| Literature DB >> 28372215 |
Sorelle Nsogning Dongmo1, Bertram Sacher2, Hubert Kollmannsberger3, Thomas Becker4.
Abstract
This study aims to define the aroma composition and key aroma compounds of barley malt wort beverages produced from fermentation using six lactic acid bacteria (LAB) strains. Gas chromatography mass spectrometry-olfactometry and flame ionization detection was employed; key aroma compounds were determined by means of aroma extract dilution analysis. Fifty-six detected volatile compounds were similar among beverages. However, significant differences were observed in the concentration of individual compounds. Key aroma compounds (flavor dilution (FD) factors ≥16) were β-damascenone, furaneol, phenylacetic acid, 2-phenylethanol, 4-vinylguaiacol, sotolon, methional, vanillin, acetic acid, nor-furaneol, guaiacol and ethyl 2-methylbutanoate. Furthermore, acetaldehyde had the greatest odor activity value of up to 4266. Sensory analyses revealed large differences in the flavor profile. Beverage from L. plantarum Lp. 758 showed the highest FD factors in key aroma compounds and was correlated to fruity flavors. Therefore, we suggest that suitable LAB strain selection may improve the flavor of malt based beverages.Entities:
Keywords: 2-Phenylethanol (PubChem CID: 6054); 4-Vinylguaiacol (PubChem CID: 332); Acetaldehyde (PubChem CID: 177); Aroma profile; Cereal based beverages; Ethyl 2-methylbutanoate (PubChem CID: 24020); Flavor; Furaneol (PubChem CID: 19309); Guaiacol (PubChem CID: 460); Key aroma compounds; Lactic acid bacteria; Malt wort; Phenylacetic acid (PubChem CID: 999); Sotolon (PubChem CID: 62835); Vanillin (PubChem CID: 1183); β-Damascenone (PubChem CID: 5374527)
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Year: 2017 PMID： 28372215 DOI： 10.1016/j.foodchem.2017.02.091
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514