ArticleFoods (Basel, Switzerland)2020
Renewing Traditions: A Sensory and Chemical Characterisation of Mexican Pigmented Corn Beers.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
11 citing papers in PubMed.
- Detoxification Metabolic Adaptation ofInsects · 2026Article
- Corn-Based Fermented Beverages: Nutritional Value, Microbial Dynamics, and Functional Potential-An Overview.Foods (Basel, Switzerland) · 2025Review
- From Conventional to Craft Beer: Perception, Source, and Production of Beer Color-A Systematic Review and Bibliometric Analysis.Foods (Basel, Switzerland) · 2024Review
- The Effects of Ultrasonic and Gamma Irradiation on the Flavor of Potato Wines Investigated by Sensory Omics.Foods (Basel, Switzerland) · 2023Article
- From the Raw Materials to the Bottled Product: Influence of the Entire Production Process on the Organoleptic Profile of Industrial Beers.Foods (Basel, Switzerland) · 2022Review
- Aroma Clouds of Foods: A Step Forward to Unveil Food Aroma Complexity Using GC × GC.Frontiers in chemistry · 2022Review
- Article
- Autochthonous Biological Resources for the Production of Regional Craft Beers: Exploring Possible Contributions of Cereals, Hops, Microbes, and Other Ingredients.Foods (Basel, Switzerland) · 2021Review
- Flavor and Aroma Analysis as a Tool for Quality Control of Foods.Foods (Basel, Switzerland) · 2021Article
- The Role of Bioactive Phenolic Compounds on the Impact of Beer on Health.Molecules (Basel, Switzerland) · 2021Review
- Enlarging Knowledge on Lager Beer Volatile Metabolites Using Multidimensional Gas Chromatography.Foods (Basel, Switzerland) · 2020Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study was undertaken to explore how the use of pigmented corn as brewing ingredient influences the sensory profile of craft beers, by using both sensory and chemical analyses. Six pigmented corn and barley beers were brewed and then analysed to obtain their sensory characteristics, volatile composition and non-volatile (alcohol, bitterness, anthocyanins and polyphenol content) composition. ANOVAs, Principal Component Analysis (PCA) and Multiple Factor Analysis (MFA) were used to visualise these data for exploring the differences between beers based on the type of malt and to characterise corn beers considering the relationships between their sensory characteristics and their chemical parameters. The sensory attributes such as fermented fruits, cooked vegetables, tortillas, bread, dried fruits and dried chili characterised beers made 100% with pigmented corn. Over 100 volatiles were identified by head space-solid phase micro-extraction coupled with gas chromatography-mass spectrometry (HS-SPME/GC-MS). Among them, phenols and terpenes were the groups of volatiles that better characterised beers containing corn. The content of anthocyanins in corn beers provide the 'amber-red-cooper' colours in beers and may prevent the development of off-aromas and tastes. The use of pigmented corn seems to be a good option to renew the traditional 'Sendechó' while preserving some of its sensory attributes.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.