A Comprehensive Evaluation of Flavor Instability of Beer (Part 1): Influence of Release of Bound State Aldehydes
Abstract
:1. Introduction
2. Materials and Methods
2.1. Chemicals
2.2. Malt, Wort, and Beer Production
2.3. Aging and Sample Treatment
2.4. pH, O2, and SO2
2.5. Sensory Analysis
2.6. Quantitation of Free Aldehydes via HS-SPME-GC-MS
2.7. Quantitation of Bound State Aldehydes after Release with 4VP vs. Acetaldehyde (ACA)
2.8. Statistical Analysis
3. Results and Discussion
3.1. Brewing Trials
3.2. Sensory Analysis
3.2.1. Quality Assessment and Descriptive Analysis by DLG, Eichhorn Scheme, and CATA
3.2.2. Triangle Tests
3.3. Behavior of Free Aldehydes
3.4. Release of Bound State Aldehydes
3.4.1. Release by 4VP
3.4.2. Release by ACA
3.5. Influence of Aldehyde Structure on Occurrence in a Bound State
3.6. Final Discussion of Release and Bound State Aldehydes
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Sample | Steeping Degree (%) | Target Soluble N (ISO 65 °C (mg/100 g Malt d.m.) | Soluble N (mg/100 g Malt d.m.) | Total Amino Acids in Fresh Beer (mg/L) | pH (Final Beer) | O2 (mg/L) | Bound SO2 (mg/L) |
---|---|---|---|---|---|---|---|
B1/P1 | 38 | 550 ± 25 | 573 ± 10 | 909 | 4.57 ± 0.02 | 0.07 ± 0.04 | 0.84 ± 0.33 |
B1/P2 | 41 | 625 ± 25 | 601 ± 1 | 753 | 4.44 ± 0.05 | 0.01 ± 0.00 | 0.52 ± 0.20 |
B1/P3 | 44 | 700 ± 25 | 660 ± 1 | 980 | 4.52 ± 0.07 | 0.02 ± 0.00 | 0 ± 0 |
B2/P1 | 39 | 550 ± 25 | 569 ± 3 | 666 | 4.45 ± 0.07 | 0.07 ± 0.05 | 0 ± 0 |
B2/P2 | 43 | 625 ± 25 | 620 ± 14 | 784 | 4.39 ± 0.05 | 0.08 ± 0.01 | 0.16 ± 0.18 |
B2/P3 | 47 | 700 ± 25 | 731 ± 1 | 1121 | 4.55 ± 0.02 | 0.02 ± 0.01 | 3.16 ± 1.43 |
Tested Pair | Correct Answers | Wrong Answers | p-Value |
---|---|---|---|
B1/P1–B1/P2 | 8 | 8 | >0.05 |
B1/P1–B1/P3 | 12 | 4 | <0.001 |
B1/P2–B1/P3 | 13 | 3 | <0.001 |
B2/P1–B2/P2 | 10 | 6 | <0.01 |
B2/P1–B2/P3 | 14 | 2 | <0.001 |
B2/P2–B2/P3 | 14 | 2 | <0.001 |
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Lehnhardt, F.; Nobis, A.; Skornia, A.; Becker, T.; Gastl, M. A Comprehensive Evaluation of Flavor Instability of Beer (Part 1): Influence of Release of Bound State Aldehydes. Foods 2021, 10, 2432. https://doi.org/10.3390/foods10102432
Lehnhardt F, Nobis A, Skornia A, Becker T, Gastl M. A Comprehensive Evaluation of Flavor Instability of Beer (Part 1): Influence of Release of Bound State Aldehydes. Foods. 2021; 10(10):2432. https://doi.org/10.3390/foods10102432
Chicago/Turabian StyleLehnhardt, Florian, Arndt Nobis, Andreas Skornia, Thomas Becker, and Martina Gastl. 2021. "A Comprehensive Evaluation of Flavor Instability of Beer (Part 1): Influence of Release of Bound State Aldehydes" Foods 10, no. 10: 2432. https://doi.org/10.3390/foods10102432