Comparison of four extraction methods for analysis of volatile hop‐derived aroma compounds in beer

The volatile organic compound profile in beer is derived from hops, malt, yeast, and interactions between the ingredients, making it very diverse and complex. Due to the range and diversity of the volatile organic compounds present, the choice of the extraction method is extremely important for optimal sensitivity and selectivity. This study compared four extraction methods for hop‐derived compounds in beer late hopped with Nelson Sauvin. Extraction capacity and variation were compared for headspace solid‐phase micro extraction, stir bar sorptive extraction, headspace sorptive extraction, and solvent‐assisted flavor evaporation. Generally, stir bar sorptive extraction was better suited for acids, headspace sorptive extraction for esters and aldehydes, while headspace solid‐phase microextraction was less sensitive overall, extracting 40% fewer compounds. Solvent‐assisted flavor evaporation with dichloromethane was not suitable for the extraction of hop‐derived volatile organic compounds in beer, as the profile was strongly skewed towards alcohols and acids. Overall, headspace sorptive extraction is found to be best suited, closely followed by stir bar sorptive extraction.     

Characteristics of New England India Pale Ale Beer Produced with the Use of Norwegian KVEIK Yeast

The aim of this research was to determine the potential of four unconventional Norwegian yeasts of the KVEIK type to produce NEIPA beer. The influence of yeast strains on fermentation process, physicochemical properties, antioxidant potential, volatile compounds, and sensory properties was investigated. The KVEIK-fermented beer did not differ in terms of physicochemical parameters from the beer produced with the commercial variants of US-05 yeast. The yeast strain influenced the sensory quality (taste and aroma) of the beers, with KVEIK-fermented beer rating significantly higher. The antioxidant activity of the tested beers also significantly depended on the yeast strain applied. The beers fermented with KVEIK had a significantly higher antioxidant potential (ABTS^•+) than those fermented with US-05. The strongest antioxidant activity was found in the beer brewed with the Lida KVEIK yeast. The use of KVEIK to produce NEIPA beer allowed enrichment of the finished products with volatile compounds isobutanol, 2-pentanol, 3-methylobutanol, ethyl octanoate, and ethyl decanoate.     

The Effect of Sound Frequency and Intensity on Yeast Growth,Fermentation Performance and Volatile Composition of Beer

This study investigated the impact of varying sound conditions (frequency and intensity) on yeast growth, fermentation performance and production of volatile organic compounds (VOCs) in beer. Fermentations were carried out in plastic bags suspended in large water-filled containers fitted with underwater speakers. Ferments were subjected to either 200–800 or 800–2000 Hz at 124 and 140 dB @ 20 µPa. Headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) was used to identify and measure the relative abundance of the VOCs produced. Sound treatment had significant effects on the number of viable yeast cells in suspension at 10 and 24 h (p < 0.05), with control (silence) samples having the highest cell numbers. For wort gravity, there were significant differences between treatments at 24 and 48 h, with the silence control showing the lowest density before all ferments converged to the same final gravity at 140 h. A total of 33 VOCs were identified in the beer samples, including twelve esters, nine alcohols, three acids, three aldehydes, and six hop-derived compounds. Only the abundance of some alcohols showed any consistent response to the sound treatments. These results show that the application of audible sound via underwater transmission to a beer fermentation elicited limited changes to wort gravity and VOCs during fermentation.     

Assessment of Staling Aldehydes in Lager Beer under Maritime Transport and Storage Conditions

Beer flavor stability is greatly influenced by external temperature, vibrations, and longer delivery times. The present study assessed the impact of transport and storage conditions on staling aldehyde evolution in lager beers across five sample groups (fresh, transport, and storage simulation, and their controls), which differed in their bottle opening system (either crown cap or ring pull cap). Maritime transport conditions (45 days of travel, vibrations of 1.7 Hz, and warm temperatures (21–30 °C)) were simulated, together with storage time in a distributor’s warehouse (up to 75 days). The results revealed that the concentration of Strecker aldehydes increased more quickly after transport and storage simulation in beer bottles with the ring pull cap opening system, and the contents of 2-methylpropanal and 3-methylbutanal, in particular, were up to three times higher. Benzaldehyde content also increased significantly, by 33% on average, in these samples. Hexanal was only found in beers with a ring pull cap that underwent transport simulation. Further storage after transport simulation significantly reduced the content of 2-methylpropanal, 3-methylbutanal, and hexanal, by 73%, 57%, and 43%, respectively, suggesting the formation of a bound state. 5-hydroxymethylfurfural was continuously increased by 78.5% and 40.5% after the Transport and Transport & Storage simulations, respectively. Transport conditions lead to a slight increase, of 0.6 EBC units, in beer color.     

壳聚糖-g-丙烯腈固定化木瓜蛋白酶的研究

接枝共聚物;啤酒;壳聚糖-g-丙烯腈固定化木瓜蛋白酶的研究     

柱前衍生高效液相色谱法测定啤酒中微量甲醛

甲醛作为消毒剂、工业助剂等已广泛应用于各行各业,也列在食品工业加工助剂推荐名单中[1]。然而,甲醛能引起头痛、恶心,肠胃不舒服、皮肤过敏等反应。美国环保署(EPA)称甲醛可能是致癌诱导物[2]。我国居室内空气中甲醛卫生标准不大于0·08mg/m3,而饮用水和饮料类中甲醛允许含量     

化学发光法测定啤酒中的双乙酰

本报道了双乙酰被引入到鲁米诺－过氧化氢化学发光体系中可以增强发光强度的实验事实，建立了测定双乙酰的分析方法，地线范围为６．０×１０＾－７－１．２×１０＾－５ｍｏｌ／Ｌ，相对标准偏差为２％；检出限为４．１×１０＾－７ｍｏｌ／Ｌ，并应用于啤酒样品中双酰的分析，结果良好。     

固定化生长细胞生物催化的若干动态性质

通过啤酒发酵实验研究了以海藻酸盐为载体的固定化生长细胞生物催化作用的若干动态特性．在分批出料的填充柱循环反应器中，产物抑制型的啤酒发酵、其Ｓ～ｔ，Ｐ～ｔ曲线与批式发酵罐的Ｘｔ／Ｘｓｔ～Ｋｔ理论曲线相似，Ａ（λ＝５２０ｎｍ）的变化可作为简便的检测方法．发酵周期的缩短呈现τｎ＝ｎ－１（τ１－Ｃ）关系，式中ｎ＝２～４．这对生产上前期的成功应用是有力的支持．但在ｎ≥５时出现载体的崩解和起泡现象，因相催化剂不能继续使用．     

Radicaloid-type oxidative decomposition of beer bittering agents revealed

trans-Isohumulones, dihydroisohumulones, tetrahydroisohumulones, and humulinones, which are important hop-derived flavor components of beer, were found, by using electrolysis of organic solutions, to be stable against oxidation, like weak acids; however, they are readily oxidized in their anionic forms as present in beer. Oxygen- and carbon-centered radicals were formed by oxidation and identified by using spin trapping under aerobic and anaerobic conditions, followed by EPR (electron paramagnetic resonance) spectroscopy. Generated radicals were reactive, most likely degrading into products lacking the tricarbonyl chromophore; this is typical of five-membered-ring hop derivatives. Thus, flavor-active beer constituents may degrade oxidatively in the absence of oxygen, thereby leading to reaction products that escape UV detection.     

啤酒瓶清洗剂去污力评价方法的研究

模拟啤酒瓶污垢，采用与啤酒瓶材质相同的玻片，用白度值反映玻征污染前后及洗涤前后透光率的变化，研究出一种啤酒瓶清洗剂去污力评价方法。用该法在实验室通过去污力测试比较进行啤酒瓶清洗剂品配方的选择与调整是可行的，试制的产品完全达到实洗效果的要求。