beer

General Material Information

Preferred name	beer
Trivial Name	Beer
CAS Number	8029-31-0
ECHA Number	310-127-6
FDA UNII	Search
Synonyms	Alcoholic beverages, malt, beer Malt liquor Beverages, malt Malt beverages Drinks, malt Malt liquors Malt beverage Beers MeSH ID: D001515

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Literature & References

	beer
Pubchem (sid):	135339946

Publications by Info
Washington Island
Capital Brewery \| Ed Janus \| Farm and Sparrow
Publications by PubMed
Effects of Operating Conditions during Low-Alcohol Beer Production by Osmotic Distillation.
Innovations in the brewing industry: light beer.
Single nucleotide polymorphisms of PAD1 and FDC1 show a positive relationship with ferulic acid decarboxylation ability among industrial yeasts used in alcoholic beverage production.
Absence of fks1p in lager brewing yeast results in aberrant cell wall composition and improved beer flavor stability.
Use of chemical indicators of beer aging for ex-post checking of storage conditions and prediction of the sensory stability of beer.
Characterization of the key aroma compounds in two bavarian wheat beers by means of the sensomics approach.
Osmotic stress response in the wine yeast Dekkera bruxellensis.
Effects of Lys and His supplementations on the regulation of nitrogen metabolism in lager yeast.
Purification and characterization of a new metallo-neutral protease for beer brewing from Bacillus amyloliquefaciens SYB-001.
Beer flavor provokes striatal dopamine release in male drinkers: mediation by family history of alcoholism.
Use of hydrodistillation and headspace solid-phase microextraction to characterize the volatile composition of different hop cultivars.
Olfactory carbon dioxide detection by insects and other animals.
Development of industrial brewing yeast with low acetaldehyde production and improved flavor stability.
Effects of worts treated with proteases on the assimilation of free amino acids and fermentation performance of lager yeast.
Enrichment of vanillin in barley malt by hydrolysis in high temperature and high pressure steam.
On the origin of free and bound staling aldehydes in beer.
Integrated expression of the α-amylase, dextranase and glutathione gene in an industrial brewer's yeast strain.
The yeast Dekkera bruxellensis genome contains two orthologs of the ARO10 gene encoding for phenylpyruvate decarboxylase.
Occurrence of odorant polyfunctional thiols in beers hopped with different cultivars. First evidence of an S-cysteine conjugate in hop (Humulus lupulus L.).
The genome of wine yeast Dekkera bruxellensis provides a tool to explore its food-related properties.
Development and validation of a high-performance liquid chromatography method for the determination of diacetyl in beer using 4-nitro-o-phenylenediamine as the derivatization reagent.
Automated and quantitative headspace in-tube extraction for the accurate determination of highly volatile compounds from wines and beers.
Effects of wort gravity and nitrogen level on fermentation performance of brewer's yeast and the formation of flavor volatiles.
Development of Saccharomyces cerevisiae producing higher levels of sulfur dioxide and glutathione to improve beer flavor stability.
Selection of Saccharomyces pastorianus variants with improved fermentation performance under very high gravity wort conditions.
Identification of Sc-type ILV6 as a target to reduce diacetyl formation in lager brewers' yeast.
Effect of modification of the kilning regimen on levels of free ferulic acid and antioxidant activity in malt.
Increase in cone biomass and terpenophenolics in hops ( Humulus lupulus L.) by treatment with prohexadione-calcium.
Xanthohumol from the hop plant stimulates osteoblast differentiation by RUNX2 activation.
Does Guinness travel well?
Beer volatile analysis: optimization of HS/SPME coupled to GC/MS/FID.
The extract from hop cones (Humulus lupulus) as a modulator of oxidative stress in blood platelets.
General food semiochemicals attract omnivorous German cockroaches, Blattella germanica.
Cytosolic localization of acetohydroxyacid synthase Ilv2 and its impact on diacetyl formation during beer fermentation.
Construction of amylolytic industrial brewing yeast strain with high glutathione content for manufacturing beer with improved anti-staling capability and flavor.
The prenylflavonoid phytoestrogens 8-prenylnaringenin and isoxanthohumol diferentially suppress steroidogenesis in rat Leydig cells in ontogenesis.
2D-HPLC and MALDI-TOF/TOF analysis of barley proteins glycated during brewing.
Les Maîtres de l'Orge: the proteome content of your beer mug.
Volatile compounds and the changes in their concentration levels during storage in beers containing varying malt concentrations.
Construction of an industrial brewing yeast strain to manufacture beer with low caloric content and improved flavor.
Biotransformation of hop-derived monoterpene alcohols by lager yeast and their contribution to the flavor of hopped beer.
Decrease of aged beer aroma by the reducing activity of brewing yeast.
Xanthohumol, a chalcon derived from hops, inhibits hepatic inflammation and fibrosis.
Selection from industrial lager yeast strains of variants with improved fermentation performance in very-high-gravity worts.
Cloning and molecular analysis of HlbZip1 and HlbZip2 transcription factors putatively involved in the regulation of the lupulin metabolome in hop (Humulus lupulus L.).
Technological steps and yeast biomass as factors affecting the lipid content of beer during the brewing process.
Electrochemically deposited boronate affinity extracting phase for covalent solid phase microextraction of cis-diol biomolecules.
Stability of high cell density brewery fermentations during serial repitching.
Physiological characterization of brewer's yeast in high-gravity beer fermentations with glucose or maltose syrups as adjuncts.
De novo biosynthesis of vanillin in fission yeast (Schizosaccharomyces pombe) and baker's yeast (Saccharomyces cerevisiae).
[Effect of SSU1 multi-copy expression on Saccharomyces cerevisiae sulphite production].
Identification and characteristics of new volatile thiols derived from the hop (Humulus luplus L.) cultivar Nelson Sauvin (dagger).
Net effect of wort osmotic pressure on fermentation course, yeast vitality, beer flavor, and haze.
Banana as adjunct in beer production: applicability and performance of fermentative parameters.
Decrease of 4-vinylguaiacol during beer aging and formation of apocynol and vanillin in beer.
Antilisterial activity of hops beta acids in broth with or without other antimicrobials.
Increased IL-2 production in T cells by xanthohumol through enhanced NF-AT and AP-1 activity.
Beer volatile compounds and their application to low-malt beer fermentation.
[Effects of knockout ECM25/YJL201W gene in brewing yeast on beer flavor stability].
Decrease in hydrogen sulfide content during the final stage of beer fermentation due to involvement of yeast and not carbon dioxide gas purging.
Terpene biosynthesis in glandular trichomes of hop.
Multivariate modeling of aging in bottled lager beer by principal component analysis and multiple regression methods.
Release and evaporation of volatiles during boiling of unhopped wort.
Influence of lipids in the generation of phenylacetaldehyde in wort-related model systems.
Differential anti-inflammatory pathway by xanthohumol in IFN-gamma and LPS-activated macrophages.
Development of bottom-fermenting saccharomyces strains that produce high SO2 levels, using integrated metabolome and transcriptome analysis.
Accuracy of self-report in detecting taste dysfunction.
Formation of volatile sulfur compounds and metabolism of methionine and other sulfur compounds in fermented food.
Influence of aeration during propagation of pitching yeast on fermentation and beer flavor.
Variability in the release of free and bound hydroxycinnamic acids from diverse malted barley (Hordeum vulgare L.) cultivars during wort production.
Parameters affecting ethyl ester production by Saccharomyces cerevisiae during fermentation.
Over-expression of GSH1 gene and disruption of PEP4 gene in self-cloning industrial brewer's yeast.
Effect of heat treatment on the antioxidant activity, color, and free phenolic acid profile of malt.
Physiological analysis of yeast cells by flow cytometry during serial-repitching of low-malt beer fermentation.
Effect of cysteine and cystine addition on sensory profile and potent odorants of extruded potato snacks.
Correlation of malt quality parameters and beer flavor stability: multivariate analysis.
Flavin-induced photodecomposition of sulfur-containing amino acids is decisive in the formation of beer lightstruck flavor.
Combinatorial synthesis and screening of novel odorants such as polyfunctional thiols.
A new physiological role for Pdr12p in Saccharomyces cerevisiae: export of aromatic and branched-chain organic acids produced in amino acid catabolism.
Simultaneous control of apparent extract and volatile compounds concentrations in low-malt beer fermentation.
Phenol and terpene quenching of singlet- and triplet-excited states of riboflavin in relation to light-struck flavor formation in beer.
[Construction of high sulphite-producing industrial strain of Saccharomyces cerevisiae].
Effects of beer and hop on ionotropic gamma-aminobutyric acid receptors.
Identification of a stale-beer-like odorant in extracts of naturally aged beer.
The cytotoxic and genotoxic effects of conjugated trans-2-nonenal (T2N), an off-flavor compound in beer and heat processed food arising from lipid oxidation.
Enzymatic hydrogenation of trans-2-nonenal in barley.
Flavor-active esters: adding fruitiness to beer.
Characterization of factors that transform linoleic acid into di- and trihydroxyoctadecenoic acids in mash.
Characterization of 9-fatty acid hydroperoxide lyase-like activity in germinating barley seeds that transforms 9(S)-hydroperoxy-10(E),12(Z)-octadecadienoic acid into 2(E)-nonenal.
Identification based on quantitative measurements and aroma recombination of the character impact odorants in a Bavarian Pilsner-type beer.
Antioxidant pool in beer and kinetics of EPR spin-trapping.
Antiinvasive effect of xanthohumol, a prenylated chalcone present in hops (Humulus lupulus L.) and beer.
Continuous beer fermentation using immobilized yeast cell bioreactor systems.
Fate of flavins in sensitized photodegradation of isohumulones and reduced derivatives: studies on formation of radicals via EPR combined with detailed product analyses.
Photooxidative degradation of beer bittering principles: a key step on the route to lightstruck flavor formation in beer.
Metabolism of xanthohumol and isoxanthohumol, prenylated flavonoids from hops (Humulus lupulus L.), by human liver microsomes.
Hop as an interesting source of resveratrol for brewers: optimization of the extraction and quantitative study by liquid chromatography/atmospheric pressure chemical ionization tandem mass spectrometry.
Further insights into the role of methional and phenylacetaldehyde in lager beer flavor stability.
Influence of the brewing process on furfuryl ethyl ether formation during beer aging.
Separation optimization for the recovery of phenyl ethyl alcohol.
Quantitative structure-activity relationship modeling of alcohol, ester, aldehyde, and ketone flavor thresholds in beer from molecular features.
Furfuryl ethyl ether: important aging flavor and a new marker for the storage conditions of beer.
Ferulic acid release and 4-vinylguaiacol formation during brewing and fermentation: indications for feruloyl esterase activity in Saccharomyces cerevisiae.
Beer spoilage bacteria and hop resistance.
Evolution of chemical and sensory properties during aging of top-fermented beer.
Radicaloid-type oxidative decomposition of beer bittering agents revealed.
Exopeptidases and their application to reduce bitterness in food: a review.
Formation and accumulation of alpha-acids, beta-acids, desmethylxanthohumol, and xanthohumol during flowering of hops (Humulus lupulus L.).
Bioflavoring and beer refermentation.
The level of MXR1 gene expression in brewing yeast during beer fermentation is a major determinant for the concentration of dimethyl sulfide in beer.
Determination of stale-flavor carbonyl compounds in beer by stir bar sorptive extraction with in-situ derivatization and thermal desorption-gas chromatography-mass spectrometry.
Release of deuterated (E)-2-nonenal during beer aging from labeled precursors synthesized before boiling.
How low pH can intensify beta-damascenone and dimethyl trisulfide production through beer aging.
Role of riboflavin in beer flavor instability: determination of levels of riboflavin and its origin in beer by fluorometric apoprotein titration.
Mechanism for formation of the lightstruck flavor in beer revealed by time-resolved electron paramagnetic resonance.
Modification of the levels of polyphenols in wort and beer by addition of hexamethylenetetramine or sulfite during mashing.
The potential of genetic engineering for improving brewing, wine-making and baking yeasts.
Use of GC-olfactometry to identify the hop aromatic compounds in beer.
Decrease in cell surface galactose residues of Schizosaccharomyces pombe enhances its coflocculation with Pediococcus damnosus.
3-methylthiopropionaldehyde as precursor of dimethyl trisulfide in aged beers.
Utilization of brewer's yeast cells for the production of food-grade yeast extract. Part 1: Effects of different enzymatic treatments on solid and protein recovery and flavor characteristics.
Contribution of 3-methylthiopropionaldehyde to the worty flavor of alcohol-free beers.
Release of deuterated nonenal during beer aging from labeled precursors synthesized in the boiling kettle.
Probing plant polyketide biosynthesis.
Reduced urination rate while drinking beer with an unpleasant taste and off-flavor.
Immobilized yeast bioreactor systems for continuous beer fermentation
Determinants of the thirst-quenching character of beer.
Inactivation of MET10 in brewer's yeast specifically increases SO2 formation during beer production.
Microbial biocatalysis in the generation of flavor and fragrance chemicals.
Fractionation by SFE and microcolumn analysis of the essential oil and the bitter principles of hops.
Chromosomal Integration and Expression of Two Bacterial alpha-Acetolactate Decarboxylase Genes in Brewer's Yeast.
Attempts to train novices for beer flavor discrimination: a matter of taste.
Stimulus generalization of conditioned taste aversion in rats.
NTP Carcinogenesis Bioassay of L-Ascorbic Acid (Vitamin C) (CAS No. 50-81-7) in F344/N Rats and B6C3F1 Mice (Feed Study).
Flavor potentiators.
[Isomeric trihydroxy-octadecenoic acids in beer: Evidence for their presence and quantitative determination (author's transl)].
Enzymatic removal of diacetyl from beer. 3. Enzyme protection and regeneration of cofactor.

Other Information

Wikipedia:

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PhysChem Properties

Material listed in food chemical codex

Organoleptic Properties

Flavor Type: Yeasty
beer

Occurrences

Potential Uses

Applications	cosmetic and flavor agents
Other purposes	Biological additives
Cosmetic purposes	Hair conditioning , Skin conditioning

Safety Information

Safety information


Hazards identification

Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements

Pictogram

Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
cosmetic and flavor agents
Recommendation for beer usage levels up to:
	not for fragrance use.

Safety references

European Food Safety Authority (EFSA) reference(s):

Outcome of the consultation with Member States and EFSA on the basic substance application for beer for use in plant protection against slugs and snails
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EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

National Institute of Allergy and Infectious Diseases:Data

beer

Chemidplus:0008029310