Matukas Mazvydas, Starkute Vytaute, Zokaityte Egle, Zokaityte Gintare, Klupsaite Dovile, Mockus Ernestas, Rocha João Miguel, Ruibys Romas, Bartkiene Elena
Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania.
Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania.
Foods. 2022 Aug 3;11(15):2317. doi: 10.3390/foods11152317.
Nowadays, there are many sorts of beer, however, some of them, despite the good sensory and other quality indicators, could contain high concentrations of undesirable compounds, such biogenic amines (BA). The yeast strain (YS), used for fermentation, can cause desirable as well as undesirable changes in beer. The aim of this study was to evaluate the contribution of different YS (A- var. , B- var. , C-) on the main quality parameters of beer. In addition, the BA concentration and the volatile compounds (VC, measured by gas chromatography-mass spectrometry) and their relation with beer overall acceptability (OA, evaluated by 20 trained judges) and emotions induced for consumers were analysed. The YS was a significant factor on alcohol formation in beer ( = 0.0001). The highest colour intensity was shown by C beer (10.2 EBC), and the latter beer showed the lowest OA. All of the beer samples induced the highest intensity of the emotion "neutral", and the main VC of the beer were 3-methyl-1-butanol; L-α-terpineol; hexanoic acid 3-methylbutyl ester; and n-capric acid isobutyl ester. The highest total BAs content was found in beer fermented with C. Finally, all of the tested YS are suitable for beer production, however, taking into consideration the safety aspect of the beer, it should be mentioned that the highest concentration of BAs was found in beer fermented with C strain.
如今，啤酒种类繁多，然而，其中一些啤酒尽管感官和其他质量指标良好，但可能含有高浓度的不良化合物，如生物胺（BA）。用于发酵的酵母菌株（YS）会导致啤酒产生理想和不理想的变化。本研究的目的是评估不同酵母菌株（A变种、B变种、C）对啤酒主要质量参数的影响。此外，还分析了生物胺浓度和挥发性化合物（通过气相色谱-质谱法测定的VC）及其与啤酒总体可接受性（OA，由20名经过培训的评委评估）以及消费者产生的情绪之间的关系。酵母菌株是啤酒中酒精形成的一个重要因素（=0.0001）。C啤酒的颜色强度最高（10.2 EBC），且该啤酒的总体可接受性最低。所有啤酒样品引发的“中性”情绪强度最高，啤酒的主要挥发性化合物为3-甲基-1-丁醇、L-α-松油醇、己酸3-甲基丁酯和癸酸异丁酯。用C发酵的啤酒中生物胺的总含量最高。最后，所有测试的酵母菌株都适合啤酒生产，然而，考虑到啤酒的安全性，应该提到的是，用C菌株发酵的啤酒中生物胺的浓度最高。
Zotero 插件
