Comparison of sensory and chemical evaluation of lager beer aroma by gas chromatography and gas chromatography/mass spectrometry

Ocvirk, Miha; Mlinarič, Nataša Kočar; Košir, Iztok Jože

doi:10.1002/jsfa.8840

Cited by 27 publications

(24 citation statements)

References 21 publications

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“…Most of these compounds have demonstrated to be odour-active compounds for the aroma of beers [28]. Similar results had been found in previous studies where different extraction techniques had been used [8,13,25,27,29]. However, other compounds such as benzaldehyde, guaiacol, linalool, hexanoic acid 2-phenylethyl ester or heptanol were only identified in some of the beer types.…”

Section: Analytical Validation Of the Optimised Methodssupporting

confidence: 84%

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Development of Head Space Sorptive Extraction Method for the Determination of Volatile Compounds in Beer and Comparison with Stir Bar Sorptive Extraction

Ruvalcaba

Durán‐Guerrero

Barroso

2020

Foods

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A headspace sorptive extraction method coupled with gas chromatography–mass spectrometry (HSSE–GC–MS) was developed for the determination of 37 volatile compounds in beer. After optimization of the extraction conditions, the best conditions for the analysis were stirring at 1000 rpm for 180 min, using an 8-mL sample with 25% NaCl. The analytical method provided excellent linearity values (R2 > 0.99) for the calibration of all the compounds studied, with the detection and quantification limits obtained being low enough for the determination of the compounds in the beers studied. When studying the repeatability of the method, it proved to be quite accurate, since RSD% values lower than 20% were obtained for all the compounds. On the other hand, the recovery study was successfully concluded, resulting in acceptable values for most of the compounds (80–120%). The optimised method was successfully applied to real beer samples of different types (ale, lager, stout and wheat). Finally, an analytical comparison of the optimised HSSE method, with a previously developed and validated stir bar sorptive extraction (SBSE) method was performed, obtaining similar concentration values by both methods for most compounds.

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Section: Analytical Validation Of the Optimised Methodssupporting

confidence: 84%

“…Similar values were obtained for the determination of volatile compounds in beers when SBSE was the technique used [13]. Other methodologies such as SPME also provide similar values of precision [27].…”

Section: Analytical Validation Of the Optimised Methodssupporting

confidence: 64%

Development of Head Space Sorptive Extraction Method for the Determination of Volatile Compounds in Beer and Comparison with Stir Bar Sorptive Extraction

Ruvalcaba

Durán‐Guerrero

Barroso

2020

Foods

View full text Add to dashboard Cite

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“…Although the raw materials are practically uniform to all beer styles, some aromas and flavors are unique regarding traditionally produced beers and appear to be related to yeast strains’ metabolism during aging. Many studies are being conducted regarding the chemistry of beer aroma compounds, especially in terms of the composition and structure of volatile esters, which can greatly vary between different traditional brewing processes [7,8,9,10,11,12,13,14,15,16,17].…”

Section: Introductionmentioning

confidence: 99%

Beer Molecules and Its Sensory and Biological Properties: A Review

et al. 2019

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The production and consumption of beer plays a significant role in the social, political, and economic activities of many societies. During brewing fermentation step, many volatile and phenolic compounds are produced. They bring several organoleptic characteristics to beer and also provide an identity for regional producers. In this review, the beer compounds synthesis, and their role in the chemical and sensory properties of craft beers, and potential health benefits are described. This review also describes the importance of fermentation for the brewing process, since alcohol and many volatile esters are produced and metabolized in this step, thus requiring strict control. Phenolic compounds are also present in beer and are important for human health since it was proved that many of them have antitumor and antioxidant activities, which provides valuable data for moderate dietary beer inclusion studies.

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“…There are three main contributors to the volatile compounds' concentration in beer. They are, as in the case of phenols, malt and hops, but many of the flavor active volatiles in beer are by-products of yeast metabolism [7,8]. The global beer market is mostly dominated by traditional types of beer, but an increase in interest in beers made with the addition of fruit can be noticed.…”

Section: Introductionmentioning

confidence: 99%

Volatile Compounds Content, Physicochemical Parameters, and Antioxidant Activity of Beers with Addition of Mango Fruit (Mangifera Indica)

et al. 2020

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This study was performed to determine the possibility of using mango fruit (Mangifera indica) in brewing technology. The aim of using the SPME-HS-GC-MS technique was to assess what changes occurred in the volatile composition of mango beers brewed in this study. Mango fruit was added to the beer in five different forms to ascertain what kind of preparation should be used to improve beer aroma. Analysis of the volatile components in mango beer showed that beer without mango addition was characterized by the lowest content of volatile compounds (1787.84 µg/100 mL). The addition of mango fruit increased the concentration of compounds, such as α-pinene, β-myrcene, terpinolene, α-terpineol, cis-β-ocimene, caryophyllene, and humulene, in beer. Beer prepared with mango pulp addition was characterized by the highest concentration of volatile components from mango beers (2112.15 µg/100 mL). Furthermore, beers with mango addition were characterized by a higher polyphenol content (up to 44% higher than control beer) and antioxidant activity than control beer and were evaluated by a trained panel as having a better taste and aroma than beer without fruit addition.

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Comparison of sensory and chemical evaluation of lager beer aroma by gas chromatography and gas chromatography/mass spectrometry

Cited by 27 publications

References 21 publications

Development of Head Space Sorptive Extraction Method for the Determination of Volatile Compounds in Beer and Comparison with Stir Bar Sorptive Extraction

Development of Head Space Sorptive Extraction Method for the Determination of Volatile Compounds in Beer and Comparison with Stir Bar Sorptive Extraction

Beer Molecules and Its Sensory and Biological Properties: A Review

Volatile Compounds Content, Physicochemical Parameters, and Antioxidant Activity of Beers with Addition of Mango Fruit (Mangifera Indica)

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