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Beer molecules and its sensory and biological properties
The production and consumption of beer plays a significant role in the social, political, and economic activities of many societies. During brewing fermentation step, many volatile and phenolic compounds are produced. They bring several organoleptic characteristics to beer and also provide an identity for regional producers. A review published in the journal Molecules, describes the beer compounds synthesis and their role in the chemical and sensory properties of craft
beers, and potential health benefits. The review also describes the importance of fermentation for the brewing process, since alcohol and many volatile esters are produced and metabolised in this step, thus requiring strict control. Phenolic compounds are also present in beer with evidence suggesting they could be important for human health with potential tumour suppressing and beneficial antioxidant activities. This provides valuable data for moderate dietary beer inclusion
studies.
Source: Beer Molecules and Its Sensory and Biological Properties: A Review. Humia BV, Santos KS, Barbosa AM,
Sawata M, Mendonça MDC, Padilha FF. Molecules. 2019 Apr 20;24(8). pii: E1568.
doi.org/10.3390/molecules24081568
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