Determina tion of diacetyl and 2,3-pentanedione in beer by gc/ms using solid-phase extraction columns

Pejin, Dušanka J.; Grujic, S Olgica; Marjanović, Jelena; Vujic, N Djura; Kocic-Tanackov, D Suncica

doi:10.2298/apt0233045p

Cited by 4 publications

(5 citation statements)

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“…They detected furfural levels ranging from 10 to 32 µg/L in beers, with an increase observed in artificially aged beers [35]. Additionally, Pejin et al successfully used SPE extraction coupled with GC-MS detection to simultaneously extract diacetyl and 2,3-pentanedione from numerous beer samples [63].…”

Section: Solid-phase Extraction (Spe)mentioning

confidence: 99%

Advances in Extraction Techniques for Beer Flavor Compounds

Ferreira,

Guido

2023

Beverages

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Owing to the unique chemical properties exhibited by beer flavor compounds, different extraction methods have been utilized to extract these compounds from the sample matrix. Carbonyl compounds, which significantly contribute to flavor instability in beer, pose challenges in detection due to their low concentrations and reactivity. Consequently, the analysis of beer flavor compounds has focused on improving sensitivity and specificity through techniques that minimize sample preparation requirements and reduce interactions between factors involved in the analysis. Notably, extraction techniques such as headspace solid-phase microextraction (HS-SPME), stir bar sorptive extraction (SBSE), and gas diffusion microextraction (GDME) have been successfully applied to the analysis of carbonyl compounds in alcoholic beverages, including beer. Derivatization agents like 2,4-dinitrophenylhydrazine (DNPH) and O-(2,3,4,5,6-pentafluorobenzyl)hydroxylamine (PFBHA) enhance the volatility and stability of analytes, facilitating their separation and detection in gas chromatography and high-performance liquid chromatography. Chromatographic separation methods, particularly gas chromatography and liquid chromatography, are extensively employed to identify and quantify aroma/flavor compounds in various foodstuffs, including beer. This review provides a comprehensive overview of extraction techniques and chromatographic methods used in the analysis of beer compounds.

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Section: Solid-phase Extraction (Spe)mentioning

confidence: 99%

Advances in Extraction Techniques for Beer Flavor Compounds

Ferreira,

Guido

2023

Beverages

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“…[65] There is a constant concern for identification and determination of the carbonyl compounds present in beer, with a special interest in the diacetyl. [66][67][68][69] Quick Methods for the Dosage of Diacetyl All known methods of dosing of diacetyl are very laborious.…”

Section: Determination Of the Vicinal Diketones In Beermentioning

confidence: 99%

Analytical Aspects Regarding the Flavor Compounds in Beer

Zgherea

Stoian

Peretz

2011

Journal of Liquid Chromatography & Related Technologies

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& Contemporary population shows a great tendency to consume food capable of generating an intense feeling. Each food contains substances that generate sensations of taste and aroma. Beer is a food with specific flavor, which is mostly appreciated if, is fresh. It is considered that the beer flavor is dependent on the nature and the concentration of carbonyl compounds that are formed during the fermentation of the malt; the most important is the diacetyl (butandione). Carbonyl compounds in beer can be analyzed after a selective preconcentration. The methods of partial isolation as head space method and membrane process are designed to provide only qualitative information. For quantitative determination of carbonyl compounds present in beer, full extraction methods are used. The gas chromatographic separation method is used in order to study the mixtures obtained after the isolation of carbonyl compounds in beer. When the electron capture detector is used, only vicinal diketones can be identified and dosed in beer. The mixtures of 2,4-dinitrophenylhidrazone precipitates can be analyzed by spectrophotometric study or by liquid chromatographic separation. The analytical focus is the identification and dosing of the butandione and pentandione that have a key role in generating the sensation of flavor of beer. Brewers need rapidly and accurate information on the concentration of diacetyl in beer. In order to help the process, a neural sensor was proposed. It is used to determine the intensity of flavor sensation and it should provide the possibility of differentiating the products that come from different beer suppliers.

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“…The concentration ratio, DC/PN, has also been used to access the microbe contamination degree during fermentation [6,30,35]. Regarding extraction techniques, the head space (HS), solid phase extraction (SPE) and SPME are the most commonly reported techniques for analysis the VDKs [6,40,42,43]. The free solvent HS-SPME technique has been successfully used in the simultaneous determination of DC and PN in different food matrices [44][45][46], including beer [47].…”

Section: Introductionmentioning

confidence: 99%

Optimal design of experiments applied to headspace solid phase microextraction for the quantification of vicinal diketones in beer through gas chromatography-mass spectrometric detection

Leça

Pereira

Vieira

et al. 2015

Analytica Chimica Acta

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Vicinal diketones, namely diacetyl (DC) and pentanedione (PN), are compounds naturally found in beer that play a key role in the definition of its aroma. In lager beer, they are responsible for off-flavors (buttery flavor) and therefore their presence and quantification is of paramount importance to beer producers. Aiming at developing an accurate quantitative monitoring scheme to follow these off-flavor compounds during beer production and in the final product, the head space solid-phase microextraction (HS-SPME) analytical procedure was tuned through experiments planned in an optimal way and the final settings were fully validated. Optimal design of experiments (O-DOE) is a computational, statistically-oriented approach for designing experiences that are most informative according to a well-defined criterion. This methodology was applied for HS-SPME optimization, leading to the following optimal extraction conditions for the quantification of VDK: use a CAR/PDMS fiber, 5 ml of samples in 20 ml vial, 5 min of pre-incubation time followed by 25 min of extraction at 30 °C, with agitation. The validation of the final analytical methodology was performed using a matrix-matched calibration, in order to minimize matrix effects. The following key features were obtained: linearity (R(2) > 0.999, both for diacetyl and 2,3-pentanedione), high sensitivity (LOD of 0.92 μg L(-1) and 2.80 μg L(-1), and LOQ of 3.30 μg L(-1) and 10.01 μg L(-1), for diacetyl and 2,3-pentanedione, respectively), recoveries of approximately 100% and suitable precision (repeatability and reproducibility lower than 3% and 7.5%, respectively). The applicability of the methodology was fully confirmed through an independent analysis of several beer samples, with analyte concentrations ranging from 4 to 200 g L(-1).

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Determina tion of diacetyl and 2,3-pentanedione in beer by gc/ms using solid-phase extraction columns

Cited by 4 publications

References 0 publications

Advances in Extraction Techniques for Beer Flavor Compounds

Advances in Extraction Techniques for Beer Flavor Compounds

Analytical Aspects Regarding the Flavor Compounds in Beer

Optimal design of experiments applied to headspace solid phase microextraction for the quantification of vicinal diketones in beer through gas chromatography-mass spectrometric detection

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