| Title: | Comparison of four extraction methods for analysis of volatile hop-derived aroma compounds in beer |
| Author(s): | Richter TM; Eyres GT; Silcock P; Bremer PJ; |
| Address: | "Department of Food Science, University of Otago, Dunedin, New Zealand" |
| ISSN/ISBN: | 1615-9314 (Electronic) 1615-9306 (Linking) |
| Abstract: | "The volatile organic compound profile in beer is derived from hops, malt, yeast, and interactions between the ingredients, making it very diverse and complex. Due to the range and diversity of the volatile organic compounds present, the choice of the extraction method is extremely important for optimal sensitivity and selectivity. This study compared four extraction methods for hop-derived compounds in beer late hopped with Nelson Sauvin. Extraction capacity and variation were compared for headspace solid-phase micro extraction, stir bar sorptive extraction, headspace sorptive extraction, and solvent-assisted flavor evaporation. Generally, stir bar sorptive extraction was better suited for acids, headspace sorptive extraction for esters and aldehydes, while headspace solid-phase microextraction was less sensitive overall, extracting 40% fewer compounds. Solvent-assisted flavor evaporation with dichloromethane was not suitable for the extraction of hop-derived volatile organic compounds in beer, as the profile was strongly skewed towards alcohols and acids. Overall, headspace sorptive extraction is found to be best suited, closely followed by stir bar sorptive extraction" |
| Keywords: | Beer/*analysis Gas Chromatography-Mass Spectrometry Humulus/*chemistry Odorants/*analysis Solid Phase Microextraction Volatile Organic Compounds/*analysis aroma compounds beer extraction comparison hops; |
| Notes: | "MedlineRichter, Tobias M Eyres, Graham T Silcock, Patrick Bremer, Phil J eng Comparative Study Germany 2017/09/10 J Sep Sci. 2017 Nov; 40(22):4366-4376. doi: 10.1002/jssc.201700676. Epub 2017 Oct 6" |
