“…Typically, the fate of aroma compounds during the successive stages of beer manufacturing and aging is studied by determining concentrations in the liquid phase rather than in the gas phase. A number of reports have described instrumentation capable of conducting these analyses on-line, in real time, for example by coupling a gas membrane to a gas chromatograph [2][3][4] or a mass spectrometer, [5][6][7] or using a tailored liquid sampling device. 8 Most of the time however, they are performed off-line by gas chromatography (GC) aer sample preparation using techniques such as liquidliquid extraction, [9][10][11][12][13] purge-and-trap concentration, 14,15 solidphase microextraction, 16,17 stir-bar sorptive extraction, 18,19 headspace sampling, 17,20,21 or steam distillation.…”