Study of Chromatographic Fingerprint of the Flavor in Beer by HS-SPME-GC

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.

Keywords:

• Beer
• Fingerprint
• Hierarchical clustering analysis
• HS-SPME-GC
• Principal component analysis

Notes

^a The code number was used to indicate main types (as T: Traditional; R: draft; D: dark), breweries (as 1, 2, 3, 4), and tastes (as a, b, c, d, e, f).

^a The term FID-t _R corresponds to the retention time achieved with the flame ionization detection.

^b The term MS-t _R refers to the retention time obtained with mass spectrometry detection.

^c Non-identified compounds.