Method development by GC-ECD and HS-SPME-GC-MS for beer volatile analysis

被引：55

作者：

da Silva, Gisele C. ^{[1
]}

da Silva, Abner A. S. ^{[1
]}

da Silva, Larissa S. N. ^{[1
]}

Godoy, Ronoel Luiz de O. ^{[1
]}

Nogueira, Luciana C. ^{[1
]}

Quiterio, Simone L. ^{[1
]}

Raices, Renata S. L. ^{[1
]}

机构：

[1] Inst Fed Educ Ciencia & Tecnol Rio de Janeiro IFR, Ciencia & Tecnol Alimentos PCTA, BR-20270021 Rio De Janeiro, RJ, Brazil

来源：

FOOD CHEMISTRY | 2015年 / 167卷

关键词：

Beer; Off-flavours; SPME (solid-phase microextraction); HS (headspace); Gas chromatography; SOLID-PHASE MICROEXTRACTION; GAS-CHROMATOGRAPHY; FLAVOR; OPTIMIZATION; EXTRACTION;

D O I：

10.1016/j.foodchem.2014.06.033

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Two methods for the extraction, identification and quantification of the highest occurrence and lowest perception threshold off-flavours in fifteen different samples of Brazilian Pilsner beers were developed. For this purpose, headspace solid phase microextraction in combination with a gas chromatography coupled to a mass spectrometric detection (HS-SPME-GC-MS) as well as headspace extraction in combination with a gas chromatography coupled to electron capture detection (HS-GC-ECD) were evaluated. The first and the second methods were used for esters and vicinal diketones analysis, respectively. All data were comprehended below the taster's threshold detection limit: ethyl acetate 39.48 ng mL(-1) (RSD mean value 4.2%), isoamyl acetate 3.88 ng mL(-1) (RSD mean value 3.4%), ethyl hexanoate 0.61 ng mL(-1) (RSD mean value 3.1%) and 2,3-butanedione 0.10 ng mL(-1 ()RSD mean value 2.9%). The validated method demonstrated to be useful for the analysis of highest incidence beer off-flavours. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：71 / 77

页数：7

共 27 条

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