Correlation of malt quality parameters and beer flavor stability: multivariate analysis.
Malt is known to have an impact on beer flavor stability mainly due to the presence of antioxidants. In this study, five barley varieties were malted at industrial and micro scale, and quality parameters of the resulting malts were measured (diastatic power, friability, beta-glucan content, antiradical power, reducing power, lipoxygenase activity, and nonenal potential) and correlated with the sensory data obtained for the corresponding fresh and forced aged beers. A statistical strategy using multiple linear regressions was applied to explore relationships between the malt chemical parameters and beer sensory data, showing antiradical power as the major contribution of malt to beer flavor stability. Additionally, the measured antiradical power, which is well correlated with the polyphenolic content, was found to be very similar for malt and barley, emphasizing the key role of barley endogenous polyphenols.
Guido
Luís F
LF
REQUIMTE--Departamento de Química da Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal.
Curto
Andreia F
AF
Boivin
Patrick
P
Benismail
Nizar
N
Gonçalves
Cristina R
CR
Barros
Aquiles A
AA
D000704:Analysis of Variance; D000975:Antioxidants / Q000032:analysis; D001515:Beer / Q000032:analysis*; D002523:Edible Grain / Q000737:chemistry*; D005419:Flavonoids / Q000032:analysis; D001467:Hordeum / Q000737:chemistry; D006801:Humans; D016014:Linear Models; D010636:Phenols / Q000032:analysis; D059808:Polyphenols; D013045:Species Specificity; D013649:Taste
D000975:Antioxidants; D005419:Flavonoids; D010636:Phenols; D059808:Polyphenols