Determination of several flavours in beer with headspace sampling–gas chromatography

Tian, Jiyuan

doi:10.1016/j.foodchem.2010.06.013

Cited by 39 publications

(40 citation statements)

References 15 publications

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“…Those differences could be a result of changing conditions during the experiment, especially in the case of field experiments. Both ambient temperature [22,23], chemical composition [22,[24][25][26] and a colour of the drink [23,27], may have in fact a significant influence on the rate of decomposition of beer.…”

Section: Discussionmentioning

confidence: 99%

Beer as Olfactory Attractant in the Fight Against Harmful Slugs Arion Lusitanicus Mabille 1868 / Piwo Jako Atraktant W Zwalczaniu Szkodliwego Ślimaka Z Gatunku Arion Lusitanicus Mabille 1868

Piechowicz

Grodzicki

Piechowicz³

et al. 2014

Chemistry-Didactics-Ecology-Metrology

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Abstract:In 2012-2013 a series of laboratory and field experiments were carried out to check out, if beers can be used as olfactory attractants in the fight against harmful slugs Arion lusitanicus. Six brands of lager beer were used for olfactory analysis (Goolman Premium, Harnas Jasne Pełne, Tatra Mocne, Kasztelan Niepasteryzowane, Lezajsk Niepasteryzowane, Wojak Jasny Pelny). During laboratory and field tests it was evidenced that beers of all types were more attractive for slugs than water.

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Section: Discussionmentioning

confidence: 99%

Beer as Olfactory Attractant in the Fight Against Harmful Slugs Arion Lusitanicus Mabille 1868 / Piwo Jako Atraktant W Zwalczaniu Szkodliwego Ślimaka Z Gatunku Arion Lusitanicus Mabille 1868

Piechowicz

Grodzicki

Piechowicz³

et al. 2014

Chemistry-Didactics-Ecology-Metrology

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“…The optimisation started by selection of the best available detector for the given type of analytes: MS and FID were compared. Although a flame ionisation detector used by Tian (2010) Choice of temperature programme. The temperature programme with the slowest temperature increase proved to be the most suitable for the determination of volatile compounds in beer.…”

Section: Optimisation Of Gas Chromatography Conditionsmentioning

confidence: 99%

Determination of volatiles in beer using solid-phase microextraction in combination with gas chromatography/mass spektrometry

Kleinova¹,

Klejdus²

2014

Czech J. Food Sci.

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Kleinová J., Klejdus B. (2014): Determination of volatiles in beer using solid-phase microextraction in combination with gas chromatography/mass spectrometry. Czech J: Food Sci., 32: 241-248.Headspace solid phase microextraction and purge and trap analysis were used for the determination of volatiles in beer. These methods were compared with the analysis of unconcentrated gas phase and liquid extraction. Solid phase microextraction proved to be the most useful and was investigated more closely. Volatiles were isolated by the means of different combinations of sorbents, sorption was performed at various temperatures and times. The addition of salt to the sample and stirring of the sample were examined to enhance the analyte concentration in the gas phase. Ultrasonic bath and filtration were tested to remove carbon dioxide. Not all methods improved the sorption of volatiles. Stirring was characterised by low repeatability and ultrasonic bath causes to the loss of volatile analytes. Distribution constants of volatiles depend on their boiling points and thus different sorption temperatures are suitable for different substances.

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“…The latter scenario refers to univariate optimization, one-at-a-time manipulation of factors, non-random allocation of conditions or deficient consideration of experimental blocks. One-at-a-time optimization, in particular, is one of the most recurrent approaches [6][7][8][9][10] often leading to suboptimal results as it does not even considers the existence of interactions between the factors under analysis. Most M A N U S C R I P T A C C E P T E D 6 impossible to carry out.…”

Section: Introductionmentioning

confidence: 99%

“…However, gas chromatography coupled with mass spectrometry detection (GC-MS) presents higher levels of sensitivity for DC and PN quantification [38][39][40][41][42]. The concentration ratio, DC/PN, has also been used to access the microbe contamination degree during fermentation [6,30,35]. Regarding extraction techniques, the head space (HS), solid phase extraction (SPE) and SPME are the most commonly reported techniques for analysis the VDKs [6,40,42,43].…”

Section: Introductionmentioning

confidence: 99%

“…The concentration ratio, DC/PN, has also been used to access the microbe contamination degree during fermentation [6,30,35]. Regarding extraction techniques, the head space (HS), solid phase extraction (SPE) and SPME are the most commonly reported techniques for analysis the VDKs [6,40,42,43]. The free solvent HS-SPME technique has been successfully used in the simultaneous determination of DC and PN in different food matrices [44][45][46], including beer [47].…”

Section: Introductionmentioning

confidence: 99%

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Optimal design of experiments applied to headspace solid phase microextraction for the quantification of vicinal diketones in beer through gas chromatography-mass spectrometric detection

Leça

Pereira

Vieira

et al. 2015

Analytica Chimica Acta

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Vicinal diketones, namely diacetyl (DC) and pentanedione (PN), are compounds naturally found in beer that play a key role in the definition of its aroma. In lager beer, they are responsible for off-flavors (buttery flavor) and therefore their presence and quantification is of paramount importance to beer producers. Aiming at developing an accurate quantitative monitoring scheme to follow these off-flavor compounds during beer production and in the final product, the head space solid-phase microextraction (HS-SPME) analytical procedure was tuned through experiments planned in an optimal way and the final settings were fully validated. Optimal design of experiments (O-DOE) is a computational, statistically-oriented approach for designing experiences that are most informative according to a well-defined criterion. This methodology was applied for HS-SPME optimization, leading to the following optimal extraction conditions for the quantification of VDK: use a CAR/PDMS fiber, 5 ml of samples in 20 ml vial, 5 min of pre-incubation time followed by 25 min of extraction at 30 °C, with agitation. The validation of the final analytical methodology was performed using a matrix-matched calibration, in order to minimize matrix effects. The following key features were obtained: linearity (R(2) > 0.999, both for diacetyl and 2,3-pentanedione), high sensitivity (LOD of 0.92 μg L(-1) and 2.80 μg L(-1), and LOQ of 3.30 μg L(-1) and 10.01 μg L(-1), for diacetyl and 2,3-pentanedione, respectively), recoveries of approximately 100% and suitable precision (repeatability and reproducibility lower than 3% and 7.5%, respectively). The applicability of the methodology was fully confirmed through an independent analysis of several beer samples, with analyte concentrations ranging from 4 to 200 g L(-1).

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Determination of several flavours in beer with headspace sampling–gas chromatography

Cited by 39 publications

References 15 publications

Beer as Olfactory Attractant in the Fight Against Harmful Slugs Arion Lusitanicus Mabille 1868 / Piwo Jako Atraktant W Zwalczaniu Szkodliwego Ślimaka Z Gatunku Arion Lusitanicus Mabille 1868

Beer as Olfactory Attractant in the Fight Against Harmful Slugs Arion Lusitanicus Mabille 1868 / Piwo Jako Atraktant W Zwalczaniu Szkodliwego Ślimaka Z Gatunku Arion Lusitanicus Mabille 1868

Determination of volatiles in beer using solid-phase microextraction in combination with gas chromatography/mass spektrometry

Optimal design of experiments applied to headspace solid phase microextraction for the quantification of vicinal diketones in beer through gas chromatography-mass spectrometric detection

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