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Rapid discrimination of beer based on quantitative aroma determination using colorimetric sensor array.

Mei Yang¹, Xiaodong Zhai², Xiaowei Huang²

¹School of Bioengineering, Jiangnan University, Wuxi 214000, China; State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co., Ltd., 26600, China.

|June 21, 2021

Summary

This study used gas chromatography-mass spectrometry (GC-MS) and a colorimetric sensor array (CSA) to analyze beer. The CSA successfully identified and discriminated between different beer types, offering rapid quality assessment.

Keywords:

Beers Chemometrics Colorimetric sensor array GC–MS Qualitative discrimination Quantitative determination

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Fruit Volatile Analysis Using an Electronic Nose

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Area of Science:

Food Science
Analytical Chemistry
Biotechnology

Background:

Beer quality is influenced by volatile compounds.
Accurate and rapid analysis methods are crucial for the brewing industry.
Traditional methods can be time-consuming and destructive.

Purpose of the Study:

To identify volatile compounds in Tsingtao Brewery beers using GC-MS.
To develop a rapid and non-destructive method for beer discrimination and quality assessment using CSA.
To evaluate the quantitative capabilities of CSA for specific beer components.

Main Methods:

Gas Chromatography-Mass Spectrometry (GC-MS) for volatile compound identification.
Sensor Array (CSA) coupled with multivariate analysis (PCA, HCA, LDA, PLS) for beer discrimination and quantification.
Analysis of 6 different Tsingtao Brewery beers.

Main Results:

GC-MS identified 40 volatile compounds, including esters, alcohols, acids, and aldehydes.
Principal Component Analysis (PCA) and Hierarchical Clustering Analysis (HCA) grouped beers by category.
A Linear Discriminant Analysis (LDA) model achieved 100% recognition rate for discriminating between the 6 beers.
Partial Least Squares (PLS) models accurately quantified key compounds (ethyl octanoate, phenethyl acetate, isoamyl alcohol, octanoic acid) with R² > 0.85.

Conclusions:

CSA, combined with multivariate analysis, is effective for rapid, non-destructive beer quality determination.
The developed method can successfully discriminate between different beer types.
CSA shows potential for quantitative analysis of specific volatile compounds in beer, aiding quality control.