Monitoring the evolution of free and cysteinylated aldehydes from malt to fresh and forced aged beer.

During storage, beer staling coincides with a gradual increase in the concentrations of aldehydes resulting in the appearance of undesirable flavours. Cysteinylated aldehydes, also referred to as 2-substituted 1,3-thiazolidine-4-carboxylic acids, have been proposed as potential precursors of this increase. This study aimed to further understand the origin of aldehydes in aged beer, by monitoring both free and cysteinylated aldehydes throughout the brewing process, from the raw materials until the stored product.

Pod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from 'bulk' cocoa beans? (Part II: Quality and sensory profiling of chocolates).

The impact of pod storage (PS) and roasting temperature (RT) on the quality parameters and the sensory profiles of dark chocolates were evaluated. Dark chocolates (70%) from ten liquors of different PS and RT combinations as well as six liquors of different origins (Ecuador, Ghana, Ivory Coast, Madagascar, Venezuela and Vietnam) with variable genetic groups were produced under identical conditions and compared. To a greater extent, the range of chocolate quality attributes underscored the generally minimal effects of PS, RT and origin of liquor on the processing conditions.

Determination of optimal sample preparation for aldehyde extraction from pale malts and their quantification via headspace solid-phase microextraction followed by gas chromatography and mass spectrometry.

Aldehydes originating from malt play an important role in beer flavour deterioration. In order to better understand the influence of malting process on beer staling, it is necessary to acquire a reliable analytical methodology for determination of beer staling aldehydes in malt. Therefore, the aim of this study was to evaluate extraction parameters, which allow quantification of beer staling aldehydes present in pale malts.

Tuning the aroma profiles of FORASTERO cocoa liquors by varying pod storage and bean roasting temperature.

The unique impact of roasting conditions on the aroma quality of cocoa beans has been demonstrated in many studies. However, information on the additional impact of pod storage (PS) and its combined effect with roasting temperature (RT) is unknown. Hence, this study sought to elucidate the collective contribution of these post-harvest/process parameters on the aroma profiles of cocoa liquors produced from Forastero cocoa beans.

Validation of an ultra-high-performance liquid chromatography-mass spectrometry method for the quantification of cysteinylated aldehydes and application to malt and beer samples.

This paper describes the method validation for the simultaneous determination of seven cysteinylated aldehydes, i.e. 2-substituted 1,3-thiazolidines-4-carboxylic acids, using ultra-high-performance liquid chromatography-mass spectrometry (UHPLC-MS).