Journal
JOURNAL OF THE INSTITUTE OF BREWING
Volume 121, Issue 2, Pages 197-203Publisher
INST BREWING
DOI: 10.1002/jib.219
Keywords
beer; stir-bar sorptive extraction (SBSE); solid-phase microextraction (SPME); volatile compounds; gas chromatography (GC)
Categories
Ask authors/readers for more resources
The analysis of volatile compounds in beer is important for quality control in the brewing industry. In this study, stir-bar sorptive extraction (SBSE) and solid-phase microextraction (SPME), two solvent-less enrichment techniques, were applied in combination with gas chromatography flame ionization detection (GC/FID) for the determination of four flavour compounds (isoamyl acetate, ethyl hexanoate, benzaldehyde, myrcene) in beer. Limits of detection, linearity and repeatability of both methods were determined using standard ethanol solutions, while accuracy was determined by conducting recovery tests on commercial beer samples. Both methods were characterized by high linearity (r > 0.996) and repeatability (RSD = 1.76-10.66%). When both methods were compared, higher recoveries were obtained by SBSE, with limits of detection 1.8-2.8 times lower compared with SPME. In the analysis of commercial beer samples using both methods, SBSE analysis resulted in higher recoveries, therefore demonstrating promise for the analysis of beer volatiles. Copyright (c) 2015 The Institute of Brewing & Distilling
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available