ArticleFood chemistry: X2025
Chemical composition, aroma profile, antioxidant activity, and sensory attributes of beer according to roasting degree and malt type.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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
1 citing paper in PubMed.
- Comparison of Different Fruit Shapes ofFood science & nutrition · 2026Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study examined the effects of malt roasting degree on the chemical composition, aroma profile, antioxidant activity, and sensory attributes of brewed beer. Roasting increased carbohydrate content, diastatic power, and Maillard products such as melanoidins and Amadori compounds, contributing to deeper color and enhanced antioxidant activity. Aroma profiling with an electronic nose revealed that roasting shifted key volatile classes, including esters, terpenes, pyrazines, and sulfur compounds. Light malt beer retained fruity esters (for example, ethyl hexanoate and cis-3-hexenyl acetate), whereas dark malt beer was enriched in Maillard-derived pyrazines and aldehydes (for example, 2,3-dimethylpyrazine, furfural, maltol) that impart roasted and caramelized notes. Liquid malt beer showed the greatest loss of monoterpenes (for example, γ-terpinene), indicating thermal degradation. These changes aligned with antioxidant capacity, as melanoidin- and pyrazine-rich profiles enhanced radical scavenging. Overall, roasting modulated sensory and antioxidant properties through Maillard-derived transformations, underscoring their impact on beer quality.
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.