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Comparison of Two Extraction Techniques, Solid‐Phase Microextraction Versus Continuous Liquid–Liquid Extraction/Solvent‐Assisted Flavor Evaporation, for the Analysis of Flavor Compounds in Gueuze Lambic Beer
Author(s) -
ThompsonWitrick Katherine A.,
Rouseff Russell L.,
Cadawallader Keith R.,
Duncan Susan E.,
Eigel William N.,
Tanko James M.,
O'Keefe Sean F.
Publication year - 2015
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.12795
Subject(s) - flavor , extraction (chemistry) , chemistry , chromatography , solid phase microextraction , solvent , phenols , fermentation , evaporation , food science , gas chromatography–mass spectrometry , organic chemistry , mass spectrometry , physics , thermodynamics
Lambic is a beer style that undergoes spontaneous fermentation and is traditionally produced in the Payottenland region of Belgium, a valley on the Senne River west of Brussels. This region appears to have the perfect combination of airborne microorganisms required for lambic's spontaneous fermentation. Gueuze lambic is a substyle of lambic that is made by mixing young (approximately 1 year) and old (approximately 2 to 3 years) lambics with subsequent bottle conditioning. We compared 2 extraction techniques, solid‐phase microextraction (SPME) and continuous liquid–liquid extraction/solvent‐assisted flavor evaporation (CCLE/SAFE), for the isolation of volatile compounds in commercially produced gueuze lambic beer. Fifty‐four volatile compounds were identified and could be divided into acids (14), alcohols (12), aldehydes (3), esters (20), phenols (3), and miscellaneous (2). SPME extracted a total of 40 volatile compounds, whereas CLLE/SAFE extracted 36 volatile compounds. CLLE/SAFE extracted a greater number of acids than SPME, whereas SPME was able to isolate a greater number of esters. Neither extraction technique proved to be clearly superior and both extraction methods can be utilized for the isolation of volatile compounds found in gueuze lambic beer.