Czech J. Food Sci., 2009, 27(10):S323-S326 | DOI: 10.17221/1060-CJFS

A Contribution to Analysis of "Czech Beer" Authenticity

S. Obruča*,1, I. Márová1, K. Pařilová1, L. Müller1, Z. Zdráhal2, R. Mikulíková3
1 Faculty of Chemistry, Brno University of Technology, 612 00 Brno, Czech Republic
2 Laboratory of Functional Genomics and Proteomics, Faculty of Science, Masaryk University of Brno, 625 00 Brno, Czech Republic
3 Institute of Beer Research, Malting Institute, 614 00 Brno, Czech Republic, E-mail: xcobruca@fch.vutbr.cz$2

Total benefit effect of beer is a result of many individual contributions of natural substances present in such complicated biological material. Recently, regional mark "Czech beer" was obtained by EC. This beer is processed by traditional technology using only recommended brewery materials. Presented work is focused on proteomic and metabolomic analysis of some characteristic active substances specific for "Czech beer". Eight beer samples obtained from retail chain and/or from breweries were enrolled into this study. Polypeptides and proteins that influence beer sensory properties originated mainly from malt. The results of our preliminary study indicate that the main protein fractions in most of beers are protein Z, LTP1 and hordein/glutelin fragments. 2D analyses of "Czech beer" differed in several spots when compared with beer made by other technology. Further, individual beer phenolics originated from malt and hop were analysed by HPLC/UV-VIS and LC/MS. Individual beers differed in distribution as well as in content of phenolics. Hence, some phenolic derivatives seem to be useful as potential authenticity markers.

Keywords: Keywords: hop; malt; phenolics; natural substance; Czech beer; authenticity

Published: June 30, 2009  Show citation

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Obruča S, Márová I, Pařilová K, Müller L, Zdráhal Z, Mikulíková R. A Contribution to Analysis of "Czech Beer" Authenticity. Czech J. Food Sci. 2009;27(Special Issue 1):S323-326. doi: 10.17221/1060-CJFS.
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