Abstract
Fermentable sugars directly contribute to the sweetness of beer, whereas carbohydrates with more than four glycosyl units can be beneficial to the perception of beer in that they contribute to body or mouthfeel. GC/MS has not been widely used for the analysis of carbohydrate contents in beer. The analysis of beer by using L-SPME, on fiber derivatization with bis(trimethylsilyl) trifluoroacetamide (BSTFA) and GC-MS showed the presence of some carbohydrates (D-arabinose, -D-arabinopyranose, D-galactose, Dxylose, and D-mannose) never detected in beer. The analysis of three different types of beer showed that the presence of these carbohydrates can represent a significant part of the total amount of carbohydrates present in the beer.
Highlights
Beer is a fermented beverage made from malted grains, hops, yeast, and water (De Keukeleire, 2000; Duarte et al, 2003)
Fermentable sugars directly contribute to the sweetness of beer, whereas carbohydrates with more than four glycosyl units can be beneficial to the perception of beer in that they contribute to body or mouthfeel
The analysis of beer by using L-SPME, on fiber derivatization with bis(trimethylsilyl) trifluoroacetamide (BSTFA) and GC-MS showed the presence of some carbohydrates (D-arabinose, -D-arabinopyranose, D-galactose, Dxylose, and D-mannose) never detected in beer
Summary
Beer is a fermented beverage made from malted grains, hops, yeast, and water (De Keukeleire, 2000; Duarte et al, 2003). Fermentable sugars directly contribute to the sweetness of beer, whereas carbohydrates with more than four glycosyl units can be beneficial to the perception of beer in that they contribute to body or mouthfeel. GC/MS has not been widely used for the analysis of carbohydrate contents in beer.
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