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Influencing factors of hydrogen bonding intensity in beer

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Abstract

The hydrogen bonding was prone to be formed by many components in beer. Different sorts of flavor substances can affect the Chemical Shift due to their different concentrations in beer. Several key factors including 4 alcohols, 2 esters, 6 ions, 9 acids, 7 polyphenols, and 2 gravity indexes (OG and RG) were determined in this research. They could be used to investigate the relationship between hydrogen bonding intensity and the flavor components in bottled larger beers through the Correlation Analysis, Principal Component Analysis and Multiple Regression Analysis. Results showed that ethanol content was the primary influencing factor, and its correlation coefficient was 0.629 for Correlation Analysis. Some factors had a positive correlation with hydrogen bonding intensity, including the content of original gravity, ethanol, isobutanol, Cl−, K+, pyruvic acid, lactic acid, gallic acid, vanillic acid, and Catechin in beer. A mathematic model of hydrogen bonding Chemical Shift and the content of ethanol, pyruvic acid, K+, and gallic acid was obtained through the Principal Component Analysis and Multiple Regression Analysis , with the adjusted R2 being 0.779 (P = 0.001). Ethanol content was proved to be the most important factor which could impact on hydrogen bonding association in beer by Principal Component Analysis. And then, a multiple non-linearity model could be obtained as follows: \( hydrogen\,bonding\,association\,intensity\,(CS) = 4.917 + 0.002\left[ E \right] - 0.006\left[ P \right] + 5.141E - 8\left[ {{K^2}} \right] + 5.378E - 5\left[ {G \times P} \right] + 2.428E - 5\left[ {K \times P} \right] + 2.369E - 5\left[ {{E^2}P} \right] - 1.63E - 5\left[ {{G^3}} \right] - 2.207E - 5\left[ {{P^3}} \right] - 5.247E - 7\left[ {{K^2}P} \right] - 3.037E - 5\left[ {{E^2}K} \right] \). The average error was 1.23 % in the validated experiment.

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Abbreviations

NMR:

Nuclear magnetic resonance

PCA:

Principal component analysis

MRA:

Multiple regression analysis

HPLC:

High performance liquid chromatography

AAS:

Atomic absorption spectrometry

HS-GC:

Headspace gas chromatography

FID:

Flame ionization detector

RP-HPLC:

Reverse phase-high performance liquid chromatography

OA:

Oxalic acid

TA:

Tartaric acid

CS:

Chemical shift

IA:

Isoamyl alcohol

OG:

Original gravity

AD:

Alcohol degree

RG:

Real gravity

PA:

Pyruvic acid

EA:

Ethyl acetate

MA:

Malic acid

LA:

Lactic acid

SA:

Succinic acid

AA:

Acetic acid

KA:

Ketoglutaric acid

TA:

Tartaric acid

CA:

Citric acid

GA:

Gallic acid

VA:

Vanillic acid

P-CA:

P-coumarilic acid

FA:

Ferulic acid

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Acknowledgements

This study was financially supported by the program for New Century Excellent Talents in University of China (No. NCET-10-0453), National Basic Research Program of China (973 Program, No. 2010CB735706), the National High Technology Research and Development Program of China (No. 2012AA021303), the Priority Academic Program Development of Jiangsu Higher Education Institutions (PAPD) and Program of Introducing Talents of Discipline to Universities (No. 111-2-06), the National High Technology Reseacrh and Development Program 863(No.2012AA012303), and National Science Foundation (31271919).

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Authors and Affiliations

  1. National Key Laboratory of Beer Biological Fermentation Engineering, Tsingtao Brewery Co. LTD, Qingdao, 266101, Shandong Province, People’s Republic of China

    Chunfeng Liu & Jianjun Dong

  2. Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, 214122, Jiangsu Province, People’s Republic of China

    Chunfeng Liu, Qi Li & Guoxian Gu

  3. Laboratory of Brewing Science and Engineering, Jiangnan University, Wuxi, 214122, Jiangsu Province, People’s Republic of China

    Chunfeng Liu, Qi Li & Guoxian Gu

  4. Cargill Malt, McGinty Road West, MS 135, Wayzata, MN, 55391, USA

    Xiangsheng Yin

  5. NO.1800, Lihu Road, Wuxi, Jiangsu, People’s Republic of China

    Qi Li

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  1. Chunfeng Liu
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  3. Xiangsheng Yin
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Correspondence to Qi Li.

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Liu, C., Dong, J., Yin, X. et al. Influencing factors of hydrogen bonding intensity in beer. J Food Sci Technol 51, 2964–2976 (2014). https://doi.org/10.1007/s13197-012-0824-7

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