Specialty malts are commonly used in brewing to provide flavor, aroma, and color to wort and beer. The use of specialty malts contributes to the variety of beer products; therefore, it is important to understand their effect on the characteristics of wort and beer. This study investigates the impact of various specialty malts on wort and beer properties. A control beer was prepared with 100% base malt, and four beer treatments were prepared with the addition of kilned, roasted, and caramel specialty malts. For each treatment, 20% of the base malt was substituted with the various specialty malts when preparing the wort. The fermentable sugars and free amino nitrogen (FAN) content for each wort were analyzed. Alcohol by volume (ABV), international bitterness units (IBU), diacetyl, and polyphenol content of each prepared beers were subsequently analyzed. Results showed that wort prepared with the addition of roasted and caramel malts contained a lower concentration of fermentable sugars and FAN than wort prepared with the base and kilned malts. Beers prepared with the addition of roasted and caramel malts exhibited the lowest levels of ABV, as well as the lowest levels of diacetyl. These beers also exhibited higher levels of total phenolic compounds compared to the other beer samples. No change was observed in IBU levels as a result of brewing with the different specialty malts. This study illustrates how the use of specialty malts impacts wort and beer properties, providing useful information to aid in the production of quality beer products.

Food analysis courses introduce the theory and application of analytical procedures to characterize foods and their ingredients. Students learn the principles behind analytical techniques commonly used to analyze foods in the industry and evaluate their suitability for the analysis of specific food products. Food analysis courses have traditionally been taught in a lecture‐based format. The objective of this study was to evaluate the effectiveness of utilizing team‐based learning (TBL), an established collaborative learning technique, in an undergraduate food analysis course to enhance student learning. Post‐course student surveys, quizzes, and exam scores were used to assess the effectiveness of the TBL implementation. TBL uses pre‐reading assignments, individual and team quizzes, and problem solving in teams to create an active learning environment in the classroom that increases student engagement and long‐term learning. The results from surveys, quizzes, and exam scores from the Food Analysis course show a successful implementation in the classroom: no significant difference in the average midterm exam scores was observed between the TBL and lecture formats ( p ≤ 0.05), indicating that TBL maintained performance on midterm exams, students reported being engaged in the course, and the deliberately designed group work encouraged students to prepare for class and participate in the activities. The students also reported that they were able to recall information better, and that the effectiveness of TBL activities helped them strengthen concepts. In conclusion, the results suggest that TBL is beneficial for students in food analysis, and that implementation in additional food science courses could help improve student learning.

The quality of cider is influenced by its phenolic compound content. Apple pomace, an industrial by-product of cider production, is rich in bioactive compounds, including polyphenols. The objective of this study was to determine the potential of apple pomace addition during fermentation to increase the phenolic content in cider. Apple juice from Jonagold apples was divided into a control and three treatment groups. Control cider was fermented with 100% apple juice, while treatments were prepared with different additions of apple pomace to the apple juice. Ciders were fermented for 14 days, followed by chemical and sensory analysis. Ciders with apple pomace addition contained 31–61% higher phenolic compound concentrations than the control. The addition of apple pomace modified the volatile profile of the ciders. Treatment ciders contained higher concentrations of isoamyl alcohol, phenylethyl alcohol, and ethyl acetate, and lower concentrations of acetaldehyde. Ciders with apple pomace addition exhibited lower levels of astringency and sourness, and higher bitterness levels compared to the control. There was no difference in aroma perception and taste acceptance between the ciders. This study demonstrates the potential of apple pomace addition as a cidermaking technique for phenolic compound extraction and sensory profile modification.

The effect of carbohydrate and protein content on the volatile compound release and sensory perception of four selected volatile compounds (isoamyl acetate [banana], ethyl hexanoate [apple], myrcene [dryhop], benzaldehyde [almond]) from a model beer solution was investigated. Sensory attributes were evaluated using a trained sensory panel, while the concentration of volatile compounds were determined by 1) solid phase microextraction (SPME), 2) solid phase dynamic extraction (SPDE) coupled to gas chromatography mass spectrometry (GC/MS), and 3) stir bar sorptive extraction (SBSE) coupled to gas chromatography flame ionization (GC/FID). In addition, sensory and analytical results were correlated by multivariate analysis. Model beer samples with low levels of proteins and high levels of carbohydrates possessed the highest concentrations of isoamyl acetate, benzaldehyde, and ethyl hexanoate. Myrcene was only influenced by carbohydrate content, with a higher concentration recovered at a lower level of carbohydrate. From sensory analysis, apple and banana aroma attributes were perceived as less intense at the low protein content (P <= 0.05). Dry-hop aroma was perceived as more intense in samples with low carbohydrate content (P <= 0.05). Multivariate analysis showed a weak correlation between the sensory and instrumental data. The results illustrate that sensory perception and volatile fraction behaviors are influenced by the nonvolatile components and also demonstrate the need for caution when correlating instrumental to sensory analysis.

Pinot noir is rapidly becoming a winemaking staple in the Central Coast of California. Therefore, it is important to understand how factors such as fermentation temperature and cap management affect the chemical and sensory impact of such wines. Herein, Pinot noir wines were made with three contrasting alcoholic fermentation temperature regimes (Cold, Cold/Hot, Hot) and combined factorially with two cap management regimes (with or without punch downs). The impact of these factors on colour, aroma, and the temporal retronasal aroma and mouthfeel profile was assessed by a trained sensory panel (n = 13) using descriptive analysis (DA) and time-intensity (TI), respectively. Combining a hot fermentation temperature and no punch downs led to wines with higher colour saturation and purple hue. In contrast, wines fermented at cold fermentation temperatures with no punch downs showed reduction aromas. In terms of individual main effects, wines fermented at cold temperatures had more orthonasal aroma, while wines fermented at hot temperatures had higher astringency. To understand the relationship between selected volatile aromas and perceived sensory results, a partial least square regression (PLSR) was conducted. PLSR indicated that cold fermentation temperature wines with punch downs were associated with esters, including ethyl hexanoate and ethyl heptanoate, as well as β-damascenone, which aligned with sensory results. The effect of salivary flow rate on the temporal sensory profile post-expectoration was also analysed. Low salivary flow rate panellists perceived both astringency and length significantly later and more intensely than high salivary flow rate panellists. However, the time of maximum intensity was perceived significantly later for high salivary flow rate panellists. Overall, fermentation temperature had a more significant impact on the sensory and volatile composition of Pinot noir wines than the cap management regime. However, cap management still appeared to affect sensory and volatile chemistry results through significant interactions. Therefore, the relationship between fermentation temperature and cap management was not straightforward from avolatile chemistry or sensory perspective. The importance of accounting for salivary flow rate in panellists when using time-based sensory analysis was also highlighted.

The aim of this study was to investigate the effects of thermo-maceration and apple pomace addition on phenolic compound extraction during cider fermentation and on the volatile profile of the final product. Jonagold apples were milled, and the juice was divided into four groups: (1) Control: no apple pomace or thermo-maceration; (2) Control TM: thermo-maceration only; (3) CiderAP: apple pomace addition only; and (4) CiderAPTM: apple pomace addition combined with thermo-maceration. Apple pomace was added at 50% of the average pomace weight created during milling, and thermo-maceration consisted of heating the juice to 60 °C for 1 h prior to fermentation. Ciders were fermented at 20 ± 1 °C for 14 days. CiderAP and CiderAPTM showed higher total phenolic content (TPC) and antioxidant activity than the control treatments. The volatile profile was also modified, with CiderAPTM showing the highest phenylethyl alcohol concentration and esters exhibiting compound-specific responses. Statistical analysis showed that only apple pomace addition significantly increased TPC and antioxidant activity, while both apple pomace addition and thermo-maceration affected the volatile profile. Under the conditions evaluated, thermo-maceration did not increase TPC or antioxidant activity beyond the effect of apple pomace addition but did modify the volatile profile of the ciders. Further research should evaluate different thermo-maceration temperatures and durations to determine its potential application in cider production. The findings of this study provide valuable insights for cider makers on the valorization of apple pomace and potential use of thermo-maceration in cider production.