Identification Based on Quantitative Measurements and Aroma Recombination of the Character Impact Odorants in a Bavarian Pilsner-type Beer

Application of aroma extract dilution analysis on the volatiles isolated from a Bavarian Pilsner-type beer revealed 40 odor-active constituents in the flavor dilution (FD) factor range of 16−2048, among which ethyl octanoate, (E)-β-damascenone, 2- and 3-methylbutanoic acid, and 4-hydroxy-2,5-dimethy...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2005-09, Vol.53 (19), p.7544-7551
Main Authors: Fritsch, Helge T, Schieberle, Peter
Format: Article
Language:English
Subjects:
Acetaldehyde - analysis
Beer - analysis
Beers
Biological and medical sciences
Butyric Acid - analysis
Ethanol - analysis
Fermented food industries
Fish and seafood industries
Food industries
Fundamental and applied biological sciences. Psychology
Germany
Monoterpenes - analysis
Norisoprenoids - analysis
Odorants - analysis
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Summary:Application of aroma extract dilution analysis on the volatiles isolated from a Bavarian Pilsner-type beer revealed 40 odor-active constituents in the flavor dilution (FD) factor range of 16−2048, among which ethyl octanoate, (E)-β-damascenone, 2- and 3-methylbutanoic acid, and 4-hydroxy-2,5-dimethyl-3(2H)-furanone showed the highest FD factor of 2048. After quantitation of the 26 odorants showing FD factors ≥128 by stable isotope dilution analysis and determination of their odor thresholds in water, odor acitivity values (OAVs) were calculated. The results indicated ethanol, (E)-β-damascenone, (R)-linalool, acetaldehyde, and ethyl butanoate with the highest OAVs, followed by ethyl 2-methylpropanoate and ethyl 4-methylpentanoate, which was previously unknown in beer. Finally, the overall aroma of the beer could be mimicked for the first time by recombining 22 reference odorants in the same concentrations as they occurred in the beer using ethanol/water as the matrix. Keywords: Beer; aroma; aroma extract dilution analysis; stable isotope dilution analysis; odor activity value; aroma recombination
ISSN:0021-8561
1520-5118
DOI:10.1021/jf051167k