Abstract Previous research demonstrates that barley genetics can influence beer flavor. However, the chemical basis for differences in beer flavor attributed to barley is not well defined. Here, the associations between beer volatile compounds and sensory descriptors were investigated in a controlled experiment, whereby barley genotype was the main driver of variation in the system. Beer was brewed from three advanced barley breeding lines and compared to a CDC Copeland control. Sensory studies were performed via three independent panels (a consumer, brewery, and laboratory panel). The results suggest that the four beer samples have distinct flavor profiles that could be discriminated by the three sensory panels. Volatile compounds for the four beers were characterized using HS/SPME-GC-MS; quantitation and annotation were performed using a non-targeted metabolomics approach on 397 detected compounds. The O2PLS data analysis supports that alkane/alkenes, benzenoids, amides/amines, and fatty acid esters were associated with the most desirable lager traits, compared to Maillard Reaction Products that were more abundant in the beers with “non-ideal” lager traits. Taken together, these data further support the role of barley genetics in beer flavor and provide new information on the types of volatile metabolites that can vary in controlled systems.

中文翻译：

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不同基因麦芽酿造的啤酒中感官特性和挥发性化合物的变化：一种综合的感官和非靶向代谢组学方法

摘要 先前的研究表明，大麦遗传可以影响啤酒风味。然而，大麦导致啤酒风味差异的化学基础尚不明确。在这里，在受控实验中研究了啤酒挥发性化合物与感官描述符之间的关联，其中大麦基因型是系统变异的主要驱动因素。啤酒由三个先进的大麦育种品系酿造而成，并与 CDC Copeland 对照品进行了比较。感官研究是通过三个独立的小组（消费者小组、啤酒厂小组和实验室小组）进行的。结果表明，四种啤酒样品具有不同的风味特征，可以通过三个感官小组进行区分。四种啤酒的挥发性化合物使用 HS/SPME-GC-MS 进行表征；使用非靶向代谢组学方法对 397 种检测到的化合物进行定量和注释。O2PLS 数据分析支持烷烃/烯烃、苯类、酰胺/胺和脂肪酸酯与最理想的啤酒特性相关，而美拉德反应产物在具有“非理想”啤酒特性的啤酒中更为丰富。总之，这些数据进一步支持了大麦遗传学在啤酒风味中的作用，并提供了有关在受控系统中可能发生变化的挥发性代谢物类型的新信息。与美拉德反应产物相比，美拉德反应产物在具有“非理想”啤酒特性的啤酒中更为丰富。总之，这些数据进一步支持了大麦遗传学在啤酒风味中的作用，并提供了有关在受控系统中可能发生变化的挥发性代谢物类型的新信息。与美拉德反应产物相比，美拉德反应产物在具有“非理想”啤酒特性的啤酒中更为丰富。总之，这些数据进一步支持了大麦遗传学在啤酒风味中的作用，并提供了有关在受控系统中可能发生变化的挥发性代谢物类型的新信息。