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Beer volatile fingerprinting at different brewing steps.

Vera Alves¹, João Gonçalves¹, José A Figueira¹

¹CQM - Centro de Química da Madeira, Universidade da Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal.

|May 26, 2020

Summary

This study identified 60 volatile organic metabolites (VOMs) in lager beer across five brewing stages. These VOMs, like ethyl alcohol and isoamyl acetate, significantly impact beer flavor and can be tracked for quality control.

Keywords:

Beers Brewing process HS-SPME/GC–MS VOMs Volatile fingerprint

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Area of Science:

Food Science
Analytical Chemistry
Brewing Science

Background:

Understanding the chemical composition of beer is crucial for quality control and flavor profiling.
Volatile organic metabolites (VOMs) significantly influence the sensory characteristics of fermented beverages like beer.

Purpose of the Study:

To characterize the dynamic changes in volatile fingerprints throughout the lager beer brewing process.
To identify key VOMs responsible for flavor variations at different brewing stages.

Main Methods:

Headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) was employed.
Analysis of volatile profiles across five distinct brewing steps, from wort to final product.

Main Results:

Sixty VOMs were identified, with distinct profiles observed at different stages: aldehydes and furans in wort, esters and alcohols post-fermentation.
Specific VOMs like 3-methylbutanal, ethyl alcohol, ethyl octanoate, and isoamyl acetate were linked to particular brewing steps and flavor contributions.
Ethyl alcohol and isoamyl acetate were identified as key contributors to the final beer's aroma and taste.

Conclusions:

Volatile fingerprints provide valuable insights into the impact of each brewing step on the final beer product.
The identified VOM profiles can serve as a tool for quality assurance and certification in the brewing industry.