De Flaviis Riccardo, Santarelli Veronica, Mutarutwa Delvana, Giuliani Marialisa, Sacchetti Giampiero
Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy.
Food Consultant as BeerStudioLab, Via Nazionale per Teramo 75, 64021 Giulianova, Italy.
Food Chem. 2022 Aug 15;385:132696. doi: 10.1016/j.foodchem.2022.132696. Epub 2022 Mar 14.
The aroma of craft beers is recognized to affect their overall acceptability and drinkability. Raw materials can affect the volatile organic compounds (VOCs) of beers and their aroma. The VOCs profile of wheat craft beers produced with wheat (Triticum aestivum, L.) of different origin (variety and cultivation site) in increasing concentration was analysed. PLS2 analysis evidenced that wheat concentration is the main factor affecting VOCs profile, whilst the effect of variety (Vittorio and Solina) and altitude of cultivation (70, 500 and 1,200 m a.s.l.) on VOCs variance was lower. PLS-DA permitted to differentiate beers obtained with the two varieties for their VOCs profile: 2-Ethylhexanol, a cultivar specific indicator, was found in beers made with Solina.
精酿啤酒的香气被认为会影响其整体可接受性和饮用性。原材料会影响啤酒的挥发性有机化合物（VOCs）及其香气。分析了用不同产地（品种和种植地点）的小麦（普通小麦）以递增浓度酿造的小麦精酿啤酒的VOCs谱。偏最小二乘回归分析（PLS2）表明，小麦浓度是影响VOCs谱的主要因素，而品种（维托里奥和索利纳）和种植海拔（海拔70米、500米和1200米）对VOCs差异的影响较小。偏最小二乘判别分析（PLS-DA）能够根据VOCs谱区分用这两个品种酿造的啤酒：在索利纳酿造的啤酒中发现了2-乙基己醇，这是一个品种特异性指标。
