Journal
FOOD CHEMISTRY
Volume 385, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2022.132696
Keywords
Volatile organic compounds; SPME; GC-MS; Wheat craft beer; Landrace; Multivariate analysis; PLS-DA; Aroma profile
Funding
- MIUR (Ministry of Instruction, University and Research, Italy) [DM 61316]
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The concentration of wheat is the main factor affecting the VOCs profile of craft beers, while the variety and cultivation altitude have a smaller impact. PLS-DA can differentiate beers made with different varieties.
The aroma of craft beers is recognized to affect their overall acceptability and drinkability. Raw materials can affect the volatile organic compounds (VOCs) of beers and their aroma. The VOCs profile of wheat craft beers produced with wheat (Triticum aestivum, L.) of different origin (variety and cultivation site) in increasing concentration was analysed. PLS2 analysis evidenced that wheat concentration is the main factor affecting VOCs profile, whilst the effect of variety (Vittorio and Solina) and altitude of cultivation (70, 500 and 1,200 m a.s.l.) on VOCs variance was lower. PLS-DA permitted to differentiate beers obtained with the two varieties for their VOCs profile: 2-Ethylhexanol, a cultivar specific indicator, was found in beers made with Solina.
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