Development and Validation of a HS-SPME-GC-SIM-MS Multi-Method Targeting Hop-Derived Esters in Beer

Abstract

Hop-derived esters contribute to beer flavor and changes in the ester spectrum are believed to be an important driver in the flavor–instability of hoppy beers. To date, there exists no published method that enables reliable quantification of hop-derived esters in beer. As the availability of such a method is vital to enlarge the understanding of beer flavor stability, the current article is concerned with the development, validation, and application of a headspace solid phase microextraction gas chromatography selected ion monitoring mass spectrometry (HS-SPME-GC-SIM-MS) based methodology for quantification of 16 hop-derived esters in beer. The validation data shows that choosing suitable HS-SPME-GC-SIM-MS conditions enabled reliable quantification of esters across a range of 1–200 µg/L, with calculated limits of quantification being well below 1 µg/L. Spiking experiments using terpenes and terpenoids evidenced method robustness, most importantly when two commercially available stable isotope labeled internal standards (d₆-geranyl acetate and ¹³C-methyl octanoate) were used. Application to beer samples indicated that beers brewed with different qualities/quantities of hops and differing in freshness could be well differentiated by HS-SPME-GC-SIM-MS analysis of their ester profile.

Supplemental data for this article is available online at at https://doi.org/10.1080/03610470.2021.1994814 .

Keywords:

• Analysis
• beer aging
• beer flavor
• dry-hopping
• esters
• hops
• mass spectrometry

Declaration of interest statement

The authors do note declare a conflict of interest.

Additional information

Funding

This research was funded by the German Federal Ministry for Economic Affairs and Energy under grant number 49VF170007.