Progress on the formation, quantification, and elimination of off-flavor compounds in non-distilled alcoholic beverages
These videos have been matched automatically. Contact us if they are not relevant.
These videos have been matched automatically. Contact us if they are not relevant.
View abstract on PubMed
Summary
This summary is machine-generated.Off-flavor compounds in alcoholic beverages like beer and wine impact quality. This review details their sources, formation, detection, and control to improve taste and product value.
Area Of Science
- Food Chemistry
- Fermentation Science
- Sensory Analysis
Background
- Off-flavor compounds are prevalent in non-distilled alcoholic beverages such as beer, wine, rice wine, and sake.
- These compounds, including aldehydes, ethers, biogenic amines, bitter peptides, and sulfur compounds, significantly affect product quality and market value.
- Controlling these off-flavors is crucial for maintaining commercial product standards and consumer satisfaction.
Purpose Of The Study
- To review the sensory thresholds, sources, and formation mechanisms of major off-flavor compounds.
- To summarize current detection methods and control strategies for these undesirable compounds.
- To provide a foundation for optimizing fermentation parameters and improving beverage quality.
Main Methods
- Literature review of scientific publications on off-flavor compounds in alcoholic beverages.
- Critical assessment of practical examples for the benefits and limitations of various control strategies.
- Synthesis of information on sensory properties, chemical origins, and analytical techniques.
Main Results
- Identification of key off-flavor compound classes and their specific impacts on different beverages.
- Evaluation of the efficacy and drawbacks of diverse methods for detecting and mitigating off-flavors.
- Compilation of data on sensory thresholds and formation pathways.
Conclusions
- Understanding off-flavor precursors and formation is essential for quality management in alcoholic beverage production.
- Optimizing fermentation processes based on reviewed strategies can help maintain off-flavor concentrations below acceptable levels.
- This review serves as a resource for researchers and industry professionals aiming to enhance beverage taste and quality.
These videos have been matched automatically. Contact us if they are not relevant.
These videos have been matched automatically. Contact us if they are not relevant.
Related Concept Videos
Distillation is a separation technique that takes advantage of the boiling point properties of disparate elements in a mixture. To perform distillation, we begin by heating a miscible mixture of two liquids with a significant difference in boiling points (at least 20°C). As the solution heats up and reaches the bubble point of the more volatile component, some molecules of the more volatile component transition into the gas phase and travel upward into the condenser, which is a glass tube...
Alcohols (R-OH) ionize to lose one non-bonded electron from the oxygen atom, forming molecular ions. Due to their tendency to fragment rapidly, the intensity of the molecular ion peak in the mass spectrum is weak or sometimes absent. The fragmentation patterns for alcohols occur in two ways, i.e. ⍺-cleavage and dehydration. During ⍺-cleavage, the bond at the ⍺-position adjacent to the hydroxyl group cleaves to give a resonance-stabilized cation and a radical. However, intramolecular...
Volatilization gravimetry is an analytical technique that measures the mass lost due to the volatilization of the substance. This technique is used to estimate the amount of volatile material in a sample. To perform this method, heat a known amount of the sample to a high temperature in a crucible or other suitable vessel. The volatile substance in the sample evaporates, and the vapor is completely expelled from the crucible either by heating the sample or bubbling a stream of inert gas through...
This lesson delves into the concept of protection and deprotection of a functional group fundamental to synthetic organic chemistry. These phenomena are explained in the context of aliphatic and aromatic alcohols.
Protection
It defines a protecting group as the masking agent to make the more reactive species inert to a given set of conditions. This concept is depicted via the illustration of liquid flow through different outlets in an assembly of pipes. The analogy helps to understand the role...
Overview
The acid-catalyzed addition of water to the double bond of alkenes is a large-scale industrial method used to synthesize low-molecular-weight alcohols. An acidic atmosphere is required to allow the hydrogen in the water molecule to act as an electrophile and attack the double bond in an alkene. The addition of a proton to the double bond creates a carbocation intermediate. The proton preferentially bonds to the less substituted end of the double bond to create a more stable carbocation...
Reduction is a simple strategy to convert a carbonyl group to a hydroxyl group. The three major pathways to reduce carbonyls to alcohols are catalytic hydrogenation, hydride reduction, and borane reduction.
Catalytic hydrogenation is similar to the reduction of an alkene or alkyne by adding H2 across the pi bond in the presence of transition metal catalysts like Raney Ni, Pd–C, Pt, or Ru. Aldehydes and ketones can be reduced by this method, often under mild to moderate heat (25–100°C) and...