Cheng Shasha, Zhang Yu, Zhou Heng, Huang Zhen, Jia Haifu, Jiang Yujun, Wang Hao, Man Chaoxin
Key Laboratory of Dairy Science, Ministry of Education, College of Food Science and Engineering, Northeast Agricultural University, Harbin 150030, China.
Food Laboratory of Zhongyuan, Luohe 462300, China.
Food Chem X. 2025 Jan 25;25:102229. doi: 10.1016/j.fochx.2025.102229. eCollection 2025 Jan.
Acidification influences the flavor profile of beer. JM1 was utilized to acidify wort, examining its impact on key beer preparation processes and exploring the mechanisms behind flavor alterations. The results demonstrated that acidification by JM1 increased lactic acid and hexanoic acid levels in the wort, and elevated the concentrations of aldehydes (hexanal), esters (hexanoic acid, ethyl ester), and lactones (2(3H)-furanone, dihydro-5-pentyl- and 2(3H)-furanone, 5-hexyldihydro-) in both boiled and fermented products. Additionally, acidification enriched the flavor profile of post-boil samples, enhancing flavors of citrus, fatty, floral, fresh, fruity, green, sweet, and waxy. And the key aroma-active compounds in the acidified beer were identified as 1-octen-3-ol (decreased); and hexanoic acid, ethyl ester; 2(3H)-furanone, dihydro-5-pentyl-; and 2(3H)-furanone, 5-hexyldihydro- (increased). These changes led to a reduction of green flavor and an enhancement of waxy flavor. This provides a theoretical basis for regulating the application of JM1 to beer.
酸化会影响啤酒的风味特征。使用JM1对麦芽汁进行酸化处理，研究其对啤酒关键制备过程的影响，并探究风味变化背后的机制。结果表明，JM1酸化提高了麦芽汁中乳酸和己酸的含量，并增加了煮沸和发酵产物中醛类（己醛）、酯类（己酸乙酯）和内酯类（2(3H)-呋喃酮，二氢-5-戊基-和2(3H)-呋喃酮，5-己基二氢-）的浓度。此外，酸化丰富了煮沸后样品的风味特征，增强了柑橘、脂肪、花香、清新、果香、青香、甜香和蜡香的风味。酸化啤酒中的关键香气活性化合物被鉴定为1-辛烯-3-醇（减少）；以及己酸乙酯；2(3H)-呋喃酮，二氢-5-戊基-；和2(3H)-呋喃酮，5-己基二氢-（增加）。这些变化导致青香风味减少，蜡香风味增强。这为JM1在啤酒中的调控应用提供了理论依据。
