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2023, Articolo in rivista, ENG

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

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

DOI: 10.1016/j.foodchem.2023.135783

InstituteSelected 0/2
    IFAC, Istituto di fisica applicata "Nello Carrara" (1)
    ISPA, Istituto di scienze delle produzioni alimentari (1)
AuthorSelected 0/4
    Durante Miriana (1)
    Grieco Francesco (1)
    Palombi Lorenzo (1)
    Tufariello Maria (1)
TypeSelected 0/1
    Articolo in rivista (1)
Research programSelected 0/1
    AG.P05.007.001, Biotecnologie per la qualità e sicurezza degli alimenti (1)
EU Funding ProgramSelected 0/0
No values ​​available
EU ProjectSelected 0/0
No values ​​available
YearSelected 0/1
    2023 (1)
LanguageSelected 0/1
    Inglese (1)
Keyword

beers

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