Articolo in rivista, 2023, ENG, 10.1016/j.foodchem.2023.135783

Assessment of the impact of unmalted cereals, hops, and yeast strains on volatolomic and olfactory profiles of Blanche craft beers: a chemometric approach

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

Keywords

beers, sensory profile, multivariate analysis, volatile compounds

CNR authors

Grieco Francesco, Palombi Lorenzo, Durante Miriana, Tufariello Maria

CNR institutes

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 IDs

CNR OAI-PMH: oai:it.cnr:prodotti:478704

DOI: 10.1016/j.foodchem.2023.135783