abstract

• A headspace sorptive extraction method coupled with gas chromatography–mass spectrometry (HSSE–GC–MS) was developed for the determination of 37 volatile compounds in beer. After optimization of the extraction conditions, the best conditions for the analysis were stirring at 1000 rpm for 180 min, using an 8-mL sample with 25%25 NaCl. The analytical method provided excellent linearity values (R2 > 0.99) for the calibration of all the compounds studied, with the detection and quantification limits obtained being low enough for the determination of the compounds in the beers studied. When studying the repeatability of the method, it proved to be quite accurate, since RSD%25 values lower than 20%25 were obtained for all the compounds. On the other hand, the recovery study was successfully concluded, resulting in acceptable values for most of the compounds (80%25–120%25). The optimised method was successfully applied to real beer samples of different types (ale, lager, stout and wheat). Finally, an analytical comparison of the optimised HSSE method, with a previously developed and validated stir bar sorptive extraction (SBSE) method was performed, obtaining similar concentration values by both methods for most compounds. © 2020 by the authors.

authors

• Barroso C.G.
• Castro R.
• Durán-Guerrero E.
• Ruvalcaba Aranda José Eleazar

publication date

• 2020-01-01

published in

• Foods  Journal

keywords

• Beer; Headspace sorptive extraction; Stir bar sorptive extraction; Volatile compounds

Digital Object Identifier (DOI)

• 10.3390/foods9030255

start page

end page

volume

• 9

issue

• 3