Addition of Spirulina to Craft Beer: Evaluation of the Effects on Volatile Flavor Profile and Cytoprotective Properties

Addition of Spirulina to Craft Beer: Evaluation of the Effects on Volatile Flavor Profile and Cytoprotective Properties

SPME-GC-MS and PTR-ToF-MS techniques were applied to describe the content of volatile flavor compounds in a craft beer before and after adding spirulina. The obtained results showed that the volatile profile of the two beer samples differed. Furthermore, to chemically characterize biomass spirulina,...

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Bibliographic Details
Main Authors: Cosimo Taiti, Giovanni Stefano, Ester Percaccio, Silvia Di Giacomo, Matteo Iannone, Andrea Marianelli, Antonella Di Sotto, Stefania Garzoli
Format: Article
Language:English
Published: MDPI AG 2023-04-01
Series:Antioxidants
Subjects:
SPME-GC-MS
PTR-ToF-MS
chemical analyses
radical scavenger activity
oxidative stress
cytoprotective properties
Online Access:https://www.mdpi.com/2076-3921/12/5/1021

Internet

https://www.mdpi.com/2076-3921/12/5/1021

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