New trends in beer flavour compound analysis

• Published in: Journal of the science of food and agriculture Vol. 95; no. 8; pp. 1571 - 1576
• Main Authors: Andrés-Iglesias, Cristina, Montero, Olimpio, Sancho, Daniel, Blanco, Carlos A
• Format: Journal Article
• Language: English
• Published: Chichester, UK John Wiley & Sons, Ltd 01-06-2015; John Wiley and Sons, Limited
• Subjects: analytical methods; Beer; Beer - analysis; Biosensing Techniques - trends; Breweries; Chemical industries; Chemistry Techniques, Analytical - methods; Chemistry Techniques, Analytical - trends; Chromatography; Chromatography - trends; Electronic Nose; Flavors; flavour compounds; Flavours; Food science; Foods; Humans; Markets; Mass spectrometry; Mass Spectrometry - trends; Solid Phase Microextraction - trends; spectrometry; spectroscopy; Spectrum Analysis - trends; Taste; Trends; spectrometry; spectroscopy; analytical methods; beer; chromatography; flavour compounds
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.6905

As the beer market is steadily expanding, it is important for the brewing industry to offer consumers a product with the best organoleptic characteristics, flavour being one of the key characteristics of beer. New trends in instrumental methods of beer flavour analysis are described. In addition to successfully applied methods in beer analysis such as chromatography, spectroscopy, nuclear magnetic resonance, mass spectrometry or electronic nose and tongue techniques, among others, sample extraction and preparation such as derivatization or microextraction methods are also reviewed. © 2014 Society of Chemical Industry