Food Research Institute

Gong, X. – Yang, Y. – Chen, M. – Tu, J. X. – Li, B. – Ren, F.
Characterisation of antioxidant activities and volatile profiles of pineapple beer during the brewing process
Journal of Food and Nutrition Research, 61, 2022, No. 2, s. 116-128

Jingxia Tu, Guangzhou Zhujiang Brewery Co., Ltd, Modiesha Street No. 118, 510308 Guangzhou, China. E-mail: yanfa@zhujiangbeer.com
Bing Li, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Plant Protein Deep Processing, Ministry of Education, South China University of Technology, Wushan Road No. 483, 510640 Guangzhou, China. E-mail: bli@scut.edu.cn

Received 9 October 2021; 1st revised 11 December 2021; 2nd revised 28 January 2022; accepted 1 February 2022; published online 12 April 2022.

Summary: Pineapple beer brewed with pineapple juice concentrate has a unique taste and is becoming popular. However, little is known about its physico-chemical and aroma characteristics. This study aimed to determine whether pineapple juice concentrate can be used as an adjunct for fruit beer production and elucidate its chemical characteristics. Compared with the control beer without it, addition of pineapple juice concentrate increased total polyphenols concentration (to 506.40 ± 2.50 mg·l^-1, expressed as gallic acid equivalents) and flavonoids concentration (to 49.60 ± 0.69 mg·l^-1, expressed as catechin equivalents) in final products and markedly enhanced the antioxidant activities. Flavour profiles analysed by using headspace-gas chromatography-ion mobility spectroscopy contained 42 representative compounds (12 esters, 9 alcohols, 11 aldehydes, 2 organic acids, 4 ketones, 2 furans, 1 sulphur compound and 1 olefin). Principal component analysis and orthogonal partial least squares discriminant analysis were used to build the flavour fingerprints and the characteristic flavour compounds were distinguished. Acetic acid, 3-methyl-1-butanol, ethanol, acetone, alpha-pinene, 3-methylbutanal, 2-propanol, ethyl formate, ethyl 3-methylbutanoate, 2-methylpropanal and dimethyl disulphide could be used to differentiate pineapple beer from control beer. The results are expected to provide a basis for industrial production of pineapple beer.

Keywords: pineapple beer; brewing process; antioxidant activity; volatile organic compound

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