Abstract
In the last few years, the flavored beer market has increased significantly. In particular, consumers showed a growing interest in citrus-flavored beers. Citrus fruits contain, among other class of compounds, terpenes and terpenoids and oxygenated heterocyclic compounds. The absence of a specific legislation concerning beer flavored production and ingredients reported on the labels makes these beers subject to possible adulterations. Solid phase micro extraction (SPME) followed by gas chromatographic–mass spectrometry (GC-MS) and gas chromatographic-flame ionization detector (GC-FID) analysis of the volatile profile together with the characterization of the oxygen heterocyclic compounds through high performance liquid chromatography coupled to tandem mass spectrometry (HPLC-MS/MS) demonstrated to be a powerful analytical strategy for quality control. In this study, we combined the volatile and non-volatile profiles of “citrus flavored mainstream beers”, in order to evaluate the authenticity and determine markers to prevent food frauds. The changes in the aroma composition of the unflavored types after the addition of peel, or citrus essential oil were also evaluated. The linear retention index (LRI) system was used for both techniques; in particular, its application in liquid chromatography is still limited and represents a novelty. The coupling of the high sensitivity of the HPLC MS/MS method with the LRI system, it has made possible for the first time a reliable identification and an accurate quantification of furocoumarins in citrus-flavored beers.
Highlights
Beer is one of the most produced alcoholic beverages in the world, its flavor and aroma resulting from a complex mixture of volatile and non-volatile components belonging to different chemical classes, most of which originated from malt, hops, and yeast used in brewing process
The beer volatile fingerprinting of citrus-flavored and unflavored beers was profiled using a headspace mode (HS)-Solid phase micro extraction (SPME) extraction method followed by Gas Chromatography (GC) analysis
This approach allowed to establish the volatile pattern of beers in which the labels reported the addition of citrus peels as ingredient
Summary
Many of the volatile organic compounds present in beer aroma is directly inherent in the raw material or originated in process such as roasting malt, boiling wort, and flavor addition. These compounds, even if present in low concentration, can strongly influence the quality and character of the beer. The understanding and investigation of the volatiles generated in brewing process are important for beer characterization and for prediction of the aroma, in order to provide quality products and to promote the introduction on the market of new products that answer to the consumer demand
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