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

被引：113

作者：

Riu-Aumatell, M. ^{[1
]}

Miro, P. ^{[1
]}

Serra-Cayuela, A. ^{[1
]}

Buxaderas, S. ^{[1
]}

Lopez-Tamames, E. ^{[1
]}

机构：

[1] Univ Barcelona, Inst Recerca Nutr & Seguretat Alimentaria INSA, Xarxa Referencia Tecnol Aliments XaRTA, Dept Nutr & Bromatol, Santa Coloma De Gramenet 08921, Spain

来源：

FOOD RESEARCH INTERNATIONAL | 2014年 / 57卷

关键词：

Low-alcohol beers; Volatile compounds; HS-SPME-GC-MS; Furan compounds; SOLID-PHASE MICROEXTRACTION; DIFFERENT HOP VARIETIES; GAS-CHROMATOGRAPHY; VOLATILE COMPOUNDS; MASS-SPECTROMETRY; FLAVOR; EXTRACTION; OPTIMIZATION; COMBINATION; STABILITY;

D O I：

10.1016/j.foodres.2014.01.016

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：196 / 202

页数：7

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