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Off-Flavours in Beers and Their Formation Mechanisms (Turkish with English Abstract)

Yıl 2007, Cilt: 32 Sayı: 1, 43 - 49, 01.02.2007

Öz

Flavour compounds play an important role in beer quality. Some flavour compounds can provide positive effect on the quality of beer, however some of these compounds known as off-flavours can be detrimental. Off-flavours can arise from the brewing process or contamination. In this article, off-flavours (oxidation, sunstruck, dimethyl sulfide, caprylic, diacetyl, phenolic, ribes, pasteurization, metallic, solventlike, soapy, yeasty and grassy flavours) and their formation mechanisms were overviewed.

Kaynakça

  • Gijs L, Chevance F, Guyot-Declerck C, Collin S. 2002. Influence of pH on Beer Staling. Am Soc Brew Chemists Newsletter, 62: 25.
  • Kamimura M, Kaneda H. 1992. Off-flavors in beer. In Off-Flavors in Foods and Beverages, G Charalambous (ed), pp. 433-472, Developments in Food Science, Elsevier, Tokyo.
  • Angelino SAGF. 1991. Beer. In Volatile Compounds in Foods and Beverages. H Maarse (ed), pp. 581-616, Marcel Dekker, Inc., New York.
  • Harayama K, Hayase F, Kato H. 1991. Evaluation by multivareta analysis of off-flavor in headspece volatiles formed during storage of beer. Agric Biol Chem, 55 (2) 393-398.
  • Harayama K, Hayase F, Kato H. 1994. New Method for analyzing the volatiles in beer. Biosci Biotech Biochem, 58 (12) 2246-2247.
  • Marsili RT. 1997. Off-flavors and malodors in foods: mechanisms of formation and analytical techniques. In Techniques for Analyzing Food Aromas, R Marsili (ed), pp. 237-264, Marcel Dekker, Inc., New York.
  • Anonim, 2004. Flavors in beer. http://hbd.org/fad/judging/flavor.pdf (25.05.2004).
  • Palmer J. 2004. Common off-flavors in beer. Brewmaxer, Articles, http://www.brewmaxer.com/articles/Common_Off- Flavors_In_Beer.html (25.08.2004).
  • Van Eerde P, Strating J. 1982. Trans-2-nonenal. Monograph-VII, EBC-Flavour Symposium, European Brewery Convention, 238 p. Copenhagen, Brauwelt-Verlag Nürnberg/Germany.
  • Waites MJ, Morgan NL, Rockey JS, Higton G. 2001. Industrial Microbiology: An Introduction. Blackwell Science Ltd., 288 p, London.
  • Verhagen LC. 1994. Beer flavor. In Understanding Natural Flavors, JR Piggott and A Peterson (eds), 318 p, Blackie Academic & Professional, Chapman & Hall, Wester cleddens Rood Bishopbriggs, Glascow.
  • Vanderhaegen B, Neven H, Verachtert H, Derdelinckx G. 2006. The chemistry of beer - a critical rewiev. Food Chem, 95: 357-381.
  • Pierce JS. 1982. Conclusions. Monograph-VII, EBC-Flavour Symposium, European Brewery Convention, 238 p. Copenhagen, Brauwelt-Verlag Nürnberg/Germany.
  • Nijssen B. 1991. Off-flavors. In Volatile Compounds in Foods and Beverages, H Maarse (ed), pp: 689-736, Marcel Dekker, Inc, New York.
  • Moll M. 1991. Beers & Coolers; Definition, Manufacture, Composition. Intercept Ltd., 495 p, Andover.
  • Wang PS, Siebert KJ. 1974. The ınfluence of various storage conditions on the formation of 2-nonenal in bottled beer. Am Soc Brew Chem, 32: 47-49.
  • Guido LF, Rodrigues PG, Rodrigues JA, Goncalves CR, Barros AA. 2004. The impact of the physiological condition of the pitching yeast on beer flavour stability: an industrial approach. Food Chem, 87: 187-193.
  • Devreux A, Blockmans C, Van de Meersche J, 1982. Carbonyl compounds formation during aging of beer. MonographVII, EBC-Flavour Symposium, Eur Brew Convention, Copenhagen.
  • Tan Y, Siebert KJ. 2004. Quantitative structure-activity relationship modelling of alcohol, ester, aldehyde and ketone flavor tresholds in beer from molecular features. J Agric Food Chem, 52 (10) 3057-3064.
  • Bickham S., 1997. Focus on flavour, An Introduction to Sensory Analysis. http://brewingtechniques.com/library/ backissues/issue5.6/bickham.html (01.11.2006).
  • Hough JS, Briggs DE, Stevens R, Toung TW. 1987. Malting and Brewing Science, Volume II, Hopped Wort and Beer, Second Edition, Chapman and Hall, 914 p, London,.
  • De Keukeleire D. 2000. Fundamentals of beer and hop chemistry.Quim Nova, 23(1)108-112.
  • Moir M. 2000. Hops-a millennium review. J Am Soc Brew Chem, 58 (4) 131-146.
  • Blockmans C, Van de Meerssche J, Masschelein CA, Devreux A. 1981. Photodegradation and formation of carbonyl- and sulphur compounds in beer. Eur Brew Conv Proc, 18th Congr, In EBC Congress, pp. 347-357. Copenhagen.
  • Kaneda H, Kano Y, Kamimura M, Osawa T, Kawakishi S. 1990. Evaluation of beer deterioration by chemiluminescence. J Food Sci, 55 (5) 1361-1364.
  • Hansen J. 1999. Inactivation of MXR1 abolishes formation of dimethyl sulfide from dimethyl sulfoxide in Saccharomyces cerevisiae. Appl Environ Microbiol, 65 (9) 3915-3919.
  • Tressl R, Bahri D, Helak B. 1983. Flavors of malt and other cereals. In Flavour of Distilled Beverages, Origin and Development, JR Piggott (ed), 280 p. Ellis Horwood Series in Food Science and Technology.
  • Arkima V, Jonuela-Eriksson P, Leppanen O. 1982. The influence of volatile sulphur compounds on beer flavour. Monograph-VII, E.B.C.-Flavour Symposium, Eur Brew Conv Proc, 18th Congr, In EBC Congress, Copenhagen.
  • Quain D. 1989. Fermentation and Its Effect on Flavor & Aroma. Cass Lecture, Brewers’ Guardian, 24-31.
  • Anness BJ. 1982. The role of dimetyl sulfide in beer flavour. Monograph-VII, E.B.C. Flavour Symposium, 238 p, European Brewery Convention, Copenhagen, Brauwelt-Verlag Nürnberg/Germany.
  • Berry DR, Watson DC. 1987. Production of organoleptic compounds. In Yeast Biotechnology, DR Berry, I Russel and GG Stewart (eds), pp. 345-368, Allen & Unwin, London.
  • Van Vuuren, HJJ. 1996. Gram-negative spoilage bacteria. In Brewing Microbiology, second edition, FG Priest and I Campbell, (eds), p. 306, Chapman & Hall, Great Britain.
  • Sakamoto K, Konings WN. 2003. Beer spoilage bacteria and hop resistance. Int J Food Microbiol, 89 : 105-124.
  • Vanderhaegen B, Neven H, Coghe S, Verstrepen KJ, Derdelinckx G, Verachtert H. 2003. Bioflavoring and beer refermentation. Appl Microbiol Biotechnol, 62: 140-150.
  • Nykänen L, Suomalainen H. 1983. Aroma of Beer, Wine and Distilled Alcoholic Beverages. D. Reidel Publishing Company, Academie-Verlag, 412 p, Berlin.
  • Petersen JGL. 1985. Molecular genetics of diasetil formation in brewery yeast. Yeast Genetics, EBC Congress, pp. 275-282.
  • Abbott MS, Pugh TA, Pringle AT. 1993. Beer and Wine Production, Analysis, Characterization and Technological Advances, ACS Symposium Series, Barry H Gump and David J Pruett, American Chemical Society, Washington.
  • Benitez T, Gasent-Ramirez JM, Castrejon F, Codon AC. 1996. Development of new strains for the food industry. Biotechnol Prog, 12: 149-163.
  • Esslinger HM. 2003. Beer. Ullmann’s Encyclopedia of Industrial Chemistry, Wiley-VCH VerlagGmbHCo.http://www.mrw. interscience.wiley.com/ueic/articles/a03_421/sect3.html
  • Priest FG. 1996. Gram-positive brewery bacteria. In Brewing Microbiology, FG Priest and I Campbell (eds), 306 p. second edition, Chapman & Hall, Great Britain.
  • Campbell I. 1996. Wild yeast in brewing and distilling. In Brewing Microbiology. FG Priest and I Campbell (eds), second edition, pp. 193-209, Chapman & Hall, Edinburgh, UK.

Biralarda İstenmeyen Aroma Bileşikleri ve Oluşum Mekanizmaları

Yıl 2007, Cilt: 32 Sayı: 1, 43 - 49, 01.02.2007

Öz

Bira kalitesi üzerinde aroma maddelerinin önemli rolü vardır. Bu bileşiklerin bir kısmı kalite üzerinde olumlu etkiye sahip olup birada arzu edilirken, bir kısmı da kaliteyi olumsuz yönde etkileyen ve birada arzu edilmeyen bileşiklerdir. İstenmeyen bu bileşikler işleme, depolama koşulları veya dış kaynaklı bulaşma nedeniyle meydana gelebilir. Bu derlemede biranın duyusal kalitesini olumsuz yönde etkileyen başlıca aroma bileşikleri (oksidasyon aroması, güneş ışığı aroması, dimetil sülfür aroması, kaprilik aroma, diasetil aroması, fenolik aroma, kuş üzümü aroması, pastörizasyon aroması, metalik aroma, solvent benzeri aroma, sabunsu aroma, maya aroması ve çimenimsi aroma) ve bu bileşiklerin oluşum mekanizmaları üzerinde durulmuştur. 

Kaynakça

  • Gijs L, Chevance F, Guyot-Declerck C, Collin S. 2002. Influence of pH on Beer Staling. Am Soc Brew Chemists Newsletter, 62: 25.
  • Kamimura M, Kaneda H. 1992. Off-flavors in beer. In Off-Flavors in Foods and Beverages, G Charalambous (ed), pp. 433-472, Developments in Food Science, Elsevier, Tokyo.
  • Angelino SAGF. 1991. Beer. In Volatile Compounds in Foods and Beverages. H Maarse (ed), pp. 581-616, Marcel Dekker, Inc., New York.
  • Harayama K, Hayase F, Kato H. 1991. Evaluation by multivareta analysis of off-flavor in headspece volatiles formed during storage of beer. Agric Biol Chem, 55 (2) 393-398.
  • Harayama K, Hayase F, Kato H. 1994. New Method for analyzing the volatiles in beer. Biosci Biotech Biochem, 58 (12) 2246-2247.
  • Marsili RT. 1997. Off-flavors and malodors in foods: mechanisms of formation and analytical techniques. In Techniques for Analyzing Food Aromas, R Marsili (ed), pp. 237-264, Marcel Dekker, Inc., New York.
  • Anonim, 2004. Flavors in beer. http://hbd.org/fad/judging/flavor.pdf (25.05.2004).
  • Palmer J. 2004. Common off-flavors in beer. Brewmaxer, Articles, http://www.brewmaxer.com/articles/Common_Off- Flavors_In_Beer.html (25.08.2004).
  • Van Eerde P, Strating J. 1982. Trans-2-nonenal. Monograph-VII, EBC-Flavour Symposium, European Brewery Convention, 238 p. Copenhagen, Brauwelt-Verlag Nürnberg/Germany.
  • Waites MJ, Morgan NL, Rockey JS, Higton G. 2001. Industrial Microbiology: An Introduction. Blackwell Science Ltd., 288 p, London.
  • Verhagen LC. 1994. Beer flavor. In Understanding Natural Flavors, JR Piggott and A Peterson (eds), 318 p, Blackie Academic & Professional, Chapman & Hall, Wester cleddens Rood Bishopbriggs, Glascow.
  • Vanderhaegen B, Neven H, Verachtert H, Derdelinckx G. 2006. The chemistry of beer - a critical rewiev. Food Chem, 95: 357-381.
  • Pierce JS. 1982. Conclusions. Monograph-VII, EBC-Flavour Symposium, European Brewery Convention, 238 p. Copenhagen, Brauwelt-Verlag Nürnberg/Germany.
  • Nijssen B. 1991. Off-flavors. In Volatile Compounds in Foods and Beverages, H Maarse (ed), pp: 689-736, Marcel Dekker, Inc, New York.
  • Moll M. 1991. Beers & Coolers; Definition, Manufacture, Composition. Intercept Ltd., 495 p, Andover.
  • Wang PS, Siebert KJ. 1974. The ınfluence of various storage conditions on the formation of 2-nonenal in bottled beer. Am Soc Brew Chem, 32: 47-49.
  • Guido LF, Rodrigues PG, Rodrigues JA, Goncalves CR, Barros AA. 2004. The impact of the physiological condition of the pitching yeast on beer flavour stability: an industrial approach. Food Chem, 87: 187-193.
  • Devreux A, Blockmans C, Van de Meersche J, 1982. Carbonyl compounds formation during aging of beer. MonographVII, EBC-Flavour Symposium, Eur Brew Convention, Copenhagen.
  • Tan Y, Siebert KJ. 2004. Quantitative structure-activity relationship modelling of alcohol, ester, aldehyde and ketone flavor tresholds in beer from molecular features. J Agric Food Chem, 52 (10) 3057-3064.
  • Bickham S., 1997. Focus on flavour, An Introduction to Sensory Analysis. http://brewingtechniques.com/library/ backissues/issue5.6/bickham.html (01.11.2006).
  • Hough JS, Briggs DE, Stevens R, Toung TW. 1987. Malting and Brewing Science, Volume II, Hopped Wort and Beer, Second Edition, Chapman and Hall, 914 p, London,.
  • De Keukeleire D. 2000. Fundamentals of beer and hop chemistry.Quim Nova, 23(1)108-112.
  • Moir M. 2000. Hops-a millennium review. J Am Soc Brew Chem, 58 (4) 131-146.
  • Blockmans C, Van de Meerssche J, Masschelein CA, Devreux A. 1981. Photodegradation and formation of carbonyl- and sulphur compounds in beer. Eur Brew Conv Proc, 18th Congr, In EBC Congress, pp. 347-357. Copenhagen.
  • Kaneda H, Kano Y, Kamimura M, Osawa T, Kawakishi S. 1990. Evaluation of beer deterioration by chemiluminescence. J Food Sci, 55 (5) 1361-1364.
  • Hansen J. 1999. Inactivation of MXR1 abolishes formation of dimethyl sulfide from dimethyl sulfoxide in Saccharomyces cerevisiae. Appl Environ Microbiol, 65 (9) 3915-3919.
  • Tressl R, Bahri D, Helak B. 1983. Flavors of malt and other cereals. In Flavour of Distilled Beverages, Origin and Development, JR Piggott (ed), 280 p. Ellis Horwood Series in Food Science and Technology.
  • Arkima V, Jonuela-Eriksson P, Leppanen O. 1982. The influence of volatile sulphur compounds on beer flavour. Monograph-VII, E.B.C.-Flavour Symposium, Eur Brew Conv Proc, 18th Congr, In EBC Congress, Copenhagen.
  • Quain D. 1989. Fermentation and Its Effect on Flavor & Aroma. Cass Lecture, Brewers’ Guardian, 24-31.
  • Anness BJ. 1982. The role of dimetyl sulfide in beer flavour. Monograph-VII, E.B.C. Flavour Symposium, 238 p, European Brewery Convention, Copenhagen, Brauwelt-Verlag Nürnberg/Germany.
  • Berry DR, Watson DC. 1987. Production of organoleptic compounds. In Yeast Biotechnology, DR Berry, I Russel and GG Stewart (eds), pp. 345-368, Allen & Unwin, London.
  • Van Vuuren, HJJ. 1996. Gram-negative spoilage bacteria. In Brewing Microbiology, second edition, FG Priest and I Campbell, (eds), p. 306, Chapman & Hall, Great Britain.
  • Sakamoto K, Konings WN. 2003. Beer spoilage bacteria and hop resistance. Int J Food Microbiol, 89 : 105-124.
  • Vanderhaegen B, Neven H, Coghe S, Verstrepen KJ, Derdelinckx G, Verachtert H. 2003. Bioflavoring and beer refermentation. Appl Microbiol Biotechnol, 62: 140-150.
  • Nykänen L, Suomalainen H. 1983. Aroma of Beer, Wine and Distilled Alcoholic Beverages. D. Reidel Publishing Company, Academie-Verlag, 412 p, Berlin.
  • Petersen JGL. 1985. Molecular genetics of diasetil formation in brewery yeast. Yeast Genetics, EBC Congress, pp. 275-282.
  • Abbott MS, Pugh TA, Pringle AT. 1993. Beer and Wine Production, Analysis, Characterization and Technological Advances, ACS Symposium Series, Barry H Gump and David J Pruett, American Chemical Society, Washington.
  • Benitez T, Gasent-Ramirez JM, Castrejon F, Codon AC. 1996. Development of new strains for the food industry. Biotechnol Prog, 12: 149-163.
  • Esslinger HM. 2003. Beer. Ullmann’s Encyclopedia of Industrial Chemistry, Wiley-VCH VerlagGmbHCo.http://www.mrw. interscience.wiley.com/ueic/articles/a03_421/sect3.html
  • Priest FG. 1996. Gram-positive brewery bacteria. In Brewing Microbiology, FG Priest and I Campbell (eds), 306 p. second edition, Chapman & Hall, Great Britain.
  • Campbell I. 1996. Wild yeast in brewing and distilling. In Brewing Microbiology. FG Priest and I Campbell (eds), second edition, pp. 193-209, Chapman & Hall, Edinburgh, UK.
Toplam 41 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Makaleler
Yazarlar

Hasan Tangüler Bu kişi benim

Turgut Cabaroğlu Bu kişi benim

Hüseyin Erten Bu kişi benim

Yayımlanma Tarihi 1 Şubat 2007
Yayımlandığı Sayı Yıl 2007 Cilt: 32 Sayı: 1

Kaynak Göster

APA Tangüler, H. ., Cabaroğlu, T. ., & Erten, H. . (2007). Biralarda İstenmeyen Aroma Bileşikleri ve Oluşum Mekanizmaları. Gıda, 32(1), 43-49.
AMA Tangüler H, Cabaroğlu T, Erten H. Biralarda İstenmeyen Aroma Bileşikleri ve Oluşum Mekanizmaları. GIDA. Şubat 2007;32(1):43-49.
Chicago Tangüler, Hasan, Turgut Cabaroğlu, ve Hüseyin Erten. “Biralarda İstenmeyen Aroma Bileşikleri Ve Oluşum Mekanizmaları”. Gıda 32, sy. 1 (Şubat 2007): 43-49.
EndNote Tangüler H, Cabaroğlu T, Erten H (01 Şubat 2007) Biralarda İstenmeyen Aroma Bileşikleri ve Oluşum Mekanizmaları. Gıda 32 1 43–49.
IEEE H. . Tangüler, T. . Cabaroğlu, ve H. . Erten, “Biralarda İstenmeyen Aroma Bileşikleri ve Oluşum Mekanizmaları”, GIDA, c. 32, sy. 1, ss. 43–49, 2007.
ISNAD Tangüler, Hasan vd. “Biralarda İstenmeyen Aroma Bileşikleri Ve Oluşum Mekanizmaları”. Gıda 32/1 (Şubat 2007), 43-49.
JAMA Tangüler H, Cabaroğlu T, Erten H. Biralarda İstenmeyen Aroma Bileşikleri ve Oluşum Mekanizmaları. GIDA. 2007;32:43–49.
MLA Tangüler, Hasan vd. “Biralarda İstenmeyen Aroma Bileşikleri Ve Oluşum Mekanizmaları”. Gıda, c. 32, sy. 1, 2007, ss. 43-49.
Vancouver Tangüler H, Cabaroğlu T, Erten H. Biralarda İstenmeyen Aroma Bileşikleri ve Oluşum Mekanizmaları. GIDA. 2007;32(1):43-9.

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