The Influence of Yeast Strain on Whisky New Make Spirit Aroma

Flavour in Scotch malt whisky is a key differentiating factor for consumers and producers alike. Yeast (commonly Saccharomyces cerevisiae) metabolites produce a significant amount of this flavour as part of distillery fermentations, as well as ethanol and carbon dioxide. Whilst yeast strains contribute flavour, there is limited information on the relationship between yeast strain and observed flavour profile. In this work, the impact of yeast strain on the aroma profile of new make spirit (freshly distilled, unmatured spirit) was investigated using 24 commercially available active dried yeast strains. The contribution of alcoholic, fruity, sulfury and sweet notes to new make spirit by yeast was confirmed. Generally, distilling strains could be distinguished from brewing and wine strains based on aroma and ester concentrations. However, no statistically significant differences between individual yeast strains could be perceived in the intensity of seven aroma categories typically associated with whisky. Overall, from the yeast strains assessed, it was found that new make spirit produced using yeast strains marketed as ‘brewing’ strains was preferred in terms of acceptability rating.

Vitamin E Acetate Determination in Vaping Liquids and Non-targeted Analysis of Vaping Emissions of Diluents of Concern, Vitamin E Acetate and Medium-Chain Triglycerides Oil

During the summer of 2019, cases of lung injury associated with vaping emerged in North America, including among individuals who reported exclusive use of nicotine vaping liquids. Once vitamin E acetate was identified as a potential causative agent a quantitative method based on a simple sample dilution, separation by gas chromatography and analysis by triple quadrupole mass spectrometry (GC MSMS) was developed. Method detection limit (MDL) and limit of quantification (LOQ) were determined at 0.159 µg/mL and 0.505 µg/mL, respectively. The analysis was performed on a subset of 203 commercially sourced nicotine containing vaping liquids of various flavour profile and nicotine range (nicotine free-59 mg/mL) from an internal inventory. The target analyte, Vitamin E Acetate, was not detected in any samples analyzed, as expected, given the reported detection in literature and high association of the chemical with cannabis and not nicotine containing vaping products.

Brewing with Unmalted Cereal Adjuncts: Sensory and Analytical Impacts on Beer Quality

Brewing with unmalted cereal adjuncts can reduce the requirement for malting, thereby lowering costs and improving the overall sustainability of the brewing chain. However, substantial adjunct usage has technological challenges and the sensory characteristics of beers produced using high adjunct rates are still not fully understood. This study examined the impacts of brewing with unmalted barley, wheat, rice and maize at relatively high concentrations (0, 30% and 60% of grist) on the sensorial and analytical profiles of lager beer. Adjunct based beers and a 100% malt control were brewed at 25 L scale. A trained sensory panel (n = 8) developed a lexicon and determined the sensorial profile of beers. At 30% adjunct incorporation there was insignificant variation in the expected beer flavour profile. At 60% adjunct incorporation, there were some significant sensory differences between beers which were specific to particular adjunct materials. Furthermore, 60% adjunct inclusion (with correspondingly low wort FAN) impacted the fermentation volatile profile of the final beers which corresponded with findings observed in the sensory analysis. Developing an understanding of adjunct-induced flavour differences and determining strategies to minimise these differences will facilitate the implementation of cost-efficient and sustainable grist solutions.

Biotechnological exploitation of Saccharomyces jurei and its hybrids in craft beer fermentation uncovers new aroma combinations.

Hybridization is an important evolutionary mechanism to bring about novel phenotypes and may produce new hybrids with advantageous combinations of traits of industrial importance. Within the Saccharomyces group, Saccharomyces jurei is a newly discovered species and its biotechnological potential has not yet been fully explored. This yeast was found to be able to grow well in synthetic wort and at low temperatures, qualities necessary in good candidates for fermentated bevarages. Here, we analysed its fermentation and aroma profile and created novel non-GMO hybrids between S. jurei and S. cerevisiae ale yeasts to develop new starter strains with interesting flavours for the craft beer industry. Pilot beer fermentations with specific hybrids showed a good fermentation performance, similar to the ale parent strain, while presenting a better sugar attenuation and a more complex flavour profile. This study exploits the genetic diversity of yeasts and show how inter-specific hybridisation and clone selection can be effectively used in brewing to create new products and to eliminate or increase specific traits.

Evaluation of the quality of herodietic nutrition products from non-traditional types of flour using the descriptor-profile method

Новые пищевые продукты с улучшенными в сравнении с аналогичными традиционными продуктами, качественными и потребительскими характеристиками помогут обеспечить лучшее удовлетворение покупательских потребностей и повысить конкурентоспособность пищевой продукции в своем сегменте рынка. В этой связи разработка и производство востребованной, высококачественной, безопасной, конкурентоспособной пищевой продукции является актуальной задачей для разработчиков и производителей. Целью исследования является разработка панели индивидуальных сенсорных характеристик (дескрипторов), позволяющих описать наиболее значимые органолептические свойства разработанных пищевых продуктов геродиетического профиля из нетрадиционных видов муки для комплексной оценки качества, позиционирования и оценки конкурентоспособности. Объектами исследований явились лабораторные образцы пищевых продуктов, изготовленные на макаронном прессе Sandorina (Италия) из муки ячменной, гречневой, гороховой, чечевичной, нутовой с добавлением сушеной ламинарии, яичного порошка, витаминно-минерального комплекса. Органолептическая оценка полученных макаронных изделий проводилась по методике, описанной в ГОСТ ИСО 7304-94 «Крупка и макаронные изделия из твердой пшеницы» (органолептическая оценка кулинарных свойств спагетти). При разработке линейки дескрипторов и шкалы их интенсивности применяли дескрипторно-профильный метод (Flavour profile methods ISO 6564). С целью изучения вкусовых предпочтений потенциальных потребителей целевой группы выполнен сенсорный SWOT-анализ конкурентных аналогичных видов макаронных изделий. Определена панель из пятнадцати дескрипторов. Использование дескрипторно-профильного метода дегустационного анализа разработанных макаронных изделий геродиетического профиля из смеси муки зерновых и бобовых культур с добавлением ламинарии определило их высокие потребительские свойства, обеспечивающие требуемое высокое качество продукции и ее конкурентоспособность.

EFFECTS OF GROUNDNUT (ARACHIS HYPOGEA L) VARIETIES ON THE FLAVOUR PROFILE AND CONSUMER ACCEPTABILITY OF DAKUWA (A CEREAL-GROUNDNUT BASED SNACK)

The quality of Dakuwa can be affected by raw materials and processing methods. This work studied the effects of groundnut (Arachis hypogea L.) varieties (Campala, white and Sere) on the colour, flavour profile and sensory properties of Dakuwa. The flavour profile of the Dakuwa samples was analysed with gas chromatography – mass spectroscopy (GC – MS), colour by chroma meter and proximate composition using standard methods while sensory evaluation was done by 25 untrained panelists. The results were analysed using one way analysis of variance. Dakuwa sample with Campala groundnut (DKWC) had the highest concentration of alcohols (20 μg /100 g), aldehydes (86 μg /100 g), ketones (1.9 μg /100 g), heterocyclic aromatic compounds (11.2 μg /100 g), and total flavour compounds (151 μg /100 g) suggesting higher lipid oxidation and Maillard reaction compared to Dakuwa with Sere and White groundnuts. DKWC had significantly lower L* (lightness) value and significantly higher browning index (84.75) suggesting a higher browning reaction compared to other samples. Sensory evaluation results indicated no significant (p > 0.05) difference in the samples. It can be concluded that any of the three groundnut varieties can be used to produce Dakuwa without altering its sensory qualities.