Molecules, Vol. 24, Pages 1568: Beer Molecules and Its Sensory and Biological Properties: A Review
Molecules, Vol. 24, Pages 1568: Beer Molecules and Its Sensory and Biological Properties: A Review
Molecules doi: 10.3390/molecules24081568
Authors:
Bruno Vieira Humia
Klebson Silva Santos
Andriele Mendonça Barbosa
Monize Sawata
Marcelo da Costa Mendonça
Francine Ferreira Padilha
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 phenolic compounds are produced. They bring several organoleptic characteristics to beer and also provide an identity for regional producers. In this review, the beer compounds synthesis, and their role in the chemical and sensory properties of craft beers, and potential health benefits are described. This review also describes the importance of fermentation for the brewing process, since alcohol and many volatile esters are produced and metabolized in this step, thus requiring strict control. Phenolic compounds are also present in beer and are important for human health since it was proved that many of them have antitumor and antioxidant activities, which provides valuable data for moderate dietary beer inclusion studies.
Source: Molecules - Category: Chemistry Authors: Bruno Vieira Humia Klebson Silva Santos Andriele Mendon ça Barbosa Monize Sawata Marcelo da Costa Mendon ça Francine Ferreira Padilha Tags: Review Source Type: research