Characteristic Behaviors of the Aroma Components in Beer Brewed with Cinnamon (Cinnamomum Cassia Blume) as a Flavoring Ingredient: Transformation of Cinnamon Aroma Components by Brewing Yeast

Malt and hops are the main ingredients in beer, with auxiliary ingredients occasionally used to enhance the drinkability, flavor, and complexity of the finished product. For example, rice and starch are used as auxiliary ingredients to enhance the beer drinkability in Japan. Coriander seeds and orange peel are used to enhance the flavor of Belgian white beer, a popular beer type with distinctive aroma and flavor. Herbs and spices, such as coriander seeds, are widely used in cooking and herbal tea preparation owing to their unique aroma and flavor. Moreover, herbs and spices are used as ingredients in various alcoholic beverages, including cocktails, beers, and macerated liquors. Cinnamon, a widely used spice, is considered as the oldest spice in the world. It is not only used in confectionery but also as a preservative for ancient mummies. Cinnamon is characterized by its unique sweetness and aroma, with a slight spicy flavor. Its distinctive aroma is attributed to the presence of various aromatic components, such as cinnamaldehyde, cinnamic acid, and coumarin. In this study, we brewed beer with cinnamon and comprehensively investigated the behaviors of the aromatic components derived from cinnamon during fermentation. Notably, aromatic components derived from cinnamon were transformed into new aromatic compounds via metabolism in brewing yeast. We previously showed the reduction of citral (geranial and neral mixture) to geraniol and nerol during beer brewing with lemongrass. In this study, we observed a similar reaction during beer fermentation with cinnamon.