Unconventional raw materials used in beer and beer-like beverages production: Impact on metabolomics and sensory profile.

Eugen-Dan Radu, Vlad Mure��an, Teodora Emilia Coldea, Elena Mudura
Author Information
  1. Eugen-Dan Radu: Food Engineering Department, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Faculty of Food Science and Technology, Cluj-Napoca, Romania.
  2. Vlad Mure��an: Food Engineering Department, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Faculty of Food Science and Technology, Cluj-Napoca, Romania.
  3. Teodora Emilia Coldea: Food Engineering Department, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Faculty of Food Science and Technology, Cluj-Napoca, Romania.
  4. Elena Mudura: Food Engineering Department, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Faculty of Food Science and Technology, Cluj-Napoca, Romania. Electronic address: elena.mudura@usamvcluj.ro.

Abstract

Beer is the third most consumed beverage in the world, trailing only water and tea but ranking first among alcoholic beverages. In recent years, producers and researchers have shown a growing interest in brewing diversification and innovation, due to of the widespread consumption of beer. In order to create beers and beer-like products with unique and consumer-pleasing characteristics, the use of unconventional raw materials has become a subject of intensive research. The purpose of this paper is to identify, evaluate and summarize the findings of all relevant unconventional raw materials used in relevant scientific studies, as well as the effect on the metabolomics of beer and beer-like beverages.For the enhancement of beer characteristics, the production process may involve the use of an extremely diverse variety of unconventional raw materials that are not included on thelist of usual ingredients for the beer industry. However, the general trend is to use locally available ingredients as well as functional ingredients. Twoof the most studied functional characteristics involve phenolic compounds and antioxidant activity, which is why the fruit is by far the most commonly used adjunct category, as fruits are particularly important sources of polyphenols and antioxidants. Other uncommon adjuncts used in brewing includeplants, starch sources, spices or even propolis. Moreover, unconventional raw materials are used to enhance the sensory profile by create new characteristics such as new tastes and flavors, accentuation of the cooling sensation or even increasing acceptability among potential consumers, who do not appreciate traditional beers due to their specific characteristics.

Keywords

MeSH Term

Beer
Metabolomics
Taste
Humans
Antioxidants
Fruit
Polyphenols
Fermentation
Food Handling

Word Cloud

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