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Your search keyword '"Balagiannis, Dimitrios P"' showing total 17 results
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6. Alcohol‐free and low‐alcohol beers: Aroma chemistry and sensory characteristics.

Author

Piornos, José A., Koussissi, Elisabeth, Balagiannis, Dimitrios P., Brouwer, Eric, and Parker, Jane K.

Subjects
NON-alcoholic beer, BEER brewing, FLAVOR, ALCOHOL drinking, ETHANOL, ALCOHOL, BREWING industry, BEER cans, PRODUCE trade
Abstract

Alcohol‐free beers have gained popularity in the last few decades because they provide a healthier alternative to alcoholic beers and can be more widely consumed. Consumers are becoming more aware of the benefits of reducing their alcohol consumption, and this has increased the sales of nonalcoholic alternatives. However, there are still many challenges for the brewing industry to produce an alcohol‐free beer that resembles the pleasant fruity flavor and overall sensory experience of regular beers. The aim of this review is to give a comprehensive overview of alcohol‐free beer focusing on aroma chemistry. The formation of the most important aroma compounds, such as Strecker aldehydes, higher alcohols, and esters, is reviewed, aiming to outline the gaps in current knowledge. The role of ethanol as a direct and indirect flavor‐active compound is examined separately. In parallel, the influence of the most common methods to reduce alcohol content, such as physical (dealcoholization) or biological, on the organoleptic characteristics and consumer perception of the final product, is discussed. [ABSTRACT FROM AUTHOR]

Published
2023
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8. Effect of malt kilning temperature on the concentration of (E)-β-damascenone in malt, mashing and wort boiling in the brewing process

Author

Piornos, José A., Kanter, Jean-Philippe, Balagiannis, Dimitrios P., Koussissi, Elisabeth, Bekkers, August, Vissenaekens, Johan, Grootes, Bert-Jan, Brouwer, Eric, and Parker, Jane K.

Subjects
brewing, wort boiling, damascenone, malting
Abstract

(E)-β-Damascenone (bDam) is one of the most important aroma compounds in foods and in both regular and alcohol-free beers. In the present study, the effect of the curing temperature during kilning on the concentration of bDam in malt was monitored, as well as during mashing and wort boiling. Two different varieties of malt (spring and winter) were compared. The results showed different trends during malt kilning, with an increase in the levels of the aroma compound over time at 78 and 90°C. During mashing and wort boiling, bDam was formed following different trends, this attributed to a balance between formation and evaporation. Moreover, malts and worts from winter barley contained more bDam than spring barley. Further research is required in order to identify and monitor the precursors of this potent aroma compound.

Published
2021
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