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Publication
Beer volatile fingerprinting at different brewing steps
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Advisor(s)
Abstract(s)
Volatile fingerprints of a lager beer were carried out throughout five brewing steps to characterize the changes
encompassing this process. Overall, 60 volatile organic metabolites (VOMs) were identified by headspace solid phase microextraction followed by gas chromatography mass spectrometry (HS-SPME/GC–MS). Specific profiles
were observed at different brewing steps - aldehydes and furans dominate in wort, whereas the aliphatic esters
and alcohols predominate in the following steps. Such variations can be assigned to specific VOMs, as 3-me thylbutanal (wort), ethyl alcohol and ethyl octanoate (fermentation, maturation and filtration), or ethyl alcohol
and isoamyl acetate (final product). These VOMs can influence the beer final flavour. Ethyl alcohol contributes
to its strong and pungent smell and taste, while isoamyl acetate adds intense ‘fruity’ and ‘banana’ odours. These
beer volatile fingerprints constitute a valuable tool to obtain insights on the impact of each brewing step on the
final product, being also very useful for certification purposes.
Description
Keywords
Beers Brewing process Volatile fingerprint VOMs HS-SPME/GC–MS . Faculdade de Ciências Exatas e da Engenharia Centro de Química da Madeira
Citation
Alves, V., Gonçalves, J., Figueira, J. A., Ornelas, L. P., Branco, R. N., Câmara, J. S., & Pereira, J. A. (2020). Beer volatile fingerprinting at different brewing steps. Food Chemistry, 326, 126856. https://doi.org/10.1016/j.foodchem.2020.126856
Publisher
Elsevier