Exploratory analysis of the volatile profile of beers by HS–SPME–GC

Abstract

Kohonen Neural Network maps were used for exploratory analysis of Brazilian Pilsner beers. The input data consisted of the peak areas of the volatile profile compounds of samples obtained after headspace solid phase microextraction coupled to gas chromatography. The chromatographic peaks were identified as originating from compounds such as alcohols, esters, organic acids, phenolic compounds, ketone and others typically found in the headspace of such samples. Analysis of the Kohonen maps showed that the 20 different brands of beer could be grouped into six sets, with three of these sets having only one sample, according to the composition of their volatile fractions. The volatile species associated with the similarities and differences between each sample group were tentatively identified by mass spectrometry and their contributions to the grouping are discussed.

Forensic Characterization of Liquor Samples by Gas Chromatography-Mass Spectrometry (GC-MS) – A Review

“…A gas chromatography with mass spectrometric detector is used to create component profiles of various alcoholic beverages traditionally manufactured in different countries. Volatile components of beer [72,73], wine [24,[74][75][76][77] whiskey [78], rum [79], tequila [80] and other traditional alcoholic beverages [56,71,83] and other alcoholic beverages [88,50,53,56,71,72] have been reported. Table 1 illustrates the different types of components reported in different studies.…”

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

“…According to the literature an ultrasonic bath is usually used for removing carbon dioxide (Silva et al 2008;Rodrigues et al 2011). However, volatiles were detected in lower concentrations after the ultrasonic Reportedly, a good way to speed up the extraction process is to use stirring (Silva et al 2008).…”

“…However, volatiles were detected in lower concentrations after the ultrasonic Reportedly, a good way to speed up the extraction process is to use stirring (Silva et al 2008). However, stirring is not suitable for short-time extractions because the volatiles in the sample are not equilibrated with the gas phase above the sample.…”

Possible microbial and biochemical contaminants of an indigenous banana beer Urwagwa: A mini review

“…Volatile organic compound are Shale et al 385 mainly classified into higher alcohols, esters, amines, organic acids, phenols, carbonyl compounds such as aldehydes and ketones, terpenes and sulphur-containing compounds. This great variety of volatile compounds, having different volatilities, polarities and a wide range of concentration, affects flavour and aroma of the product to a very different level or degree (Cortacero-Ramírez et al, 2003;Castro et al, 2004;Riu-Aumatell et al, 2004;Kobayashi et al, 2008;Silva et al, 2008). Volatiles directly affect the sensorial quality of the product in a positive or negative way as they greatly enhance beer flavour (Riu-Aumatell et al, 2004, Lui et al, 2005.…”