Article
Food Science & Technology
Florian Lehnhardt, Arndt Nobis, Andreas Skornia, Thomas Becker, Martina Gastl
Summary: The study found that nitrogen-related bound pool aldehydes in beer are gradually depleted during aging, leading to the aged aroma of beer, especially in the early and medium stages of aging. Bound state aldehydes can serve as an indicator for early prediction of flavor instability in beer.
Article
Chemistry, Applied
Ruben Wauters, Beatriz Herrera-Malaver, Michiel Schreurs, Peter Bircham, Charlotte Cautereels, Jeroen Cortebeeck, Paul M. Duffin, Jan Steensels, Kevin J. Verstrepen
Summary: This study demonstrates that refermentation can reduce the accumulation of staling aldehydes in beer. By using high-throughput screening and breeding, novel S. cerevisiae hybrids that survive for over a year in beer were developed, significantly increasing beer flavor stability.
Article
Chemistry, Multidisciplinary
Chandrasekar Inbasekar, Nishter Nishad Fathima
Summary: Organic tanning agents provide a promising solution for sustainable and cleaner leather processing without the use of metals. This study introduces a modified vanillin synthesized through a single-step substitution reaction as a potential tanning agent, along with multifunctional polymers for post-tanning processes. The interaction between the modified vanillin derivative and collagen was investigated, and the crosslinking mechanism was confirmed. The experimental results demonstrate the effectiveness of the organic tanning process in terms of hydrothermal stability, dye uptake, pore size distribution, fullness, and mechanical strength, with significantly lower pollution load compared to the chromium process.
ACS SUSTAINABLE CHEMISTRY & ENGINEERING
(2023)
Article
Food Science & Technology
Xin Xu, Chengtuo Niu, Chunfeng Liu, Jinjing Wang, Feiyun Zheng, Qi Li
Summary: The study developed a novel method to enhance flavor stability of beer by mutagenesis and selection, resulting in strains with higher NADH levels. The optimal strain, YDR-63, showed improved fermentation performance and enhanced flavor stability in forced aging assay, demonstrating efficiency and versatility of the new approach in developing strains for the beer industry.
Article
Chemistry, Applied
Shakiba Zeinali, Martyna Natalia Wieczorek, Janusz Pawliszyn
Summary: This study provides a comprehensive understanding of flavor perception in effervescent drinks by considering both gas and droplet phase. A combination of thermal desorption and GC-MS techniques was used to quantify the odorants in the beverage.
Review
Food Science & Technology
Dongsheng Yang, Xuan Gao
Summary: This review focuses on the study of gluten-free beers produced using alternative materials and investigates the effects of specific substitutions on the characteristics of the final beer. The research provides alternative solutions for the production of gluten-free beer, including the use of malted grains to improve enzyme activity, nonconventional mashing procedures to increase extract yield, exogenous enzymes and nitrogen supplements to enhance fermentation, and combinations of alternative grains to improve flavor, body, and foam stability.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Food Science & Technology
Bradley M. Titus, Larry A. Lerno, Jordan W. Beaver, Nadia K. Byrnes, Hildegarde Heymann, Anita Oberholster
Summary: The study found that dry hopping time has a certain impact on the chemical and sensory characteristics of pale ale. The polyphenol content increased with dry hopping time, while the t/c ratio remained stable after 12 hours. In addition, descriptive analysis of sensory characteristics found that beers were more easily distinguished by aging time rather than dry hopping time.
Article
Food Science & Technology
Brooke Sayre-Chavez, Harmonie Bettenhausen, Sarah Windes, Patricia Aron, Luis Cistue, Scott Fisk, Laura Helgerson, Adam L. Heuberger, Sean Tynan, Patrick Hayes, Maria Munoz-Amatriain
Summary: Barley malt plays a critical role in the malting, brewing, and distilling industries as it is a main ingredient in beer and some spirits. However, the knowledge of barley genes influencing flavor is limited. In this study, we used QTL mapping to identify candidate genes and found several genes associated with plant metabolism that may have downstream effects on malting quality, beer flavor, and volatile metabolites. This research provides valuable insights into the genetic factors affecting the flavors of beer and spirits.
JOURNAL OF CEREAL SCIENCE
(2022)
Article
Food Science & Technology
Xiaoxia Su, Miao Yu, Simin Wu, Mingjuan Ma, Hongxu Su, Fei Guo, Qi Bian, Tianyi Du
Summary: This study developed a sensory lexicon and a sensory wheel for brewing malt, and investigated the correlation between sensory attributes and aroma compounds in malt. The results showed that malt types were significantly correlated with sensory features, and aroma compounds were highly correlated with the sensory attributes of brewing malt. This approach may have practical applications in the sensory studies of other products.
NPJ SCIENCE OF FOOD
(2022)
Article
Food Science & Technology
Julia Rothe, Riana Fischer, Christina Cotterchio, Martina Gastl, Thomas Becker
Summary: There is a relationship between antioxidant activity and ageing stability of beer. The high-throughput antioxidant capacity assays ORAC and FRAP, which rely on specific reaction mechanisms, are validated as an addition to the established ESR-ST method with a focus on hop-derived antioxidants. The presence of phenolic compounds was found to have a significant positive correlation with ORAC- and FRAP-values. Different groups of hop-derived compounds act as antioxidants in these assays, and a combination of the two high-throughput methods (ORAC, FRAP) and ESR-ST is advantageous for evaluating the antioxidant capacity of beers with varying hop-derived compounds.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Evan B. Craine, Stephen Bramwell, Carolyn F. Ross, Scott Fisk, Kevin M. Murphy
Summary: American craft brewers are exploring barley malt as a unique flavor source and differentiation method, with recent tools like the hot steep malt sensory method aiding in this effort. Consumer acceptance of beers brewed with different barley genotypes varied, with Washington State University breeding lines generally more favored than the industry-standard variety. However, the correlation between hot steep and beer liking and sensory attributes was low, suggesting that untrained craft beer consumers may differentiate genotypes better through beer samples.
JOURNAL OF FOOD SCIENCE
(2021)
Article
Chemistry, Analytical
Yanyan Han, Yan Huang, Qiaowen Lin, Luyao Tang, Guiyi Yang, Haotian Xin, Songfang Zhao, Ruifang Guan, Kang-Nan Wang, Duxia Cao
Summary: A triphenylamine structural fluorescent probe was developed for the recognition of hydrazine and bisulfite in environment and lipid droplets. The probe showed low detection limits and distinguishable color change for the analytes. The reaction mechanism involved the production of different functional groups, leading to color-differentiated fluorescence emission.
SENSORS AND ACTUATORS B-CHEMICAL
(2023)
Article
Chemistry, Applied
Wei Jia, Rutian Ma, Liangbin Hu, Haizhen Mo
Summary: A large number of counterfeit vintage Baijiu, driven by economic interest, disrupt the market economic rules and damage the reputation of specific brands. This article systematically explains the variation, mechanisms, and discrimination strategies of aged Baijiu. The aging mechanisms include volatilization, oxidation, association, esterification, hydrolysis, colloid formation, and catalysis by metal elements. While discrimination methods have been developed, further research is needed to characterize the non-volatile compounds and develop more cost-effective strategies for aged Baijiu discrimination.
Article
Microbiology
Yvonne Methner, Frederico Magalhaes, Luis Raihofer, Martin Zarnkow, Fritz Jacob, Mathias Hutzler
Summary: The use of non-Saccharomyces yeast in beer brewing can produce unique flavors, with single cell isolates showing improved fermentation properties for industrial application.
FRONTIERS IN MICROBIOLOGY
(2022)
Review
Food Science & Technology
Nino Terjung, Franziska Witte, Volker Heinz
Summary: The increasing demand for higher quality and eating experience has led to a reevaluation of the dry aging process. Research is focusing on different methods to improve this process, but results are not always consistent across experiments. Some conclusions have been derived from literature to understand the key factors and commonalities in dry aging.
Article
Biotechnology & Applied Microbiology
Jeroen J. Baert, Jessika De Clippeleer, Luc De Cooman, Guido Aerts
JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS
(2015)
Article
Biotechnology & Applied Microbiology
Jeroen J. Baert, Jessika De Clippeleer, Barbara Jaskula-Goiris, Filip Van Opstaele, Gert De Rouck, Guido Aerts, Luc De Cooman
JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS
(2015)
Article
Biotechnology & Applied Microbiology
Gert De Rouck, Barbara Jaskula, Brecht De Causmaecker, Sofie Malfliet, Filip Van Opstaele, Jessika De Clippeleer, Jos De Brabanter, Luc De Cooman, Guido Aerts
JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS
(2013)
Article
Food Science & Technology
Sofie Malfliet, Filip Van Opstaele, Jessika De Clippeleer, Evelien Syryn, Koen Goiris, Luc De Coornan, Guido Aerts
JOURNAL OF THE INSTITUTE OF BREWING
(2008)
Article
Food Science & Technology
Filip Van Opstaele, Gert De Rouck, Jessika De Clippeleer, Guido Aerts, Luc De Cooman
JOURNAL OF THE INSTITUTE OF BREWING
(2010)
Article
Food Science & Technology
Jessika De Clippeleer, Gert De Rouck, Luc De Cooman, Guido Aerts
JOURNAL OF THE INSTITUTE OF BREWING
(2010)
Article
Biotechnology & Applied Microbiology
Jeroen J. Baert, Jessika De Clippeleer, Paula Bustillo Trueba, Barbara Jaskula-Goiris, Gert De Rouck, Guido Aerts, Luc De Cooman
JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS
(2018)
Article
Food Science & Technology
Hayley Rottiers, Daylan Amelia Tzompa Sosa, Ann De Winne, Jenny Ruales, Jessika De Clippeleer, Ilse De Leersnyder, Jocelyn De Wever, Helena Everaert, Kathy Messens, Koen Dewettinck
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2019)
Article
Biochemical Research Methods
P. Bustillo Trueba, B. Jaskula-Goiris, J. De Clippeleer, K. Goiris, T. Praet, U. K. Sharma, E. Van der Eycken, M. G. Sanders, J-P Vincken, J. De Brabanter, G. De Rouck, G. Aerts, L. De Cooman
JOURNAL OF CHROMATOGRAPHY A
(2019)
Review
Biotechnology & Applied Microbiology
David Laureys, Scott J. Britton, Jessika De Clippeleer
JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS
(2020)
Article
Biotechnology & Applied Microbiology
Paula Bustillo Trueba, Jessika De Clippeleer, Erik Van der Eycken, Juan Sebastian Guevara Romero, Gert De Rouck, Guido Aerts, Luc De Cooman
JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS
(2018)
Article
Biotechnology & Applied Microbiology
Sam Crauwels, Filip Van Opstaele, Barbara Jaskula-Goiris, Jan Steensels, Christel Verreth, Lien Bosmans, Caroline Paulussen, Beatriz Herrera-Malaver, Ronnie de Jonge, Jessika De Clippeleer, Kathleen Marchal, Gorik De Samblanx, Kris A. Willems, Kevin J. Verstrepen, Guido Aerts, Bart Lievens
FEMS YEAST RESEARCH
(2017)
Article
Agriculture, Dairy & Animal Science
F Mestdagh, B De Meulenaer, J De Clippeleer, F Devlieghere, A Huyghebaert
JOURNAL OF DAIRY SCIENCE
(2005)
Article
Biotechnology & Applied Microbiology
Barbara Jaskula, Evelien Syryn, Koen Goiris, Gert De Rouck, Filip Van Opstaele, Jessika De Clippeleer, Guido Aerts, Luc De Cooman
JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS
(2007)