Abstract
The volatiles organic compounds of 21 samples of craft beers coming from Basilicata were detected, using a HS-SPME-GC-MS technique. The analysis showed the presence of various compounds (esters, alcohols, and terpenes), which were useful to determinate the aroma profiles of these beers. In addition, this profile was matched with the aroma profile of commercial beers, in order to establish the difference of the aroma profiles.
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