Cargando…

Influence of Varying Fermentation Parameters of the Yeast Strain Cyberlindnera saturnus on the Concentrations of Selected Flavor Components in Non-Alcoholic Beer Focusing on (E)-β-Damascenone

The diversification of beer flavor is becoming increasingly popular, especially in the field of non-alcoholic beers, where sales are growing steadily. While flavor substances of traditional beers can largely be traced back to defined secondary metabolites, the production of non-alcoholic beers with...

Descripción completa

Detalles Bibliográficos
Autores principales: Methner, Yvonne, Dancker, Philipp, Maier, Robin, Latorre, Mailen, Hutzler, Mathias, Zarnkow, Martin, Steinhaus, Martin, Libkind, Diego, Frank, Stephanie, Jacob, Fritz
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8997441/
https://www.ncbi.nlm.nih.gov/pubmed/35407125
http://dx.doi.org/10.3390/foods11071038
_version_ 1784684705079099392
author Methner, Yvonne
Dancker, Philipp
Maier, Robin
Latorre, Mailen
Hutzler, Mathias
Zarnkow, Martin
Steinhaus, Martin
Libkind, Diego
Frank, Stephanie
Jacob, Fritz
author_facet Methner, Yvonne
Dancker, Philipp
Maier, Robin
Latorre, Mailen
Hutzler, Mathias
Zarnkow, Martin
Steinhaus, Martin
Libkind, Diego
Frank, Stephanie
Jacob, Fritz
author_sort Methner, Yvonne
collection PubMed
description The diversification of beer flavor is becoming increasingly popular, especially in the field of non-alcoholic beers, where sales are growing steadily. While flavor substances of traditional beers can largely be traced back to defined secondary metabolites, the production of non-alcoholic beers with non-Saccharomyces yeasts generates novel fruity flavors, some of which cannot yet be assigned to specific flavor substances. In a recently published study, besides pear, cool mint sweets, and banana-like flavor, distinctive red berry and apple flavors were perceived in a non-alcoholic beer fermented with the yeast strain Cyberlindnera saturnus TUM 247, whose secondary metabolites were to be elucidated in this study. The trials were carried out using response surface methodology to examine the fermentation properties of the yeast strain and to optimize the beer with maximum fruitiness but minimal off-flavors and ethanol content. It turned out that a low pitching rate, a moderate fermentation temperature, and an original gravity of 10.5 °P gave the optimal parameters. Qualitative analysis of the secondary metabolites, in addition to standard analysis for traditional beers, was first performed using headspace-gas chromatography with olfactometry. (E)-β-damascenone emerged as the decisive substance for the red berry and apple flavor and so this substance was then quantitated. Although (E)-β-damascenone is a well-known secondary metabolite in beer and this substance is associated with apple or cooked apple- and berry-like flavors, it has not yet been reported as a main flavor component in non-alcoholic beers.
format Online
Article
Text
id pubmed-8997441
institution National Center for Biotechnology Information
language English
publishDate 2022
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-89974412022-04-12 Influence of Varying Fermentation Parameters of the Yeast Strain Cyberlindnera saturnus on the Concentrations of Selected Flavor Components in Non-Alcoholic Beer Focusing on (E)-β-Damascenone Methner, Yvonne Dancker, Philipp Maier, Robin Latorre, Mailen Hutzler, Mathias Zarnkow, Martin Steinhaus, Martin Libkind, Diego Frank, Stephanie Jacob, Fritz Foods Article The diversification of beer flavor is becoming increasingly popular, especially in the field of non-alcoholic beers, where sales are growing steadily. While flavor substances of traditional beers can largely be traced back to defined secondary metabolites, the production of non-alcoholic beers with non-Saccharomyces yeasts generates novel fruity flavors, some of which cannot yet be assigned to specific flavor substances. In a recently published study, besides pear, cool mint sweets, and banana-like flavor, distinctive red berry and apple flavors were perceived in a non-alcoholic beer fermented with the yeast strain Cyberlindnera saturnus TUM 247, whose secondary metabolites were to be elucidated in this study. The trials were carried out using response surface methodology to examine the fermentation properties of the yeast strain and to optimize the beer with maximum fruitiness but minimal off-flavors and ethanol content. It turned out that a low pitching rate, a moderate fermentation temperature, and an original gravity of 10.5 °P gave the optimal parameters. Qualitative analysis of the secondary metabolites, in addition to standard analysis for traditional beers, was first performed using headspace-gas chromatography with olfactometry. (E)-β-damascenone emerged as the decisive substance for the red berry and apple flavor and so this substance was then quantitated. Although (E)-β-damascenone is a well-known secondary metabolite in beer and this substance is associated with apple or cooked apple- and berry-like flavors, it has not yet been reported as a main flavor component in non-alcoholic beers. MDPI 2022-04-02 /pmc/articles/PMC8997441/ /pubmed/35407125 http://dx.doi.org/10.3390/foods11071038 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Methner, Yvonne
Dancker, Philipp
Maier, Robin
Latorre, Mailen
Hutzler, Mathias
Zarnkow, Martin
Steinhaus, Martin
Libkind, Diego
Frank, Stephanie
Jacob, Fritz
Influence of Varying Fermentation Parameters of the Yeast Strain Cyberlindnera saturnus on the Concentrations of Selected Flavor Components in Non-Alcoholic Beer Focusing on (E)-β-Damascenone
title Influence of Varying Fermentation Parameters of the Yeast Strain Cyberlindnera saturnus on the Concentrations of Selected Flavor Components in Non-Alcoholic Beer Focusing on (E)-β-Damascenone
title_full Influence of Varying Fermentation Parameters of the Yeast Strain Cyberlindnera saturnus on the Concentrations of Selected Flavor Components in Non-Alcoholic Beer Focusing on (E)-β-Damascenone
title_fullStr Influence of Varying Fermentation Parameters of the Yeast Strain Cyberlindnera saturnus on the Concentrations of Selected Flavor Components in Non-Alcoholic Beer Focusing on (E)-β-Damascenone
title_full_unstemmed Influence of Varying Fermentation Parameters of the Yeast Strain Cyberlindnera saturnus on the Concentrations of Selected Flavor Components in Non-Alcoholic Beer Focusing on (E)-β-Damascenone
title_short Influence of Varying Fermentation Parameters of the Yeast Strain Cyberlindnera saturnus on the Concentrations of Selected Flavor Components in Non-Alcoholic Beer Focusing on (E)-β-Damascenone
title_sort influence of varying fermentation parameters of the yeast strain cyberlindnera saturnus on the concentrations of selected flavor components in non-alcoholic beer focusing on (e)-β-damascenone
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8997441/
https://www.ncbi.nlm.nih.gov/pubmed/35407125
http://dx.doi.org/10.3390/foods11071038
work_keys_str_mv AT methneryvonne influenceofvaryingfermentationparametersoftheyeaststraincyberlindnerasaturnusontheconcentrationsofselectedflavorcomponentsinnonalcoholicbeerfocusingonebdamascenone
AT danckerphilipp influenceofvaryingfermentationparametersoftheyeaststraincyberlindnerasaturnusontheconcentrationsofselectedflavorcomponentsinnonalcoholicbeerfocusingonebdamascenone
AT maierrobin influenceofvaryingfermentationparametersoftheyeaststraincyberlindnerasaturnusontheconcentrationsofselectedflavorcomponentsinnonalcoholicbeerfocusingonebdamascenone
AT latorremailen influenceofvaryingfermentationparametersoftheyeaststraincyberlindnerasaturnusontheconcentrationsofselectedflavorcomponentsinnonalcoholicbeerfocusingonebdamascenone
AT hutzlermathias influenceofvaryingfermentationparametersoftheyeaststraincyberlindnerasaturnusontheconcentrationsofselectedflavorcomponentsinnonalcoholicbeerfocusingonebdamascenone
AT zarnkowmartin influenceofvaryingfermentationparametersoftheyeaststraincyberlindnerasaturnusontheconcentrationsofselectedflavorcomponentsinnonalcoholicbeerfocusingonebdamascenone
AT steinhausmartin influenceofvaryingfermentationparametersoftheyeaststraincyberlindnerasaturnusontheconcentrationsofselectedflavorcomponentsinnonalcoholicbeerfocusingonebdamascenone
AT libkinddiego influenceofvaryingfermentationparametersoftheyeaststraincyberlindnerasaturnusontheconcentrationsofselectedflavorcomponentsinnonalcoholicbeerfocusingonebdamascenone
AT frankstephanie influenceofvaryingfermentationparametersoftheyeaststraincyberlindnerasaturnusontheconcentrationsofselectedflavorcomponentsinnonalcoholicbeerfocusingonebdamascenone
AT jacobfritz influenceofvaryingfermentationparametersoftheyeaststraincyberlindnerasaturnusontheconcentrationsofselectedflavorcomponentsinnonalcoholicbeerfocusingonebdamascenone