دورية أكاديمية
أعرض في EDS

Renewing Traditions: A Sensory and Chemical Characterisation of Mexican Pigmented Corn Beers.

التفاصيل البيبلوغرافية
العنوان: Renewing Traditions: A Sensory and Chemical Characterisation of Mexican Pigmented Corn Beers.
المؤلفون: Romero-Medina A; Departamento de Biotecnología, Universidad Autónoma Metropolitana, Av. San Rafael Atlixco 186, Col. Vicentina, Mexico City 09340, Mexico., Estarrón-Espinosa M; Unidad de Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco. A.C, Camino Arenero 1227, El Bajío 45019, Zapopan, Jalisco, Mexico., Verde-Calvo JR; Departamento de Biotecnología, Universidad Autónoma Metropolitana, Av. San Rafael Atlixco 186, Col. Vicentina, Mexico City 09340, Mexico., Lelièvre-Desmas M; UMR-Transfrontalière 1158 BioEcoAgro, Yncrea Hauts-de-France, Univ. Lille, Univ. Artois, ULCO, UPJV, Univ. Liège, INRAE, F-59000 Lille, France., Escalona-Buendía HB; Departamento de Biotecnología, Universidad Autónoma Metropolitana, Av. San Rafael Atlixco 186, Col. Vicentina, Mexico City 09340, Mexico.
المصدر: Foods (Basel, Switzerland) [Foods] 2020 Jul 06; Vol. 9 (7). Date of Electronic Publication: 2020 Jul 06.
نوع المنشور: Journal Article
اللغة: English
بيانات الدورية: Publisher: MDPI AG Country of Publication: Switzerland NLM ID: 101670569 Publication Model: Electronic Cited Medium: Print ISSN: 2304-8158 (Print) Linking ISSN: 23048158 NLM ISO Abbreviation: Foods Subsets: PubMed not MEDLINE
أسماء مطبوعة: Original Publication: Basel, Switzerland : MDPI AG, [2012]-
مستخلص: This study was undertaken to explore how the use of pigmented corn as brewing ingredient influences the sensory profile of craft beers, by using both sensory and chemical analyses. Six pigmented corn and barley beers were brewed and then analysed to obtain their sensory characteristics, volatile composition and non-volatile (alcohol, bitterness, anthocyanins and polyphenol content) composition. ANOVAs, Principal Component Analysis (PCA) and Multiple Factor Analysis (MFA) were used to visualise these data for exploring the differences between beers based on the type of malt and to characterise corn beers considering the relationships between their sensory characteristics and their chemical parameters. The sensory attributes such as fermented fruits, cooked vegetables, tortillas, bread, dried fruits and dried chili characterised beers made 100% with pigmented corn. Over 100 volatiles were identified by head space-solid phase micro-extraction coupled with gas chromatography-mass spectrometry (HS-SPME/GC-MS). Among them, phenols and terpenes were the groups of volatiles that better characterised beers containing corn. The content of anthocyanins in corn beers provide the 'amber-red-cooper' colours in beers and may prevent the development of off-aromas and tastes. The use of pigmented corn seems to be a good option to renew the traditional 'Sendechó' while preserving some of its sensory attributes.
Competing Interests: The authors declare no conflict of interest
References: Appl Microbiol Biotechnol. 2014 Mar;98(5):1937-49. (PMID: 24384752)
Food Chem. 2014 Apr 15;149:197-202. (PMID: 24295695)
Plant Foods Hum Nutr. 2012 Jun;67(2):178-85. (PMID: 22562094)
Foods. 2019 Oct 31;8(11):. (PMID: 31683591)
Antioxidants (Basel). 2019 Jun 18;8(6):. (PMID: 31216780)
J Agric Food Chem. 2000 May;48(5):1784-8. (PMID: 10820095)
J Agric Food Chem. 2006 Jun 28;54(13):4696-704. (PMID: 16787017)
J AOAC Int. 2005 Sep-Oct;88(5):1269-78. (PMID: 16385975)
Food Chem. 2014 Feb 15;145:378-87. (PMID: 24128492)
J Sci Food Agric. 2014 Mar 30;94(5):919-28. (PMID: 23929274)
J Biosci Bioeng. 2008 Oct;106(4):317-23. (PMID: 19000606)
Food Res Int. 2018 Dec;114:199-207. (PMID: 30361016)
Appl Environ Microbiol. 2008 Jan;74(2):454-61. (PMID: 17993562)
J Agric Food Chem. 2011 Feb 23;59(4):1249-55. (PMID: 21261256)
J Agric Food Chem. 2014 Oct 1;62(39):9522-8. (PMID: 25174984)
Food Chem. 2012 Oct 15;134(4):2121-5. (PMID: 23442664)
J Food Sci Technol. 2013 Oct;50(5):909-17. (PMID: 24425997)
فهرسة مساهمة: Keywords: GC-MS; HS-SPME; Sendechó; Zea mays; anthocyanins; sensory profile; volatiles
تواريخ الأحداث: Date Created: 20200710 Latest Revision: 20200928
رمز التحديث: 20221213
مُعرف محوري في PubMed: PMC7404799
DOI: 10.3390/foods9070886
PMID: 32640626
قاعدة البيانات: MEDLINE
الوصف
تدمد:2304-8158
DOI:10.3390/foods9070886