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
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
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
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
Agriculture, Multidisciplinary
Claudia Marques, Liliana Dinis, Ines Barreiros Mota, Juliana Morais, Shamila Ismael, Jose B. Pereira-Leal, Joana Cardoso, Pedro Ribeiro, Helena Beato, Mafalda Resende, Christophe Espirito Santo, Ana Paula Cortez, Andre Rosario, Diogo Pestana, Diana Teixeira, Ana Faria, Conceicao Calhau
Summary: This study suggests that consuming beer can positively modulate gut microbiota, and this effect is independent of alcohol and may be mediated by beer polyphenols.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Biochemistry & Molecular Biology
Jose Ignacio Martinez-Montoro, Mar Quesada-Molina, Carolina Gutierrez-Repiso, Patricia Ruiz-Limon, Alba Subiri-Verdugo, Francisco J. Tinahones, Isabel Moreno-Indias
Summary: The antioxidant capacity of beer polyphenols may induce positive shifts in gut microbiota composition, and some of the observed changes may be related to metabolic status.
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
Biochemistry & Molecular Biology
Alex Gallinat, Gemma Vilahur, Teresa Padro, Lina Badimon
Summary: This study analyzed the effects of beer consumption on the gene expression response of the heart under oxidative stress, and found that beer intake can regulate gene expression in the heart and have a protective effect. It was also found that different doses of beer intake have different effects.
Review
Nutrition & Dietetics
Corina-Aurelia Zugravu, Cosmin Medar, Loredana Sabina Cornelia Manolescu, Ciprian Constantin
Summary: Beer, as one of the most consumed drinks worldwide, contains various beneficial components such as antioxidants, phenolic products, vitamins, minerals, fibers, and microorganisms. This study focuses on the interaction between these components and gut microbiota, and suggests that beer has the potential to be a functional food that positively influences the human gut microbiota. However, there are technological challenges to overcome in order to design fortified beers with enhanced effects on gut microbiota.
Article
Food Science & Technology
Rimsha Nawaz, Naeem Safdar, Ammara Ainee, Saqib Jabbar
Summary: The study aims to develop functional drinks using agro-industrial waste, with the addition of lemon polyphenols to fruit juice to enhance health benefits and maintain physicochemical and sensory characteristics during storage; Lemon peel polyphenolic extract, as a rich source of phenolic compounds, may be utilized in functional foods as a potential preventive and therapeutic agent against oxidative stress-related diseases.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Article
Agriculture, Multidisciplinary
Zhengchen Sun, Yu Cong, Tianyu Li, Xianghong Meng, Fang Zhang
Summary: The fermentation process using Lactiplantibacillus plantarum significantly improved the nutritional value and sensory evaluation of Auricularia auricula products. The addition of probiotic bacteria enhanced the antioxidant activity and enriched volatile flavors, effectively masking the earthy smell of A. auricula, while also enhancing storage stability.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Engineering, Multidisciplinary
Salim Chelouche, Djalal Trache, Ilyas Maamache, Ahmed Fouzi Tarchoun, Kamel Khimeche, Abderrahmane Mezroua
Summary: This study proposed a new experimental method to estimate the real/equivalent in-service time of rocket propellants, taking into account the impact of natural aging. The approach successfully predicted the in-service time of two similar DBRPs with high accuracy and provided more reliable values for accelerated aging conditions.
DEFENCE TECHNOLOGY
(2021)
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
Biotechnology & Applied Microbiology
Carlos Silva Ferreira, Eloi Thibault de Chanvalon, Etienne Bodart, Sonia Collin
JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS
(2018)
Article
Agriculture, Multidisciplinary
Cecile Chenot, Raphael Robiette, Sonia Collin
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2019)
Article
Agriculture, Multidisciplinary
Cecile Chenot, Laura Briffoz, Antonin Lomartire, Sonia Collin
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2020)
Article
Biotechnology & Applied Microbiology
Carlos Silva Ferreira, Sonia Collin
JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS
(2020)
Article
Biotechnology & Applied Microbiology
Carlos Silva Ferreira, Sonia Collin
Summary: The study aimed to compare the chemical changes in dry-hopped beers during storage, revealing degradation of hop odorants and fermentation esters over time. It recommends the use of bottle refermentation to preserve some flavors. Findings indicate that fermentation esters in dry-hopped beers are more affected by hop esterase activity.
JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS
(2021)
Article
Food Science & Technology
Cecile Chenot, Sonia Collin
Summary: This study quantitated the cysteinylated and glutathionylated precursors of 3-sulfanylpentanol in Mandarina Bavaria hops for the first time, along with the forms of 3-sulfanylhexanol. The transfer rate of thiols from hops to finished beer was found to be relatively slow based on brewing experiments, and the S-conjugate pool was shown to be sufficient to bring certain thiol compounds above their odour threshold.
JOURNAL OF THE INSTITUTE OF BREWING
(2021)
Article
Agriculture, Multidisciplinary
Cecile Chenot, Eloi Thibault de Chanvalon, Philippe Janssens, Sonia Collin
Summary: The study investigated the effects of temperature, wort density, maturation time, and yeast strain on the efficiency of free thiol release by Saccharomyces cerevisiae yeast. It was found that maturation is a crucial step for the excretion of free thiols from yeast cells. Different yeast strains release sulfanylalkyl alcohols at varying levels, with SafAle K-97 releasing the highest amount.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Biotechnology & Applied Microbiology
Cecile Chenot, Guillaume Willemart, Jacques Gros, Sonia Collin
Summary: This study evaluated the release activity of different enzymes on thiol precursors and found that apotryptophanase and cystathionine beta-lyase exhibited high efficiency in releasing cysteine adducts. The total release was lower in polyphenols rich media. For releasing glutathione adducts, a combination of gamma GT and apotryptophanase proved to be effective. Endogenous enzymes extracted from hop or malt displayed lower efficiency compared to commercially available enzymes.
JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS
(2023)
Article
Biotechnology & Applied Microbiology
Cecile Chenot, Sebastien Haest, Raphael Robiette, Sonia Collin
Summary: Cysteinylated and glutathionylated precursors of sulfanylalkyl aldehydes and sulfanylalkyl acetates were synthesized and studied in hop and grape matrices. The presence of these compounds was detected in certain hop varieties and grape must samples. This study also identified a new glutathionylated compound in a natural matrix.
JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS
(2023)
Article
Biotechnology & Applied Microbiology
Carlos Silva Ferreira, Margaux Simon, Sonia Collin
Summary: Dry hopping in beer production can result in unique aromas but also lead to flavor and physical stability issues during storage. This study found that fresh dry-hopped beers contained high levels of flavan-3-ol monomers and oligomers. The increase in color intensity and chill haze formation during storage correlated with the levels of these compounds in the beer, as well as the total polyphenol content in the fresh beers.
JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS
(2023)
Article
Biotechnology & Applied Microbiology
Alexandre Dusart, Jean-Paul Ryckaert, Sonia Collin
Summary: Red and brown Flemish sour beers are a distinct class of Belgian beers that are obtained through mixed fermentation and have specific volatile components. The activity of Brettanomyces yeast has an influence on the phenol and ester contents, with a more pronounced effect observed in red sour beers. Brown Flemish sour beers have higher levels of unreduced compounds.
JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS
(2023)
Article
Biotechnology & Applied Microbiology
Margaux Simon, Gael Vuylsteke, Sonia Collin
Summary: Non-alcoholic and low-alcoholic beers exhibit staling defects even when fresh, partly due to the lack of ethanol as an antioxidant. The aroma stability of commercial NABLABs was assessed, and stale-odorant compounds were found in aged samples. These compounds were also present in fresh NABLABs, suggesting that oxidation is the main issue for aging. Efficient antioxidants are necessary to improve the acceptability of NABLABs.
JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS
(2023)
Article
Biochemistry & Molecular Biology
Sonia Collin, Toine Fisette, Anne Pinto, Jesus Souza, Herve Rogez
Summary: Brazilian cocoa producers are emphasizing on the organoleptic quality. Catongo and FL89, two fine Brazilian cocoa genotypes, are known for their distinct flavors of kerosene and whisky, respectively. Different volatile compounds were identified and quantified using solvent-assisted flavor evaporation (SAFE) aroma extraction, revealing the key compounds responsible for these aromas.
Article
Food Science & Technology
Cecile Chenot, Margaux Simon, Alexandre Dusart, Sonia Collin
Summary: The levels of hop flavan-3-ol monomers, dimers, and trimers varied greatly depending on the hop variety and harvest year. However, the catechin/epicatechin ratio remained stable within the same variety over two consecutive harvest years. Citra and Saaz exhibited higher catechin/epicatechin ratios compared to the other varieties, while Polaris had the lowest monomer content.
Article
Agronomy
Marie-Lucie Kankolongo Cibaka, Jacques Gros, Sonia Collin
BIOTECHNOLOGIE AGRONOMIE SOCIETE ET ENVIRONNEMENT
(2017)