Untargeted flavor profiling of lager beers by stir bar sorptive extraction -capillary gas chromatography - time-of-flight mass spectrometry: High analytical performance with a green touch
| Autor: | Tatiana Cucu, Pat Sandra, Frank David, Christophe Devos |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
Chemical Fractionation
010402 general chemistry Mass spectrometry 01 natural sciences Biochemistry Gas Chromatography-Mass Spectrometry Analytical Chemistry Cluster Analysis Aroma Flavor Profiling (computer programming) Chromatography biology Chemistry 010401 analytical chemistry Organic Chemistry Extraction (chemistry) Beer Green Chemistry Technology General Medicine biology.organism_classification Capillary gas chromatography 0104 chemical sciences Europe Odor Odorants Time-of-flight mass spectrometry |
| Zdroj: | Journal of chromatography. A. 1647 |
| ISSN: | 1873-3778 |
| Popis: | Beer is one of the most popular beverages in the world and its complex flavor is widely appreciated. Beer flavor profiling is important for brewers to optimize beer production and to guarantee odor quality and taste stability of the final products. This is especially the case for pale lager beers that represent the beer type with the largest worldwide production volume. In this study, the combination of stir bar sorptive extraction (SBSE) with capillary gas chromatography (GC) hyphenated to time-of-flight mass spectrometry (TOFMS) was used to perform a detailed aroma profiling of lager beer samples originating from Belgium, The Netherlands, and France. A generic SBSE method was applied resulting in a very broad extraction coverage of odor solutes, while the extraction process is miniaturized, unattended and solventless, meeting green analytical chemistry requirements. Using GC-TOFMS analysis operated in untargeted mode, MS deconvolution and statistical data analysis, with principal component and hierarchical clustering analysis, it was possible to clearly differentiate brands and origins of the beer samples and to identify marker compounds for flavor profiling of these closely related beer samples. An extended database of beer aroma compounds was created. The developed method can be applied in beer quality optimization and quality control in routine laboratories. |
| Databáze: | OpenAIRE |
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