Effect of Different Yeast Strains on Biogenic Amines, Volatile Compounds and Sensory Profile of Beer.

ABSTRACT: Nowadays, there are many sorts of beer, however, some of them, despite the good sensory and other quality indicators, could contain high concentrations of undesirable compounds, such biogenic amines (BA). The yeast strain (YS), used for fermentation, can cause desirable as well as undesirable changes in beer. The aim of this study was to evaluate the contribution of different YS (A-Saccharomyces cerevisiae var. diastaticus, B-Saccharomyces cerevisiae var. bayanus, C-Brettanomyces claussenii) on the main quality parameters of beer. In addition, the BA concentration and the volatile compounds (VC, measured by gas chromatography-mass spectrometry) and their relation with beer overall acceptability (OA, evaluated by 20 trained judges) and emotions induced for

SUBMITTER: Matukas M 

PROVIDER: S-EPMC9368685 | biostudies-literature | 2022 Aug

REPOSITORIES: biostudies-literature