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|title: ||Evaluation of beer deterioration by gas chromatography-mass spectrometry/multivariate analysis: a rapid tool for assessing beer composition|
|authors: ||Rodrigues, João A.|
Barros, António S.
Gil, Ana M.
Silva Ferreira, Antonio C.
Gas chromatography–mass spectrometry (GC–MS)
Principal Component Analysis (PCA)
|issue date: ||2011|
|abstract: ||Beer stability is a major concern for the brewing industry, as beer characteristics may be subject to significant
changes during storage. This paper describes a novel non-targeted methodology for monitoring the
chemical changes occurring in a lager beer exposed to accelerated aging (induced by thermal treatment:
18 days at 45 ◦C), using gas chromatography–mass spectrometry in tandem with multivariate analysis
(GC–MS/MVA). Optimization of the chromatographic run was performed, achieving a threefold reduction
of the chromatographic time. Although losing optimum resolution, rapid GC runs showed similar
chromatographic profiles and semi-quantitative ability to characterize volatile compounds. To evaluate
the variations on the global volatile signature (chromatographic profile and m/z pattern of fragmentation
in each scan) of beer during thermal deterioration, a non-supervised multivariate analysis method,
Principal Component Analysis (PCA), was applied to the GC–MS data. This methodology allowed not only
the rapid identification of the degree of deterioration affecting beer, but also the identification of specific
compounds of relevance to the thermal deterioration process of beer, both well established markers such
as 5-hydroxymethylfufural (5-HMF), furfural and diethyl succinate, as well as other compounds, to our
knowledge, newly correlated to beer aging.|
|publisher version/DOI: ||http://dx.doi.org/10.1016/j.chroma.2010.12.088|
|source: ||Journal of Chromatography A|
|appears in collections||DQ - Artigos|
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