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J Food Sci

Title:		"Comparison of two extraction techniques, solid-phase microextraction versus continuous liquid-liquid extraction/solvent-assisted flavor evaporation, for the analysis of flavor compounds in gueuze lambic beer"
Author(s):		Thompson-Witrick KA; Rouseff RL; Cadawallader KR; Duncan SE; Eigel WN; Tanko JM; O'Keefe SF;
Address:		"Dept. of Food Science and Technology, Virginia Tech, Blacksburg, VA, 24061, U.S.A"
Journal Title:		J Food Sci
Year:		2015
Volume:		20150210
Issue:		3
Page Number:		C571 - C576
DOI:		10.1111/1750-3841.12795
ISSN/ISBN:		1750-3841 (Electronic) 0022-1147 (Linking)
Abstract:		"Lambic is a beer style that undergoes spontaneous fermentation and is traditionally produced in the Payottenland region of Belgium, a valley on the Senne River west of Brussels. This region appears to have the perfect combination of airborne microorganisms required for lambic's spontaneous fermentation. Gueuze lambic is a substyle of lambic that is made by mixing young (approximately 1 year) and old (approximately 2 to 3 years) lambics with subsequent bottle conditioning. We compared 2 extraction techniques, solid-phase microextraction (SPME) and continuous liquid-liquid extraction/solvent-assisted flavor evaporation (CCLE/SAFE), for the isolation of volatile compounds in commercially produced gueuze lambic beer. Fifty-four volatile compounds were identified and could be divided into acids (14), alcohols (12), aldehydes (3), esters (20), phenols (3), and miscellaneous (2). SPME extracted a total of 40 volatile compounds, whereas CLLE/SAFE extracted 36 volatile compounds. CLLE/SAFE extracted a greater number of acids than SPME, whereas SPME was able to isolate a greater number of esters. Neither extraction technique proved to be clearly superior and both extraction methods can be utilized for the isolation of volatile compounds found in gueuze lambic beer"
Keywords:		Beer/*analysis Belgium *Fermentation Flavoring Agents Humans Liquid-Liquid Extraction/*methods Solid Phase Microextraction/*methods *Taste Volatile Organic Compounds/*analysis Clle/safe Spme beer flavors gueuze lambic;
Notes:		"MedlineThompson-Witrick, Katherine A Rouseff, Russell L Cadawallader, Keith R Duncan, Susan E Eigel, William N Tanko, James M O'Keefe, Sean F eng Comparative Study 2015/02/14 J Food Sci. 2015 Mar; 80(3):C571-6. doi: 10.1111/1750-3841.12795. Epub 2015 Feb 10"