Tags

Type your tag names separated by a space and hit enter

Characterization of the key aroma compounds in two bavarian wheat beers by means of the sensomics approach.
J Agric Food Chem. 2013 Nov 27; 61(47):11303-11.JA

Abstract

Application of aroma extract dilution analysis (AEDA) on the volatiles isolated from a commercial Bavarian wheat beer (WB A) eliciting its typical aroma profile, best described by a clove-like, phenolic odor quality, revealed 36 odorants in the flavor dilution (FD) factor range from 16 to 4096. Among them, 2-methoxy-4-vinylphenol (clove-like) and 2-phenylethanol (flowery) showed the highest FD factors. AEDA of a second wheat beer (WB B), somewhat lacking the typical wheat beer odor note, revealed 32 odor-active components in the FD factor range from 32 to 8192. Among them, 2-phenylethanol, (E)-β-damascenone (cooked apple-like) and 3-methylbutanol (malty) were detected with the highest FD factors. Next, all odorants evaluated with an FD factor ≥32 were quantitated by stable isotope dilution assays in both beers, and the odor activity values (OAVs; ratio of concentration to odor threshold) were calculated. Thereby, ethanol, (E)-β-damascenone, 3-methylbutyl acetate, ethyl methylpropanoate, and ethyl butanoate showed the highest OAVs in WB A, followed by acetaldehyde, 3-methylbutanol, and dimethyl sulfide. In WB B, ethanol, (E)-β-damascenone, ethyl methylpropanoate, ethyl butanoate, and 3-methylbutyl acetate showed the highest OAVs. Whereas most aroma compounds were present in the same order of magnitude in both beer samples, in particular, 2-methoxy-4-vinylphenol and 4-vinylphenol (smoky, leather-like) were by factors of 13 and 15, respectively, higher in WB A. For the first time, the overall aroma of wheat beer (WB A) was successfully simulated on the basis of 27 reference compounds in their natural concentrations using water/ethanol (95:5; v/v) as the matrix.

Links

Publisher Full Text (DOI)

Authors+Show Affiliations

Langos D
Deutsche Forschungsanstalt für Lebensmittelchemie, Lise-Meitner-Strasse 34, D-85354 Freising, Germany.
Granvogl M
No affiliation info available
Schieberle P
No affiliation info available

MeSH

AcetaldehydeBeerEthanolFood AnalysisGermanyGuaiacolIndicator Dilution TechniquesNorisoprenoidsOdorantsPhenolsPhenylethyl AlcoholTriticumVinyl Compounds

Pub Type(s)

Journal Article

Language

eng

PubMed ID

24219571

Citation

Langos, Daniel, et al. "Characterization of the Key Aroma Compounds in Two Bavarian Wheat Beers By Means of the Sensomics Approach." Journal of Agricultural and Food Chemistry, vol. 61, no. 47, 2013, pp. 11303-11.
Langos D, Granvogl M, Schieberle P. Characterization of the key aroma compounds in two bavarian wheat beers by means of the sensomics approach. J Agric Food Chem. 2013;61(47):11303-11.
Langos, D., Granvogl, M., & Schieberle, P. (2013). Characterization of the key aroma compounds in two bavarian wheat beers by means of the sensomics approach. Journal of Agricultural and Food Chemistry, 61(47), 11303-11. https://doi.org/10.1021/jf403912j
Langos D, Granvogl M, Schieberle P. Characterization of the Key Aroma Compounds in Two Bavarian Wheat Beers By Means of the Sensomics Approach. J Agric Food Chem. 2013 Nov 27;61(47):11303-11. PubMed PMID: 24219571.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization of the key aroma compounds in two bavarian wheat beers by means of the sensomics approach. AU - Langos,Daniel, AU - Granvogl,Michael, AU - Schieberle,Peter, Y1 - 2013/11/12/ PY - 2013/11/14/entrez PY - 2013/11/14/pubmed PY - 2014/9/3/medline SP - 11303 EP - 11 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 61 IS - 47 N2 - Application of aroma extract dilution analysis (AEDA) on the volatiles isolated from a commercial Bavarian wheat beer (WB A) eliciting its typical aroma profile, best described by a clove-like, phenolic odor quality, revealed 36 odorants in the flavor dilution (FD) factor range from 16 to 4096. Among them, 2-methoxy-4-vinylphenol (clove-like) and 2-phenylethanol (flowery) showed the highest FD factors. AEDA of a second wheat beer (WB B), somewhat lacking the typical wheat beer odor note, revealed 32 odor-active components in the FD factor range from 32 to 8192. Among them, 2-phenylethanol, (E)-β-damascenone (cooked apple-like) and 3-methylbutanol (malty) were detected with the highest FD factors. Next, all odorants evaluated with an FD factor ≥32 were quantitated by stable isotope dilution assays in both beers, and the odor activity values (OAVs; ratio of concentration to odor threshold) were calculated. Thereby, ethanol, (E)-β-damascenone, 3-methylbutyl acetate, ethyl methylpropanoate, and ethyl butanoate showed the highest OAVs in WB A, followed by acetaldehyde, 3-methylbutanol, and dimethyl sulfide. In WB B, ethanol, (E)-β-damascenone, ethyl methylpropanoate, ethyl butanoate, and 3-methylbutyl acetate showed the highest OAVs. Whereas most aroma compounds were present in the same order of magnitude in both beer samples, in particular, 2-methoxy-4-vinylphenol and 4-vinylphenol (smoky, leather-like) were by factors of 13 and 15, respectively, higher in WB A. For the first time, the overall aroma of wheat beer (WB A) was successfully simulated on the basis of 27 reference compounds in their natural concentrations using water/ethanol (95:5; v/v) as the matrix. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/24219571/Characterization_of_the_key_aroma_compounds_in_two_bavarian_wheat_beers_by_means_of_the_sensomics_approach_ DB - PRIME DP - Unbound Medicine ER -