Characterization of the volatile profiles of beer using headspace solid-phase microextraction and gas chromatography-mass spectrometry.
BACKGROUND
The objective of this study was a multivariate characterization of the volatile profile of beers. Such a characterization is timely considering the increasing worldwide consumption of beer, the continuous growth of microbreweries and the importance of volatile compounds to beer flavour. A method employing solid-phase microextraction and gas chromatography-mass spectrometry (SPME-GC-MS) was optimized and then applied to a sample set of 36 industrial and craft beers of various styles and fermentation types.


RESULTS
The volatile profiles of different beer styles is described, with particular attention paid to the volatile compounds characteristic of a spontaneously fermented lambic raspberry framboise beer. Furthermore, it was also possible to identify which specific volatile compounds are principally responsible for the differences in the volatile profiles of top- and bottom-fermented beers. Moreover, a volatile fingerprint of the craft top-fermented Italian beers was defined, as they show a very similar volatile profile. Finally, the volatile compounds that are characteristic of the bock-style beers are described.


CONCLUSIONS
The SPME-GC-MS analytical method optimized in this study is suitable for characterizing the volatile fingerprint of different beers, especially on the basis of the kind of fermentation (top, bottom or spontaneous), the method of production and the style of the beer.
Department of Economics and Food Science, University of Perugia, 06126, Perugia, Italy.
Serena
S
Rossi
Valeria
V
Sileoni
Giuseppe
G
Perretti
Ombretta
O
Marconi
D053000:Analytic Sample Preparation Methods; D057205:Automation, Laboratory; D001515:Beer / Q000032:analysis* / Q000191:economics / Q000382:microbiology; D055168:Brettanomyces / Q000378:metabolism; D005062:European Union; D005285:Fermentation; D005511:Food Handling; D005513:Food Inspection / Q000379:methods*; D008401:Gas Chromatography-Mass Spectrometry; D007558:Italy; D025341:Principal Component Analysis; D012441:Saccharomyces cerevisiae / Q000378:metabolism; D052617:Solid Phase Microextraction; D055549:Volatile Organic Compounds / Q000032:analysis*
D055549:Volatile Organic Compounds
beer; gas chromatography-mass spectrometry; solid-phase microextraction; volatile profile