Determination of stale-flavor carbonyl compounds in beer by stir bar sorptive extraction with in-situ derivatization and thermal desorption–gas chromatography–mass spectrometry

Relationship of Sensory Staleness in Two Lagers to Headspace Concentrations oftrans-2-Nonenal and Three Staling Aldehydes

“…Factor 1 showed staleness positively scored and linked to all four aldehydes. On Factor 2, trans-2-nonenal was positively scored, linked to 14-day samples (12,30, and 37°C) polar to furfural and 5-HMF with hexanal intermediate. Positive regression coefficients for this model were trans-2-nonenal (0.764) and hexanal (0.429), and negative were 5-HMF (-0.233) and furfural (-0.228).…”

“…These originate from Strecker degradations of amino acids, melanoidin-mediated oxidations of higher alcohols, lipid breakdown and aldol condensations of short and secondary oxidation of longer aldehydes 2,18 . Trans-2-nonenal is often considered central to staling and reported to confer "cardboard" notes 7,8,11,12,18 but previous multivariate modelling 3 suggested limited contributions. Moreover, 5-hydroxymethylfurfural (5-HMF) is also thought to be important 3,13 and other aldehydes reported to have influence include furfural 2,3,17,18 , acetal 3 , 2-furfuryl ethyl ether 5,11 and hexanal 18 .…”

Mass-spectrometry-based metabolomics analysis for foodomics

“…Other reported MS-based metabolomics studies on food safety and quality focus on characterizing transgenic foods [57], plants [58,59] and crops, such as wheat and cereals [60][61][62][63], fruit juice [64][65][66][67][68], beers [69][70][71], shellfish [72,73], spices [74,75], food supplements [76] and drinking water [77]. Table 1 shows several representative applications of MS-based metabolomics in food safety and assurance assessment [52,54,55,67,78,63,[79][80][81].…”

Possibilities of utilization of modern sample preparation methods for gas chromatographic analysis of beverages and especially beer. Part II. - Stir Bar Sorptive Extraction.

“…V pivovarské analytice byla metoda SBSE použita pro stanovení letinkové neboli světelné příchutě (3-methyl-2-buten-1-thiol) a dalších sirných látek [48], karbonylových sloučenin [49] nebo chmelových terpenoidů [50]. V těchto případech byly analyty z míchací tyčinky tepelně desorbovány a analyzovány pomocí plynové chromatografie.…”