基于风味不稳定性参数的啤酒感官陈酿模型

IF 2.4 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Journal of The Institute of Brewing Pub Date : 2024-03-14 DOI:10.58430/jib.v130i1.45
M. Ditrych, W. Filipowska, Agata Soszka, J. Buyse, Saskia Hofmann, Sidsel Jensen, B. Jaskula‐Goiris, G. De Rouck, G. Aerts, M. Andersen, L. De Cooman
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引用次数: 0

摘要

为什么要开展这项工作:鲜啤酒风味的劣化是酿造业面临的一项挑战。尽管对风味不稳定性进行了广泛的研究,但重点都集中在一组有限的参数上,而不是采取更广泛的方法。工作是如何完成的:在这项研究中,目的是生产出风味稳定的啤酒。使用低焙烧温度、低变质麦芽和最佳酿造工艺,在试验规模上生产了三批未经巴氏杀菌的上层发酵淡色啤酒。对新鲜啤酒和陈酿啤酒(30°C,15、30、60 和 90 天)中的 43 个标记进行了分析。由训练有素的感官小组对啤酒的陈酿程度进行评估,并使用多元数据分析来探讨这些标记物是如何导致啤酒陈酿的。主要发现在重复酿造和随后的陈酿之间实现了可重复性。多酚、浑浊度、总活性抗氧化潜能值(TRAP)、异α-酸、色泽、糠醛、2-甲基丙醛和 2-甲基丁醛与陈酿有很强的相关性。尽管挥发性醛类物质仍低于其感官阈值,但在 30°C 下贮藏 60 天后,陈腐度增加了一倍,这意味着羰基化合物对陈腐有协同作用。建立了一个偏最小二乘法(PLS)模型,从 2-甲基丙醛、糠醛、TRAP 和反式-/顺式-异-α-酸比率中模拟感官陈腐度。这项工作的重要意义:在平行酿造试验的啤酒中,仅有细微差别即可再现啤酒的口感变质现象。PLS 模型中的四个参数表明,啤酒结块涉及氧化和非氧化途径的结合。
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Modelling of beer sensory staleness based on flavour instability parameters
Why was the work done: The deterioration of the flavour of fresh beer is challenging for the brewing industry. Despite extensive research on flavour instability, the focus has centred on a limited set of parameters, rather than taking a broader approach. How was the work done: in this study, the intent was to produce a flavour stable beer. Using a low kilning temperature, malt of low staling potential was used in combination with best brewing practice to produce three batches of unpasteurised top fermented pale beers at a pilot scale. Forty-three markers were analysed in the fresh and aged beers (30°C for 15, 30, 60 and 90 days). Staleness was evaluated by a trained sensory panel and multivariate data analysis was used to explore how the markers contribute to staleness. What are the main findings: Repeatability was achieved between replicate brews and, subsequently, staling. Polyphenols, haze, total reactive antioxidant potential (TRAP), iso-α-acids, colour, furfural, 2-methylpropanal and 2-methylbutanal showed a strong correlation with staleness. Staleness doubled after 60 days of storage at 30°C, despite volatile aldehydes remaining below their sensory thresholds, implying a synergistic effect of carbonyls contributing to staleness. A Partial Least Square (PLS) model was established, modelling the sensory staleness from 2-methylpropanal, furfural, TRAP and the trans-/cis-iso-α-acids ratio. Why is the work important: The staling phenomena could be reproduced in beers from parallel brewing trials with only minor variations. The four parameters in PLS modelling indicate that beer staling involves a combination of oxidative and non-oxidative pathways.
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来源期刊
Journal of The Institute of Brewing
Journal of The Institute of Brewing 工程技术-食品科技
CiteScore
6.20
自引率
7.70%
发文量
25
审稿时长
6 months
期刊介绍: The Journal has been publishing original research for over 125 years relating to brewing, fermentation, distilling, raw materials and by-products. Research ranges from the fundamental to applied and is from universities, research institutes and industry laboratories worldwide. The scope of the Journal is cereal based beers, wines and spirits. Manuscripts on cider may also be submitted as they have been since 1911. Manuscripts on fruit based wines and spirits are not within the scope of the Journal of the Institute of Brewing.
期刊最新文献
Effective strategies to maximise dextrin formation in brewing The lowering of gushing potential from hydrophobin by the use of proteolytic enzymes Tracking dry gin volatile organic compounds over distillation: a time course study Modelling of beer sensory staleness based on flavour instability parameters Untargeted metabolomic profiling of 100% malt beers versus those containing barley adjunct
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