Continued Exploration of Barley Genotype Contribution to Base Malt and Beer Flavor Through the Evaluation of Lines Sharing Maris Otter Parentage was written by Morrissy, Campbell P.;Fechir, Michael;Bettenhausen, Harmonie M.;Van Simaeys, Karli R.;Fisk, Scott;Hernandez, Javier;Mathias, Kyle;Benson, Amanda;Shellhammer, Thomas H.;Hayes, Patrick M.. And the article was included in Journal of the American Society of Brewing Chemists in 2022.Quality Control of Methyl2-methylbutyrate This article mentions the following:
Heirloom barley (Hordeum vulgare L.) varieties remain interesting to maltsters and brewers for their perceived unique flavor contributions to beer, despite not meeting contemporary agronomic and malting expectations. This study utilized crosses of the heirloom Maris Otter and two contemporary genotypes to determine if “updated heirlooms” could be produced that would show improved agronomics and contemporary malt quality, while contributing uniquely to malt and beer sensory and chem. profiles. Using a recently established pipeline of malting; brewing; hot steep and beer sensory; and metabolomics to evaluate barley genotype contributions to malt and beer flavor, four exptl. lines were compared to a control. The exptl. lines were also assessed for their genomic contribution from their resp. parents to further elucidate regions of the Maris Otter genome that may contribute to unique beer flavors. Results show improved agronomic outcomes relative to the heirloom parent and were comparable to the control. Malting quality met current recommendations. However, sensory properties attributable to the unique heirloom parent were not found. Further, chem. profiling did not explain the observed nuanced sensory differences, nor did it reveal unique metabolites not described by the sensory panels. Supplemental data for this article is available online at at http://doi:10.1080/03610470.2021.1952509. In the experiment, the researchers used many compounds, for example, Methyl2-methylbutyrate (cas: 868-57-5Quality Control of Methyl2-methylbutyrate).
Methyl2-methylbutyrate (cas: 868-57-5) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits. Esters are more polar than ethers but less polar than alcohols. They participate in hydrogen bonds as hydrogen-bond acceptors, but cannot act as hydrogen-bond donors, unlike their parent alcohols. This ability to participate in hydrogen bonding confers some water-solubility.Quality Control of Methyl2-methylbutyrate
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Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics