Characterization of the volatile profiles of beer using headspace solid‐phase microextraction and gas chromatography–mass spectrometry

Rossi, Serena; Sileoni, Valeria; Perretti, Giuseppe; Marconi, Ombretta

doi:10.1002/jsfa.6336

Cited by 71 publications

(56 citation statements)

References 33 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…A study comparing SPME with continuous liquid-liquid extraction/solvent-assisted flavor evaporation (CLLE/SAFE) for lambic beer reported that SPME recovered more esters but CLLE/SAFE recovered a greater number of acid compounds [16]. Others have shown that SPME-GCMS is useful for analysing volatiles in a wide range of beer styles [17].…”

Section: Solid Phase Microextraction Analysis Of Volatilesmentioning

confidence: 99%

“…Spaepen and his colleagues [18] reported finding caproic (hexanoic) acid, caprylic (octanoic) acid, capric (decanoic) acid, isoamyl acetate, ethyl caproate (hexanoate), ethyl caprylate (octanoate), ethyl caprate (decanoate), and phenethyl acetate. Rossi et al [17] used SPME to characterize the volatiles in different types of beer (lambic was not analysed) and reported that volatile fingerprints could be characterized based on the type of fermentation (top versus bottom) and style.…”

Section: Volatile and Semivolatile Compoundsmentioning

confidence: 99%

See 1 more Smart Citation

Acid and Volatiles of Commercially-Available Lambic Beers

et al. 2017

View full text Add to dashboard Cite

Lambic beer is the oldest style of beer still being produced in the Western world using spontaneous fermentation. Gueuze is a style of lambic beer prepared by mixing young (one year) and older (two to three years) beers. Little is known about the volatiles and semi-volatiles found in commercial samples of gueuze lambic beers. SPME was used to extract the volatiles from nine different brands of lambic beer. GC-MS was used for the separation and identification of the compounds extracted with SPME. The pH and color were measured using standard procedures. A total of 50 compounds were identified in the nine brands. Seventeen of the 50 compounds identified have been previously identified. The compounds identified included a number of different chemical groups such as acids, alcohols, phenols, ketones, aldehydes, and esters. Ethyl acetate, 4-ethylphenol, and 4-ethylguaiacol are known by-products of the yeast, Brettanomyces, which is normally a spoilage microorganism in beer and wine, but important for the flavor characteristics of lambic beer. There were no differences in pH, but there were differences in color between the beer samples.

show abstract

Section: Solid Phase Microextraction Analysis Of Volatilesmentioning

confidence: 99%

Section: Volatile and Semivolatile Compoundsmentioning

confidence: 99%

Acid and Volatiles of Commercially-Available Lambic Beers

et al. 2017

View full text Add to dashboard Cite

show abstract

“…A large Electronic supplementary material The online version of this article (doi:10.1007/s12161-016-0513-7) contains supplementary material, which is available to authorized users. number of volatile compounds have been identified in beer such as alcohols, esters, acids, aldehydes, ketones, hydrocarbons, ethers, sulfur compounds, alicyclic compounds, aromatic compounds, or heterocyclic compounds Charry-Parra et al 2011;Moreira et al 2013;Riu-Aumatell et al 2014;Rossi et al 2014;Saison et al 2009). …”

Section: Introductionmentioning

confidence: 99%

“…Among them, solid phase microextracion (SPME) has become very popular due to its ease of use, high sensitivity, reproducibility, low cost, and injection into a single uninterrupted process. SPME, especially in combination with headspace (HS), has shown to have applicability to the analysis of volatile compounds in beer (Andrés-Iglesias et al 2015;Gonçalves et al 2014;Rossi et al 2014).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Volatile Compound Profiling in Commercial Lager Regular Beers and Derived Alcohol-Free Beers After Dealcoholization by Vacuum Distillation

et al. 2016

View full text Add to dashboard Cite

Alcohol-free beers are characterized by less aroma and body than regular ones. Seven flavor compounds were chosen as indicators in dealcoholization experiments at 102 and 200 mbar. Compounds were analyzed by headspace (HS)-solid phase microextracion (SPME)-gas chromatography-mass spectrometry (GC-MS). Also, contents of aroma-related compounds were compared between commercial regular and alcohol-free beers. In dealcoholization experiments by vacuum distillation, most of the compounds were shown to be evaporated in the first vapor fraction. The compounds that mainly remained in alcohol-free beers were amyl alcohols and 2-phenylethanol; this might explain their characteristic sweet and, to a lesser extent, fruity and flowery flavors. Regular beers were mainly characterized by 1-butanol, amyl alcohols, and ethyl acetate. Beers dealcoholized at 102 mbar are characterized by a high concentration of 2-phenylethanol. Beers dealcoholized at 200 mbar and commercial non-alcoholic beers had a similar flavor profile, which is characterized by low concentrations of the compounds used as indicators.

show abstract

Screening of new strains ofSaccharomycodes ludwigiiandZygosaccharomyces rouxiito produce low-alcohol beer

et al. 2015

Self Cite

View full text Add to dashboard Cite

Low-alcohol beer (0.5-1.2% v/v ethanol) is a less common brewing industry output than standard beer but there is an increasing interest in this product, as evidenced by increased attention to health and safety and government policies on alcohol and diet. The main challenge in the production of low-alcohol beer is the achievement of a product as similar as possible to regular beer, particularly concerning the content of the volatile compounds. These compounds can be lost during the physical removal of alcohol by dialysis, reverse osmosis and vacuum rectification. Consequently, an alternative technique is the use of biological methods, which involve the employment of non-conventional yeasts. In this paper, 11 non-conventional yeast strains were tested for low-alcohol beer production. The strains used belonged to two different species: Saccharomycodes ludwigii and Zygosaccharomyces rouxii. The beer samples produced by these strains were analysed for their ethanol content and main volatile compounds. The S. ludwigii strains were more suitable for brewing low-alcohol beer, especially strain DBVPG 3010, which also showed a higher content of esters and a lower amount of diacetyl compared with previous reports. The Z. rouxii strains produced an ethanol and diacetyl content above the taste threshold. This screening project can be considered as a first step towards the production of low-alcohol beer by means of new selected non-conventional yeasts. Copyright

show abstract

Characterization of the volatile profiles of beer using headspace solid‐phase microextraction and gas chromatography–mass spectrometry

Abstract: The SPME-GC-MS analytical method optimized in this study is suitable for characterizing the volatile fingerprint of different beers, especially on the basis of the kind of fermentation (top, bottom or spontaneous), the method of production and the style of the beer.

Cited by 71 publications

References 33 publications

Acid and Volatiles of Commercially-Available Lambic Beers

Acid and Volatiles of Commercially-Available Lambic Beers

Volatile Compound Profiling in Commercial Lager Regular Beers and Derived Alcohol-Free Beers After Dealcoholization by Vacuum Distillation

Screening of new strains ofSaccharomycodes ludwigiiandZygosaccharomyces rouxiito produce low-alcohol beer

Contact Info

Product

Resources

About