| Title: | Beer Molecules and Its Sensory and Biological Properties: A Review |
| Author(s): | Humia BV; Santos KS; Barbosa AM; Sawata M; Mendonca MDC; Padilha FF; |
| Address: | "Biomaterials Laboratory (LBMat), Institute of Technology and Research (ITP), Av. Murilo Dantas, 300, Aracaju 49032-490, Sergipe, Brazil. brunohumia@hotmail.com. Tiradentes University (UNIT), Av. Murilo Dantas, 300, Aracaju 49032-490, Sergipe, Brazil. brunohumia@hotmail.com. Center for Study on Colloidal Systems (NUESC)/Institute of Technology and Research (ITP), Av. Murilo Dantas, 300, Aracaju 49032-490, Sergipe, Brazil. klebson-biomedico@hotmail.com. Biomaterials Laboratory (LBMat), Institute of Technology and Research (ITP), Av. Murilo Dantas, 300, Aracaju 49032-490, Sergipe, Brazil. andrielemendonca@yahoo.com.br. Tiradentes University (UNIT), Av. Murilo Dantas, 300, Aracaju 49032-490, Sergipe, Brazil. andrielemendonca@yahoo.com.br. Biomaterials Laboratory (LBMat), Institute of Technology and Research (ITP), Av. Murilo Dantas, 300, Aracaju 49032-490, Sergipe, Brazil. monisawata@gmail.com. Tiradentes University (UNIT), Av. Murilo Dantas, 300, Aracaju 49032-490, Sergipe, Brazil. monisawata@gmail.com. Biomaterials Laboratory (LBMat), Institute of Technology and Research (ITP), Av. Murilo Dantas, 300, Aracaju 49032-490, Sergipe, Brazil. marcelo_costa@unit.br. Tiradentes University (UNIT), Av. Murilo Dantas, 300, Aracaju 49032-490, Sergipe, Brazil. marcelo_costa@unit.br. Empresa Brasileira de Pesquisa Agropecuaria (EMBRAPA), Avenida Beira-mar, 3.250, Aracaju 49025-040, Sergipe, Brazil. marcelo_costa@unit.br. Biomaterials Laboratory (LBMat), Institute of Technology and Research (ITP), Av. Murilo Dantas, 300, Aracaju 49032-490, Sergipe, Brazil. francinefpadilha@gmail.com. Tiradentes University (UNIT), Av. Murilo Dantas, 300, Aracaju 49032-490, Sergipe, Brazil. francinefpadilha@gmail.com" |
| DOI: | 10.3390/molecules24081568 |
| ISSN/ISBN: | 1420-3049 (Electronic) 1420-3049 (Linking) |
| Abstract: | "The production and consumption of beer plays a significant role in the social, political, and economic activities of many societies. During brewing fermentation step, many volatile and phenolic compounds are produced. They bring several organoleptic characteristics to beer and also provide an identity for regional producers. In this review, the beer compounds synthesis, and their role in the chemical and sensory properties of craft beers, and potential health benefits are described. This review also describes the importance of fermentation for the brewing process, since alcohol and many volatile esters are produced and metabolized in this step, thus requiring strict control. Phenolic compounds are also present in beer and are important for human health since it was proved that many of them have antitumor and antioxidant activities, which provides valuable data for moderate dietary beer inclusion studies" |
| Keywords: | Beer/*analysis Biosynthetic Pathways Esters/analysis/chemistry/metabolism Fermentation *Food Analysis Health Impact Assessment Humans Phenols/analysis/chemistry Volatile Organic Compounds/analysis/chemistry alcoholic fermentation beer beer adjunct phenoli; |
| Notes: | "MedlineHumia, Bruno Vieira Santos, Klebson Silva Barbosa, Andriele Mendonca Sawata, Monize Mendonca, Marcelo da Costa Padilha, Francine Ferreira eng 001/Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior/ Review Switzerland 2019/04/24 Molecules. 2019 Apr 20; 24(8):1568. doi: 10.3390/molecules24081568" |
