Beer volatile fingerprinting at different brewing steps. (1st October 2020)

• Record Type: Journal Article
• Authors: Alves, Vera; Gonçalves, João; Figueira, José A.; Ornelas, Laura P.; Branco, Ricardo N.; Câmara, José S.; Pereira, Jorge A.M.
• Is Part Of: Food chemistry. Volume 326(2020)
• Publication Date: 2020-10-01
• Subjects: Beers -- Brewing process -- Volatile fingerprint -- VOMs -- HS-SPME/GC–MS; DBV/CAR/PDMS divinylbenzene/carboxen on polydimethylsiloxane -- DMSO dimethyl sulfoxide -- DMS dimethyl sulphide -- ECM Empresa de Cervejas da Madeira -- GC/MS gas chromatography – mass spectrometry -- GC-qMS gas chromatography – quadrupole mass spectrometry -- HS-SPMCE headspace solid-phase microcolumn extraction -- IEC ion extraction chromatogram -- LLE liquid–liquid extraction -- RI retention index -- RSD relative standard deviation -- SBSE stir-bar sorptive extraction -- SDE simultaneous extraction and distillation -- SPE solid-phase extraction -- SPME solid-phase microextraction -- SVOMs semi-volatile organic metabolites -- VOMs volatile organic metabolites; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2020.126856
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Beer volatile fingerprinting at different brewing steps was established. Specific volatile profiles were observed at different brewing steps. Aldehydes and furans are the most dominant chemical groups in wort. Aliphatic esters and alcohols are predominant at fermentation, maturation, filtration. Valuable approach to evaluate the impact of brewing step on beer volatile composition. Abstract: Volatile fingerprints of a lager beer were carried out throughout five brewing steps to characterize the changes encompassing this process. Overall, 60 volatile organic metabolites (VOMs) were identified by headspace solid-phase microextraction followed by gas chromatography mass spectrometry (HS-SPME/GC–MS). Specific profiles were observed at different brewing steps - aldehydes and furans dominate in wort, whereas the aliphatic esters and alcohols predominate in the following steps. Such variations can be assigned to specific VOMs, as 3-methylbutanal (wort), ethyl alcohol and ethyl octanoate (fermentation, maturation and filtration), or ethyl alcohol and isoamyl acetate (final product). These VOMs can influence the beer final flavour. Ethyl alcohol contributes to its strong and pungent smell and taste, while isoamyl acetate adds intense 'fruity' and 'banana' odours. These beer volatile fingerprints constitute a valuable tool to obtain insights on the impact of each brewing step on the final product, being also very useful for certification purposes.