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Determination of flavour compounds in beer using stir‐bar sorptive extraction and solid‐phase microextraction
Author(s) -
Castro Luis F.,
Ross Carolyn F.
Publication year - 2015
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/jib.219
Subject(s) - solid phase microextraction , repeatability , chromatography , chemistry , brewing , extraction (chemistry) , flavour , detection limit , gas chromatography , flame ionization detector , isoamyl acetate , ethyl acetate , gas chromatography–mass spectrometry , mass spectrometry , food science , fermentation
The analysis of volatile compounds in beer is important for quality control in the brewing industry. In this study, stir‐bar sorptive extraction (SBSE) and solid‐phase microextraction (SPME), two solvent‐less enrichment techniques, were applied in combination with gas chromatography flame ionization detection (GC/FID) for the determination of four flavour compounds (isoamyl acetate, ethyl hexanoate, benzaldehyde, myrcene) in beer. Limits of detection, linearity and repeatability of both methods were determined using standard ethanol solutions, while accuracy was determined by conducting recovery tests on commercial beer samples. Both methods were characterized by high linearity ( r > 0.996) and repeatability (RSD = 1.76–10.66%). When both methods were compared, higher recoveries were obtained by SBSE, with limits of detection 1.8–2.8 times lower compared with SPME. In the analysis of commercial beer samples using both methods, SBSE analysis resulted in higher recoveries, therefore demonstrating promise for the analysis of beer volatiles. Copyright © 2015 The Institute of Brewing & Distilling