Adding functional properties to beer with jasmine tea extract

De-Quan Chen; Chun Zou; Yi-Bin Huang; Xuan Zhu; Patrizia Contursi; Jun-Feng Yin; Yong-Quan Xu

doi:10.3389/fnut.2023.1109109

Adding functional properties to beer with jasmine tea extract

Front Nutr. 2023 Mar 3:10:1109109. doi: 10.3389/fnut.2023.1109109. eCollection 2023.

Authors

De-Quan Chen^{1

2}, Chun Zou¹, Yi-Bin Huang^{1

3}, Xuan Zhu⁴, Patrizia Contursi⁵, Jun-Feng Yin¹, Yong-Quan Xu¹

Affiliations

¹ Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Hangzhou, China.
² Graduate School of Chinese Academy of Agricultural Sciences, Beijing, China.
³ College of Tea Science, Guizhou University, Guiyang, China.
⁴ School of Food and Bioengineering, Zhejiang Gongshang University, Hangzhou, China.
⁵ Department of Biology, University of Naples Federico II, Naples, Italy.

Abstract

Hops provide the characteristic bitter taste and attractive aroma to beer; in this study, hops were replaced by jasmine tea extract (JTE) during late-hopping. The addition of JTE improved the beer foam stability 1.52-fold, and increased the polyphenol and organic acid contents. Linalool was the most important aroma compound in hopped (HOPB) and jasmine tea beer (JTB), but other flavor components were markedly different, including dimeric catechins, flavone/flavonol glycosides, and bitter acids and derivatives. Sensory evaluation indicated that addition of JTE increased the floral and fresh-scent aromas, reduced bitterness and improved the organoleptic quality of the beer. The antioxidant capacity of JTB was much higher than that of HOPB. The inhibition of amylase activity by JTB was 30.5% higher than that of HOPB. Functional properties to beer were added by substituting jasmine tea extract for hops during late hopping.

Keywords: brewing process; hop; jasmine tea extract; tea beer; volatile components.

Grants and funding

This research was supported by the Key Research and Development Program of Zhejiang (2022C02033), the Key Research and Development Program of Guangdong (2022B0202040002), the China Agriculture Research System of MOF and MARA (CARS-19), and the Innovation Project for the Chinese Academy of Agricultural Sciences.