JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2021
·
IF 4.556
Limin Wang,Kai Hong,Johnpaul I. Agbaka,Guangsen Zhu,Chenyan Lv,Changwei Ma
In this study, the evaluation of bitterness qualities and characteristic metabolite profiles in Krausen during beer fermentation were investigated using a UHPLC-Q/TOF-MS-based metabolomics approach and sensory evaluation analysis. Through sensory evaluation, Krausen was perceived as an extremely lingering bitterness character and exhibited impact on the bitter taste of beer and residue samples. Non-targeted metabolomics was employed to identify the potential bitter markers in Krausen through a differentiating approach across the metabolic profiles of Krausen, B1 (beer with Krausen removed), B2 (beer with Krausen retained), R1 (residue with Krausen removed), and R2 (residue with Krausen retained). Multivariate statistical analysis demonstrated that 41 of the screened key markers clustered towards the Krausen region were more or less hop bitter acid and its derivative. Subsequently, hop bitter acid and polyphenols were afterwards confirmed by quantification analysis. Both untargeted metabolomics and quantification results confirmed that isohumulones and humulinones contributed most towards the bitter profile of Krausen, while polyphenols may be not key compounds contributing to the bitter taste formation in Krausen. This study identified key bitter components of Krausen and may provided guidance for further research on taste quality of beer during fermentation.
研究领域:
食品科学
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代谢组学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2018
·Vol. 98
·期 12
·4733-4741
·
IF 2.379
Chunfeng Liu,Qi Li,Chengtuo Niu,Feiyun Zheng,Yun Zhao
BACKGROUND Acetaldehyde is an important flavor component in beer which is possibly carcinogenic to humans. Owing to the limitations of present detection methods, only free-state acetaldehyde in beers has been focused on, while acetal in beers has hardly been reported so far. RESULTS A sensitive headspace gas chromatography method was developed for the determination of diethylacetal and acetaldehyde in beer. The column DB-23 was chosen with a total run time of 22.5 min. The optimal addition amount of NaCl, equilibrium temperature and equilibrium time were 2.0 g, 70 °C and 30 min respectively. For both diethylacetal and acetaldehyde analyses, the limit of detection was 0.005 mg L −1 with relative standard deviation < 5.5%. The recoveries of acetaldehyde and diethylacetal were 95–110 and 95–115% respectively. The diethylacetal and acetaldehyde average contents in 24 beer products were 11.83 and 4.36 mg L −1 respectively. The Pearson correlation coefficient between diethylacetal and acetaldehyde was the highest (0.963). Both diethylacetal and acetaldehyde contents increased to a peak value after fermentation for 3 days and then decreased to a lower value. During both normal and forced aging storage, the diethylacetal content decreased and the acetaldehyde content increased gradually over time. When beers were forced aged for 4 days, the increased ratio of acetaldehyde could be above 40.00%. CONCLUSION The newly established method can be used to assess acetaldehyde level and flavor quality in beer more scientifically. © 2018 Society of Chemical Industry
研究领域:
食品科学
·
分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
·
2023
·Vol. 249
·期 4
·1137-1146
·
IF 3.3
Zhu Yan,Di Lei,Cheng Shengyu,Jin Yueying,Zhang Minghui,Zhang Lingli,Wang Xin,Li Xi-Ling,Han Yu,Xu Chun-Yan,Min Jun Zhe
A novel UHPLC–MS/MS method with high sensitivity and selectivity for simultaneous detection and chiral resolution of DL-amino acids in beer was established using the newly developed mass spectrometry probe (S)-(3-(4-carboxythiazolidin-3-yl)-3-oxopropyl) diphenylsulfonium (CTOD). The gradient analysis of five chiral amino acids (DL-Asp, DL-Glu, DL-Ala, DL-Pro, and DL-Phe) was carried out on a BEH C18 (2.1 × 150 mm, 1.7 μm) for 30 min with a mobile phase of 0.1% formic acid aqueous solution and 0.1% formic acid methanol/acetonitrile (7:3) solution. The resolutions of DL-amino acids ranged from 1.71 to 5.42. The correlation coefficients were ≥ 0.9994 in the range of 0.25 to 1200 pmol. Meanwhile, limits of detection (LOD) and limits of quantitative (LOQ) analysis were 0.05–0.25 pmol and 0.13–0.50 pmol, respectively. Furthermore, the intra-day and inter-day precision ranged from 0.34% to 6.31%, and the average recoveries ranged from 97.50% to 107.50%. The method was applied to the quantitative analysis and comparison of DL-amino acids in beer samples from 10 different manufacturers, and it was found that the beers were rich in D-amino acids. Four D-AAs including D-Ala, D-Pro, D-Glu, D-Phe (1.9–29.8 μmol L −1 ) and five L-AAs including L-Pro, L-Ala, L-Phe, L-Glu, L-Asp (5.3–2315.9 μmol L −1 ) were detected in the beer samples. The average content of L-AAs in the 10 beer samples was significantly higher than that of D-AAs. This study provides a new method for detecting chiral amino acids in beer and reliable data for evaluating the nutritional value of beer.
Graphical abstract
研究领域:
分析化学
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食品科学
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营养学
✓ 已验证
产品关联
DOI
高影响因子
Food Chemistry-X
·
2024
·
IF 6.5
Xuyan Zong,Xianjiang Zhou,Xinyue Cao,Shun Gao,Dongyang Zhang,Haoran Zhang,Ran Qiu,Yi Wang,Jianhang Wu,Li Li
Craft beer brewers need to learn process control strategies from traditional industrial production to ensure the consistent quality of the finished product. In this study, FT-IR combined with deep learning was used for the first time to model and analyze the Plato degree and total flavonoid content of Qingke beer during the mashing and boiling stages and to compare the effectiveness with traditional chemometrics methods. Two deep learning neural networks were designed, the effect of variable input methods on the effectiveness of the models was discussed. The experimental results showed that the CARS-LSTM model had the best predictive performance, not only as the best quantitative model for Plato in the mashing (R 2 p = 0.9368) and boiling (R 2 p = 0.9398) phases but also as the best model for TFC in the boiling phase (R 2 p = 0.9154). This study demonstrates the great potential of deep learning and provides a new approach to quality control analysis in beer brewing.
研究领域:
食品科学
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化学计量学
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人工智能
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2014
·
IF 3.259
Zhongqiu Hu,Lin Li,Yahong Yuan,Tianli Yue
Ultrasensitive and simultaneous determination of amino acids and amines (AAs) in media and winemaking products is very important for evaluating the relationship profile between the depletion of AAs and aroma compounds formation. In this work, by combing the advantages of Taguchi’s scheme with Pareto graphs and Range analysis pattern, an analytical method with efficiently improving fluorescence intensity and resolutions of AAs while saving the time and resources is developed to simultaneously and ultrasensitively detect 21 AAs in media, wine and beer. The results indicate the detection limit (DL) could be reached at ng L −1 level (3.34–284.3 ng L −1 ), which is 10 6 higher than that of DL obtained by general method. Furthermore, the linear ranges are also established so that the proposed method could be accurately applied. These results demonstrate the method provides an easy and effective way to ultrasensitively and simultaneously analyse AAs in complex products.
研究领域:
分析化学
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食品科学
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生物化学
✓ 已验证
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2016
·
IF 2.711
Xiaoqun Wei,Linzhou Zhuang,Chaomin Wu,Wenrui Chen,Zhiyong Li,Baojun Xu
A novel method for quantitative analysis of ethylenediaminotetracetic acid (EDTA) in wines and beers by liquid chromatography coupled to tandem mass spectrometry has been developed. Positive-ion mode was applied as the scan mode, amine species were firstly used as the derivatization reagents of EDTA, and phenylboronic acid was used to react with maltose to eliminate its matrix interference. Primary amines could efficiently eliminate the interference from metal ions (Fe(III) and Cu(II)). The responsive intensity of EDTA with amine derivatization could be improved over 300 times than that without adding amine species. The recovery rate was significantly increased to 104.1% after adding phenylboronic acid at 20.0 mg/L as compared to the control spike-and-recovery experiment results (1.3–1.7%) of beer samples without adding phenylboronic acid. The validated method showed excellent detection sensitivity (0.001 mg/L for LOD (limit of detection) and 0.004 mg/L for LOQ (limit of quantification)) with satisfactory recovery rates (76.0%–97.2%), and good precision (1.40–5.40% RSD values). The optimized method has been satisfactorily applied to the analysis of actual wine and beer samples. It can be proposed as a powerful analytical method of EDTA in wines and beers, and can even be adapted to detect other chelates and polydentate compounds.
研究领域:
分析化学
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食品科学
✓ 已验证
DOI
高影响因子
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
·
2025
·
IF 4.6
Lingchen Wang,Yue Huang,Linlin Sun,Xiaojuan Gong,Chuan Dong,Shaomin Shuang
Herein, a novel rapid, specific, and sensitive probe for adenosine triphosphate (ATP) detection is developed. We have pioneered the integration of split ATP aptamers with aggregation-induced emission (AIE) via chemical binding to obtain a novel ATP detection probe (TPE probe). Upon the binding of the ATP split aptamer to the target, the intermolecular distance of the AIE molecules decreases, restricting their spatial rotation, which leads to an enhancement of the fluorescence signal, thereby enabling the detection of ATP. This unique design provides the probe with both target-specific recognition capability of the aptamer and sensitive signal-reporting function. Under the optimized experimental conditions, the probe exhibits a linearity range from 1-1000 nM with limit of detection 0.14 nM, displaying a comparative advantage over previously reported methods in terms of sensitivity and selectivity. Additionally, this method demonstrated satisfactory performance for ATP detection in beer samples, with recoveries between 97.5 % to 104.6 %. More importantly, the current research is expected to provide an effective monitoring method for beer quality control.
研究领域:
生物化学
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分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2024
·
IF 4
Jia-Rui Xu,Yi Zheng,Tian-Zhen Liu,Bao-Xiang Zhao,Kai-Ming Wang
Hydrogen sulfide (H 2 S) and thiophenol (PhSH) are toxic pollutants that can affect the quality and safety of food and water. It is of importance to detect these analytes. However, developing fluorescent probes that can selectively discriminate H 2 S and PhSH is challenging due to their similar reactivity. In this work, we reported a dual-functional probe N -(4-(benzo[ d ]thiazol-2-yl)phenyl)− 2,4-dinitrobenzenesulfonamide ( NBT ) that could synchronously and selectively respond to H 2 S and PhSH in different solvents. NBT exhibited high selectivity, a low detection limit (82.66 nM for H 2 S, 21.44 nM for PhSH), and a wide linear range (5–70 μM for H 2 S, 5–35 μM for PhSH). Therefore, NBT was successfully applied to detect H 2 S and PhSH in water and beer samples with excellent recovery and precision. This probe provides a simple and effective method for the simultaneous and quantitative detection of H 2 S and PhSH in water and beer samples without the need for sophisticated instruments.
研究领域:
分析化学
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环境科学
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食品科学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2020
·Vol. 100
·期 7
·3062-3070
·
IF 2.614
Miaomiao Li,Jinhua Du,Kaili Zhang
BACKGROUND The carbohydrates in beer play an important role as they are essential for fermentation. Any change in their composition may influence the sensory characteristics of the beer and so their determination is of great interest. This study compares the carbohydrates in three types of commercial beer – barley malt beer, wheat beer, and barley malt beer with adjuncts – and examines their influence on beer quality, which is important for selecting raw ingredients and production conditions, and for quality control. RESULTS Among the oligosaccharides in three types of beer, raffinose was the most, followed by maltotetraose, maltotriose and maltose. Monosaccharides were only present in small amounts. Dextrin, oligosaccharides with 2–6 polymerization degree and non-starch polysaccharides (NSP) make up 15.90–34.83%, 17.59–38.63%, and 2.33–7.47% of the total carbohydrates in beer, respectively. The dextrin content and NSP content were significantly ( P < 0.05) different in wheat beer and barley malt beer, and their content was significantly ( P < 0.01) correlated with the content of extracts in beer. Non-starch polysaccharide, dextrin, trisaccharide, and tetrasaccharide content significantly ( P < 0.05) correlated with beer viscosity. These beer samples could be categorized clearly into three groups by principal component analysis. CONCLUSION The oligosaccharides in beer reflect yeast utilization, depending on the type of beer. Dextrin, oligosaccharides with 2–4 polymerization, and NSP, were major carbohydrates in beer. Their composition and concentration influenced its characteristics and quality, and played an important role in the discrimination of different beer types. © 2020 Society of Chemical Industry
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Analytical Methods
·
2015
·Vol. 7
·期 20
·8911-8917
·
IF 1.821
Ziyi Wang,Han Liao,Hao Wu,Beibei Wang,Haidong Zhao,Mingqian Tan
We report the finding of the presence of fluorescent carbon dots in commercial beer and TEM analysis reveals that the beer carbon dots (BCDs) have an average size of 2.5 nm. The BCDs possessed high solubility and excellent fluorescence properties under the excitation of ultra-violet light with a quantum yield of approximately 7.39%. X-ray photoelectron spectroscopy (XPS) characterization demonstrated that the BCDs contain carbon, oxygen and nitrogen, three elements with the relative contents ca. 59.52%, 36.71% and 3.77%, respectively. X-ray diffraction (XRD) analysis indicated that the BCDs are amorphous. Fourier transform infrared (FTIR) spectroscopy was employed to characterize the surface groups of the BCDs. The BCDs showed excellent stability under different conditions (high ion strength, extreme pH and laser exposure). The cytotoxicity study revealed that there was no obvious inhibition of cell viability with a concentration as high as 12.5 mg mL−1 for 48 h, so that the BCDs could be directly applied in live cell imaging. Moreover, the BCDs could be used as efficient nanocarriers for the purpose of anticancer therapy. Doxorubicin-conjugated BCDs (BCD-DOX) induced prolonged cytotoxicity compared to free doxorubicin (DOX) due to the slow release of DOX from the BCD-DOX. The internalization of BCD-DOX by MCF-7 cells was further confirmed by using a laser scanning confocal microscope. All these results indicated that the BCDs present in beer have good biocompatibility and excellent fluorescence properties and may be considered as a safe material for bio-imaging and image-guided drug delivery in cancer therapy.
研究领域:
生物医学
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材料科学
·
肿瘤学
✓ 已验证
产品关联
DOI
高影响因子
Systems Microbiology and Biomanufacturing
·
2023
·
IF 0
Lin Rui,Chen Xingguang,Peng Zhengcong,Li Wenzhe,Chu Jiyang,Lu Jian,Xie Guangfa,Wu Dianhui
Herbs are rich in polyphenols compounds that are often added to beer to boost its antioxidant ability. To prove herbs can efficiently enhance the antioxidant ability of beer, the total polyphenols and flavonoids content, the distribution of phenolics profile, and antioxidant ability in commercial herbal beers were analyzed in this work. The results showed that most herbal beers had stronger antioxidant ability than conventional beers. The total polyphenols content in most herbal beers (250.8–1063.5 mg/L) was higher than that in conventional beers (179.2–308.4 mg/L), especially free phenolic acids (3.151–26.469 mg/L) such as gallic acid (0.248–2.853 mg/L), chlorogenic acid (0.422–6.420 mg/L), vanillic acid (0.567–10.256 mg/L), and caffeic acid (0.422–10.093 mg/L), which can explain the strong antioxidant ability of herbal beers to a certain extent. Among them, roselle beer (ROL) and jasmine beer (JAS) performed the strongest antioxidant ability. Furthermore, according to the distribution of phenolics profile, it was found that ROL and JAS had highest content of flavonoids including catechol, epicatechin, and quercetin compared with all beers. This was an important reason why ROL and JAS had the strongest antioxidant ability. In a word, the addition of herbs in beer brewing can effectively improve the content of polyphenols and antioxidant ability of beer, especially the herbs rich in flavonoids have the most significant contribution to the antioxidant ability of beer, which is helpful to improve beer quality.
研究领域:
食品科学
·
植物化学
·
营养学
·
酿造工艺
✓ 已验证
DOI
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
·
2025
·
IF 3.3
Xu Zhenbo,Chen Rong,Wu Jie,Zhong Feifeng,Xue Haoyue,Xiang Zhufang,Yang He,Yuan Lei,Liu Junyan,Yu Junhong
Lacticaseibacillus paracasei is a typical food spoilage bacterium especially in beer. Due to the negative impact of L. paracasei on food preservation, a rapid detection method for L. paracasei based on polymerase spiral reaction (PSR) was established and its application was verified using different types of food samples in this study. Firstly, target digging was performed using bioinformatics techniques. A target gene pheS was selected and species-specific primers were designed. Secondly, the PSR assay was established with chromogenic reaction, which avoid false positive result due to open lid. The specificity of target and primers was tested, and the limit of detection (Kolodkin-Gal in Science 328:627–629, 2010) (5.2 × 10 4 fg/μL) was examined. Thirdly, the application of PSR assay in solid and liquid food samples were verified by artificial contamination model. The PSR assay was more efficiency in liquid food (LOD: 10 3 CFU/mL) than in solid food (LOD: 10 4 CFU/mL). Thus, L. paracasei screening in 3 types of beer (LOD: 10 3 CFU/mL) was further performed to verify to efficiency of PSR assay in screening of beer spoilage bacteria. In conclusion, pheS targeting PSR assay is useful as a rapid detection method for L. paracasei in solid and liquid food samples especially in beer.
研究领域:
微生物学
·
食品安全
·
分子生物学
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）