Lactobacillus gasseri JM1 pre-acidification induced regulation in the flavor profile of beer processes
Acidification influences the flavor profile of beer. Lactobacillus gasseri JM1 was utilized to acidify wort, examining its impact on key beer preparation processes and exploring the mechanisms behind flavor alterations. The results demonstrated that acidification by L. gasseri JM1 increased lactic a...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525000768 |
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| author | Shasha Cheng Yu Zhang Heng Zhou Zhen Huang Haifu Jia Yujun Jiang Hao Wang Chaoxin Man |
| author_facet | Shasha Cheng Yu Zhang Heng Zhou Zhen Huang Haifu Jia Yujun Jiang Hao Wang Chaoxin Man |
| author_sort | Shasha Cheng |
| collection | DOAJ |
| description | Acidification influences the flavor profile of beer. Lactobacillus gasseri JM1 was utilized to acidify wort, examining its impact on key beer preparation processes and exploring the mechanisms behind flavor alterations. The results demonstrated that acidification by L. gasseri JM1 increased lactic acid and hexanoic acid levels in the wort, and elevated the concentrations of aldehydes (hexanal), esters (hexanoic acid, ethyl ester), and lactones (2(3H)-furanone, dihydro-5-pentyl- and 2(3H)-furanone, 5-hexyldihydro-) in both boiled and fermented products. Additionally, acidification enriched the flavor profile of post-boil samples, enhancing flavors of citrus, fatty, floral, fresh, fruity, green, sweet, and waxy. And the key aroma-active compounds in the acidified beer were identified as 1-octen-3-ol (decreased); and hexanoic acid, ethyl ester; 2(3H)-furanone, dihydro-5-pentyl-; and 2(3H)-furanone, 5-hexyldihydro- (increased). These changes led to a reduction of green flavor and an enhancement of waxy flavor. This provides a theoretical basis for regulating the application of L. gasseri JM1 to beer. |
| format | Article |
| id | doaj-art-55a0c37686e143a0b528660d41319fb8 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-55a0c37686e143a0b528660d41319fb82025-02-12T05:32:39ZengElsevierFood Chemistry: X2590-15752025-01-0125102229Lactobacillus gasseri JM1 pre-acidification induced regulation in the flavor profile of beer processesShasha Cheng0Yu Zhang1Heng Zhou2Zhen Huang3Haifu Jia4Yujun Jiang5Hao Wang6Chaoxin Man7Key Laboratory of Dairy Science, Ministry of Education, College of Food Science and Engineering, Northeast Agricultural University, Harbin 150030, ChinaKey Laboratory of Dairy Science, Ministry of Education, College of Food Science and Engineering, Northeast Agricultural University, Harbin 150030, ChinaKey Laboratory of Dairy Science, Ministry of Education, College of Food Science and Engineering, Northeast Agricultural University, Harbin 150030, ChinaKey Laboratory of Dairy Science, Ministry of Education, College of Food Science and Engineering, Northeast Agricultural University, Harbin 150030, ChinaKey Laboratory of Dairy Science, Ministry of Education, College of Food Science and Engineering, Northeast Agricultural University, Harbin 150030, ChinaKey Laboratory of Dairy Science, Ministry of Education, College of Food Science and Engineering, Northeast Agricultural University, Harbin 150030, China; Food Laboratory of Zhongyuan, Luohe 462300, ChinaCollege of Life Sciences, Northeast Agricultural University, Harbin 150030, China; Corresponding authors.Key Laboratory of Dairy Science, Ministry of Education, College of Food Science and Engineering, Northeast Agricultural University, Harbin 150030, China; Corresponding authors.Acidification influences the flavor profile of beer. Lactobacillus gasseri JM1 was utilized to acidify wort, examining its impact on key beer preparation processes and exploring the mechanisms behind flavor alterations. The results demonstrated that acidification by L. gasseri JM1 increased lactic acid and hexanoic acid levels in the wort, and elevated the concentrations of aldehydes (hexanal), esters (hexanoic acid, ethyl ester), and lactones (2(3H)-furanone, dihydro-5-pentyl- and 2(3H)-furanone, 5-hexyldihydro-) in both boiled and fermented products. Additionally, acidification enriched the flavor profile of post-boil samples, enhancing flavors of citrus, fatty, floral, fresh, fruity, green, sweet, and waxy. And the key aroma-active compounds in the acidified beer were identified as 1-octen-3-ol (decreased); and hexanoic acid, ethyl ester; 2(3H)-furanone, dihydro-5-pentyl-; and 2(3H)-furanone, 5-hexyldihydro- (increased). These changes led to a reduction of green flavor and an enhancement of waxy flavor. This provides a theoretical basis for regulating the application of L. gasseri JM1 to beer.http://www.sciencedirect.com/science/article/pii/S2590157525000768Lactobacillus gasseri JM1AcidificationBeerFlavor profile |
| spellingShingle | Shasha Cheng Yu Zhang Heng Zhou Zhen Huang Haifu Jia Yujun Jiang Hao Wang Chaoxin Man Lactobacillus gasseri JM1 pre-acidification induced regulation in the flavor profile of beer processes Food Chemistry: X Lactobacillus gasseri JM1 Acidification Beer Flavor profile |
| title | Lactobacillus gasseri JM1 pre-acidification induced regulation in the flavor profile of beer processes |
| title_full | Lactobacillus gasseri JM1 pre-acidification induced regulation in the flavor profile of beer processes |
| title_fullStr | Lactobacillus gasseri JM1 pre-acidification induced regulation in the flavor profile of beer processes |
| title_full_unstemmed | Lactobacillus gasseri JM1 pre-acidification induced regulation in the flavor profile of beer processes |
| title_short | Lactobacillus gasseri JM1 pre-acidification induced regulation in the flavor profile of beer processes |
| title_sort | lactobacillus gasseri jm1 pre acidification induced regulation in the flavor profile of beer processes |
| topic | Lactobacillus gasseri JM1 Acidification Beer Flavor profile |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525000768 |
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