Detail publikace

A contribution to Analysis of "Czech Beer" Authenticity

Originální název

A contribution to Analysis of "Czech Beer" Authenticity

Anglický název

A contribution to Analysis of "Czech Beer" Authenticity

Jazyk

en

Originální abstrakt

Total benefit effect of beer is a result of many individual contributions of natural substances present in such complicated biological material. Recently, regional mark "Czech beer" was obtained by EC. This beer is processed by traditional technology using only recommended brewery materials. Presented work is focused on proteomic and metabolomic analysis of some characteristic active substances specific for "Czech beer". Eight beer samples obtained from retail chain and/or from breweries were enrolled into this study. Polypeptides and proteins that influence beer sensory properties originated mainly from malt.The results of our preliminary study indicate that The main protein fractions in most of beers are protein Z, LTP1 and hordein/glutelin fragments. 2D analyses of Czech beer differed in several spots when compared with beer made by other technology. Further, individual beer phenolics were analyzed by HPLC and LC/MS. Concentrations of phenolics originated from malt as well as from hop were measured. Beers differed in content of individual polyphenols and some polyphenols seem to be usefull as potential authenticity markers.

Anglický abstrakt

Total benefit effect of beer is a result of many individual contributions of natural substances present in such complicated biological material. Recently, regional mark "Czech beer" was obtained by EC. This beer is processed by traditional technology using only recommended brewery materials. Presented work is focused on proteomic and metabolomic analysis of some characteristic active substances specific for "Czech beer". Eight beer samples obtained from retail chain and/or from breweries were enrolled into this study. Polypeptides and proteins that influence beer sensory properties originated mainly from malt.The results of our preliminary study indicate that The main protein fractions in most of beers are protein Z, LTP1 and hordein/glutelin fragments. 2D analyses of Czech beer differed in several spots when compared with beer made by other technology. Further, individual beer phenolics were analyzed by HPLC and LC/MS. Concentrations of phenolics originated from malt as well as from hop were measured. Beers differed in content of individual polyphenols and some polyphenols seem to be usefull as potential authenticity markers.

BibTex


@article{BUT49484,
  author="Stanislav {Obruča} and Ivana {Márová} and Kateřina {Pařilová} and Lukáš {Müller} and Zbyněk {Zdráhal} and Renata {Mikulíková}",
  title="A contribution to Analysis of "Czech Beer" Authenticity",
  annote="Total benefit effect of beer is a result of many individual contributions of natural substances present in such complicated biological material. Recently, regional mark "Czech beer" was obtained by EC. This beer is processed by traditional technology using only recommended brewery materials. Presented work is focused on proteomic and metabolomic analysis of some characteristic active substances specific for "Czech beer". Eight beer samples obtained from retail chain and/or from breweries were enrolled into this study. 
Polypeptides and proteins that influence beer sensory properties originated mainly from malt.The results of our preliminary study indicate that The main protein fractions in most of beers are protein Z, LTP1 and hordein/glutelin fragments. 2D analyses of Czech beer differed in several spots when compared with beer made by other technology. Further, individual beer phenolics were analyzed by HPLC and LC/MS. Concentrations of phenolics originated from malt as well as from hop were measured. Beers differed in content of individual polyphenols and some polyphenols seem to be usefull as potential authenticity markers.",
  address="Institute of Agricultural Economics and Information",
  chapter="49484",
  institution="Institute of Agricultural Economics and Information",
  journal="Czech Journal of Food Sciences",
  number="4",
  volume="27",
  year="2009",
  month="may",
  pages="323--326",
  publisher="Institute of Agricultural Economics and Information",
  type="journal article - other"
}