title: Volatile compounds and the changes in their concentration levels during storage in beers containing varying malt concentrations.
abstract: Volatile compounds in beers brewed with different amounts of malt were analyzed by using the stir bar sorptive extraction-gas chromatography-mass spectrometry method. We identified 90 compounds-25 esters, 17 terpenes, 14 alcohols, 11 acids, 6 furans, 6 aroma compounds, 5 carbonyls, and other compounds. An analysis of aged beer suggested that the concentration levels of stale flavor compounds-beta-damascenone, gamma-nonalactone, ethyl cinnamate, and 2-methoxy-4-vinylphenol-in nonmalt beer were different from those in all-malt and standard beer. Additionally, concentrations of these compounds did not increase during storage in most nonmalt beer analyzed in this study. Nerolidol may be a good marker candidate regardless of the malt content.
authors.affiliation: Natl. Research Inst. of Brewing, Kagamiyama, Higashihiroshima, Japan. tsuji@nrib.go.jp
authors.forename: H
authors.initials: H
authors.lastname: Tsuji
authors.forename: A
authors.initials: A
authors.lastname: Mizuno
mesh_terms: D001515:Beer / Q000032:analysis* / Q000145:classification; D002849:Chromatography, Gas; D002523:Edible Grain; D005511:Food Handling; D005519:Food Preservation; D007564:Japan; D013058:Mass Spectrometry; D019032:Spectrometry, Mass, Matrix-Assisted Laser Desorption-Ionization; D055549:Volatile Organic Compounds / Q000032:analysis*
chemical_list: D055549:Volatile Organic Compounds