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Effect of Different Yeast Strains on Biogenic Amines, Volatile Compounds and Sensory Profile of Beer

Nowadays, there are many sorts of beer, however, some of them, despite the good sensory and other quality indicators, could contain high concentrations of undesirable compounds, such biogenic amines (BA). The yeast strain (YS), used for fermentation, can cause desirable as well as undesirable change...

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Autores principales: Matukas, Mazvydas, Starkute, Vytaute, Zokaityte, Egle, Zokaityte, Gintare, Klupsaite, Dovile, Mockus, Ernestas, Rocha, João Miguel, Ruibys, Romas, Bartkiene, Elena
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
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Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9368685/
https://www.ncbi.nlm.nih.gov/pubmed/35954083
http://dx.doi.org/10.3390/foods11152317
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author Matukas, Mazvydas
Starkute, Vytaute
Zokaityte, Egle
Zokaityte, Gintare
Klupsaite, Dovile
Mockus, Ernestas
Rocha, João Miguel
Ruibys, Romas
Bartkiene, Elena
author_facet Matukas, Mazvydas
Starkute, Vytaute
Zokaityte, Egle
Zokaityte, Gintare
Klupsaite, Dovile
Mockus, Ernestas
Rocha, João Miguel
Ruibys, Romas
Bartkiene, Elena
author_sort Matukas, Mazvydas
collection PubMed
description Nowadays, there are many sorts of beer, however, some of them, despite the good sensory and other quality indicators, could contain high concentrations of undesirable compounds, such biogenic amines (BA). The yeast strain (YS), used for fermentation, can cause desirable as well as undesirable changes in beer. The aim of this study was to evaluate the contribution of different YS (A-Saccharomyces cerevisiae var. diastaticus, B-Saccharomyces cerevisiae var. bayanus, C-Brettanomyces claussenii) on the main quality parameters of beer. In addition, the BA concentration and the volatile compounds (VC, measured by gas chromatography–mass spectrometry) and their relation with beer overall acceptability (OA, evaluated by 20 trained judges) and emotions induced for consumers were analysed. The YS was a significant factor on alcohol formation in beer (p = 0.0001). The highest colour intensity was shown by C beer (10.2 EBC), and the latter beer showed the lowest OA. All of the beer samples induced the highest intensity of the emotion “neutral”, and the main VC of the beer were 3-methyl-1-butanol; L-α-terpineol; hexanoic acid 3-methylbutyl ester; and n-capric acid isobutyl ester. The highest total BAs content was found in beer fermented with C. Finally, all of the tested YS are suitable for beer production, however, taking into consideration the safety aspect of the beer, it should be mentioned that the highest concentration of BAs was found in beer fermented with C strain.
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spelling pubmed-93686852022-08-12 Effect of Different Yeast Strains on Biogenic Amines, Volatile Compounds and Sensory Profile of Beer Matukas, Mazvydas Starkute, Vytaute Zokaityte, Egle Zokaityte, Gintare Klupsaite, Dovile Mockus, Ernestas Rocha, João Miguel Ruibys, Romas Bartkiene, Elena Foods Article Nowadays, there are many sorts of beer, however, some of them, despite the good sensory and other quality indicators, could contain high concentrations of undesirable compounds, such biogenic amines (BA). The yeast strain (YS), used for fermentation, can cause desirable as well as undesirable changes in beer. The aim of this study was to evaluate the contribution of different YS (A-Saccharomyces cerevisiae var. diastaticus, B-Saccharomyces cerevisiae var. bayanus, C-Brettanomyces claussenii) on the main quality parameters of beer. In addition, the BA concentration and the volatile compounds (VC, measured by gas chromatography–mass spectrometry) and their relation with beer overall acceptability (OA, evaluated by 20 trained judges) and emotions induced for consumers were analysed. The YS was a significant factor on alcohol formation in beer (p = 0.0001). The highest colour intensity was shown by C beer (10.2 EBC), and the latter beer showed the lowest OA. All of the beer samples induced the highest intensity of the emotion “neutral”, and the main VC of the beer were 3-methyl-1-butanol; L-α-terpineol; hexanoic acid 3-methylbutyl ester; and n-capric acid isobutyl ester. The highest total BAs content was found in beer fermented with C. Finally, all of the tested YS are suitable for beer production, however, taking into consideration the safety aspect of the beer, it should be mentioned that the highest concentration of BAs was found in beer fermented with C strain. MDPI 2022-08-03 /pmc/articles/PMC9368685/ /pubmed/35954083 http://dx.doi.org/10.3390/foods11152317 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
Matukas, Mazvydas
Starkute, Vytaute
Zokaityte, Egle
Zokaityte, Gintare
Klupsaite, Dovile
Mockus, Ernestas
Rocha, João Miguel
Ruibys, Romas
Bartkiene, Elena
Effect of Different Yeast Strains on Biogenic Amines, Volatile Compounds and Sensory Profile of Beer
title Effect of Different Yeast Strains on Biogenic Amines, Volatile Compounds and Sensory Profile of Beer
title_full Effect of Different Yeast Strains on Biogenic Amines, Volatile Compounds and Sensory Profile of Beer
title_fullStr Effect of Different Yeast Strains on Biogenic Amines, Volatile Compounds and Sensory Profile of Beer
title_full_unstemmed Effect of Different Yeast Strains on Biogenic Amines, Volatile Compounds and Sensory Profile of Beer
title_short Effect of Different Yeast Strains on Biogenic Amines, Volatile Compounds and Sensory Profile of Beer
title_sort effect of different yeast strains on biogenic amines, volatile compounds and sensory profile of beer
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9368685/
https://www.ncbi.nlm.nih.gov/pubmed/35954083
http://dx.doi.org/10.3390/foods11152317
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