| Title: | Multi-target optimization of solid phase microextraction to analyse key flavour compounds in wort and beer |
| Author(s): | Vieira AC; Pereira AC; Marques JC; Reis MS; |
| Address: | "Faculty of Exact Sciences and Engineering, University of Madeira, Campus da Penteada, 9020-105 Portugal. Faculty of Exact Sciences and Engineering, University of Madeira, Campus da Penteada, 9020-105 Portugal; Chemical Process Engineering and Forest Products Research Centre, Department of Chemical Engineering, University of Coimbra, Polo II - Rua Silvio Lima, 3030-790, Portugal; Institute of Nanostructures, Nanomodelling and Nanofabrication (I3N), University of Aveiro, 3810-193, Portugal. Electronic address: apereira@eq.uc.pt. Faculty of Exact Sciences and Engineering, University of Madeira, Campus da Penteada, 9020-105 Portugal; Institute of Nanostructures, Nanomodelling and Nanofabrication (I3N), University of Aveiro, 3810-193, Portugal. Chemical Process Engineering and Forest Products Research Centre, Department of Chemical Engineering, University of Coimbra, Polo II - Rua Silvio Lima, 3030-790, Portugal" |
| DOI: | 10.1016/j.foodchem.2020.126466 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Despite the literature comprises numerous studies dealing with the analysis of wort and beer flavour-related compounds by HS-SPME followed by GC-MS quantification, no generalized consensus exists regarding the optimal conditions for the extraction procedure. The complex chemistry nature of these matrices, the number of analytes, as well as the number and interactions among parameters affecting the extraction performance, requires the adoption of optimal experimental design protocols. This aspect is often overlooked and often not properly addressed in practice. Therefore, in the present work, the optimal conditions under which a range of wort and beer analytes can be extracted and quantified were analysed. The optimal extraction conditions were presented at two levels of aggregation: global (untargeted) and key-flavour analysis. Experimental data was generated by Definitive-Screening-Design, followed by model development and optimization. Both approaches were compared and critically analysed. For vicinal-diketones group, a complete validation study for the optimal conditions is presented" |
| Keywords: | Beer/*analysis Diacetyl/analysis/isolation & purification Food Analysis/*methods Gas Chromatography-Mass Spectrometry/methods Ketones/analysis Pentanones/analysis/isolation & purification Reproducibility of Results Solid Phase Microextraction/*methods Tas; |
| Notes: | "MedlineVieira, Ana C Pereira, Ana C Marques, Jose C Reis, Marco S eng England 2020/03/03 Food Chem. 2020 Jul 1; 317:126466. doi: 10.1016/j.foodchem.2020.126466. Epub 2020 Feb 21" |
