Perceived aroma characteristic of Tsingtao beer in relation to wort gravity
Abstract To investigate the impacts of wort gravity on perceived aroma characteristic of Tsingtao beer, sensory-directed flavor approaches, including sensory quantitative descriptive analysis (QDA), gas chromatography–mass spectrometry (GC–MS), gas chromatography–olfactometry (GC–O), and aroma recom...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Yu, Haiyan [verfasserIn] Xie, Jingru [verfasserIn] Xie, Tong [verfasserIn] Guo, Wei [verfasserIn] Chen, Chen [verfasserIn] Tian, Huaixiang [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2021 |
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| Schlagwörter: |
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| Übergeordnetes Werk: |
Enthalten in: European food research and technology - Berlin : Springer, 1999, 247(2021), 2 vom: 04. Jan., Seite 427-437 |
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| Übergeordnetes Werk: |
volume:247 ; year:2021 ; number:2 ; day:04 ; month:01 ; pages:427-437 |
| Links: |
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| DOI / URN: |
10.1007/s00217-020-03636-3 |
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| Katalog-ID: |
SPR042956854 |
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| 520 | |a Abstract To investigate the impacts of wort gravity on perceived aroma characteristic of Tsingtao beer, sensory-directed flavor approaches, including sensory quantitative descriptive analysis (QDA), gas chromatography–mass spectrometry (GC–MS), gas chromatography–olfactometry (GC–O), and aroma recombination experiments were employed. The result of QDA revealed that the aroma intensities of Tsingtao beer varied with the wort gravity. GC–MS determined 50 volatile compounds in all from the four kinds of Tsingtao beer samples with different wort gravity. Concentrations of most compounds were positively correlated with beer wort gravity. Then 39 aroma-active compounds in the four beer samples were identified by GC-O, and 33 of them were found exited in Y4 sample with the highest wort gravity. The aroma recombination experiments showed that aroma-active compounds with AI ≥ 1 (GC–O detected) could simulate the aroma profile, indicating these compounds were aroma perceived compounds. There were 16, 17, 19 and 23 aroma perceived compounds in the four kinds of samples, respectively, indicating Y4 had the most abundant aroma perceived compounds. | ||
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| 650 | 4 | |a Wort gravity |7 (dpeaa)DE-He213 | |
| 650 | 4 | |a Aroma profile |7 (dpeaa)DE-He213 | |
| 650 | 4 | |a Aroma recombination |7 (dpeaa)DE-He213 | |
| 650 | 4 | |a Aroma perceived compounds |7 (dpeaa)DE-He213 | |
| 700 | 1 | |a Xie, Jingru |e verfasserin |4 aut | |
| 700 | 1 | |a Xie, Tong |e verfasserin |4 aut | |
| 700 | 1 | |a Guo, Wei |e verfasserin |4 aut | |
| 700 | 1 | |a Chen, Chen |e verfasserin |4 aut | |
| 700 | 1 | |a Tian, Huaixiang |e verfasserin |4 aut | |
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10.1007/s00217-020-03636-3 doi (DE-627)SPR042956854 (DE-599)SPRs00217-020-03636-3-e (SPR)s00217-020-03636-3-e DE-627 ger DE-627 rakwb eng 630 640 ASE 58.34 bkl Yu, Haiyan verfasserin aut Perceived aroma characteristic of Tsingtao beer in relation to wort gravity 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract To investigate the impacts of wort gravity on perceived aroma characteristic of Tsingtao beer, sensory-directed flavor approaches, including sensory quantitative descriptive analysis (QDA), gas chromatography–mass spectrometry (GC–MS), gas chromatography–olfactometry (GC–O), and aroma recombination experiments were employed. The result of QDA revealed that the aroma intensities of Tsingtao beer varied with the wort gravity. GC–MS determined 50 volatile compounds in all from the four kinds of Tsingtao beer samples with different wort gravity. Concentrations of most compounds were positively correlated with beer wort gravity. Then 39 aroma-active compounds in the four beer samples were identified by GC-O, and 33 of them were found exited in Y4 sample with the highest wort gravity. The aroma recombination experiments showed that aroma-active compounds with AI ≥ 1 (GC–O detected) could simulate the aroma profile, indicating these compounds were aroma perceived compounds. There were 16, 17, 19 and 23 aroma perceived compounds in the four kinds of samples, respectively, indicating Y4 had the most abundant aroma perceived compounds. Tsingtao beer (dpeaa)DE-He213 Wort gravity (dpeaa)DE-He213 Aroma profile (dpeaa)DE-He213 Aroma recombination (dpeaa)DE-He213 Aroma perceived compounds (dpeaa)DE-He213 Xie, Jingru verfasserin aut Xie, Tong verfasserin aut Guo, Wei verfasserin aut Chen, Chen verfasserin aut Tian, Huaixiang verfasserin aut Enthalten in European food research and technology Berlin : Springer, 1999 247(2021), 2 vom: 04. Jan., Seite 427-437 (DE-627)27012859X (DE-600)1476605-X 1438-2385 nnns volume:247 year:2021 number:2 day:04 month:01 pages:427-437 https://dx.doi.org/10.1007/s00217-020-03636-3 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 58.34 ASE AR 247 2021 2 04 01 427-437 |
| spelling |
10.1007/s00217-020-03636-3 doi (DE-627)SPR042956854 (DE-599)SPRs00217-020-03636-3-e (SPR)s00217-020-03636-3-e DE-627 ger DE-627 rakwb eng 630 640 ASE 58.34 bkl Yu, Haiyan verfasserin aut Perceived aroma characteristic of Tsingtao beer in relation to wort gravity 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract To investigate the impacts of wort gravity on perceived aroma characteristic of Tsingtao beer, sensory-directed flavor approaches, including sensory quantitative descriptive analysis (QDA), gas chromatography–mass spectrometry (GC–MS), gas chromatography–olfactometry (GC–O), and aroma recombination experiments were employed. The result of QDA revealed that the aroma intensities of Tsingtao beer varied with the wort gravity. GC–MS determined 50 volatile compounds in all from the four kinds of Tsingtao beer samples with different wort gravity. Concentrations of most compounds were positively correlated with beer wort gravity. Then 39 aroma-active compounds in the four beer samples were identified by GC-O, and 33 of them were found exited in Y4 sample with the highest wort gravity. The aroma recombination experiments showed that aroma-active compounds with AI ≥ 1 (GC–O detected) could simulate the aroma profile, indicating these compounds were aroma perceived compounds. There were 16, 17, 19 and 23 aroma perceived compounds in the four kinds of samples, respectively, indicating Y4 had the most abundant aroma perceived compounds. Tsingtao beer (dpeaa)DE-He213 Wort gravity (dpeaa)DE-He213 Aroma profile (dpeaa)DE-He213 Aroma recombination (dpeaa)DE-He213 Aroma perceived compounds (dpeaa)DE-He213 Xie, Jingru verfasserin aut Xie, Tong verfasserin aut Guo, Wei verfasserin aut Chen, Chen verfasserin aut Tian, Huaixiang verfasserin aut Enthalten in European food research and technology Berlin : Springer, 1999 247(2021), 2 vom: 04. Jan., Seite 427-437 (DE-627)27012859X (DE-600)1476605-X 1438-2385 nnns volume:247 year:2021 number:2 day:04 month:01 pages:427-437 https://dx.doi.org/10.1007/s00217-020-03636-3 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 58.34 ASE AR 247 2021 2 04 01 427-437 |
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10.1007/s00217-020-03636-3 doi (DE-627)SPR042956854 (DE-599)SPRs00217-020-03636-3-e (SPR)s00217-020-03636-3-e DE-627 ger DE-627 rakwb eng 630 640 ASE 58.34 bkl Yu, Haiyan verfasserin aut Perceived aroma characteristic of Tsingtao beer in relation to wort gravity 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract To investigate the impacts of wort gravity on perceived aroma characteristic of Tsingtao beer, sensory-directed flavor approaches, including sensory quantitative descriptive analysis (QDA), gas chromatography–mass spectrometry (GC–MS), gas chromatography–olfactometry (GC–O), and aroma recombination experiments were employed. The result of QDA revealed that the aroma intensities of Tsingtao beer varied with the wort gravity. GC–MS determined 50 volatile compounds in all from the four kinds of Tsingtao beer samples with different wort gravity. Concentrations of most compounds were positively correlated with beer wort gravity. Then 39 aroma-active compounds in the four beer samples were identified by GC-O, and 33 of them were found exited in Y4 sample with the highest wort gravity. The aroma recombination experiments showed that aroma-active compounds with AI ≥ 1 (GC–O detected) could simulate the aroma profile, indicating these compounds were aroma perceived compounds. There were 16, 17, 19 and 23 aroma perceived compounds in the four kinds of samples, respectively, indicating Y4 had the most abundant aroma perceived compounds. Tsingtao beer (dpeaa)DE-He213 Wort gravity (dpeaa)DE-He213 Aroma profile (dpeaa)DE-He213 Aroma recombination (dpeaa)DE-He213 Aroma perceived compounds (dpeaa)DE-He213 Xie, Jingru verfasserin aut Xie, Tong verfasserin aut Guo, Wei verfasserin aut Chen, Chen verfasserin aut Tian, Huaixiang verfasserin aut Enthalten in European food research and technology Berlin : Springer, 1999 247(2021), 2 vom: 04. Jan., Seite 427-437 (DE-627)27012859X (DE-600)1476605-X 1438-2385 nnns volume:247 year:2021 number:2 day:04 month:01 pages:427-437 https://dx.doi.org/10.1007/s00217-020-03636-3 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 58.34 ASE AR 247 2021 2 04 01 427-437 |
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10.1007/s00217-020-03636-3 doi (DE-627)SPR042956854 (DE-599)SPRs00217-020-03636-3-e (SPR)s00217-020-03636-3-e DE-627 ger DE-627 rakwb eng 630 640 ASE 58.34 bkl Yu, Haiyan verfasserin aut Perceived aroma characteristic of Tsingtao beer in relation to wort gravity 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract To investigate the impacts of wort gravity on perceived aroma characteristic of Tsingtao beer, sensory-directed flavor approaches, including sensory quantitative descriptive analysis (QDA), gas chromatography–mass spectrometry (GC–MS), gas chromatography–olfactometry (GC–O), and aroma recombination experiments were employed. The result of QDA revealed that the aroma intensities of Tsingtao beer varied with the wort gravity. GC–MS determined 50 volatile compounds in all from the four kinds of Tsingtao beer samples with different wort gravity. Concentrations of most compounds were positively correlated with beer wort gravity. Then 39 aroma-active compounds in the four beer samples were identified by GC-O, and 33 of them were found exited in Y4 sample with the highest wort gravity. The aroma recombination experiments showed that aroma-active compounds with AI ≥ 1 (GC–O detected) could simulate the aroma profile, indicating these compounds were aroma perceived compounds. There were 16, 17, 19 and 23 aroma perceived compounds in the four kinds of samples, respectively, indicating Y4 had the most abundant aroma perceived compounds. Tsingtao beer (dpeaa)DE-He213 Wort gravity (dpeaa)DE-He213 Aroma profile (dpeaa)DE-He213 Aroma recombination (dpeaa)DE-He213 Aroma perceived compounds (dpeaa)DE-He213 Xie, Jingru verfasserin aut Xie, Tong verfasserin aut Guo, Wei verfasserin aut Chen, Chen verfasserin aut Tian, Huaixiang verfasserin aut Enthalten in European food research and technology Berlin : Springer, 1999 247(2021), 2 vom: 04. Jan., Seite 427-437 (DE-627)27012859X (DE-600)1476605-X 1438-2385 nnns volume:247 year:2021 number:2 day:04 month:01 pages:427-437 https://dx.doi.org/10.1007/s00217-020-03636-3 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 58.34 ASE AR 247 2021 2 04 01 427-437 |
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10.1007/s00217-020-03636-3 doi (DE-627)SPR042956854 (DE-599)SPRs00217-020-03636-3-e (SPR)s00217-020-03636-3-e DE-627 ger DE-627 rakwb eng 630 640 ASE 58.34 bkl Yu, Haiyan verfasserin aut Perceived aroma characteristic of Tsingtao beer in relation to wort gravity 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract To investigate the impacts of wort gravity on perceived aroma characteristic of Tsingtao beer, sensory-directed flavor approaches, including sensory quantitative descriptive analysis (QDA), gas chromatography–mass spectrometry (GC–MS), gas chromatography–olfactometry (GC–O), and aroma recombination experiments were employed. The result of QDA revealed that the aroma intensities of Tsingtao beer varied with the wort gravity. GC–MS determined 50 volatile compounds in all from the four kinds of Tsingtao beer samples with different wort gravity. Concentrations of most compounds were positively correlated with beer wort gravity. Then 39 aroma-active compounds in the four beer samples were identified by GC-O, and 33 of them were found exited in Y4 sample with the highest wort gravity. The aroma recombination experiments showed that aroma-active compounds with AI ≥ 1 (GC–O detected) could simulate the aroma profile, indicating these compounds were aroma perceived compounds. There were 16, 17, 19 and 23 aroma perceived compounds in the four kinds of samples, respectively, indicating Y4 had the most abundant aroma perceived compounds. Tsingtao beer (dpeaa)DE-He213 Wort gravity (dpeaa)DE-He213 Aroma profile (dpeaa)DE-He213 Aroma recombination (dpeaa)DE-He213 Aroma perceived compounds (dpeaa)DE-He213 Xie, Jingru verfasserin aut Xie, Tong verfasserin aut Guo, Wei verfasserin aut Chen, Chen verfasserin aut Tian, Huaixiang verfasserin aut Enthalten in European food research and technology Berlin : Springer, 1999 247(2021), 2 vom: 04. Jan., Seite 427-437 (DE-627)27012859X (DE-600)1476605-X 1438-2385 nnns volume:247 year:2021 number:2 day:04 month:01 pages:427-437 https://dx.doi.org/10.1007/s00217-020-03636-3 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 58.34 ASE AR 247 2021 2 04 01 427-437 |
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Enthalten in European food research and technology 247(2021), 2 vom: 04. Jan., Seite 427-437 volume:247 year:2021 number:2 day:04 month:01 pages:427-437 |
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Enthalten in European food research and technology 247(2021), 2 vom: 04. Jan., Seite 427-437 volume:247 year:2021 number:2 day:04 month:01 pages:427-437 |
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Tsingtao beer Wort gravity Aroma profile Aroma recombination Aroma perceived compounds |
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Yu, Haiyan @@aut@@ Xie, Jingru @@aut@@ Xie, Tong @@aut@@ Guo, Wei @@aut@@ Chen, Chen @@aut@@ Tian, Huaixiang @@aut@@ |
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<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">SPR042956854</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20220110160308.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">210202s2021 xx |||||o 00| ||eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1007/s00217-020-03636-3</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)SPR042956854</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)SPRs00217-020-03636-3-e</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(SPR)s00217-020-03636-3-e</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">630</subfield><subfield code="a">640</subfield><subfield code="q">ASE</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">58.34</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Yu, Haiyan</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Perceived aroma characteristic of Tsingtao beer in relation to wort gravity</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2021</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Abstract To investigate the impacts of wort gravity on perceived aroma characteristic of Tsingtao beer, sensory-directed flavor approaches, including sensory quantitative descriptive analysis (QDA), gas chromatography–mass spectrometry (GC–MS), gas chromatography–olfactometry (GC–O), and aroma recombination experiments were employed. The result of QDA revealed that the aroma intensities of Tsingtao beer varied with the wort gravity. GC–MS determined 50 volatile compounds in all from the four kinds of Tsingtao beer samples with different wort gravity. Concentrations of most compounds were positively correlated with beer wort gravity. Then 39 aroma-active compounds in the four beer samples were identified by GC-O, and 33 of them were found exited in Y4 sample with the highest wort gravity. The aroma recombination experiments showed that aroma-active compounds with AI ≥ 1 (GC–O detected) could simulate the aroma profile, indicating these compounds were aroma perceived compounds. 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Yu, Haiyan |
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Perceived aroma characteristic of Tsingtao beer in relation to wort gravity |
| abstract |
Abstract To investigate the impacts of wort gravity on perceived aroma characteristic of Tsingtao beer, sensory-directed flavor approaches, including sensory quantitative descriptive analysis (QDA), gas chromatography–mass spectrometry (GC–MS), gas chromatography–olfactometry (GC–O), and aroma recombination experiments were employed. The result of QDA revealed that the aroma intensities of Tsingtao beer varied with the wort gravity. GC–MS determined 50 volatile compounds in all from the four kinds of Tsingtao beer samples with different wort gravity. Concentrations of most compounds were positively correlated with beer wort gravity. Then 39 aroma-active compounds in the four beer samples were identified by GC-O, and 33 of them were found exited in Y4 sample with the highest wort gravity. The aroma recombination experiments showed that aroma-active compounds with AI ≥ 1 (GC–O detected) could simulate the aroma profile, indicating these compounds were aroma perceived compounds. There were 16, 17, 19 and 23 aroma perceived compounds in the four kinds of samples, respectively, indicating Y4 had the most abundant aroma perceived compounds. |
| abstractGer |
Abstract To investigate the impacts of wort gravity on perceived aroma characteristic of Tsingtao beer, sensory-directed flavor approaches, including sensory quantitative descriptive analysis (QDA), gas chromatography–mass spectrometry (GC–MS), gas chromatography–olfactometry (GC–O), and aroma recombination experiments were employed. The result of QDA revealed that the aroma intensities of Tsingtao beer varied with the wort gravity. GC–MS determined 50 volatile compounds in all from the four kinds of Tsingtao beer samples with different wort gravity. Concentrations of most compounds were positively correlated with beer wort gravity. Then 39 aroma-active compounds in the four beer samples were identified by GC-O, and 33 of them were found exited in Y4 sample with the highest wort gravity. The aroma recombination experiments showed that aroma-active compounds with AI ≥ 1 (GC–O detected) could simulate the aroma profile, indicating these compounds were aroma perceived compounds. There were 16, 17, 19 and 23 aroma perceived compounds in the four kinds of samples, respectively, indicating Y4 had the most abundant aroma perceived compounds. |
| abstract_unstemmed |
Abstract To investigate the impacts of wort gravity on perceived aroma characteristic of Tsingtao beer, sensory-directed flavor approaches, including sensory quantitative descriptive analysis (QDA), gas chromatography–mass spectrometry (GC–MS), gas chromatography–olfactometry (GC–O), and aroma recombination experiments were employed. The result of QDA revealed that the aroma intensities of Tsingtao beer varied with the wort gravity. GC–MS determined 50 volatile compounds in all from the four kinds of Tsingtao beer samples with different wort gravity. Concentrations of most compounds were positively correlated with beer wort gravity. Then 39 aroma-active compounds in the four beer samples were identified by GC-O, and 33 of them were found exited in Y4 sample with the highest wort gravity. The aroma recombination experiments showed that aroma-active compounds with AI ≥ 1 (GC–O detected) could simulate the aroma profile, indicating these compounds were aroma perceived compounds. There were 16, 17, 19 and 23 aroma perceived compounds in the four kinds of samples, respectively, indicating Y4 had the most abundant aroma perceived compounds. |
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| container_issue |
2 |
| title_short |
Perceived aroma characteristic of Tsingtao beer in relation to wort gravity |
| url |
https://dx.doi.org/10.1007/s00217-020-03636-3 |
| remote_bool |
true |
| author2 |
Xie, Jingru Xie, Tong Guo, Wei Chen, Chen Tian, Huaixiang |
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Xie, Jingru Xie, Tong Guo, Wei Chen, Chen Tian, Huaixiang |
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| doi_str |
10.1007/s00217-020-03636-3 |
| up_date |
2024-07-03T15:48:36.761Z |
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| score |
7.3997602 |