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

Dack, Rachael, Black, Gary, Koutsidis, Georgios and Usher, St John (2017) The effect of Maillard reaction products and yeast strain on the synthesis of key higher alcohols and esters in beer fermentations. Food Chemistry, 232. pp. 595-601. ISSN 0308-8146

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

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.

Item Type: Article
Uncontrolled Keywords: Maillard reaction products; Brewing; Yeast; GC-MS; Higher alcohols and Esters
Subjects: C500 Microbiology
C700 Molecular Biology, Biophysics and Biochemistry
D600 Food and Beverage studies
Department: Faculties > Health and Life Sciences > School of Life Sciences > Applied Sciences
Depositing User: Paul Burns
Date Deposited: 13 Apr 2017 12:09
Last Modified: 08 May 2017 14:58
URI: http://nrl.northumbria.ac.uk/id/eprint/30497

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