The production and consumption of beer plays a significant role in the social, political, and
economic activities of many societies. During brewing fermentation step, many volatile and …

Despite decades of extensive research, beer flavour instability remains a challenge for both
brewing and malting industries. Malt impacts the brewing process as well as the quality of …

In this study, HS-SPME/GC–MS based untargeted and targeted flavoromics combing with
olfactometry were employed to uncover aroma boundary compositions of five types of …

Beer has been one of the most consumed alcoholic beverages worldwide. However, the
incorporation of adjuncts in the beer can add new organoleptic and functional characteristics …

Centella asiatica, a pre-historically utilized medicinal herb that is well recognized as a
traditional phytotherapeutic substance for treating a variety of diseases. However, its …

Volatile fingerprints of a lager beer were carried out throughout five brewing steps to
characterize the changes encompassing this process. Overall, 60 volatile organic …

This review reports recent knowledge on the role of ingredients (barley, hop and yeasts),
including genetic factors, on the final yield of phenolic compounds in beer, and how these …

Background Beer is the most widely consumed fermented beverage in the world. Due to its
antioxidation properties and other prebiotic effects related to non-alcoholic components …

In the past few years, there has been a growing demand by consumers for more complex
beers with distinctive organoleptic profiles. The yeast, raw material (barley or other cereals) …

Beer is a biotechnologically produced beverage that results from the anaerobic fermentation
of the sugars contained in cereals such as barley or wheat. Such fermentation is mainly …