Brewing and volatiles analysis of three tea beers indicate a potential interaction between tea components and lager yeast

[Display omitted] •The brewing of tea beer was reported for the first time.•A simple but effective comparison model was designed for volatiles analysis.•The analysis of volatiles was performed by methods of triangular test and SPME–GC–MS.•An interesting interaction was indicated between tea componen...

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Bibliographic Details
Published in:Food chemistry 2016-04, Vol.197 (Pt A), p.161-167
Main Authors: Rong, Lei, Peng, Li-Juan, Ho, Chi-Tang, Yan, Shou-He, Meurens, Marc, Zhang, Zheng-Zhu, Li, Da-Xiang, Wan, Xiao-Chun, Bao, Guan-Hu, Gao, Xue-Ling, Ling, Tie-Jun
Format: Article
Language:English
Subjects:
Beer - analysis
Beer - microbiology
Camellia sinensis - chemistry
Comparison model
Fermentation
Flavoring Agents - analysis
Gas Chromatography-Mass Spectrometry - methods
HS-SPME GC–MS
Interaction
Lager yeast
PCA
Saccharomyces cerevisiae - growth & development
Solid Phase Microextraction - methods
Taste
Tea - chemistry
Tea beers
Tea components
Triangular test
Volatile Organic Compounds - analysis
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Summary:[Display omitted] •The brewing of tea beer was reported for the first time.•A simple but effective comparison model was designed for volatiles analysis.•The analysis of volatiles was performed by methods of triangular test and SPME–GC–MS.•An interesting interaction was indicated between tea components and lager yeast. Green tea, oolong tea and black tea were separately introduced to brew three kinds of tea beers. A model was designed to investigate the tea beer flavour character. Comparison of the volatiles between the sample of tea beer plus water mixture (TBW) and the sample of combination of tea infusion and normal beer (CTB) was accomplished by triangular sensory test and HS-SPME GC–MS analysis. The PCA of GC–MS data not only showed a significant difference between volatile features of each TBW and CTB group, but also suggested some key compounds to distinguish TBW from CTB. The results of GC–MS showed that the relative concentrations of many typical tea volatiles were significantly changed after the brewing process. More interestingly, the behaviour of yeast fermentation was influenced by tea components. A potential interaction between tea components and lager yeast could be suggested.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2015.10.088