Comparison of Two Extraction Techniques, Solid‐Phase Microextraction Versus Continuous Liquid–Liquid Extraction/Solvent‐Assisted Flavor Evaporation, for the Analysis of Flavor Compounds in Gueuze Lambic Beer

Abstract

Lambic is a beer style that undergoes spontaneous fermentation and is traditionally produced in the Payottenland region of Belgium, a valley on the Senne River west of Brussels. This region appears to have the perfect combination of airborne microorganisms required for lambic's spontaneous fermentation. Gueuze lambic is a substyle of lambic that is made by mixing young (approximately 1 year) and old (approximately 2 to 3 years) lambics with subsequent bottle conditioning. We compared 2 extraction techniques, solid-phase microextraction (SPME) and continuous liquid-liquid extraction/solvent-assisted flavor evaporation (CCLE/SAFE), for the isolation of volatile compounds in commercially produced gueuze lambic beer. Fifty-four volatile compounds were identified and could be divided into acids (14), alcohols (12), aldehydes (3), esters (20), phenols (3), and miscellaneous (2). SPME extracted a total of 40 volatile compounds, whereas CLLE/SAFE extracted 36 volatile compounds. CLLE/SAFE extracted a greater number of acids than SPME, whereas SPME was able to isolate a greater number of esters. Neither extraction technique proved to be clearly superior and both extraction methods can be utilized for the isolation of volatile compounds found in gueuze lambic beer.

Comparison of four extraction methods for analysis of volatile hop-derived aroma compounds in beer

“…These findings align with results from a previous study where SAFE has been reported to be better suited for the extraction of acids and alcohols in beer [9]. As HSSE, SBSE, and HS-SPME use very similar mechanisms for the extraction of VOCs, the overall affinity of SPEs (HSSE, SBSE, and HS-SPME) for the extraction of esters was similar.…”

“…Both techniques require the volatiles to be extracted before the analysis. The most common methods used to extract VOCs from beer and other alcoholic beverages are headspace solid‐phase microextraction (HS‐SPME) , headspace sampling (purge and trap, or static) , simultaneous distillation extraction (SDE), which combines distillation with liquid–liquid solvent extraction , or solvent‐assisted flavor evaporation (SAFE) . Relatively new methods gaining popularity are stir bar sorptive extraction (SBSE) and headspace sorptive extraction (HSSE) using Twister® .…”

Acid and Volatiles of Commercially-Available Lambic Beers

“…The DVB/CAR/PDMS SPME fiber was reported by Rodriques et al [4] as able to provide more complete volatile profiles, due to the wider range of volatile and semi-volatile compounds detected. 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].…”

Analytical feasibility of a solvent‐assisted flavour evaporation method for aroma analyses in bread crumb

“…Meanwhile, as for the headspace options, the most widely utilized have been dynamic headspace sampling [5] and SPME [6]. Although the choice of the method depends on the type of food and the information being sought [7], among a variety of other factors, SAFE and SPME have frequently been used in a complementary manner in Article Related Abbreviations: AOAC, Association of Official Analytical Chemists; LM, lipases method; SAFE, solvent-assisted flavour evaporation order to obtain a complete profile of the overall flavor compounds [8][9][10][11][12]. SAFE extracts have reportedly been richer in high-molecular weight volatile compounds, while SPME extracts have been richer in low-molecular weight volatile compounds [13].…”