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Analysis of flavour compounds in beer with extruded corn starch as an adjunct

机译：玉米淀粉膨化辅助分析啤酒中的风味成分

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摘要

Extruded corn starch (ECS) was used as an adjunct during beer fermentation and the fermentable sugars in the wort made with ECS and cooked corn starch (CCS) were determined using high-performance liquid chromatography. The flavour compounds of beer made using ECS and CCS were determined using headspace solid-phase micro-extraction gas chromatography-mass spectrometry, and eight volatile compounds in ECS and CCS beer were quantified using gas chromatography (GC). Five fermentable sugars (fructose, glucose, sucrose, maltose, maltotriose) were detected in both samples, and their content in ECS wort was higher than in CCS wort, except for maltose. Seventy-three flavour compounds were identified and quantified in ECS beer, while 58 compounds were determined in CCS beer. Both ECS and CCS can be used to produce beer; however, the concentration of characteristic beer flavour compounds in ECS beer was higher than in CCS beer.
机译：在啤酒发酵过程中，将挤出的玉米淀粉（ECS）用作辅助剂，并使用高效液相色谱法测定由ECS和煮熟的玉米淀粉（CCS）制成的麦芽汁中的可发酵糖。使用顶空固相微萃取气相色谱-质谱法测定使用ECS和CCS制备的啤酒的风味化合物，并使用气相色谱（GC）定量ECS和CCS啤酒中的8种挥发性化合物。在两个样品中均检测到五种可发酵糖（果糖，葡萄糖，蔗糖，麦芽糖，麦芽三糖），除麦芽糖外，它们在ECS麦芽汁中的含量均高于CCS麦芽汁。在ECS啤酒中鉴定并定量了73种风味化合物，而在CCS啤酒中确定了58种化合物。 ECS和CCS均可用于生产啤酒。然而，ECS啤酒中特征性啤酒风味化合物的浓度高于CCS啤酒。

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  • 来源
    《Journal of the Institute of Brewing》 |2018年第1期|9-15|共7页
  • 作者

    Yuanyuan He; Yanfei Cao; Shanfeng Chen; Chengye Ma; Dongliang Zhang; Hongjun Li;

  • 作者单位

    School of Agricultural Engineering and Food Science, Shandong University of Technology, No.12 Zhangzhou Road, Zhangdian District, Zibo, Shandong Province, China;

    School of Agricultural Engineering and Food Science, Shandong University of Technology, No.12 Zhangzhou Road, Zhangdian District, Zibo, Shandong Province, China;

    School of Agricultural Engineering and Food Science, Shandong University of Technology, No.12 Zhangzhou Road, Zhangdian District, Zibo, Shandong Province, China;

    School of Agricultural Engineering and Food Science, Shandong University of Technology, No.12 Zhangzhou Road, Zhangdian District, Zibo, Shandong Province, China;

    School of Agricultural Engineering and Food Science, Shandong University of Technology, No.12 Zhangzhou Road, Zhangdian District, Zibo, Shandong Province, China;

    School of Agricultural Engineering and Food Science, Shandong University of Technology, No.12 Zhangzhou Road, Zhangdian District, Zibo, Shandong Province, China;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    beer; extrusion; flavours; HS-SPME-GC-MS; corn starch adjunct;

    机译：啤酒;挤压;风味HS-SPME-GC-MS;玉米淀粉辅料;

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