Identification of Volatile Molecules and Bioactivity of Gruyt Craft Beer Enriched with var. L. Essential Oil.

In this work, for the first time, a gruyt beer and the same one after the addition of essential oil (AEO), were investigated to determine the composition of the volatile fraction. The applied analytical techniques, such as Head Space/Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS/SPME-GC-MS) and Proton Transfer Reaction-Time of Flight-Mass Spectrometer (PTR-ToF-MS), allowed us to identify the content of volatile organic compounds (VOCs). From the comparison between the two beer samples, it showed that the one after the addition of AEO was particularly richened in limonene and a series of minor terpene compounds.

Addition of Spirulina to Craft Beer: Evaluation of the Effects on Volatile Flavor Profile and Cytoprotective Properties.

SPME-GC-MS and PTR-ToF-MS techniques were applied to describe the content of volatile flavor compounds in a craft beer before and after adding spirulina. The obtained results showed that the volatile profile of the two beer samples differed. Furthermore, to chemically characterize biomass spirulina, a derivatization reaction followed by GC-MS analysis was performed, highlighting a high content of molecules belonging to different chemical classes, such as sugars, fatty acids and carboxylic acids.

Hemp ( L., Kompolti cv.) and Hop ( L., Chinook cv.) Essential Oil and Hydrolate: HS-GC-MS Chemical Investigation and Apoptotic Activity Evaluation.

In this study, essential oils (EOs) and hydrolates (Hys) from Italian hemp ( L. Kompolti cv.) and hop ( L.

"Hemping" the drinks: Aromatizing alcoholic beverages with a blend of Cannabis sativa L. flowers.

Cannabis sativa L. is a multi-purpose crop, traditionally used for fibre and seed production, whose cultivation is permitted in Europe for varieties complying with the Δ-tetrahydrocannabinol 0.2% threshold.