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(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

Mass spectrometry for the characterization of brewing process

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Vivian, Adriana Fu ; Aoyagui, Caroline Tiemi ; de Oliveira, Diogo Noin ; Catharino, Rodrigo Ramos
Número total de Autores: 4
Tipo de documento: Artigo Científico
Fonte: Food Research International; v. 89, n. 1, p. 281-288, NOV 2016.
Citações Web of Science: 4

Beer is a carbonated alcoholic beverage produced by fermenting ingredients containing starch, especially malted cereals, and other compounds such as water, hops and yeast. The process comprises five main steps: malting, mashing, boiling, fermentation and maturation. There has been growing interest in the subject, since there is increasing demand for beer quality aspects and beer is a ubiquitous alcoholic beverage in the world. This study is based on the manufacturing process of a Brazilian craft brewery, which is characterized by withdrawing samples during key production stages and using electrospray ionization (ESI) high-resolution mass spectrometry (HRMS), a selective and reliable technique used in the identification of substances in an expeditious and practical way. Multivariate data analysis, namely partial least squares. discriminant analysis (PLS-DA) is used to define its markers. In both positive and negative modes of PLS-DA score plot, it is possible to notice differences between each stage. VIP score analysis pointed out markers coherent with the process, such as barley components ((+)-catechin), small peptide varieties, hop content (humulone), yeast metabolic compounds and, in maturation, flavoring compounds (caproic acid, glutaric acid and 2,3-butanediol). Besides that, it was possible to identify other important substances such as off-flavor precursors and other different trace compounds, according to the focus given. This is an attractive alternative for the control of food and beverage industry, allowing a quick assessment of process status before it is finished, preventing higher production costs, ensuring quality and helping the control of desirable features, as flavor, foam stability and drinkability. Covering different classes of compounds, this approach suggests a novel analytical strategy: ``processomics{''}, aiming at understanding processes in detail, promoting control and being able to make improvements, (C) 2016 Elsevier Ltd. All rights reserved. (AU)

Processo FAPESP: 14/00084-2 - Identificação de adulterações e determinação simultânea de nutrientes e contaminantes em alimentos por análise direta em espectrometria de massas e imagem
Beneficiário:Diogo Noin de Oliveira
Linha de fomento: Bolsas no Brasil - Doutorado
Processo FAPESP: 15/06809-1 - Determinação de marcadores químicos em diferentes produtos bovinos por espectrometria de massas
Beneficiário:Rodrigo Ramos Catharino
Linha de fomento: Auxílio à Pesquisa - Regular