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Related Experiment Video

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Simulation of Pilsner-type beer aroma using 76 odor-active compounds.

Toru Kishimoto1, Shigekuni Noba1, Nana Yako1

  • 1Research Laboratories for Alcohol Beverages, Asahi Breweries Ltd., 1-1-21 Midori, Moriya-City, Ibaraki 302-0106, Japan.

Journal of Bioscience and Bioengineering
|April 23, 2018
PubMed
Summary

Creating realistic beer aroma requires understanding complex interactions. Simulating beer flavor involves numerous compounds, including those below sensory thresholds, working synergistically to achieve authentic characteristics.

Keywords:
Aroma simulation modelBeer aromaGas chromatography-olfactometry analysisOdor activity valuesSynergistic contribution

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Area of Science:

  • Food Science
  • Analytical Chemistry
  • Sensory Science

Background:

  • Pilsner-type beer aroma is complex, involving numerous volatile compounds.
  • Accurate identification and quantification of these aroma components are crucial for flavor replication.

Purpose of the Study:

  • To investigate the contribution of individual and combined aroma compounds to the overall sensory profile of Pilsner-type beer.
  • To develop a simulation model for replicating beer aroma through systematic analysis of its components.

Main Methods:

  • Gas chromatography-olfactometry (GC-O) was used to identify 76 aroma components in Pilsner-type beer.
  • Quantification of identified aroma compounds.
  • Aroma simulation experiments were conducted using selected odorants in ethanol-water matrices, followed by sensory analysis.

Main Results:

  • A simulation model with 25 key odorants lacked essential malty/cereal and estery characteristics, indicating insufficient complexity.
  • Adding 24 additional odorants, identified for malty/cereal notes, did not significantly improve the aroma profile.
  • Experiments with all 76 identified odorants suggested that synergistic interactions, including sub-threshold components, are vital for authentic beer aroma construction.

Conclusions:

  • Replicating beer aroma is not solely dependent on high-odor-activity compounds.
  • Synergistic effects among a large number of aroma compounds, including those below individual detection thresholds, are essential for achieving a realistic beer flavor profile.
  • Complex interactions of multiple odorants are necessary for the successful construction of beer aroma.