title: 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.
authors.affiliation: Departamento Ingeniería Agrícola y Forestal (Área de Tecnología de los Alimentos), ETS Ingenierías Agrarias, Universidad de Valladolid, 34004, Palencia, Spain.
authors.forename: Cristina
authors.initials: C
authors.lastname: Andrés-Iglesias
authors.forename: Olimpio
authors.initials: O
authors.lastname: Montero
authors.forename: Daniel
authors.initials: D
authors.lastname: Sancho
authors.forename: Carlos A
authors.initials: CA
authors.lastname: Blanco
mesh_terms: D001515:Beer / Q000032:analysis*; D015374:Biosensing Techniques / Q000639:trends; D002623:Chemistry Techniques, Analytical / Q000379:methods / Q000639:trends*; D002845:Chromatography / Q000639:trends; D062609:Electronic Nose; D006801:Humans; D013058:Mass Spectrometry / Q000639:trends; D052617:Solid Phase Microextraction / Q000639:trends; D013057:Spectrum Analysis / Q000639:trends; D013649:Taste
keywords: analytical methods; beer; chromatography; flavour compounds; spectrometry; spectroscopy