Development of Head Space Sorptive Extraction Method for the Determination of Volatile Compounds in Beer and Comparison with Stir Bar Sorptive Extraction

Ruvalcaba, José E.; Durán‐Guerrero, Enrique; Barroso, Carmelo Garcı́a

doi:10.3390/foods9030255

Cited by 13 publications

(9 citation statements)

References 27 publications

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“…Indeed, all of these previously mentioned metabolites are frequently detected in beer volatile composition [46,50], being their main source related with yeast metabolism [55,56]. Moreover, these results are in agreement with those reported by Ruvalcaba et al [49], which showed a similar set of metabolites that had the highest concentration in beers, namely, 3-methyl-1-butanol, ethyl octanoate, ethyl hexanoate, 3-methylbutyl acetate, 2-phenylethyl acetate, and octanoic acid.…”

Section: Profiling the Lager Beer Volatile Metabolitessupporting

confidence: 91%

Enlarging Knowledge on Lager Beer Volatile Metabolites Using Multidimensional Gas Chromatography

Martins

Brandão²,

Almeida

et al. 2020

Foods

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Foodomics, emergent field of metabolomics, has been applied to study food system processes, and it may be useful to understand sensorial food properties, among others, through foods metabolites profiling. Thus, as beer volatile components represent the major contributors for beer overall and peculiar aroma properties, this work intends to perform an in-depth profiling of lager beer volatile metabolites and to generate new data that may contribute for molecules’ identification, by using multidimensional gas chromatography. A set of lager beers were used as case-study, and 329 volatile metabolites were determined, distributed over 8 chemical families: acids, alcohols, esters, monoterpenic compounds, norisoprenoids, sesquiterpenic compounds, sulfur compounds, and volatile phenols. From these, 96 compounds are reported for the first time in the lager beer volatile composition. Around half of them were common to all beers under study. Clustering analysis allowed a beer typing according to production system: macro- and microbrewer beers. Monoterpenic and sesquiterpenic compounds were the chemical families that showed wide range of chemical structures, which may contribute for the samples’ peculiar aroma characteristics. In summary, as far as we know, this study presents the most in-depth lager beer volatile composition, which may be further used in several approaches, namely, in beer quality control, monitoring brewing steps, raw materials composition, among others.

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Section: Profiling the Lager Beer Volatile Metabolitessupporting

confidence: 91%

Enlarging Knowledge on Lager Beer Volatile Metabolites Using Multidimensional Gas Chromatography

Martins

Brandão²,

Almeida

et al. 2020

Foods

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“…In the present study a total of 40 volatile compounds have been quantified in the various samples analysed, which mainly belong to the family of esters, alcohols, aldehydes and acids (supporting information, Table S2). All the volatile compounds determined had previously been found in both high and low fermentation beer samples 12,25–28 …”

Section: Resultsmentioning

confidence: 89%

Influence of fermentation temperature and yeast type on the chemical and sensory profile of handcrafted beers

Lasanta¹,

Durán‐Guerrero

Díaz³

2020

J Sci Food Agric

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BACKGROUNDVarious physicochemical parameters, the polyphenolic content, the volatile fraction as well as the sensory profile of beers were studied using five different yeast strains (three top‐fermentation and two bottom‐fermentation) and two different fermentation temperatures (12 and 18 °C) for each of them.RESULTSThe results indicated that at lower fermentation temperatures, the yeast strain factor was less significant for the various physicochemical parameters considered. The polyphenolic content increased as the fermentation temperature decreased, and significantly higher amounts of tyrosol were found in the samples fermented at 12 °C. However, the volatile content increased for beers fermented at 18 °C, these beers being better evaluated from the sensory point of view.CONCLUSIONSNo clear relationship was observed between the temperature used and the type of yeast, with more complex aroma and sensory profiles being found in beers fermented at higher temperatures, using yeasts that are supposedly suitable for use at lower temperatures. © 2020 Society of Chemical Industry

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“…The optimization of the extraction parameters was performed using aldehydes standards (1.0 mg/L) prepared in model solutions (5% ethanol). The experiments started with the study of the impact of time (5,10,20, and 30 min) and temperature (40, 50, and 60 • C) on extraction for both DNPH and HBA.…”

Section: Extraction Conditions Studymentioning

confidence: 99%

“…The analysis of flavor compounds in beer has been continuously optimized to achieve better sensitivity and specificity. In the last 10 years, different extraction techniques have been applied for the analysis of carbonyl compounds in alcoholic beverages, such as headspace solid-phase microextraction (HS-SPME) [17,18] and stir bar sorptive extraction (SBSE) [19,20]. Derivatization techniques are also a good strategy to improve the volatility and extraction of semi-volatile compounds, as well as to improve its stability [21] and detectability during LC-UV analysis [22].…”

Section: Introductionmentioning

confidence: 99%

Gas-Diffusion Microextraction (GDME) Combined with Derivatization for Assessing Beer Staling Aldehydes: Validation and Application

Ferreira

Carvalho

Silva

et al. 2021

Foods

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In this work, a gas-diffusion microextraction (GDME) methodology was optimized and validated for the analysis of selected staling aldehydes (furfural (FURF), 2-methylpropanal (2-MP), 2-methylbutanal (2-MB), 3-methylbutanal (3-MB), and acetaldehyde (ACET)) during natural and forced aging of beer. The methodology was optimized considering time, temperature of extraction, and derivatizing agent. Using 4-hydrazinobenzoic acid (HBA) as a derivatizing agent, the performance of the method was evaluated by assessing several parameters such as detection limits (ranging from 1.2 to 1857.7 µg/L for 2-MB and ACET, respectively), quantification limits (ranging from 3.9 to 6192.4 µg/L for 2-MB and ACET, respectively), recoveries (higher than 96%), intraday and interday precisions (lower than 3.4 and 9.2%, respectively), and linearity (r2 ≥ 0.995). During beer aging, higher content of Strecker aldehydes and FURF were found, while no significant variations in ACET levels were observed. In general, the aldehydes content assessed for beers stored at 37 ± 1 °C for 7 and 14 days mimics that observed for beers stored at 20 ± 2 °C for 3 and 6 months, respectively. Lower temperatures of storage (4 ± 1 °C) delayed the development of staling aldehydes. Based on PCA analysis, the content of staling aldehydes and beer color were responsible for 91.39% of the variance among the analyzed samples, and it was demonstrated that these are key parameters to discriminate fresh from aged beers. The results herein presented showed that the proposed analytic methodology is a valuable strategy for the characterization and quantification of important staling aldehydes in beer with a potential application in the quality control of beer during storage.

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Development of Head Space Sorptive Extraction Method for the Determination of Volatile Compounds in Beer and Comparison with Stir Bar Sorptive Extraction

Cited by 13 publications

References 27 publications

Enlarging Knowledge on Lager Beer Volatile Metabolites Using Multidimensional Gas Chromatography

Enlarging Knowledge on Lager Beer Volatile Metabolites Using Multidimensional Gas Chromatography

Influence of fermentation temperature and yeast type on the chemical and sensory profile of handcrafted beers

Gas-Diffusion Microextraction (GDME) Combined with Derivatization for Assessing Beer Staling Aldehydes: Validation and Application

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