Chemical characterization of aromas in beer and their effect on consumers liking

Claudia Gonzalez Viejo, Sigfredo Fuentes, Damir D. Torrico, Amruta Godbole, Frank R. Dunshea

Research output: Contribution to journalArticlepeer-review

Abstract

Identification of volatiles in beer is important for consumers acceptability. In this study, triplicates of 24 beers from three types of fermentation (top/bottom/spontaneous)were analyzed using Gas Chromatograph with Mass-Selective Detector (GC-MSD)employing solid-phase microextraction (SPME). Principal components analysis was conducted for each type of fermentation. Multiple regression analysis, and an artificial neutral network model (ANN)were developed with the peak-areas of 10 volatiles to evaluate/predict aroma, flavor and overall liking. There were no hops-derived volatiles in bottom-fermentation beers, but they were present in top and spontaneous. Top and spontaneous had more volatiles than bottom-fermentation. 4-Ethyguaiacol and trans-β-ionone were positive towards aroma, flavor and overall liking. Styrene had a negative effect on aroma, flavor and overall liking. An ANN model with high accuracy (R = 0.98)was obtained to predict aroma, flavor and overall liking. The use of SPME-GC-MSD is an effective method to detect volatiles in beers that contribute to acceptability.

Original languageEnglish (US)
Pages (from-to)479-485
Number of pages7
JournalFood chemistry
Volume293
DOIs
StatePublished - Sep 30 2019
Externally publishedYes

Keywords

  • Beer acceptability
  • Beer aromas
  • Fermentation
  • Gas chromatography
  • Volatiles

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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