Study of Chromatographic Fingerprint of the Flavor in Beer by HS-SPME-GC

Autor:	Jinhong Jiao, Peisheng Cong, Xiaolan Chai, Zhongliang Zhu, Nianya Ding, Taqing Shi
Rok vydání:	2011
Předmět:	Chromatography Chemistry Biochemistry (medical) Clinical Biochemistry Solid-phase microextraction Mass spectrometry Biochemistry Analytical Chemistry law.invention law Electrochemistry Flame ionization detector Chromatographic fingerprint Gas chromatography Spectroscopy Flavor Draft beer
Zdroj:	Analytical Letters. 44:648-655
ISSN:	1532-236X 0003-2719
DOI:	10.1080/00032711003783044
Popis:	The chromatographic fingerprint of the flavor in beer, which was obtained by analyzing 28 beer samples (6 tastes) from 4 breweries, was established by Headspace Solid-phase Microextraction coupled with Gas Chromatogram Flame Ionization Detector (HS-SPME-GC-FID). After Principal Component Analysis (PCA) and Hierarchical Clustering Analysis (HCA) were used to process the GC data, not only could 28 beer samples be classified into three main types (draft beer, traditional beer, and dark beer), but also the same main type of beer samples could be further classified individually according to the breweries and tastes. In addition, 18 volatile compounds were identified by Gas Chromatogram Mass Spectrum (GC-MS). The results showed that HS-SPME-GC-FID was convenient, rapid, and precise in classifying beer samples according to different main types, breweries, and even tastes. Therefore, the method established in this paper was potential to be used for the identification of beer types and even the quality control of ...
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::d96b41756fa290784eedca96f125e2ac https://doi.org/10.1080/00032711003783044 Zobrazit plný text záznamu Plný text ve formátu PDF Plný text ve formátu HTML
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