Comparative analysis of the aroma profile of pineapple beers brewed with juice added at different times
文献类型： 外文期刊
作者： Yang, Qing 1 ; Gong, Xiao 2 ; Chen, Ming 1 ; Tu, Jingxia 1 ; Xiuyan, Zheng 3 ; Yuan, Yuan 2 ;
作者机构： 1.Guangzhou Nansha Zhujiang Brewery Co Ltd, R&D Dept, Tongfa Rd,3 Wanqingsha Town, Guangzhou, Peoples R China
2.Chinese Acad Trop Agr Sci, Agr Prod Proc Res Inst, Renmingdadaonan 48, Zhanjiang, Peoples R China
3.Guizhou Inst Integrated Agr Dev, Jinxin Community 1, Guiyang, Peoples R China
关键词： Addition time; pineapple juice; fruit beer; volatile organic compounds; aroma profile
期刊名称：JOURNAL OF THE INSTITUTE OF BREWING （ 影响因子：2.6； 五年影响因子：2.7 ）
ISSN： 0046-9750
年卷期： 2023 年 129 卷 3 期
页码：
收录情况： SCI
摘要： Pineapple juice was added at three different points in the brewing process, (i) wort, (ii) toward the end of fermentation and (iii) at the beginning of maturation. The physicochemical properties, taste and aroma of the three fruit beers was compared to a control beer without addition of pineapple juice. The beers were analysed using an electronic nose (E-nose), head space solid phase micro-extraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) and head space gas chromatography-ion mobility spectrometry (HS-GC-IMS). Of the three fruit beers, esters characteristic of pineapple aroma was found in the beer produced with juice added late during primary fermentation. Further, the abundance of esters-isoamyl acetate, ethyl butyrate, ethyl acetate, ethyl hexanoate and phenethyl acetate-was higher. Sensory analysis showed the beer produced from the addition of juice late in fermentation had a superior aroma and was the most preferred in sensory testing. These results provide technical support for process optimisation and for improving the aroma of fruit beers.
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