Carisma Nikko Angelo S, Calingacion Mariafe N
Chemistry Department, De La Salle University, 2401 Taft Avenue, Manila 1004, Philippines.
Chemistry Department, De La Salle University, 2401 Taft Avenue, Manila 1004, Philippines.
Food Res Int. 2025 Mar;205:116010. doi: 10.1016/j.foodres.2025.116010. Epub 2025 Feb 13.
Craft beers have encountered a steady rise in popularity over the years, as these artisanal beers produced by microbreweries have responded to consumer preferences for added novelty in such beverages. With this gain in appeal and interest for the beverage, craft beers have also become a growing industry in many parts of the world, and the same can be said for research within the field. This also extends to the chemistry of craft beers, where one method of exploration involves that of metabolomics, appropriately addressing the multi-faceted aspects of craft beer development and chemistry. Alongside advances in metabolomics in general beer and brewing research, the field also mirrors potential in growth. This review touches on relevant aspects of the beer industry and brewing process as preliminaries for discussions on advances in the field of beer metabolomics, leading to the application of metabolomics in pursuit of studying craft beers; future directions, challenges, and opportunities are also presented.
近年来，精酿啤酒的受欢迎程度稳步上升，因为这些由小型啤酒厂生产的手工啤酒迎合了消费者对这类饮品中更多新奇元素的偏好。随着这种饮品的吸引力和关注度不断提高，精酿啤酒在世界许多地区也已成为一个不断发展的产业，该领域的研究情况亦是如此。这也延伸到了精酿啤酒的化学领域，其中一种探索方法涉及代谢组学，它恰当地解决了精酿啤酒发展和化学的多方面问题。除了在普通啤酒和酿造研究中代谢组学取得的进展外，该领域也显示出增长潜力。本综述涉及啤酒行业和酿造过程的相关方面，作为讨论啤酒代谢组学领域进展的前奏，进而引出代谢组学在研究精酿啤酒方面的应用；还介绍了未来的方向、挑战和机遇。
