ArticleScientific reports2023
Evaluation of volatile compound profiles and sensory properties of dark and pale beers fermented by different strains of brewing yeast.
Article in Scientific reports, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
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16 citing papers in PubMed.
- Effects of Infusion and Decoction Mashing on Carbohydrate Structure, Fermentation Behavior, and Volatile Compound Profiles in Wheat Beer.Foods (Basel, Switzerland) · 2026Article
- Multi-Omics Reveals Phenethyl Acetate and Its Producer Lactiplantibacillus plantarum as Key Drivers of Enhanced Palatability in Alfalfa Silage.Microbial biotechnology · 2026Article
- Aroma Profile of Worts and Contents of Selected Mineral Elements in Brewing with Malted and Unmalted Hemp Seeds.Molecules (Basel, Switzerland) · 2026Article
- Integrative multi-omics reveals genetic and transcriptomic determinants of aroma formation during alcoholic fermentation inFrontiers in microbiology · 2026Article
- Beer Aroma Compounds: Key Odorants, Off-Flavour Compounds and Improvement Proposals.Foods (Basel, Switzerland) · 2025Review
- Optimized method for analyzing volatile compounds in edible yeast using headspace SPME-GC-MS.Analytical and bioanalytical chemistry · 2025Article
- Effect of Non-Foods (Basel, Switzerland) · 2025Article
- Flavor patterns of beer fermented byFood science and biotechnology · 2025Article
- Comparative analysis of physicochemical properties, antioxidant activities, and metabolomic profiles in daylily-supplemented craft beer fermented with differentFood chemistry: X · 2025Article
- Robustness quantification of a mutant library screen revealed key genetic markers in yeast.Microbial cell factories · 2024Article
- European farmhouse brewing yeasts form a distinct genetic group.Applied microbiology and biotechnology · 2024Article
- Examination of internal metabolome and VOCs profile of brewery yeast and their mutants producing beer with improved aroma.Scientific reports · 2024Article
- Consumer insights into the at-home liking of commercial beers: Integrating nonvolatile and volatile flavor chemometrics.Food science & nutrition · 2024Article
- Effect of Coriander Seed Addition at Different Stages of Brewing on Selected Parameters of Low-Alcohol Wheat Beers.Molecules (Basel, Switzerland) · 2024Article
- Assessment of green lentil malt as a substrate for gluten-free beer brewing.Scientific reports · 2024Article
- Physicochemical parameters, sensory profile and concentration of volatile compounds and anthocyanins in beers brewed using potato variety with purple flesh.Scientific reports · 2023Article
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3 authors.
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No grant is acknowledged in the PubMed record.
Abstract
To evaluate the differences in the volatile compound profile of dark and pale beers fermented by different strains of brewer's yeast, gas chromatography with flame ionization detection and gas chromatography mass spectrometry analysis of eight beers was carried out. The prevalent group of compounds in all the beers analysed were alcohols (56.41-72.17%), followed by esters (14.58-20.82%), aldehydes (8.35-20.52%), terpenes and terpenoids (1.22-6.57%) and ketones (0.42-1.00%). The dominant higher alcohols were 2-methylpropan-1-ol, 3-methylbutanol, phenethyl alcohol, among aldehydes furfural, decanal, nonanal, and among esters ethyl acetate, phenylethyl acetate and isoamyl acetate. Beers fermented by the top-fermenting yeast Saccharomyces cerevisiae var. diastaticus had the highest volatile content. The addition of dark malt in wort production process had no effect on the total content of volatiles, but for some beers it caused changes in the total content of esters, terpenes and terpenoids. Variations in the total volatile content between beers fermented by different yeast strains are mainly due to esters and alcohols identified. Sensory analysis of beers allowed us to identify the characteristics affected by the addition of dark speciality malts in the production of wort and yeast strains used in the fermentation process.
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