Quantitative sensomics profiling of hop-derived bitter compounds throughout a full-scale beer manufacturing process.
Although the complex taste profile of beer is well accepted to be reflected by the molecular blueprint of its sensometabolites, the knowledge available on the process-induced transformation of hop-derived phytochemicals into key sensometabolites during beer manufacturing is far from comprehensive. The objective of the present investigation was, therefore, to develop and apply a suitable HPLC-MS/MS method for the simultaneous and comprehensive quantitative monitoring of a total of 69 hop-derived sensometabolites in selected intermediary products throughout a full-scale beer manufacturing process. After data normalization, the individual sensometabolites were arranged into different clusters by means of agglomerative hierarchical analysis and visualized using a sensomics heatmap to verify the structure-specific reaction routes proposed for their formation during the beer brewing process.
Technische Universität München, Lise-Meitner Strasse, D-85354 Freising, Germany.
Gesa
G
Haseleu
Annika
A
Lagemann
Andreas
A
Stephan
Daniel
D
Intelmann
Andreas
A
Dunkel
Thomas
T
Hofmann
D001515:Beer / Q000032:analysis* / Q000382:microbiology; D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D005285:Fermentation; D006801:Humans; D027582:Humulus / Q000737:chemistry* / Q000382:microbiology; D010936:Plant Extracts / Q000032:analysis*; D053719:Tandem Mass Spectrometry / Q000379:methods*; D013649:Taste; D015003:Yeasts / Q000378:metabolism
D010936:Plant Extracts