AUTHOR=Tsapou Evangelia A. , Ntourtoglou George , Drosou Fotini , Tataridis Panagiotis , Dourtoglou Thalia , Lalas Stavros , Dourtoglou Vassilis 

TITLE=In situ Creation of the Natural Phenolic Aromas of Beer: A Pulsed Electric Field Applied to Wort-Enriched Flax Seeds

JOURNAL=Frontiers in Bioengineering and Biotechnology

VOLUME=Volume 8 - 2020

YEAR=2020

URL=https://www.frontiersin.org/journals/bioengineering-and-biotechnology/articles/10.3389/fbioe.2020.583617

DOI=10.3389/fbioe.2020.583617

ISSN=2296-4185

ABSTRACT=To fine tune the production of phenolic aromas in beer, a pulsed electric field (PEF) is applied to beer wort, which is enriched with flax seeds. Fermentation is carried out with Saccharomyces and non-Saccharomyces yeast strains. Moreover, 4-vinylguaiacol (4-VG), a flavor highly active from volatile phenol, is produced by decarboxylation of ferulic acid (FA), or its inactive flavor and precursor (4-hydroxy-3-methoxycinnamic acid). All yeast strains can metabolize FA into 4-VG, using the pure compound in the synthetic medium or in flax seeds, with the best quantity produced by Saccharomyces cerevisiae as a precursor. PEF is applied to ground flax seeds, with and without beta glycosidase. The choice of flax seeds as a source of FA is based on its high content of ferulic precursors and their intrinsic nutritional value.