Zhang Jinglong, Chen Ziqiang, Zhang Yongxin, Shi Zhenbao, Lu Jian, Wu Dianhui
Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China.
National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China.
Foods. 2025 Jun 6;14(12):2010. doi: 10.3390/foods14122010.
As the primary raw material for beer production, barley is classified into two-row barley and six-row barley. The nutrient content is different in the different row-types of malts, and the beer volatile compounds (VCs) will be influenced when using them. The results showed that the wort produced from six-row malt contained more fermentable sugars (FSs) (26.3%) compared to two-row malt, and their free amino acid (FAA) profiles were apparently different. These differences were translated into variations in the VCs of beer. Six-row malt beer contained a higher content of total VCs (6354.80 μg/L), and most of the content of individual VC (66.7%) was significantly higher than two-row malt beer. In contrast, two-row malt beer showed a higher content of 1-propanol, ethyl caprate, and octanoic acid isoamyl. Eight key volatiles contributed to the differences in beer flavor, and these differences (62.5%) were related to the major amino acids (alanine, arginine, phenylalanine, tyrosine, and threonine). This study clarified how barley with different row-types affected beer VCs and offered guidance for selecting raw materials in beer production.
作为啤酒生产的主要原料，大麦分为二棱大麦和六棱大麦。不同麦芽类型的营养成分不同，使用它们时啤酒挥发性化合物（VCs）会受到影响。结果表明，与二棱麦芽相比，六棱麦芽制成的麦芽汁含有更多可发酵糖（FSs）（26.3%），且其游离氨基酸（FAA）谱明显不同。这些差异转化为啤酒中VCs的变化。六棱麦芽啤酒的总VCs含量较高（6354.80μg/L），且大部分单个VC的含量（66.7%）显著高于二棱麦芽啤酒。相比之下，二棱麦芽啤酒中1-丙醇、癸酸乙酯和异戊基辛酸的含量较高。八种关键挥发性物质导致了啤酒风味的差异，且这些差异（62.5%）与主要氨基酸（丙氨酸、精氨酸、苯丙氨酸、酪氨酸和苏氨酸）有关。本研究阐明了不同麦芽类型的大麦如何影响啤酒VCs，并为啤酒生产中的原料选择提供了指导。
