Abstract
The chromatographic fingerprint of the flavor in beer, which was obtained by analyzing 28 beer samples (6 tastes) from 4 breweries, was established by Headspace Solid-phase Microextraction coupled with Gas Chromatogram Flame Ionization Detector (HS-SPME-GC-FID). After Principal Component Analysis (PCA) and Hierarchical Clustering Analysis (HCA) were used to process the GC data, not only could 28 beer samples be classified into three main types (draft beer, traditional beer, and dark beer), but also the same main type of beer samples could be further classified individually according to the breweries and tastes. In addition, 18 volatile compounds were identified by Gas Chromatogram Mass Spectrum (GC-MS). The results showed that HS-SPME-GC-FID was convenient, rapid, and precise in classifying beer samples according to different main types, breweries, and even tastes. Therefore, the method established in this paper was potential to be used for the identification of beer types and even the quality control of beer.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.