A Bottom-Up Approach for Data Mining in Bioaromatization of Beers Using Flow-Modulated Comprehensive Two-Dimensional Gas Chromatography/Mass Spectrometry

Autor(es)

Paiva, Andre Cunha ^[1] ; Oliveira, Daniel Simoes ^[2] ; Hantao, Leandro Wang ^[1]

Afiliação do(s) autor(es)

^[1] Univ Estadual Campinas, Inst Chem, BR-13083970 Campinas, SP - Brazil

^[2] Confra Mantiqueira, BR-37605000 Corrego Do Bom Jesus, MG - Brazil

• Tipo de documento: Artigo Científico
• Fonte: SEPARATIONS; v. 6, n. 4 DEC 2019.
• Citações Web of Science: 0

Resumo

In this study, we report the combination of comprehensive two-dimensional gas chromatography (GCxGC) with multivariate pattern recognition through template matching for the assignment of the contribution of Brazilian Ale 02 yeast strain to the aroma profile of beer compared with the traditional Nottingham yeast. Volatile organic compounds (VOC) from two beer samples, which were fermented with these yeast strains were sampled using headspace solid-phase microextraction (HS-SPME). The aroma profiles from both beer samples were obtained using GCxGC coupled to a fast scanning quadrupole mass spectrometer. Data processing performed through multiway principal components analysis succeeded in separating both beer samples based on yeast strain. The execution of a simple and reliable procedure succeeded and identified 46 compounds as relevant for sample classification. Furthermore, the bottom-up approach spotted compounds found exclusively in the beer sample fermented with the Brazilian yeast, highlighting the bioaromatization properties introduced to the aroma profile by this yeast strain. (AU)

• Processo FAPESP: 17/25490-1 - Síntese e aplicação de líquidos iônicos no estudo de processos fermentativos de interesse comercial
• Beneficiário: Leandro Wang Hantao
• Modalidade de apoio: Auxílio à Pesquisa - Regular