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Open AccessArticle

Renewing Traditions: A Sensory and Chemical Characterisation of Mexican Pigmented Corn Beers

1
Departamento de Biotecnología, Universidad Autónoma Metropolitana, Av. San Rafael Atlixco 186, Col. Vicentina, Mexico City 09340, Mexico
2
Unidad de Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco. A.C., Camino Arenero 1227, El Bajío, Zapopan 45019, Jalisco, Mexico
3
UMR-Transfrontalière 1158 BioEcoAgro, Yncrea Hauts-de-France, Univ. Lille, Univ. Artois, ULCO, UPJV, Univ. Liège, INRAE, F-59000 Lille, France
*
Author to whom correspondence should be addressed.
Foods 2020, 9(7), 886; https://doi.org/10.3390/foods9070886
Received: 7 May 2020 / Revised: 26 June 2020 / Accepted: 28 June 2020 / Published: 6 July 2020
(This article belongs to the Special Issue Flavor and Aroma Analysis as a Tool for Quality Control of Foods)
This study was undertaken to explore how the use of pigmented corn as brewing ingredient influences the sensory profile of craft beers, by using both sensory and chemical analyses. Six pigmented corn and barley beers were brewed and then analysed to obtain their sensory characteristics, volatile composition and non-volatile (alcohol, bitterness, anthocyanins and polyphenol content) composition. ANOVAs, Principal Component Analysis (PCA) and Multiple Factor Analysis (MFA) were used to visualise these data for exploring the differences between beers based on the type of malt and to characterise corn beers considering the relationships between their sensory characteristics and their chemical parameters. The sensory attributes such as fermented fruits, cooked vegetables, tortillas, bread, dried fruits and dried chili characterised beers made 100% with pigmented corn. Over 100 volatiles were identified by head space-solid phase micro-extraction coupled with gas chromatography-mass spectrometry (HS-SPME/GC-MS). Among them, phenols and terpenes were the groups of volatiles that better characterised beers containing corn. The content of anthocyanins in corn beers provide the ‘amber-red-cooper’ colours in beers and may prevent the development of off-aromas and tastes. The use of pigmented corn seems to be a good option to renew the traditional ‘Sendechó’ while preserving some of its sensory attributes. View Full-Text
Keywords: Zea mays; Sendechó; volatiles; anthocyanins; HS-SPME; GC-MS; sensory profile Zea mays; Sendechó; volatiles; anthocyanins; HS-SPME; GC-MS; sensory profile
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MDPI and ACS Style

Romero-Medina, A.; Estarrón-Espinosa, M.; Verde-Calvo, J.R.; Lelièvre-Desmas, M.; Escalona-Buendía, H.B. Renewing Traditions: A Sensory and Chemical Characterisation of Mexican Pigmented Corn Beers. Foods 2020, 9, 886. https://doi.org/10.3390/foods9070886

AMA Style

Romero-Medina A, Estarrón-Espinosa M, Verde-Calvo JR, Lelièvre-Desmas M, Escalona-Buendía HB. Renewing Traditions: A Sensory and Chemical Characterisation of Mexican Pigmented Corn Beers. Foods. 2020; 9(7):886. https://doi.org/10.3390/foods9070886

Chicago/Turabian Style

Romero-Medina, Angélica; Estarrón-Espinosa, Mirna; Verde-Calvo, José R.; Lelièvre-Desmas, Maud; Escalona-Buendía, Héctor B. 2020. "Renewing Traditions: A Sensory and Chemical Characterisation of Mexican Pigmented Corn Beers" Foods 9, no. 7: 886. https://doi.org/10.3390/foods9070886

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