New trends in beer flavour compound analysis

Abstract

As the beer market is steadily expanding, it is important for the brewing industry to offer consumers a product with the best organoleptic characteristics, flavour being one of the key characteristics of beer. New trends in instrumental methods of beer flavour analysis are described. In addition to successfully applied methods in beer analysis such as chromatography, spectroscopy, nuclear magnetic resonance, mass spectrometry or electronic nose and tongue techniques, among others, sample extraction and preparation such as derivatization or microextraction methods are also reviewed.

Volatile Compound Profiling in Commercial Lager Regular Beers and Derived Alcohol-Free Beers After Dealcoholization by Vacuum Distillation

“…However, direct injection is not suitable for the quantitative analysis of beer samples in GC because they contain large amounts of non-volatile compounds that may damage the column (Kobayashi et al 2008). Hence, several methods of sample extraction and concentration for analyzing flavor compounds in beer have been developed (reviewed by Andrés-Iglesias et al 2015). Among them, solid phase microextracion (SPME) has become very popular due to its ease of use, high sensitivity, reproducibility, low cost, and injection into a single uninterrupted process.…”

“…Among them, solid phase microextracion (SPME) has become very popular due to its ease of use, high sensitivity, reproducibility, low cost, and injection into a single uninterrupted process. SPME, especially in combination with headspace (HS), has shown to have applicability to the analysis of volatile compounds in beer (Andrés-Iglesias et al 2015;Gonçalves et al 2014;Rossi et al 2014).…”

“…To analyze volatile compound concentrations in beer, gas chromatography-mass spectrometry (GC-MS) is currently used and diverse volatile compounds can be measured simultaneously (Andrés-Iglesias et al 2015). However, direct injection is not suitable for the quantitative analysis of beer samples in GC because they contain large amounts of non-volatile compounds that may damage the column (Kobayashi et al 2008).…”

Analysis of flavour compounds in beer with extruded corn starch as an adjunct

“…Gas chromatography–mass spectrometry (GC–MS) is currently used to measure the concentration of volatile compounds in beer. Various volatile compounds, such as ethers, esters, acids, aldehydes, ketones, alcohols, sulphur compounds, hydrocarbon compounds, alicyclic compounds, heterocyclic compounds and aromatic compounds can be simultaneously measured using GC–MS methods . Dong et al suggest that the combination of solid‐phase micro‐extraction (SPME) with gas chromatography (GC) or gas chromatography–mass spectrometry (GC–MS) is a sensitive and precise method for the analysis of different classes of volatile compounds.…”

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

“…The market of non-alcoholic brews has experienced a significant improvement during the past years that becomes motivated mainly by highly competitive markets, driving/drinking rules, health conditions incompatible with alcohol consumption and/or religious reasons (Andrés-Iglesias, Montero, Sancho, & Blanco, 2014;Catarino & Mendes, 2011). Similarly, it is well-known that beer has positive effects and a whole range of properties, such as no fat or cholesterol content, free sugar content, high antioxidant, magnesium and soluble fiber content (Brányik et al, 2012), plus it provides essential vitamins and minerals contributing to a healthy balanced diet (Andrés-Iglesias, Bamforth, 2001).…”