Article
Food Science & Technology
Kejda Tusha, Jakub Nespor, Lukas Jelinek, Hana Vodickova, Tomas Kincl, Pavel Dostalek
Summary: The impact of different Czech hop cultivars on the hop aroma of beer was investigated, and dry hopping was found to be effective in improving the aroma. Yeast metabolism also played a crucial role in these changes.
Article
Chemistry, Analytical
Delphine Zanella, Hailee E. Anderson, Talena Selby, Robert H. Magnuson, Tiffany Liden, Kevin A. Schug
Summary: Despite using the same basic ingredients, beer styles exhibit significant variation, especially with the rise of craft brewing. A study using GC-MS/VUV to analyze 21 different beers found VUV detection to have similar performance as MS detection for untargeted analysis, and both VUV and MS detection effectively differentiated beer styles through principal component analysis. This research marks the first evaluation of VUV detection and comparison of simultaneous VUV and MS detection for untargeted classification of complex mixtures using GC.
ANALYTICA CHIMICA ACTA
(2021)
Article
Biochemistry & Molecular Biology
Shumin Hu, Hutai Deng, Renhan Liu, Wenwen Yu
Summary: This study investigates the impact of starch adjuncts with different fine molecular structures on the mashing and fermentation efficiencies of barley malts. The addition of different starch adjuncts alters the maltose, maltotriose, and glucose content ratios, affecting the final alcohol content and composition of volatile compounds in beer. The research provides valuable information on how molecular structures of starch adjuncts influence brewing performance and suggests a new pathway for selecting suitable adjuncts for better beer quality.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Food Science & Technology
Rosimeire Resende dos Santos, Ricardo Mathias Orlando, Zenilda de Lourdes Cardeal, Helvecio Costa Menezes
Summary: This study proposed a new cold fiber (CF-SPME) system using thermoelectric cooling to improve solid phase microextraction (SPME) efficiency.
Article
Food Science & Technology
Shubo Li, Minghao Sun, Yufeng Tian, Cuiwen Jian, Beibei Lv, Yunxia Bai, Xiaoling Liu, Yuan Guo
Summary: Using high-throughput sequencing technology and HSSPME-GC-MS, we systematically investigated the microbial community structure and changes in the levels of volatile organic compounds (VOCs) in Guangxi fermented bamboo shoots (GFBS). We identified 18 bacterial genera and eight fungal genera that potentially contributed to the formation of VOCs in GFBS, with Lactobacillus, Paenalcaligenes, Kazachstania, and Geotrichum being closely correlated with key VOCs.
Article
Food Science & Technology
Sha Xie, Guang Wu, Ruihua Ren, Rui Xie, Haining Yin, Huawei Chen, Bowei Yang, Zhenwen Zhang, Maosheng Ge
Summary: Monoterpenes are important in determining the floral and fruity aromas of grapes. This study investigated the content and transcriptome profiles of free and bound monoterpene compounds in six different grape varieties using advanced analytical techniques. The results showed significant differences in the monoterpene profiles of grape varieties with different aroma types. Certain monoterpenes were found to be dominant in specific varieties, and their accumulation was associated with the expression of certain genes involved in monoterpene biosynthesis. This study provides insights into the accumulation of monoterpenes in grapes and the underlying molecular mechanisms.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Rebecca Roberts, Iuliia Khomenko, Graham T. Eyres, Phil Bremer, Patrick Silcock, Emanuela Betta, Franco Biasioli
Summary: Hop-derived volatile organic compounds (VOCs) and their transformation products have a significant impact on the flavor and aroma of beer. This study investigated the biotransformation of geraniol, a key hop monoterpene alcohol, by different yeast species and strains during fermentation. The evolution of geraniol and its transformation products were monitored throughout fermentation using SPME-GC/MS and PTR-ToF-MS. Different yeast strains showed variations in the concentration and formation behavior of the transformation products. This research provides insights into the biotransformation of hop terpenes by yeast and its implications for beer aroma optimization.
FERMENTATION-BASEL
(2023)
Article
Chemistry, Analytical
Sara Gaggiotti, Marcello Mascini, Angelo Cichelli, Michele Del Carlo, Dario Compagnone
Summary: The study designed a hpDNA piezoelectric gas sensor array with heptamer loops and successfully identified VOCs and beer samples. Molecular modeling was used to select six suitable heptamer loops for the sensor array. The realized E-nose showed promising results in distinguishing different VOCs and fermentation stages of beer samples.
Article
Food Science & Technology
Qiaoyu Liu, Jianjun Lin, Wenhong Zhao, Menglin Lei, Juan Yang, Weidong Bai
Summary: Dry-cured mackerel, known for its suitable salty flavor, was studied for the changes in volatile compounds and lipids during the dry-curing process using UPLC-Orbitrap/MS technique. The results revealed a decrease in endogenous lipase activities and significant effects on lipid classes and content during the dry-curing of mackerel. The dry-curing process also resulted in an increase in certain fatty acids and the detection of various volatile compounds derived from fatty acid oxidation. Phosphatidylethanolamine and sphingolipid metabolisms were found to be important pathways in the dry-cured processing.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Chemistry, Applied
Riccardo De Flaviis, Veronica Santarelli, Delvana Mutarutwa, Marialisa Giuliani, Giampiero Sacchetti
Summary: The concentration of wheat is the main factor affecting the VOCs profile of craft beers, while the variety and cultivation altitude have a smaller impact. PLS-DA can differentiate beers made with different varieties.
Article
Engineering, Chemical
Matteo Iannone, Elisa Ovidi, Sara Vitalini, Valentina Laghezza Masci, Andrea Marianelli, Marcello Iriti, Antonio Tiezzi, Stefania Garzoli
Summary: In this study, the volatile chemical profile of international hop varieties and craft beers obtained from them were analyzed, and their flavonoid and polyphenol content as well as antioxidant power were evaluated. The results showed the presence of compounds belonging to different chemical classes and differences in the volatile composition of the craft beers. All hop samples exhibited a high scavenging potential against radicals, and a positive correlation was found with polyphenol and flavonoid contents.
Article
Food Science & Technology
Hua Yin, Xuetao Hu, Xiaowei Huang, Xiaobo Zou, Yiwei Xu, Jiyong Shi, Mei Yang
Summary: With the use of ion-selective electrode array and chemometrics, rapid discrimination of beer with different flavors was achieved; principal component analysis was utilized for data compaction to reduce complexity, and the LS-SVM model outperformed in discriminant models.
FOOD ANALYTICAL METHODS
(2021)
Article
Food Science & Technology
Karina Medina, Nicolas Giannone, Eduardo Dellacassa, Cecilia Schinca, Francisco Carrau, Eduardo Boido
Summary: This study analyzed the chemical and volatile components of commercial Blond Ale and Indian Pale Ale (IPA) beers from the Uruguayan market using GC-MS. The results showed differentiation between the two groups of samples and identified the volatile compounds and physicochemical parameters responsible for these differences. The physicochemical properties revealed significant diversity among all beer samples, even within the same beer style. This research contributes to the knowledge of Uruguayan craft beers and demonstrates the ability of Uruguayan microbreweries to produce high-quality Blond Ale and IPA beers.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Rudolf Jung, Marcel Karabin, Lukas Jelinek, Pavel Dostalek
Summary: The characteristic aroma of smoked malts and beers made from them is mainly derived from specific compounds produced during the smoking process. Different types of smoked malts have significant differences in the levels and ratios of these compounds. During fermentation, these compounds are retained in the beer, resulting in the characteristic aroma.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2023)
Review
Food Science & Technology
Raquel Cadenas, Isabel Caballero, Dieudonne Nimubona, Carlos A. Blanco
Summary: The use of various cereals, pseudo-cereals, and tubers as starch adjuncts in brewing can produce high-quality beers with different sensory and nutritional properties. Different forms of adjuncts added to beer can affect its aroma compounds, polyphenol content, and antioxidant capacity. The future increase in adjunct usage in brewing may be associated with advancements in biotechnology for designing new enzymes.
Article
Chemistry, Applied
Namariq Dhahir, Jean Feugang, Katherine Witrick, Seongbin Park, Shecoya White, Amer AbuGhazaleh
Summary: This study investigated the effects of different ultraviolet-C light doses on the viability of Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium, as well as the chemical changes to camel milk components. The results showed reductions in bacterial counts and minimal impact on camel milk components after ultraviolet-C treatment.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
(2021)
Article
Veterinary Sciences
Jesse M. Francis, Katherine A. Thompson-Witrick, Erin B. Perry
Summary: This study compared preferences for treats of horses and horse owners, finding no significant difference in treat consumption between horses, but differences in appearance, texture, size, and purchase intent were noted between horse owners.
JOURNAL OF EQUINE VETERINARY SCIENCE
(2021)
Article
Chemistry, Physical
Mark Paradzinsky, Diego Troya, James M. Tanko
Summary: The study examined the role of a polarized transition state and solvent effects on nitrate radical reactions with ethers as substrates. Absolute rate constants were measured for hydrogen abstraction from alcohols, ethers, and alkanes, revealing trends in structure/reactivity based on the number of abstractable hydrogens, strength of the C-H bond, and ionization potential of the substrate. Nitrate radical reactions exhibit low selectivity characterized by an early transition state with some charge transfer, with rate constants increasing in polar solvents consistent with Kirkwood theory.
JOURNAL OF PHYSICAL CHEMISTRY A
(2021)
Article
Biotechnology & Applied Microbiology
Katherine A. Thompson-Witrick, Eric R. Pitts
Summary: This study investigated the impact of varying levels of bicarbonates on the fermentation activity and volatile compound production of Brettanomyces in beer. Results showed significant differences in fermentation activity and volatile compound production among batches brewed at different bicarbonate levels. The conclusion was that bicarbonate levels not only affected fermentation, but also influenced the volatile compounds in the beer.
JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS
(2022)
Review
Food Science & Technology
Katherine A. Thompson-Witrick, Eric R. Pitts, John L. Nemenyi, Drew Budner
Summary: This literature review provides an overview of the most commonly available wine packaging categories, discussing their description, history, market share, environmental impacts, effects on wine flavor and aroma, and potential impacts on consumer preference. It highlights the shift towards exploring and adopting alternative packaging materials driven by economic and environmental concerns in the wine industry.
Article
Food Science & Technology
Drew Budner, Joseph Carr, Brett Serafini, Samantha Tucker, Elisabeth Dieckman-Meyer, Lindsey Bell, Katherine A. Thompson-Witrick
Summary: The research compared the chemical differences between beers produced using gluten-containing and gluten-free grain sources, identifying significant variations in compound concentrations. Although 17 compounds were found to be present in beer brewed from different extracts, their amounts were significantly different.
Article
Chemistry, Multidisciplinary
Mark Paradzinsky, Aditya Ponukumati, James M. Tanko
Summary: The study measured rate constants for the reaction of nitrate radical with carboxylic acids, finding that the reactivity of carboxylic acids towards NO3 center dot is relatively low. It was also observed that NO3 center dot does not abstract hydrogen from the carboxyl O-H group, alpha-C H bond, and possibly the formylic C H bond in formic acid. This suggests that the relative inertness of carboxylic acids towards NO3 center dot can be explained by the polar effect.
Review
Food Science & Technology
Peyton Bishop, Eric R. Pitts, Drew Budner, Katherine A. Thompson-Witrick
Summary: Kombucha is a fermented sweetened tea that is widely available and consumed due to its potential health benefits. However, limited studies have been conducted to fully understand its chemical composition and effects on health.
Review
Biotechnology & Applied Microbiology
John Carriglio, Drew Budner, Katherine A. Thompson-Witrick
Summary: Sour beers have traditionally been brewed with spontaneous fermentation, a practice that has been carried out in Belgium for centuries and, more recently, in the United States. Belgian sour styles, such as lambics, have found a counterpart in the emerging American coolship ale (ACA) style. American sour beers offer more flexibility for creativity compared to their Belgian counterparts, thanks to the incorporation of contemporary techniques and ingredients. This review paper provides a summary of the history, production methods, fermentation, microbiological profiles, and sensory profiles of Belgian lambics and American coolship ales.
FERMENTATION-BASEL
(2022)
Review
Biotechnology & Applied Microbiology
Skylar R. Moreno, Savanna J. Curtis, Ali Sarkhosh, Paul J. Sarnoski, Charles A. Sims, Eric Dreyer, Arthur B. Rudolph, Katherine A. Thompson-Witrick, Andrew J. MacIntosh
Summary: This paper reviews the impact of adding fruit to fermented products and provides methods for evaluating the potential of fruit in brewing applications.
FERMENTATION-BASEL
(2022)
Article
Food Science & Technology
Eric Pitts, Katherine Witrick
Summary: Barley malt is a key ingredient in brewing, second only to water. Quality standards for malt include protein content, nitrogen levels, and more. Total nitrogen in malt may be a better indicator of the final beer's characteristics.
ACS FOOD SCIENCE & TECHNOLOGY
(2021)
Review
Food Science & Technology
Renata C. Carneiro, Yun Yin, Susan E. Duncan, Sean F. O'Keefe
Summary: The increasing global population challenges the food system to develop diverse crops for more sustainable production. Edamame, a protein-rich legume, has seen growing demand in the U.S., prompting efforts towards sustainable production. Factors such as genotype, environment, and processing conditions can impact the flavor profile of edamame, which is crucial for researchers, growers, and processors aiming for high-quality products with desirable sensory profiles in the U.S. market.
ACS FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Food Science & Technology
Hyun Sik S. Chu, Sean F. O'Keefe, David D. Kuhn
Summary: Tilapia aquaculture is rapidly growing, with fillets sold in various regions exhibiting different fatty acid compositions. Despite variations, tilapia is considered a healthy dietary choice for consumers.
ACS FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Mario Guadalupe-Daqui, Mandi Chen, Katherine A. Thompson-Witrick, Andrew J. MacIntosh
Summary: This study used automated image analysis to assess changes in yeast morphology during high stress fermentations at different temperatures, finding significant variations in cell area and ratio of vacuole to cell area. These temperature-dependent changes in morphology have implications for rates of cellular reactions and efficiency in industrial fermentation processes. The study highlights the potential of automated image analysis to enhance understanding of the fermentation process.
FERMENTATION-BASEL
(2021)
Article
Food Science & Technology
Eric R. Pitts, Katherine Witrick
Summary: The 2020 pandemic caused by the novel coronavirus, SARS-CoV-2, had profound effects on both the physical health of populations and the global economy, with the brewing industry being one of the severely impacted sectors, particularly in the United States. Despite challenges faced, breweries found ways to adapt through packaging solutions such as aluminum cans and to-go sales, helping some businesses stay afloat during the pandemic.
