Multi-target optimization of solid phase microextraction to analyse key flavour compounds in wort and beer

Area of Science:

• Food Chemistry
• Analytical Chemistry
• Brewing Science

Background:

• Wort and beer flavor analysis commonly uses headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS).
• A lack of standardized optimal extraction conditions hinders consistent and accurate quantification of volatile and semi-volatile compounds.
• The complex matrix of beer and wort, along with numerous interacting parameters, necessitates robust experimental design for method optimization.

Purpose of the Study:

• To determine and present optimal HS-SPME conditions for extracting a broad range of flavor-related analytes from wort and beer.
• To compare global (untargeted) and key-flavor (targeted) analysis approaches for method optimization.
• To validate the optimized method for the quantification of vicinal diketones, crucial beer flavor compounds.

Main Methods:

• Utilized Definitive Screening Design (DSD) to efficiently explore the parameter space affecting HS-SPME efficiency.
• Developed and optimized extraction conditions based on experimental data using statistical modeling.
• Performed a comprehensive validation study for the optimized method, specifically for vicinal diketones.

Main Results:

• Identified and presented optimal HS-SPME extraction conditions applicable to both untargeted and targeted flavor analyses in beer and wort.
• Demonstrated the effectiveness of DSD in optimizing complex extraction procedures.
• Successfully validated the optimized method for accurate quantification of vicinal diketones.

Conclusions:

• The study provides optimized HS-SPME protocols for reliable analysis of wort and beer flavor profiles.
• The findings address the need for standardized methods in brewing analysis.
• The validated method enhances the accuracy and consistency of flavor compound quantification in the beverage industry.