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J Food Sci

Title:		Volatile compounds and the changes in their concentration levels during storage in beers containing varying malt concentrations
Author(s):		Tsuji H; Mizuno A;
Address:		"Natl. Research Inst. of Brewing, Kagamiyama, Higashihiroshima, Japan. tsuji@nrib.go.jp"
Journal Title:		J Food Sci
Year:		2010
Volume:		75
Issue:		1
Page Number:		C79 - C84
DOI:		10.1111/j.1750-3841.2009.01428.x
ISSN/ISBN:		1750-3841 (Electronic) 0022-1147 (Linking)
Abstract:		"Volatile compounds in beers brewed with different amounts of malt were analyzed by using the stir bar sorptive extraction-gas chromatography-mass spectrometry method. We identified 90 compounds-25 esters, 17 terpenes, 14 alcohols, 11 acids, 6 furans, 6 aroma compounds, 5 carbonyls, and other compounds. An analysis of aged beer suggested that the concentration levels of stale flavor compounds-beta-damascenone, gamma-nonalactone, ethyl cinnamate, and 2-methoxy-4-vinylphenol-in nonmalt beer were different from those in all-malt and standard beer. Additionally, concentrations of these compounds did not increase during storage in most nonmalt beer analyzed in this study. Nerolidol may be a good marker candidate regardless of the malt content"
Keywords:		"Beer/*analysis/classification Chromatography, Gas Edible Grain Food Handling Food Preservation Japan Mass Spectrometry Spectrometry, Mass, Matrix-Assisted Laser Desorption-Ionization Volatile Organic Compounds/*analysis;"
Notes:		"MedlineTsuji, H Mizuno, A eng 2010/05/25 J Food Sci. 2010 Jan-Feb; 75(1):C79-84. doi: 10.1111/j.1750-3841.2009.01428.x"