Abstract
There is currently an increased demand for foodstuffs that are classified as gluten-free including beer. Beer produced using gluten-free grains has a distinct flavor profile that differs greatly from that of beer produced from gluten-containing grains. The chemical difference between beers made from these two different grain sources has been explored and some key differences have been identified. Here malt sources containing gluten (barley) and malt without gluten (sorghum) were used to determine which compounds are statistically different based upon their concentrations. A total of 14 (7 barley and 7 sorghum) small-batch beers were made from malt extract. The aroma profile was sampled using SPME with chemical separation and identification and quantification using GC-MS. As expected, the differences were not the result of unique compounds but compounds present in differing amounts. A total of 17 compounds were found to be present in beer brewed from both extracts but in amounts that were highly significantly different.
Highlights
Beer is one of the oldest fermented beverages currently being sold on the market
For a naturally gluten-free beer, brewers can use pseudo-cereals or gluten-free grains such as rice, corn, sorghum, or millet. These grains are distantly related to wheat, rye, and barley these products are considered safe to consume by individuals who have celiac disease (CD) or who are gluten intolerant [2]
Free Amino Nitrogen (FAN) The range for a typical 10.5◦ Plato malt wort is between 150–230 mg L−1 free amino nitrogen (FAN)
Summary
Beer is one of the oldest fermented beverages currently being sold on the market. It is one of the most widely consumed alcoholic beverages in the world [1]. Beer is traditionally brewed using malted barley. For a naturally gluten-free beer, brewers can use pseudo-cereals or gluten-free grains such as rice, corn, sorghum, or millet. These grains are distantly related to wheat, rye, and barley these products are considered safe to consume by individuals who have CD or who are gluten intolerant [2]
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