Studies on the Simultaneous Formation of Aroma-Active and Toxicologically Relevant Vinyl Aromatics from Free Phenolic Acids during Wheat Beer Brewing

Journal of Agricultural and Food Chemistry
Michael Granvogl, Daniel Langos

Abstract

During the brewing process of wheat beer, the desired aroma-active vinyl aromatics 2-methoxy-4-vinylphenol and 4-vinylphenol as well as the undesired and toxicologically relevant styrene are formed from their respective precursors, free ferulic acid, p-coumaric acid, and cinnamic acid, deriving from the malts. Analysis of eight commercial wheat beers revealed high concentrations of 2-methoxy-4-vinylphenol and 4-vinylphenol always in parallel with high concentrations of styrene or low concentrations of the odorants in parallel with low styrene concentrations, suggesting a similar pathway. To better understand the formation of these vinyl aromatics, each process step of wheat beer brewing and the use of different strains of Saccharomyces cerevisiae were evaluated. During wort boiling, only a moderate decarboxylation of free phenolic acids and formation of desired and undesired vinyl aromatics were monitored due to the thermal treatment. In contrast, this reaction mainly occurred enzymatically catalyzed during fermentation with S. cerevisiae strain W68 with normal Pof(+) activity (phenolic off-flavor) resulting in a wheat beer eliciting the typical aroma requested by consumers due to high concentrations of 2-methoxy-4-vinylphenol ...Continue Reading

References

Aug 1, 1995·Archives of Environmental Contamination and Toxicology·M ArtusoA Abbondandolo
Aug 9, 2002·Journal of Agricultural and Food Chemistry·Helen M WoffendenM Cristina Nicoli
Dec 2, 2004·European Heart Journal·Stefanie Schellekens, Freek W A Verheugt
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Aug 9, 2011·Journal of Agricultural and Food Chemistry·Elizabeth L InnsJennifer M Ames
Feb 28, 2013·Food Chemistry·Katrin J SchwarzFrank-Jürgen Methner
Nov 14, 2013·Journal of Agricultural and Food Chemistry·Daniel LangosPeter Schieberle

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Citations

Jul 10, 2019·Journal of Toxicology and Environmental Health. Part B, Critical Reviews·M I BantonS S Sarang
Jul 15, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Gonzalo Miyagusuku-CruzadoM Monica Giusti
Jul 1, 2018·Comprehensive Reviews in Food Science and Food Safety·Julia WannenmacherThomas Becker
Nov 6, 2020·Journal of Agricultural and Food Chemistry·Valerian KalbMichael Granvogl

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