The Effects of Pasteurization and Beer Type on the Functional Compounds and Flavor Substances in Beer
The study of functional compounds is of great importance for the production of nutrient-rich and flavorful beer. In this study, the effects of the pasteurization process and beer type (lager and ale, draft beer, and ripe beer) on the types and contents of functional compounds were investigated, incl...
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| Format: | Article |
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MDPI AG
2025-05-01
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| Series: | Beverages |
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| Online Access: | https://www.mdpi.com/2306-5710/11/3/63 |
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| author | Jiahui Ding Xiaoping Hou Jianghua Li Xinrui Zhao Shumin Hu |
| author_facet | Jiahui Ding Xiaoping Hou Jianghua Li Xinrui Zhao Shumin Hu |
| author_sort | Jiahui Ding |
| collection | DOAJ |
| description | The study of functional compounds is of great importance for the production of nutrient-rich and flavorful beer. In this study, the effects of the pasteurization process and beer type (lager and ale, draft beer, and ripe beer) on the types and contents of functional compounds were investigated, including the derivatives of amino acids (γ-aminobutyric acid and glutathione), β-glucan, phenolic acids, vitamin B, and volatile compounds. Among the six different types of beers tested, it was found that the concentration of functional compounds in ale was higher than that in lager. In addition, the process of pasteurization resulted in the loss of B vitamins and ferulic acid and an increase in some off-flavors such as aldehydes. The results of this study can aid in the development of novel functional beer and new strategies to improve beer quality. |
| format | Article |
| id | doaj-art-1e8c0c4da4d14bbbbe03d1fa9a720523 |
| institution | Kabale University |
| issn | 2306-5710 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Beverages |
| spelling | doaj-art-1e8c0c4da4d14bbbbe03d1fa9a7205232025-08-20T03:26:10ZengMDPI AGBeverages2306-57102025-05-011136310.3390/beverages11030063The Effects of Pasteurization and Beer Type on the Functional Compounds and Flavor Substances in BeerJiahui Ding0Xiaoping Hou1Jianghua Li2Xinrui Zhao3Shumin Hu4Science Center for Future Foods, Jiangnan University, 1800 Lihu Road, Wuxi 214122, ChinaState Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co., Ltd., Qingdao 266071, ChinaScience Center for Future Foods, Jiangnan University, 1800 Lihu Road, Wuxi 214122, ChinaScience Center for Future Foods, Jiangnan University, 1800 Lihu Road, Wuxi 214122, ChinaState Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co., Ltd., Qingdao 266071, ChinaThe study of functional compounds is of great importance for the production of nutrient-rich and flavorful beer. In this study, the effects of the pasteurization process and beer type (lager and ale, draft beer, and ripe beer) on the types and contents of functional compounds were investigated, including the derivatives of amino acids (γ-aminobutyric acid and glutathione), β-glucan, phenolic acids, vitamin B, and volatile compounds. Among the six different types of beers tested, it was found that the concentration of functional compounds in ale was higher than that in lager. In addition, the process of pasteurization resulted in the loss of B vitamins and ferulic acid and an increase in some off-flavors such as aldehydes. The results of this study can aid in the development of novel functional beer and new strategies to improve beer quality.https://www.mdpi.com/2306-5710/11/3/63beerfunctional compoundspasteurizationderivatives of amino acidsvolatile compounds |
| spellingShingle | Jiahui Ding Xiaoping Hou Jianghua Li Xinrui Zhao Shumin Hu The Effects of Pasteurization and Beer Type on the Functional Compounds and Flavor Substances in Beer Beverages beer functional compounds pasteurization derivatives of amino acids volatile compounds |
| title | The Effects of Pasteurization and Beer Type on the Functional Compounds and Flavor Substances in Beer |
| title_full | The Effects of Pasteurization and Beer Type on the Functional Compounds and Flavor Substances in Beer |
| title_fullStr | The Effects of Pasteurization and Beer Type on the Functional Compounds and Flavor Substances in Beer |
| title_full_unstemmed | The Effects of Pasteurization and Beer Type on the Functional Compounds and Flavor Substances in Beer |
| title_short | The Effects of Pasteurization and Beer Type on the Functional Compounds and Flavor Substances in Beer |
| title_sort | effects of pasteurization and beer type on the functional compounds and flavor substances in beer |
| topic | beer functional compounds pasteurization derivatives of amino acids volatile compounds |
| url | https://www.mdpi.com/2306-5710/11/3/63 |
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