Abstract
This study investigated the possibilities of fortification of beer with various herbal extracts. The aim was to fortify beer with natural substances that have favourable effects on consumers´ health. The tested beers were enriched with ethanol extracts of medicinal herbs (ribwort plantain, small leaved linden, purple coneflower, chamomile, sage) so that the sensory characters of the supplemented herbal extract created only an accompanying perception and the malt and hop flavour of beer was preserved. In the enriched beers, the contents of the selected phenolic substances and important essential oils were determined and sensory evaluation was performed. The content of phenolic substances increased the most in beer with linden (42.46 mg/l) and plantain (37.5 mg/l) extracts, approximately four times compared to the original beer (8.11 mg/l). Beer with sage and chamomile extract achieved the best sensory assessment, with components of essential oils added in units of ng/l of beer.
Highlights
Beer is one of the oldest man-made and most frequently consumed beverages worldwide (Kawa-Rygielska et al, 2019)
70–80% of polyphenolic substances in beer come from malt, the remaining 20–30% from hops (Dvořáková at al., 2010; Wannenmacher et al, 2018)
Chlorogenic acid contributes to the neutralization of free radicals coming from the environment or food (Clifford, 2003), it increases the solubility of caffeine and is an important taste modulator (Zhao et al, 2011)
Summary
Beer is one of the oldest man-made and most frequently consumed beverages worldwide (Kawa-Rygielska et al, 2019). This beverage with low alcohol content is typically made from cereal malt, water and hops by fermentation using the brewery yeast (Basařová et al, 2011). 70–80% of polyphenolic substances in beer come from malt, the remaining 20–30% from hops (Dvořáková at al., 2010; Wannenmacher et al, 2018). Besides the polyphenolic substances which affect beer palatefulness, hops give beer hop resins which add the beer bitter taste and essential oils providing a characteristic aroma (Kosař et al, 2000; Basařová et al, 2011). Hops has been used for hopping beer since the end of antiquity (Basařová et al, 2010). Beer was brewed without hops and various herbs were added to flavour it
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