Characterization of the volatile profiles of beer using headspace solid‐phase microextraction and gas chromatography–mass spectrometry. (4th September 2013)

• Record Type: Journal Article
• Authors: Rossi, Serena; Sileoni, Valeria; Perretti, Giuseppe; Marconi, Ombretta
• Is Part Of: Journal of the science of food and agriculture. Volume 94:Number 5(2014:Mar. 30)
• Page Start: 919
• Page End: 928
• Publication Date: 2013-09-04
• Subjects: Food -- Periodicals; Agriculture -- Periodicals; 664
• DOI: 10.1002/jsfa.6336
• Languages: English
• ISSNs: 0022-5142

Abstract

<abstract abstract-type="main" id="jsfa6336-abs-0001"> <title>Abstract</title> <sec id="jsfa6336-sec-0001" sec-type="section"> <title>BACKGROUND</title> <p id="jsfa6336-para-0001"> <bold>The objective of this study was a multivariate characterization of the volatile profile of beers. Such a characterization is timely considering the increasing worldwide consumption of beer, the continuous growth of microbreweries and the importance of volatile compounds to beer flavour. A method employing solid‐phase microextraction and gas chromatography–mass spectrometry (SPME‐GC‐MS) was optimized and then applied to a sample set of 36 industrial and craft beers of various styles and fermentation types</bold>.</p> </sec> <sec id="jsfa6336-sec-0002" sec-type="section"> <title>RESULTS</title> <p id="jsfa6336-para-0002"> <bold>The volatile profiles of different beer styles is described, with particular attention paid to the volatile compounds characteristic of a spontaneously fermented lambic raspberry framboise beer. Furthermore, it was also possible to identify which specific volatile compounds are principally responsible for the differences in the volatile profiles of top‐ and bottom‐fermented beers. Moreover, a volatile fingerprint of the craft top‐fermented Italian beers was defined, as they show a very similar volatile profile. Finally, the volatile compounds that are characteristic of the bock‐style beers are described</bold>.</p> </sec> <sec id="jsfa6336-sec-0003" sec-type="section"> <title>CONCLUSIONS</title> <p id="jsfa6336-para-0003"> <bold>The SPME‐GC‐MS analytical method optimized in this study is suitable for characterizing the volatile fingerprint of different beers, especially on the basis of the kind of fermentation (top, bottom or spontaneous), the method of production and the style of the beer. © 2013 Society of Chemical Industry</bold> </p> </sec> </abstract>