Amino Acids in Drinks – Beverage Analysis
Analysing amino acids in drinks provides important nutritional data for beverage manufacturers. With this information in hand, they can develop products that consumers will love and that align with new food trends. Additionally, this analysis can help them maintain a competitive edge and protect their brand in a very competitive market. At AltaBioscience, our amino acid analysis method allows manufacturers to determine the exact amino acid profiles of any type of beverage. In this article, we explore the benefits of testing beverages, such as milk, fruit juices, beer and functional drinks.
1. Milk and milk alternatives: An important nutritional source of amino acids
With over 80% of the world drinking milk, this beverage undeniably holds a special place in our diet. Indeed, milk is a complete food source, containing all essential amino acids as well as important nutrients crucial for health. In recent years, however, the demand for milk alternatives has grown in strength. Driven by consumer demand due to lifestyle choices, dairy allergy/intolerance, ethical or environmental reasons, the plant-based market is booming. This shift has prompted the development of new beverages derived from a wide range of plant sources. The dairy industry has also seen the emergence of new start-ups that aim to produce milk and dairy products in a more sustainable way. By using precision fermentation and cellular agriculture, they aim to produce milk without animal farming. Therefore, amino acid analysis of milk beverages can be used for nutritional and quality control purposes. It can also play a role in the optimisation of fermentation and cell culture processes.
2. Quality analysis of fruit juices
Fruit juices have a unique amino acid profile influenced partly by the fruit type used, genetics, climate, and ripeness. The fruit juice market in the UK was valued at approximately two billion British pounds in 2022, and as high-value products, fruit juices can be subjected to substitution or adulteration with cheaper juices and/or sugar syrups for economic gain1. For example, an increased proline content in raspberry or blackberry juice could indicate the additional presence of other fruit juices. Because of this, the International Fruit and Vegetable Juice Union (IFU) lists “determination of free amino acids” in fruit juices as one of their recommended authentication tests.
3. Alcoholic beverage analysis: The role of amino acids in beer and wine production
Beer brewing
When it comes to brewing beer, one of the initial steps involves creating wort—a thick liquid produced by combining crushed barley grains with hot water. Wort contains carbohydrates that undergo conversion into alcohol and carbon dioxide through the fermentation process, facilitated by yeast. However, wort also contains nitrogen-based compounds, including amino acids. These amino acids play a vital role in encouraging yeast growth and vigorous fermentation. Additionally, they can impact the beer’s colour and, during fermentation, produce higher alcohols and volatile compounds responsible for its aroma and overall quality2. Therefore, beer analysis can be useful at different stages of production. For instance, amino acid analysis of raw materials, wort or by-products can help ensure consistent production, optimise production and reduce food waste.
Wine making
Similarly, amino acids present in grape juice perform several important functions during wine production. For example, they act as nitrogen sources for yeast during the fermentation of carbohydrates, nutrients for bacteria during the conversion of malic acid to lactic acid, and also as flavour precursors. However, they can also have a negative role, as the precursors of undesirable by-products, such as histamine.3
4. Amino acids in coffee beans: Acting as flavour precursors
When coffee beans are roasted, the high temperatures trigger the Maillard reaction between the amino acids and reducing sugars present in the beans. This complex chemical reaction produces a plethora of compounds, giving rise to the delightful aromas found in coffee. The varying degrees of roasting further impact the outcome, with lighter roasts preserving the bean’s inherent characteristics, with darker roasts boasting bolder, smokier flavours. Understanding and controlling the Maillard reaction during coffee roasting is essential for achieving the diverse array of tastes that cater to individual preferences and palates. Consequently, knowing the amino acid content of coffee beans can be beneficial to coffee producers4,5.
5. Amino acid analysis of tea and functional beverages
When brewing tea, a multitude of compounds with health benefits are extracted. Green tea, in particular, is known to release the non-proteinogenic amino acid theanine. Theanine is responsible for the umami taste characteristic of high-quality teas and is sought for its relaxing properties. Analysis of tea can therefore be advantageous when developing functional foods and for health claim purposes. Food and beverage manufacturers can also assess tea quality through theanine analysis and amino acid analysis.
6. Taurine: a sulfur containing amino acid in sports drinks
Taurine is a naturally occurring sulfur-containing amino acid that is crucial for various physiological functions in humans and animals. Unlike most amino acids, it is not used to build proteins but instead exists freely in tissues, particularly in the brain, heart, eyes, and muscles. It’s often added to sports drinks for its potential benefits in enhancing athletic performance and recovery. As a result, knowing the content of amino acids in drinks as well as taurine is important for beverage manufacturers.
At AltaBioscience, our food and beverage analysis service allows to quantify all amino acids in any type of samples. We offer two amino acid analysis services, total and free, with both services accredited to ISO 17025. To find out more, contact our analysts or email info@altabioscience.com
References
1 Asadpoor M, Ansarin M, Nemati M. Amino Acid profile as a feasible tool for determination of the authenticity of fruit juices. Adv Pharm Bull. 2014 Dec;4(4):359-62.
2 Ferreira, Inês M., and Luís F. Guido. 2018. “Impact of Wort Amino Acids on Beer Flavour: A Review” Fermentation 4, no. 2: 23. https://doi.org/10.3390/fermentation4020023
3 Lorenzo C, Bordiga M, Pérez-Álvarez EP, Travaglia F, Arlorio M, Salinas MR, Coïsson JD, Garde-Cerdán T. The impacts of temperature, alcoholic degree and amino acids content on biogenic amines and their precursor amino acids content in red wine. Food Res Int. 2017 Sep;99(Pt 1):328-335. doi: 10.1016/j.foodres.2017.05.016. Epub 2017 May 22. PMID: 28784490.
4 Montavon P, Mauron AF, Duruz E. Changes in green coffee protein profiles during roasting. J Agric Food Chem. 2003 Apr 9;51(8):2335-43. doi: 10.1021/jf020832b. PMID: 12670178.
5 Arnold, U., Ludwig, E. Analysis of free amino acids in green coffee beans. Z Lebensm Unters Forch 203, 379–384 (1996).
