Flavour component analysis by HS-SPME/GC–MS and chemometric modeling to characterize Pilsner-style Lager craft beers

Giannetti, Vanessa; Mariani, Maurizio Boccacci; Torrelli, Paola; Marini, Federico

doi:10.1016/j.microc.2019.103991

Cited by 47 publications

(41 citation statements)

References 36 publications

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“…Micro-bbs employ different types of raw materials, for instance hop pellets, which when comparing with macro-bbs that use hop extracts, will influence the content of this analyte and may support this variation. A similar result was previously reported when comparing the linalool content between craft and industrial beers, it being higher for the first ones [45].…”

Section: Lager Beer Typingsupporting

confidence: 89%

Enlarging Knowledge on Lager Beer Volatile Metabolites Using Multidimensional Gas Chromatography

Martins

Brandão²,

Almeida

et al. 2020

Foods

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Foodomics, emergent field of metabolomics, has been applied to study food system processes, and it may be useful to understand sensorial food properties, among others, through foods metabolites profiling. Thus, as beer volatile components represent the major contributors for beer overall and peculiar aroma properties, this work intends to perform an in-depth profiling of lager beer volatile metabolites and to generate new data that may contribute for molecules’ identification, by using multidimensional gas chromatography. A set of lager beers were used as case-study, and 329 volatile metabolites were determined, distributed over 8 chemical families: acids, alcohols, esters, monoterpenic compounds, norisoprenoids, sesquiterpenic compounds, sulfur compounds, and volatile phenols. From these, 96 compounds are reported for the first time in the lager beer volatile composition. Around half of them were common to all beers under study. Clustering analysis allowed a beer typing according to production system: macro- and microbrewer beers. Monoterpenic and sesquiterpenic compounds were the chemical families that showed wide range of chemical structures, which may contribute for the samples’ peculiar aroma characteristics. In summary, as far as we know, this study presents the most in-depth lager beer volatile composition, which may be further used in several approaches, namely, in beer quality control, monitoring brewing steps, raw materials composition, among others.

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Section: Lager Beer Typingsupporting

confidence: 89%

Enlarging Knowledge on Lager Beer Volatile Metabolites Using Multidimensional Gas Chromatography

Martins

Brandão²,

Almeida

et al. 2020

Foods

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“…Other authors quantified 19 volatile compounds in beers employing HS-SPME, with 30 minutes of extraction [25]. Giannetti et al [26] performed SPME extractions of 10 minutes, but no quantification was carried out.…”

Section: Analytical Validation Of the Optimised Methodsmentioning

confidence: 99%

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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“…Within chemometric approaches, classification techniques aim to recognize patterns in data and sort observations into categories. Pattern recognition methods have been widely applied in beer science to discriminate among: geographical origin (Alcazar et al, 2012;Li et al, 2007;Tan et al, 2015), brand authenticity (Cajka et al, 2010;Di Egidio et al, 2011;Soares et al, 2017), beer style, and ingredients (Duarte et al, 2004;Giannetti, Mariani, Torrelli, & Marini, 2019;Perez-Rafols and Saurina, 2015). Furthermore, many classification methods have been used for discrimination between fresh and aged beer (Table 2).…”

Section: Classification Methodsmentioning

confidence: 99%

Insights into chemical and sensorial aspects to understand and manage beer aging using chemometrics

Mutz

Rosário

Conté-Júnior

2020

Comp Rev Food Sci Food Safe

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Beer chemical instability remains, at present, the main challenge in maintaining beer quality. Although not fully understood, after decades of research, significant progress has been made in identifying "aging compounds," their origin, and formation pathways. However, as the nature of aging relies on beer manufacturing aspects such as raw materials, process variables, and storage conditions, the chemical profile differs among beers. Current research points to the impact of nonoxidative reactions on beer quality. The effect of Maillard and Maillard intermediates on the final beer quality has become the focus of beer aging research, as prevention of oxidation can only sustain beer quality to some extent. On the other hand, few studies have focused on tracing a profile of whose compound is sensory relevant to specific types of beer. In this matter, the incorporation of "chemometrics," a class of multivariate statistic procedures, has helped brewing scientists achieve specific correlations between the sensory profile and chemical data. The use of chemometrics as exploratory data analysis, discrimination techniques, and multivariate calibration techniques has made the qualitatively and quantitatively translation of sensory perception of aging into manageable chemical and analytical parameters. However, despite their vast potential, these techniques are rarely employed in beer aging studies. This review discusses the chemical and sensorial bases of beer aging. It focuses on how chemometrics can be used to their full potential, with future perspectives and research to be incorporated in the field, enabling a deeper and more specific understanding of the beer aging picture.

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Flavour component analysis by HS-SPME/GC–MS and chemometric modeling to characterize Pilsner-style Lager craft beers

Cited by 47 publications

References 36 publications

Enlarging Knowledge on Lager Beer Volatile Metabolites Using Multidimensional Gas Chromatography

Enlarging Knowledge on Lager Beer Volatile Metabolites Using Multidimensional Gas Chromatography

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

Insights into chemical and sensorial aspects to understand and manage beer aging using chemometrics

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