Aroma component analysis by HS-SPME/GC-MS to characterize Lager, Ale, and sour beer styles

Autor(es)

Herkenhoff, Marcos Edgar ; Broedel, Oliver ; Frohme, Marcus

• Tipo de documento: Artigo Científico
• Fonte: Food Research International; v. 194, p. 16-pg., 2024-08-17.

Resumo

The world of beer is a rich tapestry woven with diverse styles, each with its unique character. Lager, known for its crispness, ferments at lower temperatures, while ale, at warmer ones, boasts a wide spectrum of aromas. Belgian beers dazzle with their complexity, from fruity Trappist ales to sour lambics. German wheat beers, like hefeweizens, charm with their effervescence and fruity undertones. India Pale Ales (IPAs) showcase a hoppy burst, while sour ales tantalize with their tanginess. Craftsmanship, history, and regional ingredients intertwine in this world of brewing, offering aficionados an array of delightful experiences. Research on craft beer aromas is limited, and molecular fingerprint could be crucial. To date, there have been no studies focused on characterizing compound profiles to differentiate beer styles. The Headspace Solid Phase Microextraction (HS-SPME) method provides a rapid and solvent-free approach to volatile compound. The present study aims to characterize the aroma profile of a wide range of beers by using HS-SPME/GC-MS technique combined with multivariate data processing. A total of 120 beer samples were collected and divided into five categories: Pilsen (n = 28); Lager (n = 23); Ale (n = 32); Sour (n = 24); and Belgian Ales (n = 13). Among the Pilsen beers, 18 unique compounds were found for beers with hop extract and hops, and 2 for beers with hop extract (Octyl acetate; and alphaTerpineol). When comparing the remaining groups to each other, Belgian beers exhibited 5 unique compounds, and Lagers had one (nonanal). Sours and Ales did not have unique compounds but shared 2 distinct compounds with the Belgian group each. We concluded that Belgian beers are the most complex in terms of various aroma-related compounds, and that it is possible to distinguish beers that use pure hops from hop extract. (AU)

• Processo FAPESP: 13/07914-8 - FoRC - Centro de Pesquisa em Alimentos
• Beneficiário: Bernadette Dora Gombossy de Melo Franco
• Modalidade de apoio: Auxílio à Pesquisa - Centros de Pesquisa, Inovação e Difusão - CEPIDs
• Processo FAPESP: 19/02583-0 - Avaliação da catharina sour, primeiro estilo de cerveja brasileiro, como bebida pontencialmente probiótica, com aplicação das técnicas de pcr em tempo real e maldi-tof
• Beneficiário: Marcos Edgar Herkenhoff
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado
• Processo FAPESP: 21/08621-0 - Análise de metabólitos e aromas por HS-SPME/GC-MS para caracterizar o estilo artesanal de cerveja ale Catharina sour com linhagem probiótica de Lacticaseibacillus paracasei subs. paracasei F19
• Beneficiário: Marcos Edgar Herkenhoff
• Modalidade de apoio: Bolsas no Exterior - Estágio de Pesquisa - Pós-Doutorado