Abstract
This study was performed to determine the possibility of using mango fruit (Mangifera indica) in brewing technology. The aim of using the SPME-HS-GC-MS technique was to assess what changes occurred in the volatile composition of mango beers brewed in this study. Mango fruit was added to the beer in five different forms to ascertain what kind of preparation should be used to improve beer aroma. Analysis of the volatile components in mango beer showed that beer without mango addition was characterized by the lowest content of volatile compounds (1787.84 µg/100 mL). The addition of mango fruit increased the concentration of compounds, such as α-pinene, β-myrcene, terpinolene, α-terpineol, cis-β-ocimene, caryophyllene, and humulene, in beer. Beer prepared with mango pulp addition was characterized by the highest concentration of volatile components from mango beers (2112.15 µg/100 mL). Furthermore, beers with mango addition were characterized by a higher polyphenol content (up to 44% higher than control beer) and antioxidant activity than control beer and were evaluated by a trained panel as having a better taste and aroma than beer without fruit addition.
Highlights
Beer is one of the oldest alcoholic beverages in the world and it is produced all over the world.It is produced through alcoholic fermentation of beer wort, made mostly from barley malt, carried out by yeast
Beers with the addition of mango fruit (Mangifera indica) in different versions were tested to assess what type of addition would have the greatest impact on the composition of volatile compounds in the final products
The adsorption of volatile compounds contained in mango fruit flesh, mango fruit juice, and mango fruit pulp added to beer was performed in order to find out which chemical compounds are characteristic for mango fruit
Summary
Beer is one of the oldest alcoholic beverages in the world and it is produced all over the world.It is produced through alcoholic fermentation of beer wort, made mostly from barley malt, carried out by yeast. Beer is one of the oldest alcoholic beverages in the world and it is produced all over the world. Beer is rich in many valuable human diet substances, such as amino acids, vitamins, minerals, and phenolic compounds [1,2]. Most of these compounds come from malt, but hops add a small (20–30% of all phenolic compounds in beer) but significant portion of polyphenols [3]. Volatile components in beer have a far greater impact on the flavor characteristics than phenolic compounds. Beer is a beverage with a complex content of volatile components, which belong to various chemical classes, such as alcohols, volatile phenols, esters, fatty acids, terpenoids, and
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