Work

Chemical composition, aroma profile, antioxidant activity, and sensory attributes of beer according to roasting degree and malt type

Year: 2025

Type: article

Abstract: This study examined the effects of malt roasting degree on the chemical composition, aroma profile, antioxidant activity, and sensory attributes of brewed beer. Roasting increased carbohydrate content, diastatic power, and Maillard products such as melanoidins and Amadori compounds, contributing to deeper color and enhanced antioxidant activity. Aroma profiling with an electronic nose revealed that roasting shifted key volatile classes, including esters, terpenes, pyrazines, and sulfur compounds. Light malt beer retained fruity esters (for example, ethyl hexanoate and cis-3-hexenyl acetate), whereas dark malt beer was enriched in Maillard-derived pyrazines and aldehydes (for example, 2,3-dimethylpyrazine, furfural, maltol) that impart roasted and caramelized notes. Liquid malt beer showed the greatest loss of monoterpenes (for example, γ-terpinene), indicating thermal degradation. These changes aligned with antioxidant capacity, as melanoidin- and pyrazine-rich profiles enhanced radical scavenging. Overall, roasting modulated sensory and antioxidant properties through Maillard-derived transformations, underscoring their impact on beer quality.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2025.103147

Authors: Seung Min Yu, Da Hye Song, Yu-Rim Lee, Ki Nam Kim, Sae-Hun Kim, Jeung Hee An

Institutions: Sogang University, Korea University, Daejeon University

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: gold

Estimated APC paid: $2,330

Funders: National Research Foundation of Korea, Ministry of Science and ICT, South Korea