Brewing and volatiles analysis of three tea beers indicate a potential interaction between tea components and lager yeast.
作者： Lei Rong , Li-Juan Peng , Chi-Tang Ho , Shou-He Yan , Marc Meurens
DOI: 10.1016/J.FOODCHEM.2015.10.088
关键词:
摘要: Green tea, oolong tea and black were separately introduced to brew three kinds of beers. A model was designed investigate the beer flavour character. Comparison volatiles between sample plus water mixture (TBW) combination infusion normal (CTB) accomplished by triangular sensory test HS-SPME GC–MS analysis. The PCA data not only showed a significant difference volatile features each TBW CTB group, but also suggested some key compounds distinguish from CTB. results that relative concentrations many typical significantly changed after brewing process. More interestingly, behaviour yeast fermentation influenced components. potential interaction components lager could be suggested.
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