Adding functional properties to beer with jasmine tea extract.

Area of Science:

• Food Science
• Brewing Technology
• Plant-based Ingredients

Background:

• Hops are traditionally used in brewing for bitterness and aroma.
• Exploring alternative ingredients can lead to novel beer functionalities and improved sensory profiles.

Purpose of the Study:

• To investigate the effects of substituting jasmine tea extract (JTE) for hops during late hopping in beer.
• To evaluate the impact of JTE on beer's physicochemical properties, sensory attributes, and functional characteristics.

Main Methods:

• Replacing hops with JTE during the late hopping stage of beer production.
• Analyzing beer foam stability, polyphenol and organic acid content, and key aroma compounds.
• Conducting sensory evaluations and assessing antioxidant capacity and amylase inhibition.

Main Results:

• JTE addition improved beer foam stability 1.52-fold and increased polyphenol and organic acid content.
• Linalool was a key aroma compound in both hopped and JTE beers, but other flavor profiles differed significantly.
• Sensory evaluation revealed increased floral aromas, reduced bitterness, and enhanced organoleptic quality with JTE.

Conclusions:

• Substituting hops with JTE during late hopping imparts desirable functional properties to beer.
• JTE enhances beer's antioxidant capacity and amylase inhibition activity compared to traditional hopped beer.
• JTE offers a viable alternative for hop substitution, improving beer's sensory and functional attributes.