Work

Characterization of the Major Odorants in Beer Brewed with Torulaspora delbrueckii ─Differences to Beer Brewed with Saccharomyces cerevisiae

Year: 2025

Type: article

Abstract: High Resolution Image Download MS PowerPoint Slide While the influence of different malts and hop varieties on the aroma of beer has been well studied, there are still significant gaps in our knowledge regarding the contribution of non- Saccharomyces yeasts to beer aroma. Sensory evaluation showed a more intense fruity note in a beer brewed with Torulaspora delbrueckii compared to a beer brewed with Saccharomyces cerevisiae . The application of a comparative aroma extract dilution analysis resulted in 32 odorants, 26 of which exceeded their odor threshold concentrations in the T. delbrueckii beer. Among them were the fruity smelling esters ethyl butanoate, ethyl 2-methylpropanoate, and ethyl propanoate, all of which showed lower odor activity values in the S. cerevisiae beer. Their decisive role in the fruitiness of the T. delbrueckii beer was confirmed in a spiking experiment.

Source: ACS Food Science & Technology

DOI: 10.1021/acsfoodscitech.5c01133

Authors: Stephanie Frank, Robin Maier, Martin Steinhaus

Institution: Leibniz-Institute for Food Systems Biology at the Technical University of Munich

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: hybrid

Estimated APC paid: $4,500

Funder: Bundesministerium für Wirtschaft und Energie