Optimisation of a complete method for the analysis of volatiles involved in the flavour stability of beer by solid-phase microextraction in combination with gas chromatography and mass spectrometry.
Headspace solid-phase microextraction combined with gas chromatography and mass spectrometry was used for the quantification of 32 volatiles which represent the typical chemical reactions that can occur during beer ageing. Detection was accomplished by employing on-fibre derivatisation using o-(2,3,4,5,6-pentafluorobenzyl)hydroxylamine (PFBHA) and normal HS-SPME extraction. The procedures were optimised for SPME fibre selection, PFBHA loading temperature and time, extraction temperature and time, and effect of salt addition. Interference of matrix effects was overcome by calibrating according to the standard addition method and by using internal standards. Afterwards, the method was validated successfully and was applied to study the flavour stability of different beer types.
Saison
Daan
D
Centre for Malting and Brewing Science, Faculty of Bioscience Engineering, KU Leuven, Kasteelpark Arenberg 22, box 2463, 3001 Heverlee, Belgium. daan.saison@biw.kuleuven.be <daan.saison@biw.kuleuven.be>
De Schutter
David P
DP
Delvaux
Filip
F
Delvaux
Freddy R
FR
D001515:Beer; D002138:Calibration; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods*; D015203:Reproducibility of Results; D012680:Sensitivity and Specificity; D014835:Volatilization