ePrints

The effect of Maillard reaction products and yeast strain on the synthesis of key higher alcohols and esters in beer fermentations

Lookup NU author(s): Dr Rachael Dack

Downloads

Full text for this publication is not currently held within this repository. Alternative links are provided below where available.

Abstract

The effect of Maillard reaction products (MRPs), formed during the production of dark malts, on the synthesis of higher alcohols and esters in beer fermentations was investigated by headspace solid-phase microextraction GC-MS. Higher alcohol levels were significantly (p<0.05) higher in dark malt fermentations, while the synthesis of esters was inhibited, due to possible suppression of enzyme activity and/or gene expression linked to ester synthesis. Yeast strain also affected flavour synthesis with Saccharomyces cerevisiae strain A01 producing considerably lower levels of higher alcohols and esters than S288c and L04. S288c produced approximately double the higher alcohol levels and around twenty times more esters compared to L04. Further investigations into malt type-yeast strain interactions in relation to flavour development are required to gain better understanding of flavour synthesis that could assist in the development of new products and reduce R&D costs for the industry.

Publication metadata

Author(s): Dack RE, Black GW, Koutsidis G, Usher SJ

Publication type: Article

Publication status: Published

Journal: Food Chemistry

Year: 2017

Volume: 232

Pages: 595-601

Print publication date: 01/10/2017

Online publication date: 07/04/2017

Acceptance date: 05/04/2017

ISSN (print): 0308-8146

ISSN (electronic): 1873-7072

Publisher: Elsevier

URL: https://doi.org/10.1016/j.foodchem.2017.04.043

DOI: 10.1016/j.foodchem.2017.04.043

Altmetrics

Share