The effect of Maillard reaction products and yeast strain on the synthesis of key higher alcohols and esters in beer fermentations

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Original languageEnglish
Pages (from-to)595-601
JournalFood Chemistry
Volume232
Early online date7 Apr 2017
DOIs
Publication statusPublished - 1 Oct 2017
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Research output: Contribution to journalArticle

Abstract

The effect of Maillard reaction products (MRPs), formed during the production of dark malts, on the synthesis of higher alcohols and esters in beer fermentations was investigated by headspace solid-phase microextraction GC-MS. Higher alcohol levels were significantly (p <0.05) higher in dark malt fermentations, while the synthesis of esters was inhibited, due to possible suppression of enzyme activity and/or gene expression linked to ester synthesis. Yeast strain also affected flavour synthesis with Saccharomyces cerevisiae strain A01 producing considerably lower levels of higher alcohols and esters than S288c and L04. S288c produced approximately double the higher alcohol levels and around twenty times more esters compared to L04. Further investigations into malt type–yeast strain interactions in relation to flavour development are required to gain better understanding of flavour synthesis that could assist in the development of new products and reduce R&D costs for the industry.

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