Abstract
This study was undertaken to explore how the use of pigmented corn as brewing ingredient influences the sensory profile of craft beers, by using both sensory and chemical analyses. Six pigmented corn and barley beers were brewed and then analysed to obtain their sensory characteristics, volatile composition and non-volatile (alcohol, bitterness, anthocyanins and polyphenol content) composition. ANOVAs, Principal Component Analysis (PCA) and Multiple Factor Analysis (MFA) were used to visualise these data for exploring the differences between beers based on the type of malt and to characterise corn beers considering the relationships between their sensory characteristics and their chemical parameters. The sensory attributes such as fermented fruits, cooked vegetables, tortillas, bread, dried fruits and dried chili characterised beers made 100% with pigmented corn. Over 100 volatiles were identified by head space-solid phase micro-extraction coupled with gas chromatography-mass spectrometry (HS-SPME/GC-MS). Among them, phenols and terpenes were the groups of volatiles that better characterised beers containing corn. The content of anthocyanins in corn beers provide the ‘amber-red-cooper’ colours in beers and may prevent the development of off-aromas and tastes. The use of pigmented corn seems to be a good option to renew the traditional ‘Sendechó’ while preserving some of its sensory attributes.
Highlights
Corn (Zea mays L.), a cereal native to Mexico, has been the most important cultivated and domesticated crop from ancient times until today [1]
We focused on: (1) characterising the sensory properties of beers made with pigmented corn malt, (2) characterising the volatile composition and non-volatile parameters of the beers (3) identifying sensory attributes that could be influenced by the volatiles and non-volatiles parameters and (4) identifying components that can be used as indicators of the use of pigmented corn malt
Thereafter, chemical properties of each beer were determined by analysing volatile composition (VoC), alcohol content (ABV), international bitterness units (IBU), total anthocyanins content (TAC) and total polyphenol content (TPC)
Summary
Corn (Zea mays L.), a cereal native to Mexico, has been the most important cultivated and domesticated crop from ancient times until today [1] It comes in a great variety of pigmented grains, with colours that range from white and yellow to purple, red, blue and even black [2,3]. Sendechó is one of these typical fermented beverages made by the Mazahuas population in the Valley of Mexico, whose method of production is very similar to the beer process It is produced with regional ingredients such as blue pigmented corn that goes through a malting process and Guajillo chili [6], which is a traditional ingredient in Mexican cuisine [7]. As for most of the traditional beverages, the consumption of Sendechó has gradually declined due to changes in eating habits and urbanisation
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
