Evaluation of Free- and Bound-Carbonyl Compounds in Craft Beers

Carbonyl compounds (CC) can be formed during the craft beer production process, which influence the sensory properties, in addition to their toxicity. The formation of bound-CC, in craft beers, is favored by the high reactivity of these substances. This work aimed to quantify 15 carbonyl compounds, in free and bound forms, in craft beers using hydrolysis (bound CC only) and derivatization reactions. Acetaldehyde concentrations ranged from 8.83 to 466.1 & mu;g L-1 (free fraction) and 22.47 to 1665 & mu;g L-1 (bound fraction). Other compounds found were acrolein (free + boundmax.: 2897 & mu;g L-1), benzaldehyde (free + boundmax.: 1326 & mu;g L-1), heptanal (free + boundmax.: 1140 & mu;g L-1) and formaldehyde (free + boundmax.: 97.73 & mu;g L-1). Craft beers showed a proportion of up to 76% for CC in the bound form, which can be related to undesirable flavors in beverages. The consumption of craft beers containing free-and bound-CC (especially acrolein) could pose a risk to the health of frequent consumers.

Automated summary

Carbonyl compounds can be formed during craft beer production process, affecting sensory properties and posing a risk to health due to their toxicity. This study quantified 15 carbonyl compounds in craft beers, both in free and bound forms, using hydrolysis and derivatization reactions. The presence of acrolein, benzaldehyde, heptanal, and formaldehyde in craft beers suggests potential undesirable flavors. Frequent consumption of craft beers containing these carbonyl compounds could be harmful to health.