Determination of beer aroma compounds using headspace solid-phase microcolumn extraction

Abstract

A rapid sampling technique for the analysis of beer aroma compounds is described. The headspace (10 ml) is passed through the microcolumn filled with 5 mg of Tenax TA and thermally desorbed in a modified GC inlet (modification is described). Eight compounds (from acetaldehyde to 2-phenylethanol) in four beer samples were analyzed. The correlation coefficients ( r 2), repeatability (RSD) and limits of detection (LOD) were 0.9973–0.9994, 2.1–6.9% and 0.00002–0.13 mg/l, respectively. The methodology can be useful for routine beer sample analysis.