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J Sci Food Agric

Title:		Characterization of the volatile profiles of beer using headspace solid-phase microextraction and gas chromatography-mass spectrometry
Author(s):		Rossi S; Sileoni V; Perretti G; Marconi O;
Address:		"Department of Economics and Food Science, University of Perugia, 06126, Perugia, Italy"
Journal Title:		J Sci Food Agric
Year:		2014
Volume:		20130904
Issue:		5
Page Number:		919 - 928
DOI:		10.1002/jsfa.6336
ISSN/ISBN:		1097-0010 (Electronic) 0022-5142 (Linking)
Abstract:		"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"
Keywords:		"Analytic Sample Preparation Methods Automation, Laboratory Beer/*analysis/economics/microbiology Brettanomyces/metabolism European Union Fermentation Food Handling Food Inspection/*methods Gas Chromatography-Mass Spectrometry Italy Principal Component Ana;"
Notes:		"MedlineRossi, Serena Sileoni, Valeria Perretti, Giuseppe Marconi, Ombretta eng Comparative Study England 2013/08/10 J Sci Food Agric. 2014 Mar 30; 94(5):919-28. doi: 10.1002/jsfa.6336. Epub 2013 Sep 4"