Beer Volatile Analysis: Optimization of HS/SPME Coupled to GC/MS/FID

Charry-Parra, Gustavo; DeJesus-Echevarria, Maritza; Pérez, F. Sabatel

doi:10.1111/j.1750-3841.2010.01979.x

Cited by 58 publications

(51 citation statements)

References 15 publications

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“…In the last two decades SPME has been applied to extract and concentrate beer components, nevertheless, for each SPME experimental parameter, a wide range of conditions have been used [ 4,5,[16][17][18][19][20][21][22][23][24][25][26][35][36][37][38][39][40]. However, for a beer researcher or analyst is not easy to select SPME procedure based on the current literature [4,5,[16][17][18][19][20][21][22][23][24][25][26].…”

Section: Optimization Of Spme Conditions For Beer Volatile Profilingmentioning

confidence: 99%

Insights on beer volatile profile: Optimization of solid-phase microextraction procedure taking advantage of the comprehensive two-dimensional gas chromatography structured separation

Martins

Brandão²,

Almeida

et al. 2015

J. Sep. Science

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The aroma profile of beer is crucial for its quality and consumer acceptance, which is modu-lated by a network of variables. The main goal of this study was to optimize solid-phase microextraction experimental parameters (fiber coating, extraction temperature, and time), taking advantage of the comprehensive two-dimensional gas chromatography structured separation. As far as we know, it is the first time that this approach was used to the untargeted and comprehensive study of the beer volatile profile. Decarbonation is a critical sample preparation step, and two conditions were tested: static and under ultrasonic treatment, and the static condition was selected. Considering the conditions that promoted the highest extraction efficiency, the following parameters were selected: poly(dimethylsiloxane)/divinylbenzene fiber coating, at 40ºC, using 10 min of pre-equilibrium followed by 30 min of extraction. Around 700-800 compounds per sample were detected, corresponding to the beer volatile profile. An exploratory application was performed with commercial beers, using a set of 32 compounds with reported impact on beer aroma, in which different patterns can be observed through the structured chromatogram. In summary, the obtained results emphasize the potential of this methodology to allow an in-depth study of volatile molecular composition of beer.

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Section: Optimization Of Spme Conditions For Beer Volatile Profilingmentioning

confidence: 99%

Insights on beer volatile profile: Optimization of solid-phase microextraction procedure taking advantage of the comprehensive two-dimensional gas chromatography structured separation

Martins

Brandão²,

Almeida

et al. 2015

J. Sep. Science

View full text Add to dashboard Cite

show abstract

“…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). To address some of the limitations of the extraction and concentration techniques mentioned above, miniaturization of the sample preparation techniques has become an important area of research in analytical chemistry, and among these miniaturization developments are solid-phase microextraction (SPME) and stir-bar sorptive extraction (SBSE) (3).…”

Section: Introductionmentioning

confidence: 99%

“…However, owing to the presence of non-volatile compounds in beer, direct injection of the sample into the GC is not advisable. This practice may lead to contamination of the instrument, which would require frequent maintenance of the equipment to obtain reliable results (5,6). Therefore, the analysis of volatile compounds in beer requires the use of an extraction technique prior to instrumental analysis (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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“…These compounds are considered as ones of the main alcohols and esters in beer Lehnert et al, 2009;Rodrigues, Caldeira, & Câmara, 2008;Willaert & Nedovic, 2006), the most abundant being ethyl acetate, isoamyl acetate, the amyl alcohols and isobutanol (Piddocke, Kreisz, Heldt-Hansen, Fog Nielsen, & Olsson, 2009). Also, these compounds are those currently analyzed by other authors because they are relevant flavor compounds in beer (Charry-Parra, DeJesús-Echevarria, & Perez, 2011;Kobayashi, Shimizu, & Shioya, 2008) and chosen as reference compounds when studying industrial processes for production of non-alcoholic beers (Catarino & Mendes, 2011;Mota et al, 2011).…”

Section: Resultsmentioning

confidence: 99%

Simulation and flavor compound analysis of dealcoholized beer via one-step vacuum distillation

Andrés-Iglesias

García-Serna

Montero³

et al. 2015

Food Research International

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The coupled operation of vacuum distillation process to produce alcohol free beer at laboratory scale and Aspen HYSYS simulation software was studied to define the chemical changes during the dealcoholization process in the aroma profiles of 2 different lager beers. At the lab-scale process, 2 different parameters were chosen to dealcoholize beer samples, 102 mbar at 50°C and 200 mbar at 67°C. Samples taken at different steps of the process were analyzed by HS-SPME-GC-MS focusing on the concentration of 7 flavor compounds, 5 alcohols and 2 esters. For simulation process, the EoS parameters of the Wilson-2 property package were adjusted to the experimental data and one more pressure was tested (60 mbar). Simulation methods represent a viable alternative to predict results of the volatile compound composition of a final dealcoholized beer.

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Beer Volatile Analysis: Optimization of HS/SPME Coupled to GC/MS/FID

Cited by 58 publications

References 15 publications

Insights on beer volatile profile: Optimization of solid-phase microextraction procedure taking advantage of the comprehensive two-dimensional gas chromatography structured separation

Insights on beer volatile profile: Optimization of solid-phase microextraction procedure taking advantage of the comprehensive two-dimensional gas chromatography structured separation

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

Simulation and flavor compound analysis of dealcoholized beer via one-step vacuum distillation

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