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Food Chem

Title:		Beer volatile fingerprinting at different brewing steps
Author(s):		Alves V; Goncalves J; Figueira JA; Ornelas LP; Branco RN; Camara JS; Pereira JAM;
Address:		"CQM - Centro de Quimica da Madeira, Universidade da Madeira, Campus Universitario da Penteada, 9020-105 Funchal, Portugal. ECM - Empresa de Cervejas da Madeira, PEZO, Parque Empresarial Zona Oeste, 9304-003 Camara de Lobos Funchal, Portugal. CQM - Centro de Quimica da Madeira, Universidade da Madeira, Campus Universitario da Penteada, 9020-105 Funchal, Portugal; Departamento de Quimica, Faculdade de Ciencias Exatas e da Engenharia da Universidade da Madeira, Campus Universitario da Penteada, 9020-105 Funchal, Portugal. CQM - Centro de Quimica da Madeira, Universidade da Madeira, Campus Universitario da Penteada, 9020-105 Funchal, Portugal. Electronic address: jorge.pereira@staff.uma.pt"
Journal Title:		Food Chem
Year:		2020
Volume:		20200425
Issue:
Page Number:		126856 -
DOI:		10.1016/j.foodchem.2020.126856
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Volatile fingerprints of a lager beer were carried out throughout five brewing steps to characterize the changes encompassing this process. Overall, 60 volatile organic metabolites (VOMs) were identified by headspace solid-phase microextraction followed by gas chromatography mass spectrometry (HS-SPME/GC-MS). Specific profiles were observed at different brewing steps - aldehydes and furans dominate in wort, whereas the aliphatic esters and alcohols predominate in the following steps. Such variations can be assigned to specific VOMs, as 3-methylbutanal (wort), ethyl alcohol and ethyl octanoate (fermentation, maturation and filtration), or ethyl alcohol and isoamyl acetate (final product). These VOMs can influence the beer final flavour. Ethyl alcohol contributes to its strong and pungent smell and taste, while isoamyl acetate adds intense 'fruity' and 'banana' odours. These beer volatile fingerprints constitute a valuable tool to obtain insights on the impact of each brewing step on the final product, being also very useful for certification purposes"
Keywords:		Alcohols/analysis Aldehydes/analysis Beer/*analysis Esters/analysis Fermentation Gas Chromatography-Mass Spectrometry Odorants/analysis Pentanols/analysis Solid Phase Microextraction Taste Volatile Organic Compounds/analysis Volatilization Beers Brewing p;
Notes:		"MedlineAlves, Vera Goncalves, Joao Figueira, Jose A Ornelas, Laura P Branco, Ricardo N Camara, Jose S Pereira, Jorge A M eng England 2020/05/26 Food Chem. 2020 Oct 1; 326:126856. doi: 10.1016/j.foodchem.2020.126856. Epub 2020 Apr 25"