Cloudy wheat beer enriched with okra [Abelmoschus esculentus (L.) Moench]: Effects on volatile compound and sensorial attributes |
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| Authors: | Kang Xu Mengmeng Guo Zhao’an Zhang |
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| Affiliation: | 1. College of Food Science and Engineering, Shandong Agricultural University, Tai’an, China;2. Grain Process Technology Engineering Technology Center In Shandong Province, Shandong Agricultural University, Tai’an, China;3. Department of Production and Technology, Shandong Taishan Beer Company, Tai’an, China |
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| Abstract: | In order to explore the effect of okra on the cloudy and flavor characteristics of wheat beer, fresh okra and dried okra were added separately into boiling wort. The beer without okra was used as control sample. Aroma characteristics were analyzed using gas chromatography (GC), high-performance liquid chromatography, headspace–solid-phase microextraction–GC–mass spectrometry (HS-SPME-GC-MS), and electronic nose. The results showed that okra addition significantly increased the turbidity and viscosity. Principal components analysis reflected that three beers were apart from each other. After adding okra, the higher alcohols decreased, while the esters increased. In conclusion, okra can be used to improve stability and aroma characteristics. |
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| Keywords: | Okra wheat beer cloudy characteristics volatile compounds sensorial attributes |
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