Abstract
The production and consumption of beer plays a significant role in the social, political, and economic activities of many societies. During brewing fermentation step, many volatile and phenolic compounds are produced. They bring several organoleptic characteristics to beer and also provide an identity for regional producers. In this review, the beer compounds synthesis, and their role in the chemical and sensory properties of craft beers, and potential health benefits are described. This review also describes the importance of fermentation for the brewing process, since alcohol and many volatile esters are produced and metabolized in this step, thus requiring strict control. Phenolic compounds are also present in beer and are important for human health since it was proved that many of them have antitumor and antioxidant activities, which provides valuable data for moderate dietary beer inclusion studies.
Highlights
Beer consumption is widespread since it is the most consumed alcoholic beverage, and the third amongst general beverages
This research regarding flavor volatile compounds biosynthesis pathways might be relevant for future beer off-flavor control studies or to identify bacterial spoilage during the brewing process [79,80,81]
Capece et al (2018) evaluated the final content of the main volatile compounds and the results showed that the inclusion of Saccharomyces cerevisiae var. boulardii strain did not affect negatively beer organoleptic profile, which, according to the authors, is an important criterion that has to be analyzed before the use of probiotic yeast strains for food production [107]
Summary
Beer consumption is widespread since it is the most consumed alcoholic beverage, and the third amongst general beverages. Lager beer is the most widespread style and it is primarily produced with Saccharomyces pastorianus yeast strains, being fermented at temperatures that range from 3.3 to 13.0 ◦ C for 4–12 weeks. The beer aroma is known to be derived primarily from innate chemical volatile compounds of the barley malt (or as a result of thermal treatment during malting), hops and yeast metabolism (development of beer during fermentation and aging). Several different volatile compounds that can affect the final flavor quality of beer have been identified. The raw materials are practically uniform to all beer styles, some aromas and flavors are unique regarding traditionally produced beers and appear to be related to yeast strains’ metabolism during aging. In addition to the socio-cultural aspects related to beer consumption, the aim of this review is to describe several beer bio-compounds, recognize their nutritional function and their role for beer sensory attributes [12,15,16,17]
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