Molecular insights into the contribution of oak barrel aging to the aroma of beer with high alcohol content using SAFE-GC-O/AEDA and OAV calculation
文献类型： 外文期刊
作者： Pang, Xueli 2 ; Yin, Hua 1 ; Li, Jing 2 ; Shi, Yaqi 1 ; Yang, Zhaoxia 1 ;
作者机构： 1.Tsingtao Brewery Co Ltd, State Key Lab Biol Fermentat Engn Beer, Qingdao 266061, Peoples R China
2.Chinese Acad Agr Sci, Tobacco Res Inst, Qingdao 266101, Peoples R China
关键词： Beer; Bourbon barrel aging; Aroma profile; Odor activity value (OAV); Odor active marker
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2025 年 491 卷
页码：
收录情况： SCI
摘要： Wooden barrel aging has currently been used to increase the flavour complexity of beers. To investigate the aroma evolution of beer with high alcohol content after bourbon barrel aging, the aroma of beer before and after aging (BBA and BAA) was comparatively studied at both sensory and molecular levels. QDA revealed that BBA was characterised by a pronounced "fruity", "caramel-like", "wine-like" and "alcoholic" aroma, whereas BAA was rich in "coconut", "woody", and "vanillin" notes. Thirty-three odourants with OAV > 1 were identified and verified. Both additive and subtractive aging took place during bourbon barrel aging and 12 odourants were screened by Orthogonal Partial Least Squares Discriminant Analysis (OPLS-DA) and validated by spiking experiment as potential odor-active markers for BBA and BAA discrimination. The molecular insights into the effect of bourbon barrel aging on beer aroma provided herein will provide guidance for beer aroma quality control and for aroma evolution mechanism
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