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Flavours in Beers (Turkish with English Abstract)

Yıl 2010, Cilt: 35 Sayı: 6, 453 - 460, 01.12.2010

Öz

An important part of the aroma compounds found in beer is formed by yeast during alcohol fermentation. Yeast strain and fermentation conditions are effective on the aroma compounds. Apart from these, major sources of beer flavor, raw materials used (malt, hops), applications prior to fermentation (kilning, boiling) and storage conditions. In this review, the aroma compounds in beer are given by grouping according to their chemical structures (higher alcohols, esters, organic acids, carbonyl compounds, nitrogenous compounds, sulphur compounds) and are emphasized their formations, amounts and thresholds.

Kaynakça

  • Buzrul S. 2007. A suitable model of microbial survival curves for beer pasteurization. LWT, 40, 1330–1336.
  • Polshin P, Rudnitskaya A, Kirsanov D, Legin A, Saison D, Delvaux F, Delvaux FR, Nicolaï BM, Lammertyn J. 2010. Electronic tongue as a screening tool for rapid analysis of beer. Talanta, 81, 88–94.
  • Fillaudeau L, Boissier B, Moreau A, Blanpain-avet P, Ermolaev S, Jitariouk N, Gourdon A. 2007. Investiga- tion of rotating and vibrating Şltration for clariŞcation of rough beer. J Food Eng, 80, 206–217.
  • Tian J. 2010. Determination of several flavours in beer with headspace sampling gas chromatography. Food Chem, 123, 1318–1321.
  • Angelino SAGF. 1991. Beer. In: Volatile Compounds in Foods and Beverages Maarse H (chief ed), Marcel Dekker, Inc., New York, pp. 581-616.
  • Kamimura M, Kaneda, H. 1992. Off-Flavors in Beer. In: Off-Flavors in Foods and Beverages, Developments in Food Science, Charalambos G (chief ed), Elsevier, To- kyo, 517 p.
  • Pinho O, Ferreira IMPLVO, Santos HMLM. 2006. Method optimization by solid-phase microextraction in combination with gas chromatography with mass spec- trometry for analysis of beer volatile fraction. J Chrom A, 1121, 145–153.
  • Tangüler H, Cabaroğlu T, Erten H. 2007. Biralarda istenmeyen aroma bileşikleri ve oluşum mekanizmaları. Gıda, 32 (1), 43-49.
  • Gijs L, Chevance F, Guyot-Declerck C, Collin S. 2002. Influence of pH on beer staling. Am Soc Brew Chemists Newsletter, 62:25.
  • Kunze W. 1999. Technology Brewing & Malting. 2nd Edition, ImVerlag Der Berlin, 726 p.
  • Kobayashi M, Shimizu H, Shioya H. 2008. Beer vola- tile compounds and their application to low-malt beer fermentation. J Biosci Eng, 106 (4), 317-323.
  • Liu M, Zeng Z, Xiong B. 2005. Preparation of novel solid-phase microextraction Şbers by sol–gel technol- ogy for headspace solid-phase microextraction-gas chromatographic analysis of aroma compounds in beer. J Chrom A,1065, 287–299.
  • Vanderhaegen B, Delvaux F, Daenen L, Verachtert H, Delvaux FR. 2007. Aging characteristics of different beer types, Food Chem,103, 404–412.
  • Onate-jaen A, Bellido-milla D, Hernandez-artiga MP. 2006. Spectrophotometric methods to differentiate beers and evaluate beer ageing. Food Chem, 97, 361–369. 15. Blanco CA, Rojas A, Caballero A, Ronda F, Gomez M, Caballero I. 2006. A better control of beer proper- ties by predicting acidity of hop α-acids. Trends Food Sci Technol, 17, 373-377.
  • Schönberger C. 2006. The Processing of Hops. In: Brewing New Technologies, Bamforth CW (chief ed), CRC Pres, Boca Raton, pp. 123-146.
  • Erten H, Canbaş A. 2003. Alkol fermantasyonu sırasında oluşan aroma maddeleri. Gıda, 28 (6), 615-619. 18. Yagmur G, Tangüler H, Erten H. 2008. Mitokondri ve mitokondriyal mutasyonun bira kalitesi üzerine etkisi. Gıda, 33 (2), 91-96.
  • Berry DR, Watson DC. 1987. Productions of Organ- oleptik Compounds. In: Yeast Biotechnology, Berry DR, Russel I, Stewart GG (eds), Allen & Unwin, London, pp. 345-368.
  • Catarino M, Ferreira A, Mendes A. 2009. Study and optimization of aroma recovery from beer by pervapora- tion. J Memb Sci, 341, 51–59.
  • Verhagen, LC. 2010. Beer Flavour. Comprehensive Natural Products II, Chemistry and Biology ,Volume 3, pp. 967-997.
  • Havkin-Frenker, D, Belanger, FC, 2008. Biotechnol- ogy in Flavour Production. Blackwell Publishing, Oxford, UK, p. 214.
  • Henschke PA, Jiranek V. 1993. Yeasts-Metabolism of Nitrogen Compounds. In: Wine Microbiology and Biotechnology, Fleet GM (chief ed), Harword, Chur, pp. 77-164.
  • Lewis MJ, Young TW. 1995. Brewing. Chapman and Hall, London, 260 p.
  • Tangüler H, Yağmur G, Erten H. 2007. Mitokondriyal mutantların bira aroma maddeleri üzerine etkisi. Gıda, 32 (5), 251-257
  • Briggs DE, Boulton CA, Brookes PA, Stevens R. 2004. Brewing Science and Practice. Woodhead Publishing Limited, CRC Pres, Cambridge, England, 881 p.
  • Vanderhaegen B, Neven H, Verachtert H, Derdelinckx G. 2006. The chemistry of beer - a critical rewiev. Food Chem, 95, 357-381.
  • Russell I. 2006. Yeast. In: Handbook of Brewing, Sec- ond Edition, Priest FG, Stewart GG (eds), Taylor and Francis, Boca Raton, pp. 281-332.
  • Waites MJ, Morgan NL, Rockey JS, Higton G. 2001. Industrial Microbiology: An Introduction. Blackwell Sci- ence Ltd. London. 288 p.
  • Erten H, Tanguler H, Cakıroz H. 2007. The effect of pitching rate on fermentation and flavour compounds in high gravity brewing. J Inst Brew, 113 (1), 75-79.
  • Cortacero-Ramirez S, Segura-Carretero B, Hernainz- Bermudez de Castro M, Fernandez-Gutierrez A. 2005. Determination of low-molecular-mass organic acids in any type of beer samples by co electroosmotic capillary electrophoresis. J Chrom A, 1064, 115–119.
  • Rodrigues JEA, Erny GL, Barros AS, Esteves VI, Brandão T, Ferreira AA, Cabrita E, Gil AM. 2010. QuantiŞcation of organic acids in beer by nuclear mag- netic resonance (NMR)-based methods. Anal Chimic Acta, 674, 166–175.
  • Horak, T, Culik J, Jurkova M, Cejka P, Kellner V. 2008. Determination of free medium-chain fatty acids in beer by stir bar sorptive extraction. J Chrom A, 1196–1197, 96–99.
  • Lehtonen M, Jounela-Eriksson P. 1983. Volatile and Non-VolatileCompounds in the Flavour of Alcoholic Beverages. In: Flavour of Distilled Beverages, Origin and Development, Piggott JR (chief ed), Ellis Horwood Series in Food Science and Technology, 280 p.
  • Harrison MA. 2009. Beer/Brewing. Encyclopedia of Microbiology (Third Edition), Elsevier, pp. 23-33.
  • Gonçalves LM, Magalhãesa PJ, Valentea IM, Pa- checo JG, Dostálek P, Sykora D, Rodrigues JA, Barrosa AA. 2010. Analysis of aldehydes in beer by gas-diffusion microextraction: Characterization by high-performance liquid chromatography–diode-array detection–atmo- spheric pressure chemical ionization–mass spectrom- etry. J Chrom A, 1217, 3717–3722.
  • Guido L, Rajendram R, Barros A. 2008. Beer in Health and Disease Prevention, Preedy V.R. (Chief ed.), Academic Pres. 1248 p.
  • Tian J, Yu J, Chen X, Zhang W. 2009. Determination and quantitative analysis of acetoin in beer with head- space sampling-gas chromatography, Food Chem, 112, 1079–1083.
  • Moll M. 1991. Beers & Coolers; DeŞnition, Manufac- ture, Composition. Andover, 495 p.
  • Virkajärvi I. 2006. Accelerated Processing of Beer. In: Brewing New Technologies, Bamforth CW (chief ed), CRC Pres, Boca Raton, pp: 254-274.
  • Boulton C. 2006. Fermentation of Beer. In: Brewing New Technologies, Bamforth CW (chief ed), CRC Pres, Boca Raton, pp: 228-253.
  • 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 (Accessed 16 August 2004).
  • Palmer J. 2004. Common off-flavors in beer. Brew- maxer, Articles, http://www.brewmaxer.com/articles/ Common_Off-Flavors_In_Beer.html (Acces25.08.2004). 44. Xiao Q, Yu C, Xing J, Hu B. 2006. Short communica- tion comparison of headspac and direct single-drop mi- croextraction and headspace solid-phase microextrac- tion for the measurement of volatile sulfur compounds in beer and beverage by gas chromatography with flame photometric detection. J Chrom A, 1125, 133–137.
  • Oka K, Hayashi T, Matsumoto N,Yanase H. 2008. Decrease in hydrogen sulŞde content during the Şnal stage of beer fermentation due to ınvolvement of yeast and not carbon dioxide gas purging. J Biosci Bioeng, 106 (3), 253–257.
  • Zhao FJ, Fortune S, Barbosa VL, McGrath SP, Sto- bart R, Bilsborrow PE, Booth EJ, Brown A, Robson P. 2006. Effects of sulphur on yield and malting quality of barley. J Cereal Sci, 43, 369–377.
  • Nijssen B. 1991. Off-Flavors. In: Volatile Compounds in Foods and Beverages, Henk Maarse, Marcel Dekker, Inc., 764 p.
  • Trevor RR, Wilson JH. 2007. Hops. In: Handbook of Brewing. Second Edition, Priest FG, Stewart GG (eds), Taylor and Francis, Boca Raton, pp. 177-281.

Birada Bulunan Aroma Maddeleri

Yıl 2010, Cilt: 35 Sayı: 6, 453 - 460, 01.12.2010

Öz

Birada bulunan aroma maddelerinin önemli bir kısmı alkol fermantasyonu sırasında mayalar tarafından oluşturulur. Kullanılan maya suşu ve fermantasyon koşulları oluşan aroma maddeleri üzerinde etkili olur. Bunun dışında, başlıca bira aroması kaynakları, kullanılan hammaddeler (malt, şerbetçiotu), fermantasyon öncesi uygulanan işlemler (kavurma, kaynatma) ve depolama koşullarıdır. Bu derlemede birada bulunan aroma maddeleri kimyasal yapılarına göre gruplandırılarak (yüksek alkoller, esterler, organik asitler, karbo¬nil bileşikleri, azotlu bileşikler, kükürtlü bileşikler) verilmiş ve oluşumları, miktarları ve algılanma eşikleri üzerinde durulmuştur.

Kaynakça

  • Buzrul S. 2007. A suitable model of microbial survival curves for beer pasteurization. LWT, 40, 1330–1336.
  • Polshin P, Rudnitskaya A, Kirsanov D, Legin A, Saison D, Delvaux F, Delvaux FR, Nicolaï BM, Lammertyn J. 2010. Electronic tongue as a screening tool for rapid analysis of beer. Talanta, 81, 88–94.
  • Fillaudeau L, Boissier B, Moreau A, Blanpain-avet P, Ermolaev S, Jitariouk N, Gourdon A. 2007. Investiga- tion of rotating and vibrating Şltration for clariŞcation of rough beer. J Food Eng, 80, 206–217.
  • Tian J. 2010. Determination of several flavours in beer with headspace sampling gas chromatography. Food Chem, 123, 1318–1321.
  • Angelino SAGF. 1991. Beer. In: Volatile Compounds in Foods and Beverages Maarse H (chief ed), Marcel Dekker, Inc., New York, pp. 581-616.
  • Kamimura M, Kaneda, H. 1992. Off-Flavors in Beer. In: Off-Flavors in Foods and Beverages, Developments in Food Science, Charalambos G (chief ed), Elsevier, To- kyo, 517 p.
  • Pinho O, Ferreira IMPLVO, Santos HMLM. 2006. Method optimization by solid-phase microextraction in combination with gas chromatography with mass spec- trometry for analysis of beer volatile fraction. J Chrom A, 1121, 145–153.
  • Tangüler H, Cabaroğlu T, Erten H. 2007. Biralarda istenmeyen aroma bileşikleri ve oluşum mekanizmaları. Gıda, 32 (1), 43-49.
  • Gijs L, Chevance F, Guyot-Declerck C, Collin S. 2002. Influence of pH on beer staling. Am Soc Brew Chemists Newsletter, 62:25.
  • Kunze W. 1999. Technology Brewing & Malting. 2nd Edition, ImVerlag Der Berlin, 726 p.
  • Kobayashi M, Shimizu H, Shioya H. 2008. Beer vola- tile compounds and their application to low-malt beer fermentation. J Biosci Eng, 106 (4), 317-323.
  • Liu M, Zeng Z, Xiong B. 2005. Preparation of novel solid-phase microextraction Şbers by sol–gel technol- ogy for headspace solid-phase microextraction-gas chromatographic analysis of aroma compounds in beer. J Chrom A,1065, 287–299.
  • Vanderhaegen B, Delvaux F, Daenen L, Verachtert H, Delvaux FR. 2007. Aging characteristics of different beer types, Food Chem,103, 404–412.
  • Onate-jaen A, Bellido-milla D, Hernandez-artiga MP. 2006. Spectrophotometric methods to differentiate beers and evaluate beer ageing. Food Chem, 97, 361–369. 15. Blanco CA, Rojas A, Caballero A, Ronda F, Gomez M, Caballero I. 2006. A better control of beer proper- ties by predicting acidity of hop α-acids. Trends Food Sci Technol, 17, 373-377.
  • Schönberger C. 2006. The Processing of Hops. In: Brewing New Technologies, Bamforth CW (chief ed), CRC Pres, Boca Raton, pp. 123-146.
  • Erten H, Canbaş A. 2003. Alkol fermantasyonu sırasında oluşan aroma maddeleri. Gıda, 28 (6), 615-619. 18. Yagmur G, Tangüler H, Erten H. 2008. Mitokondri ve mitokondriyal mutasyonun bira kalitesi üzerine etkisi. Gıda, 33 (2), 91-96.
  • Berry DR, Watson DC. 1987. Productions of Organ- oleptik Compounds. In: Yeast Biotechnology, Berry DR, Russel I, Stewart GG (eds), Allen & Unwin, London, pp. 345-368.
  • Catarino M, Ferreira A, Mendes A. 2009. Study and optimization of aroma recovery from beer by pervapora- tion. J Memb Sci, 341, 51–59.
  • Verhagen, LC. 2010. Beer Flavour. Comprehensive Natural Products II, Chemistry and Biology ,Volume 3, pp. 967-997.
  • Havkin-Frenker, D, Belanger, FC, 2008. Biotechnol- ogy in Flavour Production. Blackwell Publishing, Oxford, UK, p. 214.
  • Henschke PA, Jiranek V. 1993. Yeasts-Metabolism of Nitrogen Compounds. In: Wine Microbiology and Biotechnology, Fleet GM (chief ed), Harword, Chur, pp. 77-164.
  • Lewis MJ, Young TW. 1995. Brewing. Chapman and Hall, London, 260 p.
  • Tangüler H, Yağmur G, Erten H. 2007. Mitokondriyal mutantların bira aroma maddeleri üzerine etkisi. Gıda, 32 (5), 251-257
  • Briggs DE, Boulton CA, Brookes PA, Stevens R. 2004. Brewing Science and Practice. Woodhead Publishing Limited, CRC Pres, Cambridge, England, 881 p.
  • Vanderhaegen B, Neven H, Verachtert H, Derdelinckx G. 2006. The chemistry of beer - a critical rewiev. Food Chem, 95, 357-381.
  • Russell I. 2006. Yeast. In: Handbook of Brewing, Sec- ond Edition, Priest FG, Stewart GG (eds), Taylor and Francis, Boca Raton, pp. 281-332.
  • Waites MJ, Morgan NL, Rockey JS, Higton G. 2001. Industrial Microbiology: An Introduction. Blackwell Sci- ence Ltd. London. 288 p.
  • Erten H, Tanguler H, Cakıroz H. 2007. The effect of pitching rate on fermentation and flavour compounds in high gravity brewing. J Inst Brew, 113 (1), 75-79.
  • Cortacero-Ramirez S, Segura-Carretero B, Hernainz- Bermudez de Castro M, Fernandez-Gutierrez A. 2005. Determination of low-molecular-mass organic acids in any type of beer samples by co electroosmotic capillary electrophoresis. J Chrom A, 1064, 115–119.
  • Rodrigues JEA, Erny GL, Barros AS, Esteves VI, Brandão T, Ferreira AA, Cabrita E, Gil AM. 2010. QuantiŞcation of organic acids in beer by nuclear mag- netic resonance (NMR)-based methods. Anal Chimic Acta, 674, 166–175.
  • Horak, T, Culik J, Jurkova M, Cejka P, Kellner V. 2008. Determination of free medium-chain fatty acids in beer by stir bar sorptive extraction. J Chrom A, 1196–1197, 96–99.
  • Lehtonen M, Jounela-Eriksson P. 1983. Volatile and Non-VolatileCompounds in the Flavour of Alcoholic Beverages. In: Flavour of Distilled Beverages, Origin and Development, Piggott JR (chief ed), Ellis Horwood Series in Food Science and Technology, 280 p.
  • Harrison MA. 2009. Beer/Brewing. Encyclopedia of Microbiology (Third Edition), Elsevier, pp. 23-33.
  • Gonçalves LM, Magalhãesa PJ, Valentea IM, Pa- checo JG, Dostálek P, Sykora D, Rodrigues JA, Barrosa AA. 2010. Analysis of aldehydes in beer by gas-diffusion microextraction: Characterization by high-performance liquid chromatography–diode-array detection–atmo- spheric pressure chemical ionization–mass spectrom- etry. J Chrom A, 1217, 3717–3722.
  • Guido L, Rajendram R, Barros A. 2008. Beer in Health and Disease Prevention, Preedy V.R. (Chief ed.), Academic Pres. 1248 p.
  • Tian J, Yu J, Chen X, Zhang W. 2009. Determination and quantitative analysis of acetoin in beer with head- space sampling-gas chromatography, Food Chem, 112, 1079–1083.
  • Moll M. 1991. Beers & Coolers; DeŞnition, Manufac- ture, Composition. Andover, 495 p.
  • Virkajärvi I. 2006. Accelerated Processing of Beer. In: Brewing New Technologies, Bamforth CW (chief ed), CRC Pres, Boca Raton, pp: 254-274.
  • Boulton C. 2006. Fermentation of Beer. In: Brewing New Technologies, Bamforth CW (chief ed), CRC Pres, Boca Raton, pp: 228-253.
  • 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 (Accessed 16 August 2004).
  • Palmer J. 2004. Common off-flavors in beer. Brew- maxer, Articles, http://www.brewmaxer.com/articles/ Common_Off-Flavors_In_Beer.html (Acces25.08.2004). 44. Xiao Q, Yu C, Xing J, Hu B. 2006. Short communica- tion comparison of headspac and direct single-drop mi- croextraction and headspace solid-phase microextrac- tion for the measurement of volatile sulfur compounds in beer and beverage by gas chromatography with flame photometric detection. J Chrom A, 1125, 133–137.
  • Oka K, Hayashi T, Matsumoto N,Yanase H. 2008. Decrease in hydrogen sulŞde content during the Şnal stage of beer fermentation due to ınvolvement of yeast and not carbon dioxide gas purging. J Biosci Bioeng, 106 (3), 253–257.
  • Zhao FJ, Fortune S, Barbosa VL, McGrath SP, Sto- bart R, Bilsborrow PE, Booth EJ, Brown A, Robson P. 2006. Effects of sulphur on yield and malting quality of barley. J Cereal Sci, 43, 369–377.
  • Nijssen B. 1991. Off-Flavors. In: Volatile Compounds in Foods and Beverages, Henk Maarse, Marcel Dekker, Inc., 764 p.
  • Trevor RR, Wilson JH. 2007. Hops. In: Handbook of Brewing. Second Edition, Priest FG, Stewart GG (eds), Taylor and Francis, Boca Raton, pp. 177-281.
Toplam 45 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Makaleler
Yazarlar

Hasan Tangüler Bu kişi benim

Hüseyin Erten Bu kişi benim

Turgut Cabaroğlu Bu kişi benim

Yayımlanma Tarihi 1 Aralık 2010
Yayımlandığı Sayı Yıl 2010 Cilt: 35 Sayı: 6

Kaynak Göster

APA Tangüler, H. ., Erten, H. ., & Cabaroğlu, T. . (2010). Birada Bulunan Aroma Maddeleri. Gıda, 35(6), 453-460.
AMA Tangüler H, Erten H, Cabaroğlu T. Birada Bulunan Aroma Maddeleri. GIDA. Aralık 2010;35(6):453-460.
Chicago Tangüler, Hasan, Hüseyin Erten, ve Turgut Cabaroğlu. “Birada Bulunan Aroma Maddeleri”. Gıda 35, sy. 6 (Aralık 2010): 453-60.
EndNote Tangüler H, Erten H, Cabaroğlu T (01 Aralık 2010) Birada Bulunan Aroma Maddeleri. Gıda 35 6 453–460.
IEEE H. . Tangüler, H. . Erten, ve T. . Cabaroğlu, “Birada Bulunan Aroma Maddeleri”, GIDA, c. 35, sy. 6, ss. 453–460, 2010.
ISNAD Tangüler, Hasan vd. “Birada Bulunan Aroma Maddeleri”. Gıda 35/6 (Aralık 2010), 453-460.
JAMA Tangüler H, Erten H, Cabaroğlu T. Birada Bulunan Aroma Maddeleri. GIDA. 2010;35:453–460.
MLA Tangüler, Hasan vd. “Birada Bulunan Aroma Maddeleri”. Gıda, c. 35, sy. 6, 2010, ss. 453-60.
Vancouver Tangüler H, Erten H, Cabaroğlu T. Birada Bulunan Aroma Maddeleri. GIDA. 2010;35(6):453-60.

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