Title: Formation of 4-vinyl and 4-ethyl derivatives from hydroxycinnamic acids: Occurrence of volatile phenolic flavour compounds in beer and distribution of Pad1-activity among brewing yeasts
Authors: Vanbeneden, Nele ×
Gils, Frederik
Delvaux, Filip
Delvaux, Freddy #
Issue Date: Mar-2008
Publisher: Elsevier sci ltd
Series Title: Food chemistry vol:107 issue:1 pages:221-230
Abstract: This work represents a survey of the occurrence of hydroxycinnamic acids and volatile phenols in a variety of beer styles. The contribution of 4-vinylguaiacol to the overall flavour perception of top-fermented specialty beers was shown. Significant differences in hydroxycinnamic acids (both free and ester-bound) and volatile phenol content between different beers were observed. The variability in volatile phenol content between different beers and beer styles can be explained by the high incidence of Pad1(+) phenotype and the variability of Pad1 activity observed among top-fermenting brewing yeast strains. The relative importance of thermal versus enzymatic decarboxylation can account for the differences found between bottom and top-fermented beers. Concerning the optimisation of volatile phenol levels in beer, the selection of a suitable brewing yeast strain is the most important means of creating a phenolic taste profile in beer. Given that a considerable amount of hydroxycinnamic acids in beer still occurs in ester-bound form, enhancing the enzymatic release of these phenolic flavour precursors during mashing can greatly enhance the phenolic aroma potential of wort. (c) 2007 Elsevier Ltd. All rights reserved.
ISSN: 0308-8146
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Microbial and Molecular Systems - miscellaneous
Centre for Food and Microbial Technology
× corresponding author
# (joint) last author

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