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Effect of Pasteurization of Bottled Unfiltered Beer to Beer Volatile Substances Bernardo João Marques Saraiva Biological Engine

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Effect of Pasteurization of Bottled Unfiltered Beer to Beer Volatile Substances Bernardo João Marques Saraiva Biological Engine Effect of Pasteurization of Bottled Unfiltered Beer to Beer Volatile Substances Bernardo João Marques Saraiva Thesis to obtain the Master of Science Degree in Biological Engineering Supervisors: Prof. Dr. Ana Cristina Anjinho Madeira Viegas Prof. Eng. Pavel Dostálek Examination Committee Chairperson: Prof. Dr. Helena Maria Rodrigues Vasconcelos Pinheiro Supervisor: Prof. Dr. Ana Cristina Anjinho Madeira Viegas Member of the Committee: Prof. Dr. Marília Clemente Velez Mateus November 2019 Preface The work presented in this thesis was performed at Department of Biotechnology of University of Chemistry and Technology (Prague, Czech Republic), during the period from March to July 2019, under the supervision of Prof. Eng. Pavel Dostálek, and within the frame of the Erasmus+ program. The thesis was co-supervised at Instituto Superior Técnico by Prof. Dr. Ana Cristina Anjinho Madeira Viegas. Declaration I declare that this document is an original work of my own authorship and that it fulfills all the requirements of the Code of Conduct and Good Practices of the Universidade de Lisboa. Acknowledgements First of all, I would like to thank my supervisors who accompanied me throughout this extensive process which culminated with the achievement of this document, to whom I am extremely grateful for all the advices and recommendations given in order to facilitate my learning process and to help me handing the best piece of work possible. Thank you to all the crew at Brevnov Monastery Brewery of St. Adalbert, along with University of Chemistry and Technology of Prague and Instituto Superior Técnico for giving me this chance of performing this intellectually challenging and amusing project. Furthermore, I would like to thank all staff at Instituto Superior Técnico that contributed to my academic success throughout this past 5 years, which had a remarkable influence on my personal and intellectual growth. I learned at least a little bit from every professor that came across my academic path, and looking back, I honestly all those struggles I had along the path made me readier to overcome any type of adversity I may face in life and to embrace any professional challenge I may come across. The learning process is never complete, but I doubtlessly consider I have made the best choice I could have ever made to achieve great goals in the engineering field. At a personal level, I have to praise my parents, Maria and Jorge for everything they have done for me, for an unconditional support, for providing me everything I ever needed to be as successful as I could and for all the sacrifices they have made to ensure I would have a brilliant academic path ever since the day I was born. I cannot put into words how thankful I am to my progenitors, who were prouder than anyone else of my personal accomplishments, since they were the ones making everything so it could become possible and supported me in every single moment. Secondly, I would like to mention the influence of Rita Marçal on my academic route and the help I got from her along the way. A remarkable, caring and brilliant person and student who displayed academic excellence at the same time she encouraged everyone around her to improve and provided needful help for them to achieve their own goals. I must proceed to thank my four best friends Casimiro, Diogo, Jorge and Miguel for the crucial role they have in my life and whose endless and unconditional support made me look at the brighter side of adversity and focus on the right topics at the right time. Few others encourage me better than this group of outstanding human beings, with who I spent some of my most joyful times. I would also like to show my appreciation for all my other family members, namely my godmother Ana, for all the faith and pride they have put in me and for contributing significantly for my education. Since I have spent a number of tough times at university, it is also logical to acknowledge those who brought me the happiest moments I have spent in here and with who I have gladly shared my everyday life throughout these last 5 years. Therefore, thank you João, Henrique, José, Rafael, Xavier, Vivar, Gamelas, Guilherme, Catarina, Beatriz, Joana, Miguel, Ricardo, Mestre, Lucas, Sebastião, Diogo, Cristina, Marta, Pedro, Inês, Mariana, Francisco, Francisca and many others who provided me some memorable moments and were a big part of my university life, which special highlight to my beloved godchildren girls Joana, Inês, Débora, Estela and Marta. I never thought I would say this but I am currently very sure that I will miss these days I have spent at Instituto Superior Técnico because, as this stage of my life is coming to a wonderful disclosure after years of striving, I can only look at the positive side of everything and those moments were innumerable. Lastly, I would like to thank the city of Prague for welcome me so well and be a part of this thesis to obtain master degree in biological engineering. I have spent some of the best moments I have ever experienced over there. Grateful for the contributions of Gabrielle, Margaux, Alix, Lucas, Maxence, Simone, François throughout this process and for the much-needed moral support they gave me, with a honorable mention to my dear Nadja, who put all the effort she got to bring me up and doubtlessly believed I would be successful even when every single aspect pointed to the opposite direction. I do not know what is coming ahead of me, but all I can say is that I will, as always, face it with a smile on my face resultant from all these wonderful people I have in my life and for the role of Instituto Superior Técnico on it. Abstract Pasteurization is a heat-treatment process that has been used since the 19th century to extend the shelf-life of food and beverages by eliminating most pathogens and spoiling microorganisms that may harm the quality and safeness of the product. It is a commonly used method in the food industry ever since the market became more demanding and more awareness regarding the influence of diet on personal health has been raised. However, in the case of beer, a number of contradictory reports has emerged concerning the influence of pasteurization in its flavor attributes. Some of them mention pasteurization enhances beer staling and causes a more prominent loss of fresh flavors, whereas others report this heat-treatment process favors the stability of beer organoleptic properties in addition to preventing its spoilage. Therefore, this study was performed in order to evaluate the impact of pasteurization on the sensory quality of beer, as well as on its more influent aroma-active compounds. For this, triangle and preference tests were performed using tunnel and flash pasteurized 12% lagers and 20% imperial lagers to assess which pasteurization method produced better results regarding sensory quality maintenance. In addition, IPA (Indian Pale Ale) samples were used to thoroughly evaluate and compare the sensory profile of pasteurized and non-pasteurized bottled aged beers, which were furtherly submitted to analysis of hop-derived compounds, to check the influence of pasteurization on these flavoring agents through storage time (up to 4 months). Furthermore, sets of pasteurized and non-pasteurized 12% lager and 20% imperial lager matured samples were used to perform analysis with regard to their carbonyl profile, for testing the effect of pasteurization on the formation of staling indicators. Tunnel pasteurization proved to be a more efficient method to ensure a long-term quality product. Use of pasteurization appears to have a positive effect on perseverance of overall flavor attributes and, in contrast, dismissing this treatment caused spoilage notes on the tested beers within a period of 4 months. Hop-derived and carbonyl compounds analysis on their respective beer types did not exhibit any significant consequence of pasteurization usage, apart from slight evidences of a higher degree of oxidation for pasteurized samples in comparison to non-pasteurized ones, although further studies with beers stored for longer periods are needed, in both cases, to reach more accurate conclusions. Keywords: Beer, Pasteurization, Spoilage, Carbonyls, Staling, Hop oils Resumo A pasteurização é um processo de tratamento térmico usado desde o século 19 para prolongar a vida útil de alimentos e bebidas, eliminando grande parte dos microrganismos patogénicos e outros potencialmente nocivos que possam prejudicar a qualidade e a segurança do produto. É um método usado frequentemente na indústria alimentar desde que o mercado se tornou mais exigente e aumentou a conscientização sobre a influência da dieta na saúde humana. No entanto, no caso da cerveja, surgiram vários relatos contraditórios sobre a influência da pasteurização nos seus atributos de sabor. Alguns deles mencionam que a pasteurização promove o staling da cerveja e causa uma perda mais notória de sabores frescos, enquanto outros relatam que este processo de tratamento térmico favorece a estabilidade das propriedades organoléticas da cerveja, além de evitar a sua deterioração. Assim, este estudo foi realizado com o objetivo de avaliar o impacto da pasteurização na qualidade sensorial da cerveja e também nos seus compostos químicos aromáticos mais influentes. Para isso, foram realizados testes de triângulo e de preferência, utilizando amostras de lager 12% e de lager imperial 20% submetidas a pasteurização em garrafa ou em flash, para avaliar qual o método de pasteurização que produz melhores resultados em relação à manutenção da qualidade sensorial das cervejas. Além disso, amostras de IPA foram usadas para avaliar e comparar minuciosamente o perfil sensorial de cervejas envelhecidas em garrafa submetidas ou não a pasteurização, que foram posteriormente submetidas a análise de compostos derivados dos lúpulos, para verificar a influência da pasteurização na concentração desses agentes aromatizantes ao longo do tempo de armazenamento.
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