Chemometric mapping of beer styles: Integration of hordenine into the beer composition fingerprint.

Clicks: 19
ID: 282963
2025
Article Quality & Performance Metrics
Overall Quality Improving Quality
0.0 /100
Combines engagement data with AI-assessed academic quality
AI Quality Assessment
Not analyzed
Abstract
The study developed a chemometric map of commercial beer brands of different fermentations (Ale & Lager), grouped into twelve styles, integrating hordenine into the beer fingerprint as a contributor to overall quality traits. Multivariate modeling was used to establish non-obvious relationships between beer ingredients and finished product characteristics such as physicochemical properties, isoalpha-acids, ethanol, and hordenine. Ale beers showed the highest hordenine levels, up to 11.82 mg·L, whereas Lager light exhibited the lowest concentration (1.41 mg·L). Unexpectedly, hordenine correlated with isoalpha-acids and bitterness (r = 0.69 and 0.71, respectively). Hence, the results indicated that bitterness measurements seem to include spectral contributions from isoalpha-acids and hordenine. Furthermore, beers with wheat malt transformed the Ale beers into a Lager-like chemical and theoretical sensory traits described in style guidelines. New knowledge of the chemistry behind IBUs as a beer quality biomarker seems relevant since bitterness is possibly beer's prominent sensory basic taste.
Reference Key
clorio-carrillo2025chemometric Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Clorio-Carrillo, Jorge A; Pérez-Carrillo, Esther; Villarreal-Lara, Raul; Gonzalez Viejo, Claudia; Heredia-Olea, Erick; De Anda-Lobo, Irma C; Fuentes, Sigfredo; Ramos-Parra, Perla A; Hernández-Brenes, Carmen
Journal Food chemistry
Year 2025
DOI
10.1016/j.foodchem.2025.143643
URL
Keywords
fermentation alcohol beer styles hordenine iso-α-acids liquid-chromatography

Citations

No citations found. To add a citation, contact the admin at info@scimatic.org

Comments

No comments yet. Be the first to comment on this article.