Technische Universität München, Lise-Meitner Strasse, D-85354 Freising, Germany.
J Agric Food Chem. 2010 Jul 14;58(13):7930-9. doi: 10.1021/jf101326v.
Although the complex taste profile of beer is well accepted to be reflected by the molecular blueprint of its sensometabolites, the knowledge available on the process-induced transformation of hop-derived phytochemicals into key sensometabolites during beer manufacturing is far from comprehensive. The objective of the present investigation was, therefore, to develop and apply a suitable HPLC-MS/MS method for the simultaneous and comprehensive quantitative monitoring of a total of 69 hop-derived sensometabolites in selected intermediary products throughout a full-scale beer manufacturing process. After data normalization, the individual sensometabolites were arranged into different clusters by means of agglomerative hierarchical analysis and visualized using a sensomics heatmap to verify the structure-specific reaction routes proposed for their formation during the beer brewing process.
虽然啤酒复杂的口感特征被认为是由其感官代谢物的分子蓝图所反映，但对于啤酒生产过程中啤酒花衍生植物化学物质向关键感官代谢物的诱导转化过程的了解还远远不够。因此，本研究的目的是开发并应用一种合适的 HPLC-MS/MS 方法，用于在整个大规模啤酒生产过程中对选定中间产物中的总共 69 种啤酒花衍生感官代谢物进行同时和全面的定量监测。在数据归一化后，通过凝聚层次分析将各个感官代谢物进行聚类，并使用感官组学热图进行可视化，以验证在啤酒酿造过程中提出的形成它们的结构特异性反应途径。
