Koyano, T.1, Kikuchi, K.2, Kobayashi, M.2 and Watanabe, T.2, (1)Asahi Breweries, Ltd., Moriya-shi, JAPAN, (2)Asahi Breweries, Ltd., Research Laboratories for Alcohol Beverages, Moriya-shi, Ibaraki, JAPAN
Technical Session 5: Stability
Tuesday, June 06, 2017
8:30–10:15 a.m.
Camellia AB
Beers transported overseas are frequently subjected to harsh environmental conditions that can negatively impact product quality. We investigated temperature profiles during the transportation of beer products from Japan to various foreign countries using temperature sensors and found that temperatures inside transport containers could reach approximately 50°C, which are markedly higher than those reached during domestic carriage. Furthermore, beers transported overseas often develop a stale flavor and sweet aroma. The Dalgliesh plot has been used to summarize the sensory changes, including a constant decrease in bitterness and increase in cardboard flavor and sweet taste, which may occur in beer during storage. We termed the sweet aroma that develops during beer storage and overseas transport as “aging flavor.” In the present study, we attempted to identify the significant indicators for beer that is susceptible to the development of “aging flavor” during transport to find a sustainable approach for transporting beer overseas. Gas chromatography-mass spectrometry (GC-MS) analysis was used to analyze beer samples for known compounds that are thought to contribute to aging flavor, including (E)-2-nonenal, γ-nonalactone, dimethyltrisulfide, 3-methylthiopropionaldehyde, (E)-β-damascenone, ethyl 2-methylpropionate, ethyl 2-methylbutyrate, sotolon, and 3-methyl-2-butene-1-thiol. As the levels of these components were not sufficient to account for aging flavor, we next performed GC/MS–based non-targeted analysis to identify sensitive indicators for the development of aging flavor during transport overseas. In addition, we constructed a prediction model from the obtained chemical component profile and sensory score of aging flavor using projection to latent structure regression analysis. Using this approach, statistically significant components, including furfral and 5-hydroxymethylfurfural, which are known indicators of oxidation-induced beer flavor deterioration, were selected. As sulfur dioxide (SO2) blocks the formation of aldehydes and ketones, thereby improving flavor stability during beer storage, we stored beers prepared with elevated levels of SO2 at 25°C, 37°C, and 50°C to induce the formation of aging flavor. The presence of SO2 resulted in a significant reduction in aging flavor generation at not only 25°C and 37°C, but also at 50°C. These results indicate that increasing the SO2 level in beer is a potentially effective method for preventing the development of aging flavor during product transportation overseas.
Tomoko Koyano received a master’s degree in biological sciences from the Tokyo University of Science, Japan, in 2013 and joined Asahi Breweries Ltd. She has been working on flavor analysis in the Department of Brewing and Flavor Technology of Research Laboratories for Alcohol Beverages.
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