Volatile Compounds and the Changes in Their Concentration Levels during Storage in Beers Containing Varying Malt Concentrations

• Published in: Journal of food science Vol. 75; no. 1; pp. C79 - C84
• Main Authors: Tsuji, H, Mizuno, A
• Format: Journal Article
• Language: English
• Published: Malden, USA Blackwell Publishing Inc 2010; Wiley; Wiley Subscription Services, Inc
• Subjects: Beer; Beer - analysis; Beer - classification; Beers; Biochemistry; Biological and medical sciences; chemical concentration; Chromatography, Gas; Edible Grain; Fermented food industries; flavor compounds; Flavors; food analysis; food composition; Food Handling; Food industries; Food packaging; Food Preservation; Food science; food storage; Fundamental and applied biological sciences. Psychology; Japan; low-malt beer; malt; Mass Spectrometry; nerolidol; SBSE; Spectrometry, Mass, Matrix-Assisted Laser Desorption-Ionization; stale flavor; storage quality; VOCs; volatile compounds; Volatile organic compounds; Volatile Organic Compounds - analysis; Japan; Volatile compound; Alcoholic beverage; Warehousing; SBSE; Food preservation; Malt; stale flavor; volatile compounds; Concentration; Flavor; Beer
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1750-3841.2009.01428.x

Volatile compounds in beers brewed with different amounts of malt were analyzed by using the stir bar sorptive extraction-gas chromatography-mass spectrometry method. We identified 90 compounds--25 esters, 17 terpenes, 14 alcohols, 11 acids, 6 furans, 6 aroma compounds, 5 carbonyls, and other compounds. An analysis of aged beer suggested that the concentration levels of stale flavor compounds--β-damascenone, γ-nonalactone, ethyl cinnamate, and 2-methoxy-4-vinylphenol--in nonmalt beer were different from those in all-malt and standard beer. Additionally, concentrations of these compounds did not increase during storage in most nonmalt beer analyzed in this study. Nerolidol may be a good marker candidate regardless of the malt content.