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Food Res Int ; 111: 582-589, 2018 09.
Artículo en Inglés | MEDLINE | ID: mdl-30007722

RESUMEN

Hop-derived volatile organic compounds (VOCs) play an important role in the flavor and aroma of beer, despite making up a small percentage of the overall profile. To understand the changes happening during fermentation, proton transfer reaction-time of flight-mass spectrometry (PTR-ToF-MS) was applied for the first time in brewing science to directly measure the changes in hop-derived VOCs during the fermentation of four different worts containing one of two aroma hops in combination with one of two yeast biotypes. PTR-ToF-MS successfully detected and tracked mass-to-charge ratios (m/z) arising from interactions between the different yeast strains and the hop cultivars. Differences were observed in the dynamic VOC profiles between different beer treatments for m/z such as m/z 145.121 (ethyl hexanoate) and m/z 173.153 (isoamyl isovalerate or ethyl octanoate). The ability to monitor changes in VOCs during fermentation provides valuable information on the priority of production and transformation reactions by yeast.


Asunto(s)
Cerveza/análisis , Fermentación , Cromatografía de Gases y Espectrometría de Masas/métodos , Espectrometría de Masas/métodos , Protones , Compuestos Orgánicos Volátiles/análisis , Biomasa , Caprilatos/análisis , Dióxido de Carbono/análisis , Etanol/análisis , Manipulación de Alimentos , Humulus/química , Análisis Multivariante , Odorantes , Reproducibilidad de los Resultados , Saccharomyces cerevisiae/crecimiento & desarrollo , Saccharomyces cerevisiae/metabolismo , Gusto
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