Formation of the Aromatic Profile of Brewing Products: Scoping Review

Introduction. In this Scoping review the sources devoted to the issue of creating an aromatic profile of brewing products (from 2015 to 2022) are analyzed, provided that all requirements for finished products are met within the framework of quality standards in force in the industry.

Purpose. The purpose of the review was to analyze the influence of the plant raw materials used, as well as microorganisms on the formation of the aromatic profile of beer, with respect to positive and negative aspects from the point of view of the quality of finished brewing products.

Materials and Methods. The review includes scientific publications by Russian and foreign authors on the formation of the aromatic and flavor profile of brewing products due to organic compounds of grain and vegetable raw materials. The search for scientific sources on the topic under study in Russian and English was carried out in the Web of Science, Scopus databases and in the electronic library eLibrary.ru.

Results. The data on the use of a limited list of grain unmodified raw materials were revealed, the contribution of its organic compounds to the aromatic profile of beer was noted. The positive influence of various classes of compounds affecting the formation of the volatile profile of beer is noted. The data on the insufficient number of low-molecular compounds providing active fermentation activity of microorganisms were revealed. The influence of specific organic compounds of modified grain raw materials, their contribution to the formation of various aromatic shades, which expands the range of brewing products, is recorded. The undesirable effect of the lack of low-molecular-weight carbohydrate and nitrogenous compounds, as well as the presence of free phenolic forms of substances that can have a negative impact on the quality of beer, has been revealed. The information on the influence of yeast strains, their diverse metabolism and contribution to the formation of the profile of brewing products is analyzed. Research interest has been recorded in expanding the list of hybrid strains to create new organoleptic shades that may have an undesirable character and introduce extraneous tones into beer.

Conclusions. Within the framework of the current requirements of the quality standard, limiting the list of plant raw materials used for beer production, the issue of the formation of various flavors is still open, despite tangible scientific achievements in the field of diversity of the raw material base.

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