| Title: | Brewing and volatiles analysis of three tea beers indicate a potential interaction between tea components and lager yeast |
| Author(s): | Rong L; Peng LJ; Ho CT; Yan SH; Meurens M; Zhang ZZ; Li DX; Wan XC; Bao GH; Gao XL; Ling TJ; |
| Address: | "State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Rd., Hefei, Anhui, China. Department of Food Science, Rutgers University, New Brunswick, NJ, USA. Institut des Sciences de la Vie, Universite Catholique de Louvain, Croix du Sud 2/8, 1348 Louvain-la-Neuve, Belgium. School of Tea & Food Science, Anhui Agricultural University, 130 West Changjiang Rd., Hefei, Anhui, China. Electronic address: sharling@ahau.edu.cn. State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Rd., Hefei, Anhui, China. Electronic address: lingtj@ahau.edu.cn" |
| DOI: | 10.1016/j.foodchem.2015.10.088 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Green tea, oolong tea and black tea were separately introduced to brew three kinds of tea beers. A model was designed to investigate the tea beer flavour character. Comparison of the volatiles between the sample of tea beer plus water mixture (TBW) and the sample of combination of tea infusion and normal beer (CTB) was accomplished by triangular sensory test and HS-SPME GC-MS analysis. The PCA of GC-MS data not only showed a significant difference between volatile features of each TBW and CTB group, but also suggested some key compounds to distinguish TBW from CTB. The results of GC-MS showed that the relative concentrations of many typical tea volatiles were significantly changed after the brewing process. More interestingly, the behaviour of yeast fermentation was influenced by tea components. A potential interaction between tea components and lager yeast could be suggested" |
| Keywords: | Beer/*analysis/microbiology Camellia sinensis/*chemistry Fermentation Flavoring Agents/*analysis Gas Chromatography-Mass Spectrometry/methods Saccharomyces cerevisiae/*growth & development Solid Phase Microextraction/methods Taste Tea/*chemistry Volatile; |
| Notes: | "MedlineRong, Lei Peng, Li-Juan Ho, Chi-Tang Yan, Shou-He Meurens, Marc Zhang, Zheng-Zhu Li, Da-Xiang Wan, Xiao-Chun Bao, Guan-Hu Gao, Xue-Ling Ling, Tie-Jun eng Research Support, Non-U.S. Gov't England 2015/12/01 Food Chem. 2016 Apr 15; 197(Pt A):161-7. doi: 10.1016/j.foodchem.2015.10.088. Epub 2015 Oct 19" |
