Post Graduate Program in Food Science, Institute of Chemistry, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil.
Center for Food Analysis, Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, Rio de Janeiro, Brazil.
Compr Rev Food Sci Food Saf. 2020 Nov;19(6):3774-3801. doi: 10.1111/1541-4337.12642. Epub 2020 Oct 3.
Beer chemical instability remains, at present, the main challenge in maintaining beer quality. Although not fully understood, after decades of research, significant progress has been made in identifying "aging compounds," their origin, and formation pathways. However, as the nature of aging relies on beer manufacturing aspects such as raw materials, process variables, and storage conditions, the chemical profile differs among beers. Current research points to the impact of nonoxidative reactions on beer quality. The effect of Maillard and Maillard intermediates on the final beer quality has become the focus of beer aging research, as prevention of oxidation can only sustain beer quality to some extent. On the other hand, few studies have focused on tracing a profile of whose compound is sensory relevant to specific types of beer. In this matter, the incorporation of "chemometrics," a class of multivariate statistic procedures, has helped brewing scientists achieve specific correlations between the sensory profile and chemical data. The use of chemometrics as exploratory data analysis, discrimination techniques, and multivariate calibration techniques has made the qualitatively and quantitatively translation of sensory perception of aging into manageable chemical and analytical parameters. However, despite their vast potential, these techniques are rarely employed in beer aging studies. This review discusses the chemical and sensorial bases of beer aging. It focuses on how chemometrics can be used to their full potential, with future perspectives and research to be incorporated in the field, enabling a deeper and more specific understanding of the beer aging picture.
啤酒化学不稳定性仍然是保持啤酒质量的主要挑战。尽管尚未完全了解，但经过几十年的研究，在鉴定“老化化合物”、其来源和形成途径方面已经取得了重大进展。然而，由于老化的性质依赖于啤酒制造的各个方面，如原材料、工艺变量和储存条件，因此不同啤酒的化学特征也有所不同。目前的研究指出，非氧化反应对啤酒质量有影响。美拉德反应及其中间产物对最终啤酒质量的影响已成为啤酒老化研究的焦点，因为氧化的预防只能在一定程度上维持啤酒的质量。另一方面，很少有研究集中在追踪与特定类型啤酒感官相关的化合物特征上。在这方面，“化学计量学”的应用，一类多元统计程序，帮助酿造科学家在感官特征和化学数据之间建立了特定的相关性。化学计量学作为探索性数据分析、鉴别技术和多元校准技术的应用，使对老化的感官感知进行定性和定量转化为可管理的化学和分析参数。然而，尽管这些技术具有巨大的潜力，但它们在啤酒老化研究中很少被使用。本综述讨论了啤酒老化的化学和感官基础。它重点介绍了如何充分利用化学计量学，以及未来的观点和研究将如何融入该领域，从而更深入、更具体地了解啤酒老化的情况。
