Publication detail

A contribution to Analysis of "Czech Beer" Authenticity

OBRUČA, S. MÁROVÁ, I. PAŘILOVÁ, K. MÜLLER, L. ZDRÁHAL, Z. MIKULÍKOVÁ, R.

Original Title

Type

journal article - other

Language

English

Original Abstract

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.

Keywords

Beer, phenolics, proteins, HPLC/MS

Authors

OBRUČA, S.; MÁROVÁ, I.; PAŘILOVÁ, K.; MÜLLER, L.; ZDRÁHAL, Z.; MIKULÍKOVÁ, R.

RIV year

2009

Released

13. 5. 2009

Publisher

Institute of Agricultural Economics and Information

Location

Praha

ISBN

1212-1800

Periodical

Czech J. Food Scencies (Special Isue)

Year of study

Number

State

Czech Republic

Pages from

323

Pages to

326

Pages count

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",
  journal="Czech J. Food Scencies (Special Isue)",
  year="2009",
  volume="27",
  number="4",
  pages="323--326",
  issn="1212-1800"
}