Simultaneous determination of E-2-nonenal and β-damascenone in beer by reversed-phase liquid chromatography with UV detection

Guido, Luís F.; Carneiro, José Ricardo; Santos, João Rodrigo; Almeida, Paulo Joaquim; Rodrigues, José A.; Barros, Aquiles A.

doi:10.1016/j.chroma.2003.12.026

Cited by 31 publications

(29 citation statements)

References 10 publications

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“…The primary ketone detected in wort was trans ‐β‐damascenone (Table ). Often found in hops, it is known to be a significant flavour contributor in beer, imparting a stewed apple aroma (Guido et al , ). Similarly reported by Chevance et al (), trans‐β ‐damascenone was detected at high levels in the wort but relatively lower in beers.…”

Section: Volatile Changes After Fermentationmentioning

confidence: 99%

Evaluation of the potential of commercial non‐Saccharomyces yeast strains of Torulaspora delbrueckii and Lachancea thermotolerans in beer fermentation

Toh

Chua

et al. 2019

Int J of Food Sci Tech

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This work evaluated the potential of three commercial non-Saccharomyces yeast strains Torulaspora delbrueckii (Biodiva and Prelude) and Lachancea thermotolerans (Concerto) for beer fermentation. The fermentation performance, volatile and non-volatile profiles were compared. Growth behaviours of all three yeast strains exhibited similar trends during the initial fermentation phase although a marked population decline was detected in strains Prelude and Concerto, which also showed a rapid utilisation of maltose, while strain Biodiva was unable to consume maltose and consumed lesser amounts of amino acids. Additionally, terpenoids inherently absent in the wort such as b-caryophyllene and geranyl acetone were produced in all beers, significantly higher in beers fermented with strain Prelude. For volatile profiles, Prelude and Concerto produced more ethanol and significantly higher amounts of acetate esters and long-chained ethyl esters. Strain Biodiva, on the other hand, produced higher amounts of isoamyl alcohol and ethyl butanoate. Volatile compound analysisFor day 0 and day 14 beer samples, 5 mL was withdrawn and adjusted to pH 2.5 with 1 M HCl prior to analysis. Volatile compound extraction was conducted International Journal of Food Science and Technology 2020 Non-Saccharomyces and beer D. W. K. Toh et al. 2050 956.29 AE 18.63a 653.99 AE 31.65b 393.35 AE 28.71c 403.40 AE 26.71cANOVA statistical analysis, n = 3, with the same letters (a, b, c, d) indicating no significant difference at 95% confidence level. † Wort (day 0) results show the average concentration from all trials conducted.

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Section: Volatile Changes After Fermentationmentioning

confidence: 99%

Evaluation of the potential of commercial non‐Saccharomyces yeast strains of Torulaspora delbrueckii and Lachancea thermotolerans in beer fermentation

Toh

Chua

et al. 2019

Int J of Food Sci Tech

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“…Several compounds have been pointed out as key agents of beer sensory changes and suggested as deterioration markers during ageing, in particular diacetyl [5], acetaldehyde and ethyl acetate [6], (E)-2-nonenal [7], Iso-α-acids [8], riboflavin and amino acids [9] and 5-hydroxymethylfurfural [10]. However, the evaluation of beer shelf life should be more comprehensive and take into account the heterogeneity of chemical volatile groups presented in beer, which can either individually or simultaneously, influence the beer stale flavor in a synergistic or antagonistic sense [11].…”

Section: Introductionmentioning

confidence: 99%

Chemometric analysis of the volatile fraction evolution of Portuguese beer under shelf storage conditions

Rendall

Reis

Pereira

et al. 2015

Chemometrics and Intelligent Laboratory Systems

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“…Some of the techniques that have been employed are liquid-liquid extraction (7), simultaneous extraction and distillation (8), solid-phase extraction (9), supercritical fluid extraction (10) and purge and trap preconcentration (11). Most of these techniques have limitations such as a requirement for expensive equipment, significant amounts of expensive and environmentally unfriendly solvents, multistep sample handling that decreases accuracy, and the need to concentrate analytes of interest to detectable levels (5).…”

Section: Introductionmentioning

confidence: 99%

Determination of flavour compounds in beer using stir-bar sorptive extraction and solid-phase microextraction

Castro

Ross

2015

J. Inst. Brew.

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The analysis of volatile compounds in beer is important for quality control in the brewing industry. In this study, stir-bar sorptive extraction (SBSE) and solid-phase microextraction (SPME), two solvent-less enrichment techniques, were applied in combination with gas chromatography flame ionization detection (GC/FID) for the determination of four flavour compounds (isoamyl acetate, ethyl hexanoate, benzaldehyde, myrcene) in beer. Limits of detection, linearity and repeatability of both methods were determined using standard ethanol solutions, while accuracy was determined by conducting recovery tests on commercial beer samples. Both methods were characterized by high linearity (r > 0.996) and repeatability (RSD = 1.76-10.66%). When both methods were compared, higher recoveries were obtained by SBSE, with limits of detection 1.8-2.8 times lower compared with SPME. In the analysis of commercial beer samples using both methods, SBSE analysis resulted in higher recoveries, therefore demonstrating promise for the analysis of beer volatiles.

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Simultaneous determination of E-2-nonenal and β-damascenone in beer by reversed-phase liquid chromatography with UV detection

Cited by 31 publications

References 10 publications

Evaluation of the potential of commercial non‐Saccharomyces yeast strains of Torulaspora delbrueckii and Lachancea thermotolerans in beer fermentation

Evaluation of the potential of commercial non‐Saccharomyces yeast strains of Torulaspora delbrueckii and Lachancea thermotolerans in beer fermentation

Chemometric analysis of the volatile fraction evolution of Portuguese beer under shelf storage conditions

Determination of flavour compounds in beer using stir-bar sorptive extraction and solid-phase microextraction

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