啤酒有600多种风味化合物,并创造出具有可接受的感官特性的积极品尝体验,这对于最佳消费者体验至关重要。自发和混合培养发酵啤酒,通常归类为酸啤酒,与典型的啤酒或啤酒风格相比,越来越受欢迎,在过去的几十年里在美国占据主导地位。独特和可接受的风味化合物表征酸味啤酒,但是一些不利的方面同时出现。一种这种不利的味道被称为“慕斯”。这种描述通常被标记为令人不快的气味,识别发酵食品和饮料的腐败。它与有老鼠尿液的气味有关,麦片,玉米饼片,或者新鲜出炉的酸面包。负责它的主要化合物是N-杂环化合物:2-乙酰基四氢吡啶,2-乙酰基-1-吡咯啉,和2-乙基四氢吡啶。葡萄酒中最常见的与慕斯异味相关的饮料,酸啤酒,其他谷物饮料,还有康普茶,其中可能含有异发酵乳酸菌,乙酸细菌,和/或酵母/真菌培养物。特别是,真菌物种Brettanomycesbruxellensis与发酵饮料基质中的慕斯风味有关。然而,对于N-杂环形成的许多因素尚不清楚。目前,混合培养啤酒和非/低酒精饮料(NABLAB)的研究和开发已经增加,以获得最高质量,感官,功能,尤其是安全标准,并满足消费者对这些饮料酸味均衡的需求。本文介绍了啤酒和饮料中的慕斯异味表达,发生在自发或混合培养发酵中,由于发酵中常见的不一致方面,重点放在酸啤酒上。我们讨论并提出了啤酒基质中慕斯异味发展的可能途径,这也适用于其他发酵饮料,包括非/低酒精饮料,例如,康普茶和低/非酒精啤酒。一些预防措施和修改可以防止饮料基质中这些异味化合物的发生:提高原料质量,调整酿造工艺,并使用不太可能产生异味的特定酵母菌株和细菌。可以想象,很明显,自发和混合培养发酵在工业上越来越受欢迎,工艺,和家庭酿造。这篇综述讨论了识别和理解代谢途径的重要元素,以下是针对啤酒和NABLABs中异味化合物发展的腐败预防。
Beer has over 600 flavor compounds and creates a positive tasting experience with acceptable sensory properties, which are essential for the best consumer experience. Spontaneous and mixed-culture fermentation beers, generally classified as sour beers, are gaining popularity compared to typical lager or ale styles, which have dominated in the USA for the last few decades. Unique and acceptable flavor compounds characterize sour beers, but some unfavorable aspects appear in conjunction. One such unfavorable flavor is called \"mousy\". This description is usually labeled as an unpleasant odor, identifying spoilage of fermented food and beverages. It is related as having the odor of mouse urine, cereal, corn tortilla chips, or freshly baked sour bread. The main compounds responsible for it are N-heterocyclic compounds: 2-acetyltetrahydropyridine, 2-acetyl-1-pyrroline, and 2-ethyltetrahydropyridine. The most common beverages associated with mousy off-flavor are identified in wines, sour beers, other grain-based beverages, and kombucha, which may contain heterofermentative lactic acid bacteria, acetic acid bacteria, and/or yeast/fungus cultures. In particular, the fungal species Brettanomyces bruxellensis are associated with mousy-off flavor occurrence in fermented beverages matrices. However, many factors for N-heterocycle formation are not well-understood. Currently, the research and development of mixed-cultured beer and non/low alcohol beverages (NABLAB) has increased to obtain the highest quality, sensory, functionality, and most notably safety standards, and also to meet consumers\' demand for a balanced sourness in these beverages. This paper introduces mousy off-flavor expression in beers and beverages, which occurs in spontaneous or mixed-culture fermentations, with a focus on sour beers due to common inconsistency aspects in fermentation. We discuss and suggest possible pathways of mousy off-flavor development in the beer matrix, which also apply to other fermented beverages, including non/low alcohol drinks, e.g., kombucha and low/nonalcohol beers. Some precautions and modifications may prevent the occurrence of these off-flavor compounds in the beverage matrix: improving raw material quality, adjusting brewing processes, and using specific strains of yeast and bacteria that are less likely to produce the off-flavor. Conceivably, it is clear that spontaneous and mixed culture fermentation is gaining popularity in industrial, craft, and home brewing. The review discusses important elements to identify and understand metabolic pathways, following the prevention of spoilage targeted to off-flavor compounds development in beers and NABLABs.