Journal
FOOD CHEMISTRY
Volume 200, Issue -, Pages 301-307Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.01.022
Keywords
Beer; Metabolomics; UPLC-MS; Flavour stability; Aging; 5-MTA; Hops
Funding
- New Belgium Brewing Company
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Flavour stability is vital to the brewing industry as beer is often stored for an extended time under variable conditions. Developing an accelerated model to evaluate brewing techniques that affect flavour stability is an important area of research. Here, we performed metabolomics on non-volatile compounds in beer stored at 37 degrees C between 1 and 14 days for two beer types: an amber ale and an India pale ale. The experiment determined high temperature to influence non-volatile metabolites, including the purine 5-methylthioadenosine (5-MTA). In a second experiment, three brewing techniques were evaluated for improved flavour stability: use of antioxidant crowns, chelation of pro-oxidants, and varying plant content in hops. Sensory analysis determined the hop method was associated with improved flavour stability, and this was consistent with reduced 5-MTA at both regular and high temperature storage. Future studies are warranted to understand the influence of 5-MTA on flavour and aging within different beer types. (C) 2016 Elsevier Ltd. All rights reserved.
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