EVALUATION OF THE PROFILE OF VOLATILE ORGANIC COMPOUNDS IN INDUSTRIAL AND CRAFT BEERS

Authors

  • Gisele Goncalves Bortoleto State Center of Technological Education “Paula Souza“/CEETEPS, Tecnollogy Collegy of Piracicaba “Dep. Roque Trevisan“, Department of Food Technology. https://orcid.org/0000-0002-3425-3888
  • Winston Pinheiro Claro Gomes https://orcid.org/0000-0003-1165-8572
  • Livia Correa Ushimura State Center of Technological Education “Paula Souza“/CEETEPS, Tecnollogy Collegy of Piracicaba “Dep. Roque Trevisan“, Department of Food Technology https://orcid.org/0000-0001-6363-1553
  • Renan Augusto Bonanca State Center of Technological Education “Paula Souza“/CEETEPS, Tecnollogy Collegy of Piracicaba “Dep. Roque Trevisan“, Department of Food Technology
  • Evandro Hion Novello Leuven Holding of Participation LTDA

DOI:

https://doi.org/10.55251/jmbfs.5532

Keywords:

Craft beer, Gas chromatography, Headspace, Industrial beer, Principal component analysis

Abstract

The objective of this work was to determine the influence of some analytical parameters in craft and industrial beers characterization and to search for possible correlations between these parameters by use of chemometrics. For this purpose, the levels of color and bitterness were quantified by spectrophotometry and the concentrations of acetaldehyde, ethyl acetate, methanol, ethanol, propanol, iso-butanol and iso-amyl alcohol by gas chromatography with detection by flame ionization with a headspace sampler (HS - GC-FID). The results were evaluated by the student analysis for the means, at a confidence level of 95% (α = 0.05). Principal Component Analysis (PCA) was applied as a tool to assess the influence of analytical parameters to characterize industrial or craft beers. The results showed that, the levels of bitterness, color, ethanol, isoamyl alcohol, methanol and propanol are statistically different in craft and industrial beers. On the other hand, considering the PCA results, it is possible to attribute the parameters bitterness, color, acetaldehyde, methanol, ethanol, propanol, iso-butanol and iso-amyl alcohol as the better ones to characterize as craft beers, while the industrial beers were better characterized by the presence of ethyl acetate. Regarding the correlation matrix, it revealed that the parameters color, propanol and iso-amyl alcohol are correlated with the alcoholic content of beer, regardless of whether it is craft or industrial.

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Published

2022-10-05

How to Cite

Bortoleto, G. G., Gomes, W. P. C., Ushimura, L. C., Bonanca, R. A., & Novello, E. H. (2022). EVALUATION OF THE PROFILE OF VOLATILE ORGANIC COMPOUNDS IN INDUSTRIAL AND CRAFT BEERS. Journal of Microbiology, Biotechnology and Food Sciences, 12(2), e5532. https://doi.org/10.55251/jmbfs.5532

Issue

Vol. 12 No. 2 (2022): October - November

Section

Food Sciences

License

Copyright (c) 2022 Gisele Gonçalves Bortoleto, Winston Pinheiro Claro Gomes, Livia Correa Ushimura, Renan Augusto Bonaça, Evandro Hion Novello

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

All papers published in the Journal of Microbiology, Biotechnology and Food Sciences  are published under a CC-BY licence (CC-BY 4.0). Published materials can be shared (copy and redistribute the material in any medium or format) and adapted (remix, transform, and build upon the material for any purpose, even commercially) with specifying the author(s).

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