title: Evaluation of non-volatile metabolites in beer stored at high temperature and utility as an accelerated method to predict flavour stability.
abstract: Flavour stability is vital to the brewing industry as beer is often stored for an extended time under variable conditions. Developing an accelerated model to evaluate brewing techniques that affect flavour stability is an important area of research. Here, we performed metabolomics on non-volatile compounds in beer stored at 37 °C between 1 and 14 days for two beer types: an amber ale and an India pale ale. The experiment determined high temperature to influence non-volatile metabolites, including the purine 5-methylthioadenosine (5-MTA). In a second experiment, three brewing techniques were evaluated for improved flavour stability: use of antioxidant crowns, chelation of pro-oxidants, and varying plant content in hops. Sensory analysis determined the hop method was associated with improved flavour stability, and this was consistent with reduced 5-MTA at both regular and high temperature storage. Future studies are warranted to understand the influence of 5-MTA on flavour and aging within different beer types.
authors.affiliation: Horticulture and Landscape Architecture, Colorado State University, Fort Collins, CO 80523, USA; Proteomics & Metabolomics Facility, Colorado State University, Fort Collins, CO 80523, USA. Electronic address: adam.heuberger@colostate.edu.
authors.forename: Adam L
authors.initials: AL
authors.lastname: Heuberger
authors.affiliation: Horticulture and Landscape Architecture, Colorado State University, Fort Collins, CO 80523, USA; Proteomics & Metabolomics Facility, Colorado State University, Fort Collins, CO 80523, USA.
authors.forename: Corey D
authors.initials: CD
authors.lastname: Broeckling
authors.affiliation: New Belgium Brewing Company, Fort Collins, CO 80524, USA.
authors.forename: Dana
authors.initials: D
authors.lastname: Sedin
authors.affiliation: New Belgium Brewing Company, Fort Collins, CO 80524, USA.
authors.forename: Christian
authors.initials: C
authors.lastname: Holbrook
authors.affiliation: New Belgium Brewing Company, Fort Collins, CO 80524, USA.
authors.forename: Lindsay
authors.initials: L
authors.lastname: Barr
authors.affiliation: New Belgium Brewing Company, Fort Collins, CO 80524, USA.
authors.forename: Kaylyn
authors.initials: K
authors.lastname: Kirkpatrick
authors.affiliation: Proteomics & Metabolomics Facility, Colorado State University, Fort Collins, CO 80523, USA; Department of Biochemistry & Molecular Biology, Colorado State University, Fort Collins, CO 80523, USA. Electronic address: jessica.prenni@colostate.edu.
authors.forename: Jessica E
authors.initials: JE
authors.lastname: Prenni
mesh_terms: D001515:Beer / Q000032:analysis*; D005421:Flavoring Agents / Q000032:analysis; D061353:Food Storage; D055432:Metabolomics; D013649:Taste; D013696:Temperature
chemical_list: D005421:Flavoring Agents
keywords: 5-MTA; Aging; Beer; Flavour stability; Hops; Metabolomics; UPLC–MS