A Contribution to Analysis of

J 2009

A Contribution to Analysis of "Czech Beer" Authenticity

OBRUCA, S.; I. MAROVA; K. PARILOVA; L. MUELLER; Zbyněk ZDRÁHAL et al.

Základní údaje

Originální název

A Contribution to Analysis of "Czech Beer" Authenticity

Autoři

OBRUCA, S.; I. MAROVA; K. PARILOVA; L. MUELLER; Zbyněk ZDRÁHAL a R. MIKULIKOVA

Vydání

Czech Journal of Food Sciences, CZECH ACADEMY AGRICULTURAL SCIENCES, 2009, 1212-1800

Další údaje

Jazyk

angličtina

Typ výsledku

Článek v odborném periodiku

Obor

21101 Food and beverages

Stát vydavatele

Česká republika

Utajení

není předmětem státního či obchodního tajemství

Odkazy

URL

Impakt faktor

Impact factor: 0.602

Označené pro přenos do RIV

Ano

Organizační jednotka

Přírodovědecká fakulta

DOI

https://doi.org/10.17221/1060-CJFS

UT WoS

000269005600101

Klíčová slova anglicky

hop; malt; phenolics; natural substance; Czech beer; authenticity

Štítky

rivok

Příznaky

Mezinárodní význam, Recenzováno

Změněno: 19. 6. 2020 13:44, Mgr. Marie Novosadová Šípková, DiS.

Anotace

V originále

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. 21) analyses of "Czech beer" differed in several spots when compared with beer made by other technology. Further, individual beer phenolics originated from malt and hop were analysed by HPLC/UV-VIS and LC/MS. Individual beers differed in distribution as well as in content of phenolics. Hence, some phenolic derivatives seem to be useful as potential authenticity markers.

Citovat

OBRUCA, S.; I. MAROVA; K. PARILOVA; L. MUELLER; Zbyněk ZDRÁHAL a R. MIKULIKOVA. A Contribution to Analysis of "Czech Beer" Authenticity. Czech Journal of Food Sciences. CZECH ACADEMY AGRICULTURAL SCIENCES, 2009, roč. 27, č. 2009, s. "S323"-"S326", 4 s. ISSN 1212-1800. Dostupné z: https://doi.org/10.17221/1060-CJFS.

@article{1663177,
   author = {Obruca, S. and Marova, I. and Parilova, K. and Mueller, L. and Zdráhal, Zbyněk and Mikulikova, R.},
   article_number = {2009},
   doi = {https://doi.org/10.17221/1060-CJFS},
   keywords = {hop; malt; phenolics; natural substance; Czech beer; authenticity},
   language = {eng},
   issn = {1212-1800},
   journal = {Czech Journal of Food Sciences},
   title = {A Contribution to Analysis of "Czech Beer" Authenticity},
   url = {https://www.agriculturejournals.cz/publicFiles/07826.pdf},
   volume = {27},
   year = {2009}
}

TY  - JOUR
ID  - 1663177
AU  - Obruca, S. - Marova, I. - Parilova, K. - Mueller, L. - Zdráhal, Zbyněk - Mikulikova, R.
PY  - 2009
TI  - A Contribution to Analysis of "Czech Beer" Authenticity
JF  - Czech Journal of Food Sciences
VL  - 27
IS  - 2009
SP  - "S323"-"S326"
EP  - "S323"-"S326"
PB  - CZECH ACADEMY AGRICULTURAL SCIENCES
SN  - 12121800
KW  - hop
KW  - malt
KW  - phenolics
KW  - natural substance
KW  - Czech beer
KW  - authenticity
UR  - https://www.agriculturejournals.cz/publicFiles/07826.pdf
L2  - https://www.agriculturejournals.cz/publicFiles/07826.pdf
N2  - 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. 21) analyses of "Czech beer" differed in several spots when compared with beer made by other technology. Further, individual beer phenolics originated from malt and hop were analysed by HPLC/UV-VIS and LC/MS. Individual beers differed in distribution as well as in content of phenolics. Hence, some phenolic derivatives seem to be useful as potential authenticity markers.
ER  -

OBRUCA, S.; I. MAROVA; K. PARILOVA; L. MUELLER; Zbyněk ZDRÁHAL a R. MIKULIKOVA. A Contribution to Analysis of ''Czech Beer'' Authenticity. \textit{Czech Journal of Food Sciences}. CZECH ACADEMY AGRICULTURAL SCIENCES, 2009, roč.~27, č.~2009, s.~''S323''-''S326'', 4 s. ISSN~1212-1800. Dostupné z: https://doi.org/10.17221/1060-CJFS.

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