Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/7636
Título: Evaluation of beer deterioration by gas chromatography–mass spectrometry/multivariate analysis: A rapid tool for assessing beer composition
Autor: Rodrigues, João A.
Barros, António S.
Carvalho, Beatriz
Brandão, Tiago
Gil, Ana M.
Ferreira, António C. Silva
Palavras-chave: Beer
Forced aging
Volatile signature
Gas chromatography–mass spectrometry
(GC–MS)
Principal Component Analysis (PCA)
Data: 2011
Editora: Elsevier
Citação: RODRIGUES, João A....[et al] - Evaluation of beer deterioration by gas chromatography–mass spectrometry/multivariate analysis: A rapid tool for assessing beer composition. Journal of Chromatography A. ISSN 0021-9673. Vol. 1218 n.º 7 (2011), p. 990–996
Resumo: Beer stability is a major concern for the brewing industry, as beer characteristics may be subject to significant changes during storage. This paper describes a novel non-targeted methodology for monitoring the chemical changes occurring in a lager beer exposed to accelerated aging (induced by thermal treatment: 18 days at 45 ◦C), using gas chromatography–mass spectrometry in tandem with multivariate analysis (GC–MS/MVA). Optimization of the chromatographic run was performed, achieving a threefold reduction of the chromatographic time. Although losing optimum resolution, rapid GC runs showed similar chromatographic profiles and semi-quantitative ability to characterize volatile compounds. To evaluate the variations on the global volatile signature (chromatographic profile and m/z pattern of fragmentation in each scan) of beer during thermal deterioration, a non-supervised multivariate analysis method, Principal Component Analysis (PCA), was applied to the GC–MS data. This methodology allowed not only the rapid identification of the degree of deterioration affecting beer, but also the identification of specific compounds of relevance to the thermal deterioration process of beer, both well established markers such as 5-hydroxymethylfufural (5-HMF), furfural and diethyl succinate, as well as other compounds, to our knowledge, newly correlated to beer aging.
Peer review: yes
URI: http://hdl.handle.net/10400.14/7636
Versão do Editor: http://www.sciencedirect.com/science/article/pii/S0021967310017991
Aparece nas colecções:ESB - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review

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