Flavour enhancement of beer and related beverages by increasing flavour precursors in raw materials by enzymes
- 1. Department of Food Science, University of Copenhagen, Denmark - Brewing AR 345, Novozymes A/S, Lyngby, Denmark
- 2. Department of Food Science, University of Copenhagen, Denmark
- 3. Brewing AR 345, Novozymes A/S, Lyngby, Denmark
Description
In the past two decades, the brewing industry has witnessed the growing consumer demands for new beer types. Meanwhile,responsible drinking and health concern fuel the non-alcoholic and low-alcohol beer market. Towards this end, a plethora ofliterature has been dedicated to fermentation by non-conventional yeast strains, producing fruity flavours in beer and relatedbeverages [1]. In parallel with this, it is feasible to achieve flavour improvement by using raw material to its fullness. Thisapproach focuses on releasing more flavour precursor amino acids – leucine, isoleucine, valine, and phenylalanine – byenzymes during the beer manufacturing process. These branched-chain and aromatic amino acids participate in the Ehrlichpathway in yeast cells during fermentation, which accounts for the characteristic higher alcohols and their ester derivatives inbeer [2]. Lab scale lager beer production was performed to demonstrate this method. GC-MS with stir bar sorptive extraction(Twisters) was applied to characterise the resulting products.
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