Influence of Varying Fermentation Parameters of the Yeast Strain Cyberlindnera saturnus on the Concentrations of Selected Flavor Components in Non-Alcoholic Beer Focusing on (E)-b-...

Autores
Methner, Yvonne; Dancker, Philipp; Maier, Robin; Latorre, Mailén Angelina; Hutzler, Mathias; Zarnkow, Martin; Steinhaus, Martin; Libkind Frati, Diego; Frank, Stephanie; Jacob, Fritz
Año de publicación
2022
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The diversification of beer flavor is becoming increasingly popular, especially in the field of non-alcoholic beers, where sales are growing steadily. While flavor substances of traditional beers can largely be traced back to defined secondary metabolites, the production of non-alcoholic beers with non-Saccharomyces yeasts generates novel fruity flavors, some of which cannot yet be assigned to specific flavor substances. In a recently published study, besides pear, cool mint sweets, and banana-like flavor, distinctive red berry and apple flavors were perceived in a non-alcoholic beer fermented with the yeast strain Cyberlindnera saturnus TUM 247, whose secondary metabolites were to be elucidated in this study. The trials were carried out using response surface methodology to examine the fermentation properties of the yeast strain and to optimize the beer with maximum fruitiness but minimal off-flavors and ethanol content. It turned out that a low pitching rate, a moderate fermentation temperature, and an original gravity of 10.5 °P gave the optimal parameters. Qualitative analysis of the secondary metabolites, in addition to standard analysis for traditional beers, was first performed using headspace-gas chromatography with olfactometry. (E)-β-damascenone emerged as the decisive substance for the red berry and apple flavor and so this substance was then quantitated. Although (E)-β-damascenone is a well-known secondary metabolite in beer and this substance is associated with apple or cooked apple-and berry-like flavors, it has not yet been reported as a main flavor component in non-alcoholic beers.
Fil: Methner, Yvonne. Universitat Technical Zu Munich; Alemania
Fil: Dancker, Philipp. Universitat Technical Zu Munich; Alemania
Fil: Maier, Robin. Universitat Technical Zu Munich; Alemania
Fil: Latorre, Mailén Angelina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales. Universidad Nacional del Comahue. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales; Argentina
Fil: Hutzler, Mathias. Universitat Technical Zu Munich; Alemania
Fil: Zarnkow, Martin. Universitat Technical Zu Munich; Alemania
Fil: Steinhaus, Martin. Universitat Technical Zu Munich; Alemania
Fil: Libkind Frati, Diego. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales. Universidad Nacional del Comahue. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales; Argentina
Fil: Frank, Stephanie. Universitat Technical Zu Munich; Alemania
Fil: Jacob, Fritz. Universitat Technical Zu Munich; Alemania
Materia
(E)-Β-DAMASCENONE
BREWING
CYBERLINDNERA SATURNUS
FERMENTATION
GAS CHROMATOGRAPHY-MASS SPECTROMETRY
NON-ALCOHOLIC BEER
NON-SACCHAROMYCES YEAST
OLFACTOMETRY
RESPONSE SURFACE METHODOLOGY
SECONDARY METABOLITES
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/213797
Acceder
id CONICETDig_de6a010bb8754b4a522ac5833468a5b1
oai_identifier_str oai:ri.conicet.gov.ar:11336/213797
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Influence of Varying Fermentation Parameters of the Yeast Strain Cyberlindnera saturnus on the Concentrations of Selected Flavor Components in Non-Alcoholic Beer Focusing on (E)-b-DamascenoneMethner, YvonneDancker, PhilippMaier, RobinLatorre, Mailén AngelinaHutzler, MathiasZarnkow, MartinSteinhaus, MartinLibkind Frati, DiegoFrank, StephanieJacob, Fritz(E)-Β-DAMASCENONEBREWINGCYBERLINDNERA SATURNUSFERMENTATIONGAS CHROMATOGRAPHY-MASS SPECTROMETRYNON-ALCOHOLIC BEERNON-SACCHAROMYCES YEASTOLFACTOMETRYRESPONSE SURFACE METHODOLOGYSECONDARY METABOLITEShttps://purl.org/becyt/ford/2.9https://purl.org/becyt/ford/2The diversification of beer flavor is becoming increasingly popular, especially in the field of non-alcoholic beers, where sales are growing steadily. While flavor substances of traditional beers can largely be traced back to defined secondary metabolites, the production of non-alcoholic beers with non-Saccharomyces yeasts generates novel fruity flavors, some of which cannot yet be assigned to specific flavor substances. In a recently published study, besides pear, cool mint sweets, and banana-like flavor, distinctive red berry and apple flavors were perceived in a non-alcoholic beer fermented with the yeast strain Cyberlindnera saturnus TUM 247, whose secondary metabolites were to be elucidated in this study. The trials were carried out using response surface methodology to examine the fermentation properties of the yeast strain and to optimize the beer with maximum fruitiness but minimal off-flavors and ethanol content. It turned out that a low pitching rate, a moderate fermentation temperature, and an original gravity of 10.5 °P gave the optimal parameters. Qualitative analysis of the secondary metabolites, in addition to standard analysis for traditional beers, was first performed using headspace-gas chromatography with olfactometry. (E)-β-damascenone emerged as the decisive substance for the red berry and apple flavor and so this substance was then quantitated. Although (E)-β-damascenone is a well-known secondary metabolite in beer and this substance is associated with apple or cooked apple-and berry-like flavors, it has not yet been reported as a main flavor component in non-alcoholic beers.Fil: Methner, Yvonne. Universitat Technical Zu Munich; AlemaniaFil: Dancker, Philipp. Universitat Technical Zu Munich; AlemaniaFil: Maier, Robin. Universitat Technical Zu Munich; AlemaniaFil: Latorre, Mailén Angelina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales. Universidad Nacional del Comahue. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales; ArgentinaFil: Hutzler, Mathias. Universitat Technical Zu Munich; AlemaniaFil: Zarnkow, Martin. Universitat Technical Zu Munich; AlemaniaFil: Steinhaus, Martin. Universitat Technical Zu Munich; AlemaniaFil: Libkind Frati, Diego. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales. Universidad Nacional del Comahue. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales; ArgentinaFil: Frank, Stephanie. Universitat Technical Zu Munich; AlemaniaFil: Jacob, Fritz. Universitat Technical Zu Munich; AlemaniaMultidisciplinary Digital Publishing Institute2022-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/213797Methner, Yvonne; Dancker, Philipp; Maier, Robin; Latorre, Mailén Angelina; Hutzler, Mathias; et al.; Influence of Varying Fermentation Parameters of the Yeast Strain Cyberlindnera saturnus on the Concentrations of Selected Flavor Components in Non-Alcoholic Beer Focusing on (E)-b-Damascenone; Multidisciplinary Digital Publishing Institute; Foods; 11; 7; 5-2022; 1-242304-8158CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2304-8158/11/7/1038info:eu-repo/semantics/altIdentifier/doi/10.3390/foods11071038info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T15:31:02Zoai:ri.conicet.gov.ar:11336/213797instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 15:31:03.191CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Influence of Varying Fermentation Parameters of the Yeast Strain Cyberlindnera saturnus on the Concentrations of Selected Flavor Components in Non-Alcoholic Beer Focusing on (E)-b-Damascenone
title Influence of Varying Fermentation Parameters of the Yeast Strain Cyberlindnera saturnus on the Concentrations of Selected Flavor Components in Non-Alcoholic Beer Focusing on (E)-b-Damascenone
spellingShingle Influence of Varying Fermentation Parameters of the Yeast Strain Cyberlindnera saturnus on the Concentrations of Selected Flavor Components in Non-Alcoholic Beer Focusing on (E)-b-Damascenone
Methner, Yvonne
(E)-Β-DAMASCENONE
BREWING
CYBERLINDNERA SATURNUS
FERMENTATION
GAS CHROMATOGRAPHY-MASS SPECTROMETRY
NON-ALCOHOLIC BEER
NON-SACCHAROMYCES YEAST
OLFACTOMETRY
RESPONSE SURFACE METHODOLOGY
SECONDARY METABOLITES
title_short Influence of Varying Fermentation Parameters of the Yeast Strain Cyberlindnera saturnus on the Concentrations of Selected Flavor Components in Non-Alcoholic Beer Focusing on (E)-b-Damascenone
title_full Influence of Varying Fermentation Parameters of the Yeast Strain Cyberlindnera saturnus on the Concentrations of Selected Flavor Components in Non-Alcoholic Beer Focusing on (E)-b-Damascenone
title_fullStr Influence of Varying Fermentation Parameters of the Yeast Strain Cyberlindnera saturnus on the Concentrations of Selected Flavor Components in Non-Alcoholic Beer Focusing on (E)-b-Damascenone
title_full_unstemmed Influence of Varying Fermentation Parameters of the Yeast Strain Cyberlindnera saturnus on the Concentrations of Selected Flavor Components in Non-Alcoholic Beer Focusing on (E)-b-Damascenone
title_sort Influence of Varying Fermentation Parameters of the Yeast Strain Cyberlindnera saturnus on the Concentrations of Selected Flavor Components in Non-Alcoholic Beer Focusing on (E)-b-Damascenone
dc.creator.none.fl_str_mv Methner, Yvonne
Dancker, Philipp
Maier, Robin
Latorre, Mailén Angelina
Hutzler, Mathias
Zarnkow, Martin
Steinhaus, Martin
Libkind Frati, Diego
Frank, Stephanie
Jacob, Fritz
author Methner, Yvonne
author_facet Methner, Yvonne
Dancker, Philipp
Maier, Robin
Latorre, Mailén Angelina
Hutzler, Mathias
Zarnkow, Martin
Steinhaus, Martin
Libkind Frati, Diego
Frank, Stephanie
Jacob, Fritz
author_role author
author2 Dancker, Philipp
Maier, Robin
Latorre, Mailén Angelina
Hutzler, Mathias
Zarnkow, Martin
Steinhaus, Martin
Libkind Frati, Diego
Frank, Stephanie
Jacob, Fritz
author2_role author
author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv (E)-Β-DAMASCENONE
BREWING
CYBERLINDNERA SATURNUS
FERMENTATION
GAS CHROMATOGRAPHY-MASS SPECTROMETRY
NON-ALCOHOLIC BEER
NON-SACCHAROMYCES YEAST
OLFACTOMETRY
RESPONSE SURFACE METHODOLOGY
SECONDARY METABOLITES
topic (E)-Β-DAMASCENONE
BREWING
CYBERLINDNERA SATURNUS
FERMENTATION
GAS CHROMATOGRAPHY-MASS SPECTROMETRY
NON-ALCOHOLIC BEER
NON-SACCHAROMYCES YEAST
OLFACTOMETRY
RESPONSE SURFACE METHODOLOGY
SECONDARY METABOLITES
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.9
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The diversification of beer flavor is becoming increasingly popular, especially in the field of non-alcoholic beers, where sales are growing steadily. While flavor substances of traditional beers can largely be traced back to defined secondary metabolites, the production of non-alcoholic beers with non-Saccharomyces yeasts generates novel fruity flavors, some of which cannot yet be assigned to specific flavor substances. In a recently published study, besides pear, cool mint sweets, and banana-like flavor, distinctive red berry and apple flavors were perceived in a non-alcoholic beer fermented with the yeast strain Cyberlindnera saturnus TUM 247, whose secondary metabolites were to be elucidated in this study. The trials were carried out using response surface methodology to examine the fermentation properties of the yeast strain and to optimize the beer with maximum fruitiness but minimal off-flavors and ethanol content. It turned out that a low pitching rate, a moderate fermentation temperature, and an original gravity of 10.5 °P gave the optimal parameters. Qualitative analysis of the secondary metabolites, in addition to standard analysis for traditional beers, was first performed using headspace-gas chromatography with olfactometry. (E)-β-damascenone emerged as the decisive substance for the red berry and apple flavor and so this substance was then quantitated. Although (E)-β-damascenone is a well-known secondary metabolite in beer and this substance is associated with apple or cooked apple-and berry-like flavors, it has not yet been reported as a main flavor component in non-alcoholic beers.
Fil: Methner, Yvonne. Universitat Technical Zu Munich; Alemania
Fil: Dancker, Philipp. Universitat Technical Zu Munich; Alemania
Fil: Maier, Robin. Universitat Technical Zu Munich; Alemania
Fil: Latorre, Mailén Angelina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales. Universidad Nacional del Comahue. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales; Argentina
Fil: Hutzler, Mathias. Universitat Technical Zu Munich; Alemania
Fil: Zarnkow, Martin. Universitat Technical Zu Munich; Alemania
Fil: Steinhaus, Martin. Universitat Technical Zu Munich; Alemania
Fil: Libkind Frati, Diego. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales. Universidad Nacional del Comahue. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales; Argentina
Fil: Frank, Stephanie. Universitat Technical Zu Munich; Alemania
Fil: Jacob, Fritz. Universitat Technical Zu Munich; Alemania
description The diversification of beer flavor is becoming increasingly popular, especially in the field of non-alcoholic beers, where sales are growing steadily. While flavor substances of traditional beers can largely be traced back to defined secondary metabolites, the production of non-alcoholic beers with non-Saccharomyces yeasts generates novel fruity flavors, some of which cannot yet be assigned to specific flavor substances. In a recently published study, besides pear, cool mint sweets, and banana-like flavor, distinctive red berry and apple flavors were perceived in a non-alcoholic beer fermented with the yeast strain Cyberlindnera saturnus TUM 247, whose secondary metabolites were to be elucidated in this study. The trials were carried out using response surface methodology to examine the fermentation properties of the yeast strain and to optimize the beer with maximum fruitiness but minimal off-flavors and ethanol content. It turned out that a low pitching rate, a moderate fermentation temperature, and an original gravity of 10.5 °P gave the optimal parameters. Qualitative analysis of the secondary metabolites, in addition to standard analysis for traditional beers, was first performed using headspace-gas chromatography with olfactometry. (E)-β-damascenone emerged as the decisive substance for the red berry and apple flavor and so this substance was then quantitated. Although (E)-β-damascenone is a well-known secondary metabolite in beer and this substance is associated with apple or cooked apple-and berry-like flavors, it has not yet been reported as a main flavor component in non-alcoholic beers.
publishDate 2022
dc.date.none.fl_str_mv 2022-05
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/213797
Methner, Yvonne; Dancker, Philipp; Maier, Robin; Latorre, Mailén Angelina; Hutzler, Mathias; et al.; Influence of Varying Fermentation Parameters of the Yeast Strain Cyberlindnera saturnus on the Concentrations of Selected Flavor Components in Non-Alcoholic Beer Focusing on (E)-b-Damascenone; Multidisciplinary Digital Publishing Institute; Foods; 11; 7; 5-2022; 1-24
2304-8158
CONICET Digital
CONICET
url http://hdl.handle.net/11336/213797
identifier_str_mv Methner, Yvonne; Dancker, Philipp; Maier, Robin; Latorre, Mailén Angelina; Hutzler, Mathias; et al.; Influence of Varying Fermentation Parameters of the Yeast Strain Cyberlindnera saturnus on the Concentrations of Selected Flavor Components in Non-Alcoholic Beer Focusing on (E)-b-Damascenone; Multidisciplinary Digital Publishing Institute; Foods; 11; 7; 5-2022; 1-24
2304-8158
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2304-8158/11/7/1038
info:eu-repo/semantics/altIdentifier/doi/10.3390/foods11071038
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.22299

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