3 µg/L for geraniol. The obtained results were deemed acceptable. It was concluded that the method can determine hop aroma compounds in beer, low-malt beer, and third-category beer.
{"title":"Determination of Hop Aroma Compounds in Beer Using Headspace-Solid Phase Microextraction Coupled with Gas Chromatography and Mass Spectrometry (HS/SPME/GC/MS)","authors":"","doi":"10.1080/03610470.2023.2165387","DOIUrl":"https://doi.org/10.1080/03610470.2023.2165387","url":null,"abstract":"Abstract Hop aroma compounds, such as β-myrcene, linalool, and geraniol, play a very important role as indexes for beer flavor and process control. However, since they comprise many compounds with different physical properties and their concentration in beer is low, their simultaneous analysis has been a difficult task in the past, resulting in no method being proposed for inclusion in the Methods of Analysis of BCOJ. We propose a method for simultaneously analyzing the low-concentration compounds in beer using HS/SPME/GC/MS as one of the potential Methods of Analysis of BCOJ and evaluated its concurrent accuracy and inter-room repeatability and reproducibility. The collaborative work was conducted in 12 laboratories in Japan. The statistical summary of results is as follows: The relative standard deviation of repeatability (RSDr) ranged from 4.8 to 20.3% for β-myrcene, 3.7 to 5.2% for linalool, and 5.7 to 9.6% for geraniol; and the repeatability at 95% probability (r95) ranged from 1.5 to 15.3 µg/L for β-myrcene, 2.7 to 6.2 µg/L for linalool, and 0.7 to 2.1 µg/L for geraniol. The relative standard deviation of reproducibility (RSDR) ranged from 11.0 to 41.2% for β-myrcene, 8.1 to 11.6% for linalool, and 12.7 to 25.8% for geraniol; and the reproducibility at 95% probability (R95) ranged from 3.4 to 22.8 µg/L for β-myrcene, 5.6 to 15.6 µg/L for linalool, and 2.7 to 4.3 µg/L for geraniol. The obtained results were deemed acceptable. It was concluded that the method can determine hop aroma compounds in beer, low-malt beer, and third-category beer.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":"81 1","pages":"584 - 588"},"PeriodicalIF":2.0,"publicationDate":"2023-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43658925","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-02-17DOI: 10.1080/03610470.2023.2165386
Abstract In this collaborative BCOJ study, the Alcolyzer method was found to be applicable to the analysis of alcohol concentration in RTD. This method has been adopted for inclusion in the Methods of Analysis of the BCOJ. The differences between the average alcohol concentrations measured by the Alcolyzer method and the distillation method were less than 0.1% (v/v) and considered comparable. The repeatability of the Alcolyzer was smaller than the upper limit of 0.3% required by the Japan National Tax Agency, and the reproducibility was smaller than the upper limit of 0.5% required by the Japan National Tax Agency. This method has been admitted as a reasonable and accurate method for the analysis of alcohol concentration in RTD samples by the Japan National Tax Agency.
{"title":"Report of 2021 BCOJ Collaborative Work: Efficient Analysis of Alcohol Concentration in RTD (Ready to Drink) Alcoholic Beverages Using a Near-Infrared System","authors":"","doi":"10.1080/03610470.2023.2165386","DOIUrl":"https://doi.org/10.1080/03610470.2023.2165386","url":null,"abstract":"Abstract In this collaborative BCOJ study, the Alcolyzer method was found to be applicable to the analysis of alcohol concentration in RTD. This method has been adopted for inclusion in the Methods of Analysis of the BCOJ. The differences between the average alcohol concentrations measured by the Alcolyzer method and the distillation method were less than 0.1% (v/v) and considered comparable. The repeatability of the Alcolyzer was smaller than the upper limit of 0.3% required by the Japan National Tax Agency, and the reproducibility was smaller than the upper limit of 0.5% required by the Japan National Tax Agency. This method has been admitted as a reasonable and accurate method for the analysis of alcohol concentration in RTD samples by the Japan National Tax Agency.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":"81 1","pages":"579 - 583"},"PeriodicalIF":2.0,"publicationDate":"2023-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45002780","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Abstract An effective evaluation method for understanding fermentation is required to support the implementation of newly developed yeast strains in brewing. Our group developed a multi-functional separation mode-ion chromatography (MFS-IC) with conductivity and refractive index detectors to separate key species (glucose, ethanol, and organic acids: pyruvate, citrate, L-malate, and succinate) with ethyl α-D-glucoside and glycerol to understand the fermentation behavior in brewing. Optimal chromatographic resolutions for determining eight different key species in rice wine by the MFS-IC were obtained in 45 min on low-molecular size-exclusion chromatographic separation columns modified with a strong cation-exchanger as the stationary phase with an eluent of L-pyroglutamic acid. Understanding the behavior of analytes in rice wine samples during rice wine fermentation enables the monitoring of the progress of saccharification, glycolysis, ethanol fermentation, and the tricarboxylic acid (TCA) cycle. These results are expected to contribute to understanding fermentation characteristics and implementing newly developed yeast strains in the fermentation field.
{"title":"Multi-Functional Separation Mode-Ion Chromatography Using L-Pyroglutamic Acid Eluent for Simultaneous Determination of Sugars, Organic Acids, and Ethanol during Multiple Parallel Fermentation of Rice Wine","authors":"Marino Takeoka, Yoshiro Hoki, Taichi Yoshinaka, Kentarou Hirano, Yuta Mitsui, Tomotaka Doi, Akihiko Takemura, Tohru Asano, Reina Katoh, Akira Nose, Daisuke Kozaki","doi":"10.1080/03610470.2022.2158437","DOIUrl":"https://doi.org/10.1080/03610470.2022.2158437","url":null,"abstract":"Abstract An effective evaluation method for understanding fermentation is required to support the implementation of newly developed yeast strains in brewing. Our group developed a multi-functional separation mode-ion chromatography (MFS-IC) with conductivity and refractive index detectors to separate key species (glucose, ethanol, and organic acids: pyruvate, citrate, L-malate, and succinate) with ethyl α-D-glucoside and glycerol to understand the fermentation behavior in brewing. Optimal chromatographic resolutions for determining eight different key species in rice wine by the MFS-IC were obtained in 45 min on low-molecular size-exclusion chromatographic separation columns modified with a strong cation-exchanger as the stationary phase with an eluent of L-pyroglutamic acid. Understanding the behavior of analytes in rice wine samples during rice wine fermentation enables the monitoring of the progress of saccharification, glycolysis, ethanol fermentation, and the tricarboxylic acid (TCA) cycle. These results are expected to contribute to understanding fermentation characteristics and implementing newly developed yeast strains in the fermentation field.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":"81 1","pages":"562 - 568"},"PeriodicalIF":2.0,"publicationDate":"2023-02-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44160245","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-01-27DOI: 10.1080/03610470.2022.2163815
Geoffroy Romaric Bayili, Mariam Coulibaly-Diakité, A. Tankoano, Christine Kere-Kando, Toudassida Julienne Kabore, Mamounata Eugénie Marie Patricia Konfe-Kanwe, Amadou Rouamba, C. Parkouda, H. Sawadogo-Lingani
Abstract This study aims to contribute to the diversification of processed food products through rice beer production. Two varieties of rice, FKR 19 and FKR 62 N, were selected for beer production. Physico-chemical, microbial, and sensorial analyses were performed at different steps of production. The production trials led to the determination of a flow process for rice beer production. From the analyses performed, grains, malt, wort, and beer from the two varieties expressed similar physico-chemical and microbial profiles. Grain content, fresh matter basis, protein 6.8–7%, total sugar 81.4–82.1%, and fats 0.9–1.0%, were depleted to final levels of 0.1%, 4.8–3.5%, and 0.3–0.4% respectively in beer samples. The pH value in the end products was stabilized at 3.2, while the level of alcohol was 3.5% (v/v). Microbial loads were below 1 CFU/g. The triangular test showed a difference in taste between FKR 19 and FKR 62 N beers, although no significant preference was expressed under the paired preference test. Following the ranking test, which involved other types of fermented drinks, the clustering suggested a classification based on closeness of raw materials and/or processing. Data from this investigation should help brewers diversify their products and stimulate the West African brewing sector.
{"title":"Physico-Chemical, Microbiological, and Sensorial Characteristics of Grains, Malt, Wort, and Beer from FKR 19 and FKR 62 N Rice Varieties Grown in Burkina Faso","authors":"Geoffroy Romaric Bayili, Mariam Coulibaly-Diakité, A. Tankoano, Christine Kere-Kando, Toudassida Julienne Kabore, Mamounata Eugénie Marie Patricia Konfe-Kanwe, Amadou Rouamba, C. Parkouda, H. Sawadogo-Lingani","doi":"10.1080/03610470.2022.2163815","DOIUrl":"https://doi.org/10.1080/03610470.2022.2163815","url":null,"abstract":"Abstract This study aims to contribute to the diversification of processed food products through rice beer production. Two varieties of rice, FKR 19 and FKR 62 N, were selected for beer production. Physico-chemical, microbial, and sensorial analyses were performed at different steps of production. The production trials led to the determination of a flow process for rice beer production. From the analyses performed, grains, malt, wort, and beer from the two varieties expressed similar physico-chemical and microbial profiles. Grain content, fresh matter basis, protein 6.8–7%, total sugar 81.4–82.1%, and fats 0.9–1.0%, were depleted to final levels of 0.1%, 4.8–3.5%, and 0.3–0.4% respectively in beer samples. The pH value in the end products was stabilized at 3.2, while the level of alcohol was 3.5% (v/v). Microbial loads were below 1 CFU/g. The triangular test showed a difference in taste between FKR 19 and FKR 62 N beers, although no significant preference was expressed under the paired preference test. Following the ranking test, which involved other types of fermented drinks, the clustering suggested a classification based on closeness of raw materials and/or processing. Data from this investigation should help brewers diversify their products and stimulate the West African brewing sector.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":"81 1","pages":"569 - 578"},"PeriodicalIF":2.0,"publicationDate":"2023-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43685517","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-01-24DOI: 10.1080/03610470.2022.2150994
Arthur Amisi Kapepa, Danny L. Bimpi, Stanis K. Kibi, Raphaël A. Benge, Jean-Claude T. Bwanganga
Abstract Malted sorghum wort, supplemented with Vernonia amygdalina extract during boiling, was fermented with a Saccharomyces strain for 192 h. This was a preliminary study to examine how use of this substitute hop compound affected alcohol production and yeast growth. Alcohol content was modelled as a 3-parameters Gompertz growth model. The three levels of extract of Vernonia amygdalina, which were added to sorghum malt wort, induced reductions in alcohol content of 3, 12, and 25% after 192 h of fermentation and reductions in optical density at 600 nm of 27, 33, and 48%, respectively, were obtained. Yeast growth curve peaked at around 60 h and alcohol decreased as the content of Vernonia amygdalina extract increased.
{"title":"Study of a Sorghum Malt Wort Supplemented with Vernonia amygdalina Extract, a Substitute Hop Compound for Bitterness","authors":"Arthur Amisi Kapepa, Danny L. Bimpi, Stanis K. Kibi, Raphaël A. Benge, Jean-Claude T. Bwanganga","doi":"10.1080/03610470.2022.2150994","DOIUrl":"https://doi.org/10.1080/03610470.2022.2150994","url":null,"abstract":"Abstract Malted sorghum wort, supplemented with Vernonia amygdalina extract during boiling, was fermented with a Saccharomyces strain for 192 h. This was a preliminary study to examine how use of this substitute hop compound affected alcohol production and yeast growth. Alcohol content was modelled as a 3-parameters Gompertz growth model. The three levels of extract of Vernonia amygdalina, which were added to sorghum malt wort, induced reductions in alcohol content of 3, 12, and 25% after 192 h of fermentation and reductions in optical density at 600 nm of 27, 33, and 48%, respectively, were obtained. Yeast growth curve peaked at around 60 h and alcohol decreased as the content of Vernonia amygdalina extract increased.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":"81 1","pages":"508 - 513"},"PeriodicalIF":2.0,"publicationDate":"2023-01-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48105611","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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