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Pieczonka, S. ; Hemmler, D. ; Moritz, F. ; Lucio, M. ; Zarnkow, M.* ; Jacob, F.* ; Rychlik, M.* ; Schmitt-Kopplin, P.

Hidden in its color: A molecular-level analysis of the beer's Maillard reaction network.

Food Chem. 361:130112 (2021)

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	Open Access Green

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We here report a comprehensive non-targeted analytical approach to describe the Maillard reaction in beer. By Fourier-transform ion cyclotron mass spectrometry (FT-ICR-MS), we were able to assign thousands of unambiguous molecular formulae to the mass signals and thus directly proceed to the compositional space of 250 analyzed beer samples. Statistical data analyses of the annotated compositions showed that the Maillard reaction is one of the driving forces of beer's molecular diversity leading to key compositional changes in the beer metabolome. Different visualization methods allowed us to map the systematic nature of Maillard reaction derived compounds. The typical molecular pattern, validated by an experimental Maillard reaction model system, pervades over 2,800 (40%) of the resolved small molecules. The major compositional changes were investigated by mass difference network analysis. We were able to reveal general reaction sequences that could be assigned to successive Maillard intermediate phase reactions by shortest path analysis.

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Publication type Article: Journal article

Document type Scientific Article

Corresponding Author

Keywords Beer Metabolomics ; Ft-icr-ms ; Foodomics ; Maillard Reaction ; Mass Difference Network ; Molecular Networking; Nuclear-magnetic-resonance; Natural Organic-matter; Reaction-products; Quality-control; Mass-spectra; Amino-acids; Degradation; Oligosaccharides; Identification; Spectroscopy

ISSN (print) / ISBN 0308-8146

e-ISSN 1873-7072

Journal Food Chemistry

Quellenangaben Volume: 361, Article Number: 130112

Publisher Elsevier

Publishing Place Amsterdam [u.a.] ; Jena

Non-patent literature Publications

Reviewing status Peer reviewed

Institute(s) Research Unit Analytical BioGeoChemistry (BGC)