Detailed Information on Publication Record
2009
A Contribution to Analysis of "Czech Beer" Authenticity
OBRUCA, S., I. MAROVA, K. PARILOVA, L. MUELLER, Zbyněk ZDRÁHAL et. al.Basic information
Original name
A Contribution to Analysis of "Czech Beer" Authenticity
Authors
OBRUCA, S. (guarantor), I. MAROVA, K. PARILOVA, L. MUELLER, Zbyněk ZDRÁHAL (203 Czech Republic, belonging to the institution) and R. MIKULIKOVA
Edition
Czech Journal of Food Sciences, CZECH ACADEMY AGRICULTURAL SCIENCES, 2009, 1212-1800
Other information
Language
English
Type of outcome
Článek v odborném periodiku
Field of Study
21101 Food and beverages
Country of publisher
Czech Republic
Confidentiality degree
není předmětem státního či obchodního tajemství
References:
Impact factor
Impact factor: 0.602
Organization unit
Faculty of Science
UT WoS
000269005600101
Keywords in English
hop; malt; phenolics; natural substance; Czech beer; authenticity
Tags
Tags
International impact, Reviewed
Změněno: 19/6/2020 13:44, Mgr. Marie Šípková, DiS.
Abstract
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.