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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Further insights into the role of methional and phenylacetaldehyde in lager beer flavor stability.
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Further insights into the role of methional and phenylacetaldehyde in lager beer flavor stability.

机译：进一步研究甲基和苯乙醛在啤酒风味稳定性中的作用。

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This work attempts to measure the importance of methional and phenylacetaldehyde on the flavor stability of beer, as direct participants or as indicators of aroma deterioration. A trained sensory panel identified the most important descriptors related to the typical aroma of aged beer: "malty", "honey-like", "cooked potato", and "metallic". By GC-olfactometry analysis, six aromatic zones related to the selected descriptors were highlighted, and by using GC-MS techniques it was possible to identify methional and phenylacetaldehyde as being responsible for two odor zones. The quantification of these molecules in samples submitted to forced aging treatments showed that the levels of methional and phenylacetaldehyde are dependent on the temperature of storage. Normal aged beers were also analyzed, and it was observed that these compounds accumulate with time of storage. Furthermore, these molecules were negatively correlated with the aroma quality of beer as evaluated by a sensorial panel. To validate the sensory impact of these substances, a fresh beer was spiked with these molecules and also with trans-2-nonenal, singly and in combination, and the similarity value between samples and the aged beer was then determined. The highest value from the similarity tests was 72% when the three compounds were added simultaneously. The combination of the two Strecker aldehydes increases by 54% the degree of similarity, indicating the key role played by these molecules in the aroma deterioration of beer. Finally, the kinetic parameters, E(a) and k, were calculated, and it was observed that the Arrhenius equation described well the temperature dependence of the reaction rate constant. Measuring the concentration of methional and phenylacetaldehyde may provide information about the key steps along the process that most affect the flavor stability of beer, which may be useful in establishing the best storage conditions.
机译：这项工作试图衡量甲基和苯乙醛对啤酒风味稳定性的重要性，作为直接参与者或作为香气恶化的指标。训练有素的感官小组确定了与陈酿啤酒典型香气有关的最重要的描述符：“麦芽”，“蜂蜜状”，“煮熟的马铃薯”和“金属”。通过GC嗅觉分析，突出显示了与所选描述符相关的六个芳香区，并且通过使用GC-MS技术，可以确定甲硫基和苯乙醛是造成两个气味区的原因。进行强制老化处理的样品中这些分子的定量显示，甲硫基和苯乙醛的含量取决于储存温度。还对正常的老年啤酒进行了分析，发现这些化合物会随着储存时间的积累而积累。此外，如通过感官小组评估的，这些分子与啤酒的香气质量呈负相关。为了验证这些物质的感官影响，在新鲜啤酒中分别掺入了这些分子以及反式-2-壬烯醛，并同时测定了样品与陈酿啤酒之间的相似度。同时添加三种化合物时，相似性测试得出的最高值为72％。两种Strecker醛的组合的相似度提高了54％，表明这些分子在啤酒的香气恶化中起关键作用。最后，计算了动力学参数E（a）和k，观察到Arrhenius方程很好地描述了反应速率常数的温度依赖性。测量甲缩醛和苯乙醛的浓度可能会提供有关整个过程中影响啤酒风味稳定性的关键步骤的信息，这对于建立最佳储存条件可能有用。

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