« Previous AbstractVolatile C6-aldehydes and Allo-ocimene activate defense genes and induce resistance against Botrytis cinerea in Arabidopsis thaliana    Next Abstract"Potential effect of maternal dietary sucrose or fructose syrup on CD36, leptin, and ghrelin-mediated fetal programming of obesity" »

J Biosci Bioeng

Title:		Simulation of Pilsner-type beer aroma using 76 odor-active compounds
Author(s):		Kishimoto T; Noba S; Yako N; Kobayashi M; Watanabe T;
Address:		"Research Laboratories for Alcohol Beverages, Asahi Breweries Ltd., 1-1-21 Midori, Moriya-City, Ibaraki 302-0106, Japan. Electronic address: kishimoto.toru.x76@kyoto-u.jp. Research Laboratories for Alcohol Beverages, Asahi Breweries Ltd., 1-1-21 Midori, Moriya-City, Ibaraki 302-0106, Japan"
Journal Title:		J Biosci Bioeng
Year:		2018
Volume:		20180419
Issue:		3
Page Number:		330 - 338
DOI:		10.1016/j.jbiosc.2018.03.015
ISSN/ISBN:		1347-4421 (Electronic) 1347-4421 (Linking)
Abstract:		"Gas chromatography-olfactometry (GC-O) analyses of the aroma components extracted from Pilsner-type beer were performed. The concentrations of all 76 components, that were identified after the GC-O analyses, were accurately quantitated. The aroma compounds were then used in the following aroma simulation experiments, with ethanol and water as matrices. The odorants with higher odor intensity in GC-O analysis and odor activity values (OAVs) were selected first, and the selected 25 odorants were used in an aroma simulation experiment. The results of sensory analysis showed that the simulation model using 25 odorants exhibited unbalanced characteristics and lacked the malty/cereal, estery characteristics, the total amount of aroma, and the similarity compared to the reference Pilsner-type beer. Addition of the 24 odorants, which were identified through the fractionations of whole aroma extract of beer and expected to complement the malty/cereal characteristic, could not improve the aroma quality of the simulation model. The aroma simulation experiments using 76 odorants indicated that the synergistic contributions of the multiple odorants, with no independent contribution to the overall characteristics (including sub-threshold components) and with no reminiscence of beer aroma, were necessary for the construction of beer aroma"
Keywords:		"*Alcoholic Beverages/analysis *Beer/analysis Chromatography, Gas/methods Ethanol/analysis Flavoring Agents/chemistry/*metabolism/*pharmacology Gas Chromatography-Mass Spectrometry/methods *Odorants/analysis Olfactometry Volatile Organic Compounds/analysis;"
Notes:		"MedlineKishimoto, Toru Noba, Shigekuni Yako, Nana Kobayashi, Minoru Watanabe, Tetsuya eng Japan 2018/04/24 J Biosci Bioeng. 2018 Sep; 126(3):330-338. doi: 10.1016/j.jbiosc.2018.03.015. Epub 2018 Apr 19"