Beer Foam is a Carrier of Aroma

Literature cited

• Evans, D. E.; Bamforth, C. W. Beer Foam: Achieving a Suitable Head. In Handbook of Alcoholic Beverages Series, Beer: A Quality Perspective; Russell, I., Bamforth, C. W., Stewart, G.G., Eds.; Academic Press: Burlington, MA, 2009; pp 1–60
   Google Scholar
• Bamforth, C. W. Foam: Practical Guides for Beer Quality; ASBC: St. Paul, MN, 2012.
   Google Scholar
• Takoi, K. Beer Foam from Basic Research to Applications (Japanese). J. Brew. Soc. Japan. 2016, 111, 195–203. DOI: 10.6013/jbrewsocjapan.111.195.
   Google Scholar
• Takoi, K. Influence of Hop Bitter Acids and Their Derivatives on Beer Foam Stability Evaluated Using Customer-Oriented Foam Collapse Time (FCT) Method. Brewing Sci. 2021, 74, 141–150.
   Web of Science ®Google Scholar
• Evans, D. E.; Sheehan, M. C. Don’t Be Fobbed off: The Substance of Beer Foam – A Review. J. Am. Soc. Brew. Chem. 2002, 60, 47–57. DOI: 10.1094/ASBCJ-60-0047.
   Web of Science ®Google Scholar
• Suzuki, W. Beer Foam -Their Lives – (Japanese). J. Brew. Soc. Japan. 1996, 91, 8–14. DOI: 10.6013/jbrewsocjapan1988.91.8.
   Google Scholar
• Delvaux, F.; Deams, V.; Vanmachelen, H.; Neven, H.; Derdelinckx, G. Retention of Beer Flavours by the Choice of Appropriate Glass. Proc. Eur. Brew. Conv. Congr. 1995, 25, 533–542.
   Google Scholar
• Sakuma, S.; Hayashi, S.; Kobayashi, K. Analytical Methods for Beer Flavor Control. J. Am. Soc. Brew. Chem. 1991, 49, 1–3. DOI: 10.1094/ASBCJ-49-0001.
   Google Scholar
• Harayama, K. Analytical Method of Beer Flavor (Japanese). J. Brew. Soc. Japan. 1995, 90, 919–922. DOI: 10.6013/jbrewsocjapan1988.90.919.
   Google Scholar
• Graus, M.; Müller, M.; Hansel, A. High Resolution PTR-TOF: Quantification and Formula Confirmation of VOC in Real Time. J. Am. Soc. Mass Spectrom. 2010, 21, 1037–1044. DOI: 10.1016/j.jasms.2010.02.006.
   PubMed Web of Science ®Google Scholar
• Shimono, A. PTR-MS, the Realtime or High Time Resolution Instrument for Analyzing the Characteristics and Behaviors of Foods (Japanese). Jpn. J. Food Eng. 2015, 16, 307–311. DOI: 10.11301/jsfe.16.307.
   Google Scholar
• Berbegal, C.; Khomenko, I.; Russo, P.; Spano, G.; Fragasso, M.; Biasioli, F.; Capozzi, V. PTR-ToF-MS for the Online Monitoring of Alcoholic Fermentation in Wine: Assessment of VOCs Variability Associated with Different Combinations of Saccharomyces/Non-Saccharomyces as a Case-Study. Fermentation. 2020, 6, 55. DOI: 10.3390/fermentation6020055.
   Google Scholar
• Wieland, F.; Gloess, A. N.; Keller, M.; Wetzel, A.; Schenker, S.; Yeretzian, C. Online Monitoring of Coffee Roasting by Proton Transfer Reaction Time-of-Flight Mass Spectrometry (PTR-ToF-MS): Toward a Real-Time Process Control for a Consistent Roast Profile. Anal. Bioanal. Chem. 2012, 402, 2531–2543. DOI: 10.1007/s00216-011-5401-9.
   PubMed Web of Science ®Google Scholar
• Ono, M.; Hashimoto, S.; Kakudo, Y.; Nagami, K.; Kumada, J. Foaming and Beer Flavor. J. Am. Soc. Brew. Chem. 1983, 41, 19–23. DOI: 10.1094/ASBCJ-41-0019.
   Google Scholar
• Olaniran, A. O.; Hiralal, L.; Mokoena, M. P.; Pillay, B. Flavour-Active Volatile Compounds in Beer: Production, Regulation and Control. J. Inst. Brew. 2017, 123, 13–23. DOI: 10.1002/jib.389.
   Web of Science ®Google Scholar
• Holt, S.; Miks, M. H.; de Carvalho, B. T.; Foulquie-Moreno, M. R.; Thevelein, J. M. The Molecular Biology of Fruity and Floral Aromas in Beer and Other Alcoholic Beverages. FEMS Microbiol. Rev. 2019, 43, 193–222. DOI: 10.1093/femsre/fuy041.
   PubMed Web of Science ®Google Scholar
• Kishimoto, T.; Noba, S.; Yako, N.; Kobayashi, M.; Watanabe, T. Simulation of Pilsner-Type Beer Aroma Using 76 Odor-Active Compounds (Japanese). J. Biosci. Bioeng. 2018, 126, 330–338. DOI: 10.1016/j.jbiosc.2018.03.015.
   PubMed Web of Science ®Google Scholar
• Kishimoto, T. The Components Contributing to the Structure of Beer Aroma: Reconstitution of Beer Aroma Using 76 Odorants (Japanese). Kagaku to Seibutsu. 2018, 56, 659–664. DOI: 10.1271/kagakutoseibutsu.56.659.
   Google Scholar
• Xu, Y.; Wang, D.; Li, G.; Hao, J.; Jiang, W.; Liu, Z.; Qin, Q. Flavor Contribution of Esters in Lager Beers and Analysis of Their Flavor Thresholds. J. Am. Soc. Brew. Chem. 2017, 75, 201–206. DOI: 10.1094/ASBCJ-2017-3007-01.
   Web of Science ®Google Scholar
• Kosin, P.; Savel, J.; Evans, D. E.; Broz, A. Relationship between Matrix Foaming Potential, Beer Composition, and Foam Stability. J, Am. Soc. Brew. Chem. 2010, 68, 63–69. DOI: 10.1094/ASBCJ-2010-0114-01.
   Web of Science ®Google Scholar
• Souza, E. S.; Zaramello, L.; Kuhnen, C. A.; Junkes, B. S.; Yunes, R. A.; Heinzen, V. E. F. Estimating the Octanol/Water Partition Coefficient for Aliphatic Organic Compounds Using Semi-Empirical Electrotopological Index. Int. J. Mol. Sci. 2011, 12, 7250–7264. DOI: 10.3390/ijms12107250.
   PubMed Web of Science ®Google Scholar
• Tsukagoshi, S.; Matsuura, H.; Shiota, M. Effect of Fatty Acids Bound to Monoglycerides in Water-in-Oil Type Emulsions on the Release of Aroma Compounds (Japanese). Nippon Shokuhin Kagaku Kogaku Kaishi. 2018, 65, 559–572. DOI: 10.3136/nskkk.65.559.
   Web of Science ®Google Scholar
• Watanabe, T. Relationship between Volatilization Rates and Physicochemical Properties of Some Pesticides. J. Pestic. Sci. 1993, 18, 201–209. DOI: 10.1584/jpestics.18.3_201.
   Web of Science ®Google Scholar
• International Labour Organization, ICSC database, International Chemical Safety Cards (ICSCs). https://www.ilo.org/dyn/icsc/showcard.home.
   Google Scholar
• Miyamae, T.; Kato, H.; Kato, M. Surfaces of Beer Studied by Sum-Frequency Generation Spectroscopy. Chem. Lett. 2018, 47, 1139–1142. DOI: 10.1246/cl.180515.
   Web of Science ®Google Scholar
• AIST, Correlation between beer surface molecules and foam stability., Summary of AIST press release on August 10, 2018. https://www.aist.go.jp/aist_e/list/latest_research/2020/20200107/en20200107.html.
   Google Scholar
• Cardoso, J.; Yoshimoto, N.; Yamamoto, Y. Methods for Thermodynamic Analysis of Temperature Dependence of Distribution Coefficients in Chromatography Separations (Japanese). Jpn. J. Food Eng. 2019, 20, 99–105. DOI: 10.11301/jsfe.19550T.
   Google Scholar