Analysis of volatile flavor compounds in top fermented wheat beer by headspace sampling-gas chromatography

Authors

  • Huimin Li Shandong University of Technology
  • Hongjun Li Shandong University of Technology
  • Xiuhua Liu Shandong University of Technology
  • Bing Chen Shandong University of Technology

DOI:

https://doi.org/10.25165/ijabe.v5i2.553

Keywords:

top fermentation, wheat beer, flavor detection, volatile flavor compounds, headspace sampling-gas chromatography, internal standard method

Abstract

Li Huimin, Li Hongjun*, Liu Xiuhua, Chen Bing (School of Agriculture and Food Engineering, Shandong University of Technology, Zibo 255049, China) Abstract: Headspace sampling-gas chromatography (HS-GC) coupled with an internal standard method (ISM) was developed to analyze the volatile flavor compounds in top fermented wheat beer in the laboratory. Eight compounds, i.e. acetaldehyde, N-propanol, ethyl acetate, isobutyl alcohol, isoamyl alcohol, isoamyl acetate, ethyl hexanoate and ethyl octanoate were separated and quantified. This method was validated to ensure the quality of the results: the precision was satisfactory with relative standard deviation (RSD) in the range of 1.51%-4.22%, recoveries for all the analytes ranged from 95.15% to 99.85%, and the limits of detection were in the range of 0.0002-0.024 mg/L. Results of real wheat beer samples analyzed using this method showed that the volatile compound concentrations were in the range of 0.08-99.91 mg/L. Results suggested that this method exhibited good reproducibility, selectivity and high precision, and it can be useful for the analysis of routine beer samples. Keywords: top fermentation, wheat beer, flavor detection, volatile flavor compounds, headspace sampling-gas chromatography, internal standard method DOI: 10.3965/j.ijabe.20120502.009 Citation: Li H M, Li H J, Liu X H, Chen B. Analysis of volatile flavor compounds in top fermented wheat beer by headspace sampling-gas chromatography. Int J Agric & Biol Eng, 2012; 5(2): 67

Author Biographies

Huimin Li, Shandong University of Technology

Master, School of Agriculture and Food Engineering, Shandong University of Technology, Zibo 255049, China

Hongjun Li, Shandong University of Technology

PhD, Professor, Food Department, School of Agricultural and Food Engineering, Shandong University of Technology. Tel.: +86-533-2786382-88; Fax: +86-533-276558.

Xiuhua Liu, Shandong University of Technology

School of Agriculture and Food Engineering, Shandong University of Technology, Zibo 255049, China

Bing Chen, Shandong University of Technology

School of Agriculture and Food Engineering, Shandong University of Technology, Zibo 255049, China

References

Tian J Y. Determination of several flavours in beer with headspace sampling-gas chromatography. Food Chemistry, 2010; 123: 1318-1321.

Silva G A, Augusto F, Poppi R J. Exploratory analysis of the volatile profile of beers by HS-SPME-GC. Food Chemistry, 2008; 111: 1057–1063.

Wang L, Liu J B, Xiao D G. Research development of wheat beer. Liquor Making Science & Technology, 2000; 102: 65-69. (in Chinese with English abstract)

Liu J L, Liu L. The production of top fermentation. Food Fermentation of Shandong, 2011; 121: 44-48. (in Chinese with English abstract)

Mou H, Liu X F, Liu Y. Study on top fermentation technology of wheat beer. Food Science & Technology of Shandong, 2003; 2: 4-6. (in Chinese with English abstract)

Pinho O, Ferreira I M P L V O, Santos L H M L M. Method optimization by solid-phase microextraction in combination with gas chromatography with mass spectrometry for analysis of beer volatile fraction. Journal of Chromatography A, 2006; 1121: 145-153.

Tian J Y. Application of static headspace gas chromatography for determination of acetaldehyde in beer. Journal of Food Composition and Analysis, 2010; 23: 475-479.

Hrivňák J, Šmogrovičová D, Nádaský P, Lakatošová J. Determination of beer aroma compounds using headspace solid-phase microcolumn extraction. Talanta, 2010; 83: 294-296.

Caldeira I, Pereira R, Cristina Cĺlmaco M, Belchior A P, Bruno de Sousa R. Improved method for extraction of aroma compounds in aged brandies and aqueous alcoholic wood extracts using ultrasound. Analytica Chimica Acta, 2004; 513: 125-134.

Bueno M, Pannier F. Quantitative analysis of volatile selenium metabolites in normal urine by headspace solid phase microextraction gas chromatography–inductively coupled plasma mass spectrometry. Talanta, 2009; 78: 759-763.

Rodríguez-Sánchez S, Hernández-Hernández O, Ruiz-Matute A I, Sanz M L. A derivatization procedure for the simultaneous analysis of iminosugars and other low molecular weight carbohydrates by GC–MS in mulberry (Morus sp.). Food Chemistry, 2011; 126: 353-359.

Chen Q, Ling Y, Zhang F, Chu X G. Simultaneous determination of seven preservatives in beverage and jam using stir bar sorptive extraction and gas chromatography- tandem mass spectrometry. Chinese Journal of Analytical Chemistry, 2010; 38: 1156-1160.

Kolb B. Headspace sampling with capillary columns. Journal of Chromatography A, 1999; 842: 163-205.

Sitaramarajua Y, Hul A V, Wolfs K, Schepdael A V, Hoogmartens J, Adams E. Static headspace gas chromatography of (semi-)volatile drugs in pharmaceuticals for topical use. J. Pharm. Biomed. Anal., 2008; 47: 834-840.

Kolb B, Ettre L S. Static headspace-gas chroamtography: Theory and practice, Wiley-VCH, Weinheim. 1997.

Hill P G, Smith R M. Determination of sulphur compounds in beer using headspace solidphase microextraction and gas chromatographic analysis with pulsed flame photometric detection. Journal of Chromatography A, 2000; 872: 203-213.

Ragazzo-Sancheza J A, Chalierb P, Chevalier-Luciab D, Calderon-Santoyoa M, Ghommidhc C. Off-flavours detection in alcoholic beverages by electronic nose coupled to GC. Sensor and Actuators B, 2009; 140: 29-34.

Pizarro C, Pérez-del-Notario N, González-Sáiz J M. Optimisation of a simple and reliable method based on headspace solid-phase microextraction for the determination of volatile phenols in beer. Journal of Chromatography A, 2010; 1217: 6013-6021.

Pérez D M, Alatorre G G, Álvarez E B, Silva E E, Alvarado J F J. Solid-phase microextraction of N-nitrosodimethyl- amine in beer. Food Chemistry, 2008; 107: 1348-1352.

Korany M A, Maher H M, Galal S M, Fahmy O T, Ragab M A A. Non-parametric linear regression of discrete Fourier transform convoluted chromatographic peak responses under non-ideal conditions of internal standard method. Talanta, 2010; 83: 93-109.

Tian J Y, Yu J, Chen X G, Zhang W F. Determination and quantitative analysis of acetoin in beer with headspace sampling-gas chromatography. Food Chemistry, 2009; 112: 1079-1083.

Moffat A C, Osselton M D, Widdop B. Clark's analysis of drugs and poisons (third ed.). Pharmaceutical press, London, Chicago. 2004.

Sterckx F L, Saison D, Delvaux F R. Determination of volatile monophenols in beer using acetylation and headspace solid-phase microextraction in combination with gas chromatography and mass spectrometry. Analytica Chimica Acta, 2010; 676: 53-59.

Luan F, Liu H T, Wen Y Y, Zhang X Y. Quantitative structure–property relationship study for estimation of quantitative calibration factors of some organic compounds in gas chromatography. Analytica Chimica Acta, 2008; 612: 126-135.

Xing X Y, Xing Y A, Lv L. Determination of alcohol and ester in wine with gas chromatography. Tech. Papers, 2007; 47-48. (in Chinese with English abstract)

Zhang L F, Hu R K, Yang Z G. Routine analysis of off-flavor compounds in water at sub-part-per-trillion level by large-volume injection GC/MS with programmable temperature vaporizing inlet. Water Research, 2006; 40: 699-709.

Kashiwagi M, Hara K, Fujii H, Kageura M, Takamoto M, Matsusue A, et al. Analysis of acetylene in blood and urine using cryogenic gas chromatography-mass spectrometry. Journal of Chromatography B, 2009; 877: 2658-2661.

Liu H W. Method and application of gas chromatography. Chemistry Industry Publisher, Beijing, 2007. pp. 29-31.

Downloads

Published

2012-06-27

How to Cite

Li, H., Li, H., Liu, X., & Chen, B. (2012). Analysis of volatile flavor compounds in top fermented wheat beer by headspace sampling-gas chromatography. International Journal of Agricultural and Biological Engineering, 5(2), 67–75. https://doi.org/10.25165/ijabe.v5i2.553

Issue

Vol. 5 No. 2 (2012): IJABE

Section

Agro-product and Food Processing Systems

License

IJABE is an international peer reviewed open access journal, adopting Creative Commons Copyright Notices as follows.


Authors who publish with this journal agree to the following terms:


  1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.

  2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.

  3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).