Identification Based on Quantitative Measurements and Aroma Recombination of the Character Impact Odorants in a Bavarian Pilsner-type Beer
Application of aroma extract dilution analysis on the volatiles isolated from a Bavarian Pilsner-type beer revealed 40 odor-active constituents in the flavor dilution (FD) factor range of 16−2048, among which ethyl octanoate, (E)-β-damascenone, 2- and 3-methylbutanoic acid, and 4-hydroxy-2,5-dimethy...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 2005-09, Vol.53 (19), p.7544-7551 |
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| creator | Fritsch, Helge T Schieberle, Peter |
| description | Application of aroma extract dilution analysis on the volatiles isolated from a Bavarian Pilsner-type beer revealed 40 odor-active constituents in the flavor dilution (FD) factor range of 16−2048, among which ethyl octanoate, (E)-β-damascenone, 2- and 3-methylbutanoic acid, and 4-hydroxy-2,5-dimethyl-3(2H)-furanone showed the highest FD factor of 2048. After quantitation of the 26 odorants showing FD factors ≥128 by stable isotope dilution analysis and determination of their odor thresholds in water, odor acitivity values (OAVs) were calculated. The results indicated ethanol, (E)-β-damascenone, (R)-linalool, acetaldehyde, and ethyl butanoate with the highest OAVs, followed by ethyl 2-methylpropanoate and ethyl 4-methylpentanoate, which was previously unknown in beer. Finally, the overall aroma of the beer could be mimicked for the first time by recombining 22 reference odorants in the same concentrations as they occurred in the beer using ethanol/water as the matrix. Keywords: Beer; aroma; aroma extract dilution analysis; stable isotope dilution analysis; odor activity value; aroma recombination |
| doi_str_mv | 10.1021/jf051167k |
| format | Article |
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After quantitation of the 26 odorants showing FD factors ≥128 by stable isotope dilution analysis and determination of their odor thresholds in water, odor acitivity values (OAVs) were calculated. The results indicated ethanol, (E)-β-damascenone, (R)-linalool, acetaldehyde, and ethyl butanoate with the highest OAVs, followed by ethyl 2-methylpropanoate and ethyl 4-methylpentanoate, which was previously unknown in beer. Finally, the overall aroma of the beer could be mimicked for the first time by recombining 22 reference odorants in the same concentrations as they occurred in the beer using ethanol/water as the matrix. 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Agric. Food Chem</addtitle><description>Application of aroma extract dilution analysis on the volatiles isolated from a Bavarian Pilsner-type beer revealed 40 odor-active constituents in the flavor dilution (FD) factor range of 16−2048, among which ethyl octanoate, (E)-β-damascenone, 2- and 3-methylbutanoic acid, and 4-hydroxy-2,5-dimethyl-3(2H)-furanone showed the highest FD factor of 2048. After quantitation of the 26 odorants showing FD factors ≥128 by stable isotope dilution analysis and determination of their odor thresholds in water, odor acitivity values (OAVs) were calculated. The results indicated ethanol, (E)-β-damascenone, (R)-linalool, acetaldehyde, and ethyl butanoate with the highest OAVs, followed by ethyl 2-methylpropanoate and ethyl 4-methylpentanoate, which was previously unknown in beer. Finally, the overall aroma of the beer could be mimicked for the first time by recombining 22 reference odorants in the same concentrations as they occurred in the beer using ethanol/water as the matrix. Keywords: Beer; aroma; aroma extract dilution analysis; stable isotope dilution analysis; odor activity value; aroma recombination</description><subject>Acetaldehyde - analysis</subject><subject>Beer - analysis</subject><subject>Beers</subject><subject>Biological and medical sciences</subject><subject>Butyric Acid - analysis</subject><subject>Ethanol - analysis</subject><subject>Fermented food industries</subject><subject>Fish and seafood industries</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Germany</subject><subject>Monoterpenes - analysis</subject><subject>Norisoprenoids - analysis</subject><subject>Odorants - analysis</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2005</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkctuEzEUhi0EomlhwQsgb0DqYsAej8eeZRtuQUFtaZHYWSf2GdXpXILtqegr8NQ4StRskFj5-JzvXPT_hLzi7B1nJX-_bpnkvFZ3T8iMy5IV-aefkhnLxULLmh-R4xjXjDEtFXtOjnjNZcN1NSN_Fg6H5FtvIflxoOcQ0dEcXE2Q8yln75F-Q4hTwD6jkcLg6FkYe6Df0Y79yg-71rGl6Rbp_BYC2ISBLvpNDuiFGwNsG_1AIS-4h-BhoJe-iwOGIj1skJ4jhhfkWQtdxJf794T8-PTxZv6lWF58XszPlgVUSqfCCcYVF7ZSIHgtXCt0qVTduNbmUEtZlVKLui5FqZ1rhGykltjYVaX1qkUQJ-Ttbu4mjL8mjMn0PlrsOhhwnKKps0iiZOq_IFdMl7riGTzdgTaMMQZszSb4HsKD4cxsHTKPDmX29X7otOrRHci9JRl4swcgWujarJ318cApznnTbJcWO87HhL8f6xDuTK2Ekubm8tpcza9_fijl0nw9zAUbzXqcwpBF_seBfwH8o7PL</recordid><startdate>20050921</startdate><enddate>20050921</enddate><creator>Fritsch, Helge T</creator><creator>Schieberle, Peter</creator><general>American Chemical Society</general><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>8FD</scope><scope>FR3</scope><scope>P64</scope><scope>7X8</scope></search><sort><creationdate>20050921</creationdate><title>Identification Based on Quantitative Measurements and Aroma Recombination of the Character Impact Odorants in a Bavarian Pilsner-type Beer</title><author>Fritsch, Helge T ; Schieberle, Peter</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a478t-d301713c47a3163df3827769dfcf3885542583662328dd9359585e9cb488bfea3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2005</creationdate><topic>Acetaldehyde - analysis</topic><topic>Beer - analysis</topic><topic>Beers</topic><topic>Biological and medical sciences</topic><topic>Butyric Acid - analysis</topic><topic>Ethanol - analysis</topic><topic>Fermented food industries</topic><topic>Fish and seafood industries</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Germany</topic><topic>Monoterpenes - analysis</topic><topic>Norisoprenoids - analysis</topic><topic>Odorants - analysis</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Fritsch, Helge T</creatorcontrib><creatorcontrib>Schieberle, Peter</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Technology Research Database</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Fritsch, Helge T</au><au>Schieberle, Peter</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Identification Based on Quantitative Measurements and Aroma Recombination of the Character Impact Odorants in a Bavarian Pilsner-type Beer</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2005-09-21</date><risdate>2005</risdate><volume>53</volume><issue>19</issue><spage>7544</spage><epage>7551</epage><pages>7544-7551</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>Application of aroma extract dilution analysis on the volatiles isolated from a Bavarian Pilsner-type beer revealed 40 odor-active constituents in the flavor dilution (FD) factor range of 16−2048, among which ethyl octanoate, (E)-β-damascenone, 2- and 3-methylbutanoic acid, and 4-hydroxy-2,5-dimethyl-3(2H)-furanone showed the highest FD factor of 2048. After quantitation of the 26 odorants showing FD factors ≥128 by stable isotope dilution analysis and determination of their odor thresholds in water, odor acitivity values (OAVs) were calculated. The results indicated ethanol, (E)-β-damascenone, (R)-linalool, acetaldehyde, and ethyl butanoate with the highest OAVs, followed by ethyl 2-methylpropanoate and ethyl 4-methylpentanoate, which was previously unknown in beer. Finally, the overall aroma of the beer could be mimicked for the first time by recombining 22 reference odorants in the same concentrations as they occurred in the beer using ethanol/water as the matrix. Keywords: Beer; aroma; aroma extract dilution analysis; stable isotope dilution analysis; odor activity value; aroma recombination</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>16159184</pmid><doi>10.1021/jf051167k</doi><tpages>8</tpages></addata></record> |
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| ispartof | Journal of agricultural and food chemistry, 2005-09, Vol.53 (19), p.7544-7551 |
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| language | eng |
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| source | MEDLINE; ACS Publications |
| subjects | Acetaldehyde - analysis Beer - analysis Beers Biological and medical sciences Butyric Acid - analysis Ethanol - analysis Fermented food industries Fish and seafood industries Food industries Fundamental and applied biological sciences. Psychology Germany Monoterpenes - analysis Norisoprenoids - analysis Odorants - analysis |
| title | Identification Based on Quantitative Measurements and Aroma Recombination of the Character Impact Odorants in a Bavarian Pilsner-type Beer |
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