Articolo in rivista, 2023, ENG, 10.1016/j.foodchem.2023.135783
Lorenzo Palombi a,+, Maria Tufariello b,*,+, Miriana Durante b, Anna Fiore c, Antonietta Baiano c, Francesco Grieco b
a CNR - Institute for Applied Physics "Nello Carrara" (IFAC), Via Madonna del Piano 10, Sesto Fiorentino, Firenze, 50019, Italy; b CNR - Institute of Sciences of Food Production (ISPA), via Prov. Lecce-Monteroni, 73100 Lecce, Italy; c Department of Agriculture, Food and Environment Sciences, University of Foggia, Napoli Street 25, Foggia, 71122, Italy
This study investigated the impact of changes in craft beer formulation, by modifying the unmalted cereal [(durum (Da) and soft (Ri) wheat), emmer (Em)], hops [Cascade (Ca) and Columbus (Co)], and yeast strains [M21 (Wi) - M02 (Ci)], on volatolomic, acidic, and olfactory profiles. Olfactory attributes were evaluated by the trained panel. Volatolomic and acidic profiles were determined by GC-MS. The sensory analysis detected significant differences for 5 attributes, including olfactory intensity and finesse, malty, herbaceous, and floral notes. Multivariate analysis of volatiles data, showed significant differences among the samples (p<0.05). DaCaWi, DaCoWi, and RiCoCi beers differ from the others by their higher concentrations of esters, alcohols, and terpenes. A PLSC analysis was carried out between volatiles and odour attributes. As far as we know, this is the first investigation that shed light on the impact of 3-factors interaction on the sensory-volatolomic profile of craft beers, through a comprehensive multivariate approach
Food chemistry 416 , pp. 1–11
beers, sensory profile, multivariate analysis, volatile compounds
Grieco Francesco, Palombi Lorenzo, Durante Miriana, Tufariello Maria
IFAC – Istituto di fisica applicata "Nello Carrara", ISPA – Istituto di scienze delle produzioni alimentari
ID: 478704
Year: 2023
Type: Articolo in rivista
Creation: 2023-03-06 09:16:35.000
Last update: 2023-10-23 23:24:08.000
External links
OAI-PMH: Dublin Core
OAI-PMH: Mods
OAI-PMH: RDF
DOI: 10.1016/j.foodchem.2023.135783
URL: https://www.sciencedirect.com/science/article/pii/S0308814623004004
External IDs
CNR OAI-PMH: oai:it.cnr:prodotti:478704
DOI: 10.1016/j.foodchem.2023.135783