Characterization of antioxidant activities and volatile profiles of pineapple beer during the brewing process

文献类型： 外文期刊

第一作者： Gong, Xiao

作者： Gong, Xiao;Yang, Qing;Chen, Ming;Tu, Jingxia;Gong, Xiao;Li, Bing;Ren, Fang

作者机构：

关键词： pineapple beer; brewing process; antioxidant activity; volatile organic compound

期刊名称：JOURNAL OF FOOD AND NUTRITION RESEARCH （ 影响因子：1.138； 五年影响因子：1.285 ）

ISSN： 1336-8672

年卷期： 2022 年 61 卷 2 期

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收录情况： SCI

摘要： Pineapple beer brewed with pineapple juice concentrate has a unique taste and is becoming popular. However, little is known about its physico-chemical and aroma characteristics. This study aimed to determine whether pineapple juice concentrate can be used as an adjunct for fruit beer production and elucidate its chemical characteristics. Compared with the control beer without it, addition of pineapple juice concentrate increased total polyphenols concentration (to 506.40 +/- 2.50 mg.l(-1), expressed as gallic acid equivalents) and flavonoids concentration (to 49.60 +/- 0.69 mg.l(-1), expressed as catechin equivalents) in final products and markedly enhanced the antioxidant activities. Flavour profiles analysed by using hcadspace-gas chromatography-ion mobility spectroscopy contained 42 representative compounds (12 esters, 9 alcohols, 11 aldehydes, 2 organic acids, 4 ketones, 2 furans, 1 sulphur compound and 1 olefin). Principal component analysis and orthogonal partial least squares discriminant analysis were used to build the flavour fingerprints and the characteristic flavour compounds were distinguished. Acetic acid, 3-methyl-1-butanol, ethanol, acetone, alpha-pinene, 3-methylbutanal, 2-propanol, ethyl formate, ethyl 3-methylbutanoate, 2-methylpropanal and dimethyl disulphide could be used to differentiate pineapple beer from control beer. The results are expected to provide a basis for industrial production of pineapple beer.

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