Commercial craft beers of midwest Brazil: biochemical and physicochemical properties and their relationship with its sensory profile

SANTOS, Daiane Costa dos; SOUSA, Tainara Leal de; SANTANA, Jeisa Farias de Sousa; ALMEIDA, Adrielle Borges de; SILVA, Fabiano Guimarães; EGEA, Mariana Buranelo

doi:10.1590/fst.112222

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Food Science and Technology

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Original Article • Food Sci. Technol 43 • 2023 • https://doi.org/10.1590/fst.112222 copy

Commercial craft beers of midwest Brazil: biochemical and physicochemical properties and their relationship with its sensory profile

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Faced with changes in eating habits, consumers currently seek to enjoy moderate consumption of healthy food products that results in sensory pleasure. Here, our study aimed to evaluate the biochemical and physicochemical properties and sensory profile of craft beers produced in the Brazilian Midwest region. Our evaluation of the beverages revealed different physicochemical characteristics such as alcohol content, soluble solids, titratable acidity in citric acid, and dry extract percentage, with values ranging between 4.06-6.13%, 5.13-10.98 °Brix, 1.71-3.45%, and 3.38-7.99%, respectively. Moreover, the average density of the beverages was 0.9906 g/cm³. In addition, the antioxidant activity and total phenolic of the beverages ranged between 14.28-20.46 mMol of Trolox/100 mL and 74.84-108.45 mg/100 g, respectively. Phenolic compounds that are essential in human nutrition, such as epicatechin, catechin, gallic acid, p-coumaric acid, caffeic acid, ferulic acid, rutin, and kaempferol, were identified in the beverages. Regarding the sensory profile of the craft beers, the beers had an average acceptability index of 75.11% for appearance, 70.24% for aroma, 60.43% for flavor, and 73.53% for texture. Our study demonstrated a correlation between chemical composition and acceptability index of beer, indicating a preference for lighter colored, fuller, and less acidic beers.

Keywords:
alcoholic beverage; flavonoids; antioxidant activity; check all that apply

Craft beers	DE (%)	RD (g)	AC (°GL)	Label AC (°GL)
B1	4.36	0.9894	6.13	6
B2	4.58	0.9916	5.76	5.8
B3	7.99	0.9898	5.95	6.2
B4	7.48	0.9891	6.45	6.9
B5	3.33	0.9912	4.6	4.8
B6	5.26	0.9923	4.06	6.2
Brazilian legislation (Brasil, 2019Brasil. (2019, December 10). Instrução Normativa nº 65, de 10 de dezembro de 2019. Estabelece os padrões de identidade e qualidade para os produtos de cervejaria. Diário Oficial [da] República Federativa do Brasil, seção 1.)	2.0 - 7.0%.	1.007 - 1.022	> 0.5%/v	-

Craft beers	Color						Dry extract (%)	Sedimentation		Osmolality (mOsm/kg)	Acceptability index (%)
Craft beers	EBC	L*		Hue		Chroma	Dry extract (%)	At 7 °C	At 25 °C	Osmolality (mOsm/kg)	Appearance	Aroma	Flavor	Texture
B1	44.35 ± 3.80^a	1.93 ± 0.40^d	252.05 ± 6.16^c		3.55 ± 0.45^e		4.36 ± 1.10^b	2.55 ± 0.53^a	1.27 ± 0.79^a	155.24 ± 3.99^a	79.34	76.29	67.57	77.68
B2	40.44 ± 0.04^b	5.83 ± 0.29^b	257.87 ± 1.28^b		8.44 ± 0.53^c		4.58 ± 0.88^b	2.41 ± 0.44^a	1.03 ± 0.24^a	154.72 ± 3.57^a	78.02	72.64	55.67	75.20
B3	44.10 ± 0.43^a	11.33 ± 0.40^a	265.3 ± 0.36^a		14.02 ± 0.33^e		7.99 ± 1.52^a	2.46 ± 0.60^a	0.69 ± 0.10^a	154.02 ± 3.44^a	59.42	63.62	48.63	64.29
B4	38.45 ± 2.96^b	10.99 ± 0.78^a	95.77 ± 1.52^d		12.03 ± 1.05^b		8.98 ± 0.51^a	2.07 ± 1.03^a	1.36 ± 0.42^a	156.50 ± 1.19^a	74.57	67.99	73.42	85.48
B5	17.63 ± 0.02^d	5.50 ± 0.34^b	100.34 ± 1.32^d		4.49 ± 0.71^e		3.33 ± 0.54^b	2.15 ± 0.28^a	1.40 ± 0.39^a	155.91 ± 0.39^a	77.14	72.69	60.72	66.32
B6	28.75 ± 0.26^c	3.83 ± 0.44^c	268.71 ± 1.11^a		5.70^d ± 0.65^d		5.26 ± 0.99^b	2.92 ± 0.82^a	0.68 ± 0.30^a	156.27 ± 1.34^a	82.22	68.25	56.62	72.27

Phenolic compounds	Mm	B1	B2	B3	B4	B5	B6
Catechin	290,07904	X	X	X	X	X	X
Epicatechin	290,07904	X	X	X	X	X	X
Caffeic acid	180,04226	-	-	X	X	X	X
Ferulic acid	194,05791	-	-	X	X	X	X
p-coumaric acid	164,04735	X	X	X	X	X	X
Rutin	610,15339	X	-	X	X	X	X
Galic acid	170,02153	-	-	X	X	X	-
Kaempferol	286,04774	-	-	-	-	X	X

Chemical groups	B1	B2	B3	B4	B5	B6
Chemical groups	Number of waves
s (C-O)	1016,44	1026,44	1026,44	1026,44	1016,44	1026,43
m-s (C-H-CH₃)	1364,14	1374,13	1374,13	1374,13	1385,24	1364,14
w-m (C=C)	1616,30	1616,30	1627,41	1627,41	1616,30	1616,30
w (C=O)	-	-	1732,94	1742,94	-	-
m-s (C-H)	2912,68	2912,68	2912,68	2933,79	2912,68	2933,79
L (O-H)	3270,38	3280,38	3291,49	3291,49	3291,49	3291,49

Attributes		B1	B2	B3	B4	B5	B6	p valor
Appearance	Yellow color	23	22	2	6	19	3	< 0.00000
	Brown color	0	0	18	17	4	18	< 0.00008
	Cloudy	13	5	11	16	11	16	< 0.02637
	Clear	9	17	6	6	12	7	< 0.01309
	Foam up	2	17	16	11	13	13	< 0.00008
	No foam up	19	6	6	11	9	9	< 0.00458
	Bubbles	3	14	13	10	10	10	< 0.04859
	No bubbles	19	9	9	12	13	11	< 0.13042
Aroma	Yeast aroma	7	12	16	15	11	8	< 0.24896
	Low yeast aroma	7	14	8	11	12	12	< 1.69692
	High fruity aroma	6	16	13	4	14	11	< 0.01456
	Low fruity aroma	19	5	18	9	9	11	< 0.00013
	Sweet/honey	13	14	13	10	12	15	< 7.36318
	Citric	8	9	10	12	11	6	< 5.04178
Flavor	Sweet	7	6	6	8	4	5	< 8.19985
	Bitter	16	16	17	15	18	18	< 8.99107
	Fruity presence	8	10	10	9	12	7	< 7.19250
	No fruity presence	16	12	13	11	11	14	< 6.01546
	Yeast flavor	15	11	14	13	13	13	< 8.95636
	No Yeast flavor	7	13	7	10	8	9	< 4.46367
	Citric flavor	11	11	8	12	14	14	< 4.62140
	No citric flavor	12	12	14	9	9	9	< 5.05952
Texture	No foam up	7	8	12	8	20	11	< 0.00403
	Body foam	16	15	11	15	4	2	< 0.01463
	Low viscosity	10	10	10	15	14	19	< 0.27513
	High viscosity	12	12	13	8	9	4	< 0.65621
	Presence of particles	3	2	4	7	2	2	< 1.29375
	No presence of particles	20	21	19	16	21	10	< 2.06767

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[1] *Corresponding author: mariana.egea@ifgoiano.edu.br