Martins Cátia, Brandão Tiago, Almeida Adelaide, Rocha Sílvia M
Departamento de Química & LAQV-REQUIMTE, Universidade de Aveiro, Campus Universitário Santiago, 3810-193 Aveiro, Portugal.
Super Bock Group, Rua do Mosteiro, 4465-703 Leça do Balio, Portugal.
Foods. 2020 Sep 11;9(9):1276. doi: 10.3390/foods9091276.
Foodomics, emergent field of metabolomics, has been applied to study food system processes, and it may be useful to understand sensorial food properties, among others, through foods metabolites profiling. Thus, as beer volatile components represent the major contributors for beer overall and peculiar aroma properties, this work intends to perform an in-depth profiling of lager beer volatile metabolites and to generate new data that may contribute for molecules' identification, by using multidimensional gas chromatography. A set of lager beers were used as case-study, and 329 volatile metabolites were determined, distributed over 8 chemical families: acids, alcohols, esters, monoterpenic compounds, norisoprenoids, sesquiterpenic compounds, sulfur compounds, and volatile phenols. From these, 96 compounds are reported for the first time in the lager beer volatile composition. Around half of them were common to all beers under study. Clustering analysis allowed a beer typing according to production system: macro- and microbrewer beers. Monoterpenic and sesquiterpenic compounds were the chemical families that showed wide range of chemical structures, which may contribute for the samples' peculiar aroma characteristics. In summary, as far as we know, this study presents the most in-depth lager beer volatile composition, which may be further used in several approaches, namely, in beer quality control, monitoring brewing steps, raw materials composition, among others.
食品组学作为代谢组学的新兴领域，已被应用于研究食品系统过程，通过食品代谢物谱分析来了解食品的感官特性等可能会有所帮助。因此，由于啤酒挥发性成分是啤酒整体和独特香气特性的主要贡献者，本研究旨在通过多维气相色谱法对贮藏啤酒挥发性代谢物进行深入分析，并生成有助于分子鉴定的新数据。以一组贮藏啤酒作为案例研究，测定了329种挥发性代谢物，分布在8个化学类别中：酸类、醇类、酯类、单萜类化合物、去甲类异戊二烯、倍半萜类化合物、含硫化合物和挥发性酚类。其中，有96种化合物首次在贮藏啤酒挥发性成分中被报道。其中约一半在所有研究的啤酒中都有。聚类分析允许根据生产系统对啤酒进行分类：大型和小型啤酒厂生产的啤酒。单萜类和倍半萜类化合物是化学结构范围广泛的化学类别，这可能有助于样品独特的香气特征。总之，据我们所知，本研究呈现了最深入的贮藏啤酒挥发性成分，可进一步用于多种用途，即啤酒质量控制、监测酿造步骤、原材料成分等。
