3-methylthiopropionaldehyde as precursor of dimethyl trisulfide in aged beers

Hop S-methylcysteine sulfoxide has previously been postulated as the precursor of dimethyl trisulfide (DMTS) in beers. The present data point to 3-methylthiopropionaldehyde, the Strecker aldehyde issued from methionine, as another potential precursor in aged beers. Spiking either fresh beer or wort before boiling leads in all cases to higher levels of DMTS after storage. Moreover, special malts with a high level of 3-methylthiopropionaldehyde also favor polysulfide synthesis. A higher pH should increase this onion-like off-flavor, whereas a low pH is unfortunately known to enhance the cardboard flavor of aged beers. 3-methylthiopropanol, issued from yeast reducing activity, can be considered as an additional DMTS source during aging.     

Investigation of the beta-damascenone level in fresh and aged commercial beers

This study investigated the increase of beta-damascenone content during aging in a variety of commercial Belgian beers. Quantities detected in fresh beers were generally low (from 6 ng/g to 25 ng/g). After 5 days at 40 degrees C, the level increased (to as much as 210 ng/g) in most of the beers studied, according to the type of beer. Further experiments showed that wort initially contains large quantities of beta-damascenone (450 ng/g), but that degradation of the compound during fermentation accounts for the low concentrations observed in fresh beers. Production during beer aging can be partially explained by acid hydrolysis of glycosides.     

Contribution to the study of the podsolisation process

Abstract

Analytical data for Al and Fe extracted by different reagents is presented. It is concluded from the data that in podsolisation Al migrates mainly as inorganic gel while iron moves as organic chelated complexes.     

Colorimetric sensor arrays for the analysis of beers: a feasibility study

Eighteen commercial beers have been analyzed in both liquid and gas phases using colorimetric sensor arrays made from selected chemically responsive dyes printed on a hydrophobic membrane. Digital imaging of the dye array before and after exposure to the complex analytes in either the liquid phase or the head-gas provides a color change profile as a unique fingerprint for the specific analyte. The digital data libraries generated were analyzed using statistical and chemometric methods, including principal component analysis (PCA) and hierarchical clustering analysis (HCA). In either liquid- or gas-phase experiments, facile identification of specific beers was achieved using comparison of the color change profiles; using HCA statistical analysis the error rate of identification was <3%. Differentiation between even very similar beers proved to be straightforward. In addition, differentiation of pristine beer from the effects of watering or decarbonation proved to be possible. These results suggest that colorimetric sensor arrays may prove to be useful for quality assurance/quality control applications of beers and perhaps other beverages.     

Determination and levels of the biocide ortho-phenylphenol in canned beers from different countries

A method was developed for the determination of the biocide ortho-phenylphenol (biphenyl-2-ol; OPP) in beer, using deuterated OPP as an internal standard. A new liquid-liquid extraction procedure, employing acetonitrile, diethyl ether, and n-pentane, afforded rapid phase separation. The evaporated extract was derivatized with pentafluorobenzyl bromide in a water-acetonitrile mixture that was buffered with potassium carbonate, followed by extraction of the derivative into cyclohexane and analysis by gas chromatography-mass spectrometry in electron ionization mode. The method enables the detection of OPP in 50 mL of beer at concentrations as low as 0.1 microg/L and provides a linear range of quantification of 0.5-40 microg/L. Samples from 61 beers canned over the past 12 years and sold in 27 countries were analyzed for OPP. In 40 of them, the target compound was present at concentrations of 1.2-40 microg/L. Our investigations indicate that the ends of the cans, which contain sealing material presumably treated with OPP, are responsible for this contamination.     

Effect of flavor compound chemical structure and environmental relative humidity on the binding of volatile flavor compounds to dehydrated soy protein isolates

Influence of flavor compound chemical structure, including functional group and stereochemistry, and environmental relative humidity (RH) on the binding of volatile flavor compounds to dehydrated soy protein isolates (SPIs) was evaluated by inverse gas chromatography. Binding of selected volatile flavor compounds differed slightly between SPIs of different origins. Results showed that the flavor compound chemical structure greatly determined its binding potential to SPIs. Binding of nonpolar flavor compounds (hydrocarbon) to soy proteins was attributed mainly to nonspecific van der Waals dispersion forces and was not affected by adsorbed water. The more polar flavor compounds (ester, ketone, aldehyde, and alcohol) exhibited both specific (hydrogen bonding, dipole forces) and nonspecific interactions, and their binding with soy proteins was greatly impaired by adsorbed water in the extremely low humidity region (approaching 0% RH). Further water uptake in the 30 to 50% RH region did not significantly affect the binding of polar compounds, although sorption of alcohol compounds (when present at high levels) further increased.     

Contribution to the taxonomy ofVicia species belonging to the sectionFaba

Summary Vicia faba belongs to the sectionFaba. While the other species of the sectionV. narbonensis, V. johannis andV. bithynica cross enough well each other,V. faba seems to be strongly isolated from them. In addition the chromosome morphology ofV. faba differs from the other species of the section which among themselves are enough homogenous in this respect.To contribute to a wider knowledge on the taxonomical position ofV. faba in its section, electrophoretical and karyological analysis of 500 individuals belonging to 50 populations of different origin were carried out.The analyzed species were:V. faba, V. narbonensis, V. serratifolia, V. bithynica, V. galilaea andV. johannis.

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Beitrag zur Taxonomie derVicia-Arten der SektionFaba

Zusammenfassung Vicia faba gehört zur sect.Faba. Während andere Arten der Sektion (V. narbonensis, V. johannis undV. bithynica) untereinander relativ gut kreuzbar sind, istV. faba von ihnen deutlich isoliert. Darüberhinaus unterscheidet sichV. faba in der Morphologie seiner Chromosomen von den anderen Arten der Sektion, die in dieser Hinsicht eine relativ einheitliche Merkmalsausprägung zeigen. Um zu einer besseren Kenntnis der systematischen Stellung vonV. faba innerhalb der Sektion beizutragen, wurden chromatographische und karyologische Analysen von 500 Individuen aus 50 Populationen verschiedener Herkunft durchgeführt. Analysiert wurdenV. faba, V. narbonensis, V. serratifolia, V. bithynica, V. galilaea undV. johannis.

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Vicia, Faba

Vicia faba Faba. (V. narbonensis, V. johannis, V. bithynica) ,V. faba ë . ,V. faba , . V. faba , 500 50 . :V. faba, V. narbonensis, V. serratifolia, V. bithynica, V. galilaea, V. johannis.

     

Use of catalyst in a 3D-QSAR study of the interactions between flavor compounds and beta-lactoglobulin

This paper reports a 3D-QSAR study using Catalyst software to explain the nature of interactions between flavor compounds and beta-lactoglobulin. A set of 35 compounds, for which dissociation constants were previously determined by affinity chromatography, was chosen. The set was divided into three subsets. An automated hypothesis generation, using HypoGen software, produced a model that made a valuable estimation of affinity and provided an explanation for the lack of correlation previously observed between the hydrophobicity of terpenes and the affinity for the protein. On the basis of these results, it appears that aroma binding to beta-lactoglobulin is caused by both hydrophobic interactions and hydrogen bonding, which plays a critical role. Catalyst appears to be a reliable tool for the application of 3D-QSAR study in aroma research.     

In vivo flavor release from gelatin-sucrose gels containing droplets of flavor compounds

Gelatin-sucrose gels containing the same amount of flavor compounds present as either suspended droplets or homogenously distributed in the gel (dissolved) were eaten, and the in vivo flavor release was studied using atmospheric pressure chemical ionization-mass spectrometry. The maximum intensity of release was higher from all droplet-containing samples as compared with the dissolved sample (by a factor of 4-2500-fold). When the flavor was dispersed as a greater number of smaller droplets rather than one 1 microL droplet, the intensity of in vivo release was slightly lower. The release of 16 of the flavor compounds varied in their Log P (range 0.26-4.83) and vapor pressure (Log vapor pressure ranged from -1.09 to 1.99). The differences in release for flavors present as either droplets or dissolved in the gel matrix were strongly influenced by both of these factors. This suggested a different mechanism for flavor release from droplets as compared to the classical partition mechanism established for dissolved flavors.     

Contribution of temperate forests to the world's carbon budget

Temperate forests currently cover about 600 MHa, about half of their potential. Almost all these forests have been directly impacted by humans. The total living biomass in trees (including roots) was estimated to contain 33.7 Gt C. The total C pool for the entire forest biome was estimated as 98.8 Gt. The current net sink flux of biomass was calculated at 205 Mt yr^?1, with a similar amount removed in harvests for manufacture into various products. The major cause of this C sink is forest regrowth. Forest regrowth is possible because fossil fuels are the major source of energy in temperate countries, instead of fuelwood. Future C in these forests will be greatly influenced by human activity. Options to sequester more C include conservation of forest resources, activities that increase forest productivity such as adopting rotation ages to optimize C production, afforestation, improvement of wood utilization, and waste management.     

Comparison of the odor-active compounds in unhopped beer and beers hopped with different hop varieties

Odorants comprising the hop aromas of beers were examined. Strongly hopped beers with Saazer, Hersbrucker, and Cascade hops were compared with unhopped beer by gas chromatography-olfactometry (CharmAnalysis) and sensory evaluation. Twenty-seven odorants were revealed as hop-derived, which derived either directly from hops or via metabolization, and 19 components were identified. Of the components, linalool, geraniol, ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, and ethyl 2-methylpropanoate were determined as odor-active components from their Charm values and aroma values. The muscat-like aroma of Cascade beer and the spicy aroma of Hersbrucker beer were predominant in sensory evaluation, and the contributors to these characteristics were investigated.     

Potentiality of red sorghum for producing stilbenoid-enriched beers with high antioxidant activity

trans-Piceid and trans-resveratrol were authenticated for the first time by high-resoution mass spectrometry in red sorghum grains. A 0.4-1 mg/kg amount of trans-piceid and up to 0.2 mg/kg trans-resveratrol were quantified by reversed phase high-performance liquid chromatography-atmospheric pressure chemical ionization(+)-tandem mass spectrometry. The white sorghum samples contained only traces of trans-piceid (up to 0.1 mg/kg), and trans-resveratrol was absent. In much lower amounts than procyanidins, stilbenoids are not able to contribute significantly to the exceptional antioxidant activity of red sorghum (ORAC, 83-147 μmol TE/g; AAPH, 0.61-1.79 min/mg kg(-1)). More than 10 mg/kg of total stilbenoids have been reported in some hop varieties. Yet, as hop is a minor wort ingredient as compared to cereals, red sorghum could be the main source of trans-piceid in beer. Hop remains, however, the single source of cis-piceid.     

Contribution of bricks to urban soil properties

Purpose

Bricks are regularly found in urban soils where they can strongly impact soil properties. The purpose of this study is to investigate abundance, especially in the fine earth fraction, and properties of bricks in urban soils, focusing on rooting, plant nutrition and contamination.

Materials and methods

Three different urban soils from the city of Berlin have been studied for their brick contents in the coarse and fine earth fractions by hand sorting. Light (LM) and scanning electron microscopy (SEM) was employed to investigate bricks for proofs of rooting. Third, CEC, pH, EC, C_org, nutrient and contaminant storage and availability have been investigated for bricks and the fine earth fractions of the corresponding soil horizons.

Results and discussion

The fine earth fractions of the investigated soils contain 3 to 5 % of bricks, while the coarse fractions contain up to 50 %. The LM and SEM micrographs made the proof that roots enter brick pores or attach to brick surfaces. Therefore, they can use the water and nutrients stored in bricks and bypass pore system discontinuities between bricks and surrounding soil. The CEC of bricks is grain size dependent and reaches a maximum of 6 cmol_c kg^?1 for particles smaller than 0.063 mm. This dependency is the result of the restricted diffusion into the brick pore system due to the short shaking time in the CEC analysis protocol and of the rising surface with decreasing particle size. From the nutrient storage and availability, we conclude that bricks can better supply plants with K, Mg, Ca and S than the investigated sandy bulk soil.

Conclusions

The nutrient availability from bricks is low compared to control soils, except for Ca and S. Because of the water and nutrient storage, low contamination status and the possible rooting of bricks, they can be used for amelioration of poor sandy soils and for constructed Technosols, preferably employed in small grain sizes.     

Influence of flavor solvent on flavor release and perception in sugar-free chewing gum

The influence of flavor solvent [triacetin (TA), propylene glycol (PG), medium chained triglycerides (MCT), or no flavor solvent (NFS)] on the flavor release profile, the textural properties, and the sensory perception of a sugar-free chewing gum was investigated. Time course analysis of the exhaled breath and saliva during chewing gum mastication indicated that flavor solvent addition or type did not influence the aroma release profile; however, the sorbitol release rate was statistically lower for the TA formulated sample in comparison to those with PG, MCT, or NFS. Sensory time-intensity analysis also indicated that the TA formulated sample was statistically lower in perceived sweetness intensity, in comparison with the other chewing gum samples, and also had lower cinnamon-like aroma intensity, presumably due to an interaction between sweetness intensity on aroma perception. Measurement of the chewing gum macroscopic texture by compression analysis during consumption was not correlated to the unique flavor release properties of the TA-chewing gum. However, a relationship between gum base plasticity and retention of sugar alcohol during mastication was proposed to explain the different flavor properties of the TA sample.     

Contribution of termites to the breakdown of straw under Sahelian conditions

 The effect of termites on the breakdown of Pennisetum pedicellatum straw under Sahelian conditions was studied in northern Burkina Faso during the dry and wet seasons of 1995. Litterbags were laid on plots treated with drieldrin at a rate of 500 g a.i. (active ingredient) ha^–1 to exclude termite activity and on untreated plots. Termites were the only macroscopically visible consumers which were observed in the litterbags during the dry and wet season. In litterbags with no termites present the rate of breakdown of straw was lower during both the dry or wet seasons than in litterbags with termites. In the litterbags with termites, much of the mulch was taken off and replaced by termite-made sheeting. From April to September over 60% of the added material disappeared from termite litterbags, while only 18% of the added straw disappeared from litterbags without termites. From October to December, 28% of the straw disappeared from termite-infested litterbags versus 8% from litterbags without termites. The contribution of termites to the breakdown of straw was estimated to be over 70% for each of the two experiments. Under Sahelian conditions, the breakdown of organic residues is strongly influenced by termites. Received: 6 May 1998     

Contribution of chlorogenic acids to the iron-reducing activity of coffee beverages

The iron-reducing activity of coffee beverages was determined by the ferric reducing antioxidant power (FRAP) assay. The influence on FRAP due to the degree of roasting (light, medium, and dark), species (Coffea arabica and Coffea robusta), and caffeine content (regular and decaffeinated) was investigated using ground and soluble coffee samples. The concentration of specific chlorogenic acids and caffeine in the beverages was determined by high-performance liquid chromatography and related to FRAP using Pearson correlation coefficients. All measurements were expressed per unit of soluble solids. Beverages prepared with ground coffee had, on average, 27% higher FRAP values than those prepared with soluble coffee (p < 0.05). In the former beverages, FRAP of C. robusta samples was significantly higher (on average, 50.3%) when compared to that of C. arabica samples, and FRAP values decreased with increasing degree of roasting (p < 0.05). A strong correlation (r > 0.91) was found between FRAP and the total content of chlorogenic acids, particularly that of the caffeoylquinic acid isomers. The iron-reducing activity of coffee beverages was not influenced by caffeine.     

Identification and quantification of aroma-active components that contribute to the distinct malty flavor of buckwheat honey

Characteristic aroma components of buckwheat honey were studied by combined sensory and instrumental techniques. Relative aroma intensity of individual volatile components was evaluated by aroma extract dilution analysis (AEDA) of solvent extracts and by gas chromatography-olfactometry (GCO) of decreasing headspace samples (GCO-H). Results indicated that 3-methylbutanal, 3-hydroxy-4,5-dimethyl-2(5H)-furanone (sotolon), and (E)-beta-damascenone were the most potent odorants in buckwheat honey, with 3-methylbutanal being primarily responsible for the distinct malty aroma. Other important aroma-active compounds included methylpropanal, 2,3-butanedione, phenylacetaldehyde, 3-methylbutyric acid, maltol, vanillin, methional, coumarin, and p-cresol.     

Contribution to the quantification of humic acids by thin layer chromatography

Increasing amounts from 2.5 to 45 μg of one synthetic and seven natural humic acids were chromatographed on silica gel thin layers using ammonia 25% and propanol in the ratio 70:30 v/v as mobile phase. The fragments of humic acids produced under the influence of the alkaline mobile phase were separated in three band-shaped chromatographic fractions, whose lengths were transverse to the direction of the mobile phase. Since the fragments were not formed in constant ratios from different quantities of the same humic acid, the length of a fraction could only reflect its content of humic substance, whereas the sum of lengths of the three fractions (F) reflected quantities of the humic acid (x) at starting points. Similar F-x curves were obtained from humic acids extracted from similar origins, even when the locations of the samples, particle weights of the humic acids or the pH values at which they were extracted were different. The mathematical relation between F and x for quantities of humic acids up to 15–20 μg possessed high correlation coefficients and may be thus applied for the estimation of unknown concentrations of humic acids extracted from similar origins.     

Inhibition of induced DNA oxidative damage by beers: correlation with the content of polyphenols and melanoidins

Beers are a source of dietary flavonoids; however, there exist differences in composition, alcohol concentration, and beneficial activities. To characterize these differences, three kinds of lager beer of habitual consumption in Spain, dark, blond, and alcohol-free, were assayed for total phenolic content, antioxidant activity, superoxide and hydroxyl radical scavenging activities, and in vitro inhibitory effect on DNA oxidative damage. Furthermore, their melanoidin content and correlation with antioxidant activity were evaluated. Dark beer contained the highest total phenolic (489 +/- 52 mg/L) and melanoidin (1.49 +/- 0.02 g/L) contents with a 2-fold difference observed when compared to the alcohol-free beer. For the three kinds of beer, the antioxidant activity measured as N,N-dimethyl-p-phenylenediamine dihydrochloride concentration was strongly correlated with the total polyphenol content (R(2) = 0.91102, p < 0.005) and with the melanoidin content (R(2) = 0.7999, p < 0.05). The results support a positive effect of beers on the protection of DNA oxidative damage, by decreasing the deoxyribose degradation, DNA scission (measured by electrophoresis), and inhibition of 8-hydroxydeoxyguanosine (8-OH-dG) formation. Furthermore, a correlation between the total melanoidin content (R(2) = 0.7309, p < 0.01) and inhibition of 8-OH-dG was observed.