Assessment of the aroma profiles of low-alcohol beers using HS-SPME-GC-MS

作者：Riu Aumatell M^*; Miro P; Serra Cayuela A; Buxaderas S; Lopez Tamames E

来源：Food Research International, 2014, 57: 196-202.

DOI：10.1016/j.foodres.2014.01.016

• Low-alcohol beers
• Volatile compounds
• HS-SPME-GC-MS
• Furan compounds

The volatile profile of low-alcohol and alcohol-free beers was compared with that of alcoholic ones. Qualitative and quantitative differences were analyzed by headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry (HS-SPME-GC-MS). Fermentation compounds as esters (isoamyl acetate, ethyl hexanoate, ethyl octanoate), alcohols (1-octanol, decanol, isobutanol, isoamyl alcohol) and fatty acids (hexanoic and octanoic acid) were present in higher quantities in alcoholic beers. The low-alcohol beers were characterized by compounds derived from malt and the roasting process, including pyrazines and furanes, and volatile compounds such as linalool, beta-humulene and alpha-terpineol derived from the essential oil of hops. Benzaldehyde, acetylpyrrole, furfural and 2-furanmethanol were characteristics of free-alcohol beers.

• 出版日期2014-3