Comparison of two extraction techniques, solid-phase microextraction versus continuous liquid-liquid extraction/solvent-assisted flavor evaporation, for the analysis of flavor compounds in gueuze lambic beer.

Autor: Thompson-Witrick KA; Dept. of Food Science and Technology, Virginia Tech, Blacksburg, VA, 24061, U.S.A., Rouseff RL, Cadawallader KR, Duncan SE, Eigel WN, Tanko JM, O'Keefe SF
Jazyk: angličtina
Zdroj: Journal of food science [J Food Sci] 2015 Mar; Vol. 80 (3), pp. C571-6. Date of Electronic Publication: 2015 Feb 10.
DOI: 10.1111/1750-3841.12795
Abstrakt: Lambic is a beer style that undergoes spontaneous fermentation and is traditionally produced in the Payottenland region of Belgium, a valley on the Senne River west of Brussels. This region appears to have the perfect combination of airborne microorganisms required for lambic's spontaneous fermentation. Gueuze lambic is a substyle of lambic that is made by mixing young (approximately 1 year) and old (approximately 2 to 3 years) lambics with subsequent bottle conditioning. We compared 2 extraction techniques, solid-phase microextraction (SPME) and continuous liquid-liquid extraction/solvent-assisted flavor evaporation (CCLE/SAFE), for the isolation of volatile compounds in commercially produced gueuze lambic beer. Fifty-four volatile compounds were identified and could be divided into acids (14), alcohols (12), aldehydes (3), esters (20), phenols (3), and miscellaneous (2). SPME extracted a total of 40 volatile compounds, whereas CLLE/SAFE extracted 36 volatile compounds. CLLE/SAFE extracted a greater number of acids than SPME, whereas SPME was able to isolate a greater number of esters. Neither extraction technique proved to be clearly superior and both extraction methods can be utilized for the isolation of volatile compounds found in gueuze lambic beer.
(© 2015 Institute of Food Technologists®)
Databáze: MEDLINE
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