Metabolic and flavoring analysis by HS-SPME/GC-MS to characterize Catharina sour-style ale craft beer with probiotic strain Lacticaseibacillus paracasei subs. paracasei F19

Abstract

The craft beer market is growing worldwide, especially regarding sour beers, they are produced by lactic acid bacteria (LAB), which may have probiotic potential. Catharina sour is the first internationally recognized Brazilian beer. It is characterized by fermentation by LAB and the addition of fruit juice. Recently, our research group managed to develop some formulations of Catharina sour with probiotic strains, among them, the formulations using the probiotic strain Lacticaseibacillus paracasei F19 (without juice, with peach juice and with passion fruit juice) stand out. Metabolites are the final product of the metabolism. These molecules contribute decisively to qualitative and quantitative changes in various metabolic pathways. Moreover, aromatic components are essential to ensure the quality of a product, especially beer. Several of them are used as guarantee in production control. Metabolites and aromatic components are volatile, given that gas chromatograph mass spectrometer (GC-MS) systems are especially capable of detecting volatile compounds, they can be used to detect the type of fragrance components contained in samples and their quantities. One of the GC-MS approaches used is the Head Space-Solid Phase Micro Extraction/Gas Chromatography-Mass Spectrometry (HS-SPME/GC-MS). Characterization of flavor profile of a wide range of beers by using HS-SPME/GC-MS will be performed, and this technique combined with multivariate data processing to identify specific product markers able to distinguish beers that differ in quality, which includes aromatic component. Considering this, the objectives this study are to characterize the metabolic and flavorings composition of Catharina sour pure, with passion fruit and peach juice using the probiotic strain Lacticaseibacillus paracasei subsp paracasei F19 by HS-SPME/GC-MS. These data may contribute to better understand the metabolic processes and interactions between the probiotic strain and yeast, as well as monitor the production of aromas that will contribute to the development of beers with aromatic qualities that attract consumers. (AU)