Abstract
Knowledge of composition of beverages volatile fraction is essential for understanding their sensory attributes. Analysis of volatile compounds predominantly resorts to gas chromatography coupled with mass spectrometry (GC-MS). Often a previous concentration step is required to quantify compounds found at low concentrations. This work presents a liquid-liquid microextraction method combined with GC-MS (LLME/GC-MS) for the analysis of compounds in fermented beverages and spirits. The method was validated for a set of compounds typically found in fermented beverages comprising alcohols, esters, volatile phenols, and monoterpenic alcohols. The key requirements for validity were observed, namely linearity, sensitivity in the studied range, accuracy, and precision within the required parameters. Robustness of the method was also evaluated with satisfactory results. Thus, the proposed LLME/GC-MS method may be a useful tool for the analysis of several fermented beverages, which is easily implementable in a laboratory equipped with a GC-MS.
Highlights
The flavor, which is one of the most important sensory attributes of fermented, alcoholic, and distilled beverages, is determined by a vast and diverse number of volatile compounds, arising either from raw material, yeast/bacteria fermentations, which are secondary metabolites [1,2,3], or from ageing when applied [4]
Linearity and sensitivity of the proposed liquid-liquid microextraction method (LLME) method were evaluated by outlining calibration curves for each analyte, using a solution of pure standards
In agreement with the results reported by González and collaborators [31], this value cannot exceed 15% for the method to be accurate
Summary
The flavor, which is one of the most important sensory attributes of fermented, alcoholic, and distilled beverages (cider, wine, beer, vinegar, spirits, vodka, whiskey, among others), is determined by a vast and diverse number of volatile compounds, arising either from raw material (e.g., grapes, barley, hops), yeast/bacteria fermentations, which are secondary metabolites [1,2,3], or from ageing when applied (e.g., in oak wood) [4]. Some authors have correlated FTIR spectra with some specific compounds or groups of compounds [9,10]
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