Analysis of hop-derived terpenoids in beer and evaluation of their behavior using the stir bar-sorptive extraction method with GC-MS.

J Agric Food Chem

Brewing Research and Development Laboratory, Asahi Breweries Ltd., 1-21, Midori 1-chome, Moriya-shi, Ibaraki, 302-0106, Japan.

Published: June 2005

Hop aroma components, which mainly comprise terpenoids, contribute to the character of beers. However, pretreatments are necessary before analyzing these components because of their trace levels and complicated matrixes. Here, the stir bar-sorptive extraction (SBSE) method was used to detect and quantify many terpenoids simultaneously from small samples. This simple technique showed low coefficients of variation, high accuracy, and low detection limits. An investigation of the behavior of terpenoids identified two distinct patterns of decreasing concentration during wort boiling. The first, which was seen in myrcene and linalool, involved a rapid decrease that was best fitted by a quadratic curve. The second, which was observed in beta-eudesmol, humulene, humulene epoxide I, beta-farnesene, caryophyllene, and geraniol, involved a gentle linear decrease. Conversely, the concentration of beta-damascenone increased after boiling. As the aroma composition depended on the hop variety, we also examined the relationship between terpenoid content and sensory analysis in beer.

Download full-text PDF

Source
http://dx.doi.org/10.1021/jf050072fDOI Listing

Publication Analysis

Top Keywords

stir bar-sorptive
8
bar-sorptive extraction
8
analysis hop-derived
4
terpenoids
4
hop-derived terpenoids
4
terpenoids beer
4
beer evaluation
4
evaluation behavior
4
behavior stir
4
extraction method
4

Similar Publications

Correlating Microbial Dynamics with Key Metabolomic Profiles in Three Submerged Culture-Produced Vinegars.

Foods

December 2024

Department of Agricultural Chemistry, Edaphology, and Microbiology, Microbiology Area, Agrifood Campus of International Excellence ceiA3, University of Córdoba, 14014 Córdoba, Spain.

Although vinegar is a product obtained by a well-known bioprocess from a technical point of view, the complex microbiota responsible for its production and their involvement in the organoleptic profiles are not clear yet. In this work, three acetification profiles in submerged culture using both synthetic and raw materials from Andalusia (Spain) were characterized by metagenomic (16S rRNA amplicon sequencing) and metabolomic tools (stir-bar sorptive extraction with thermo-desorption coupled to gas chromatography-mass spectrometry (SBSE-TD-GC-MS) and high-performance liquid chromatography (HPLC)). A total of 29 phyla, 208 families, and many more genera were identified, comprising bacteria and archaea as well as 75 metabolites, including minor volatile compounds, amino acids, biogenic amines, and other nitrogenous compounds.

View Article and Find Full Text PDF

In this study, a novel imidazolium-based ionic liquid (IL) coating was developed for stir bar sorptive extraction (SBSE) using a sol-gel method. The effects of different counterions, conditioning temperatures and polymer compositions were investigated. The stir bar with bis((trifluoromethyl)sulfonyl) amide 1-butyl-3-(3-(triethoxysilyl)propyl)-1H-imidazol-3-ium showed good mechanical and thermal stability with high resistance to water solubilization.

View Article and Find Full Text PDF

A covalent organic framework (COF) based on imine was synthesized using 2,5-dihexoxyterephthalaldehyde (DHT) and 1,3,5-tris(4-aminophenyl) benzene (TAPB) as starting materials. The TAPB-DHT-COF exhibited satisfactory chemical stability, making it a promising adsorbing material for stir bar sorptive extraction (SBSE) of four estrogens, including estrone (E1), β-estradiol (E2), hexestrol (HES), and mestranol (MeEE2), in ambient water samples. The extracted analytes were subsequently analyzed using a high-performance liquid chromatography-diode array detector (HPLC-DAD).

View Article and Find Full Text PDF

Uncovering characteristic and enantiomeric distribution of volatile components in Huangshan Maofeng and Zhejiang baked green teas.

Food Chem

February 2025

Key Laboratory of Tea Quality and Safety Control, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China. Electronic address:

Article Synopsis
  • Huangshan Maofeng (HSMF) is a well-known baked green tea from Anhui, China, recognized for its fresh flavor, while Zhejiang specializes in green tea production.
  • The study used advanced techniques like stir bar sorptive extraction and gas chromatography-mass spectrometry (GC-MS) to examine the aroma compounds and enantiomeric distribution in HSMF and Zhejiang baked green tea (ZJ-BGT).
  • Unique volatile compounds were found in both tea types, and certain compounds correlated with HSMF quality, highlighting specific enantiomers like S-jasmine lactone in HSMF that enhances flavor.
View Article and Find Full Text PDF

In this work, a miniaturized and sustainable method for the determination of endocrine-disrupting bisphenols in human serum and urine employing the miniaturized stir bar sorptive dispersive microextraction (mSBSDME) approach has been developed. As bisphenols are conjugated in the human body to their glucorinated and sulfated forms, an enzymolysis employing a commercial mixture of β-glucuronidase and arylsulfatase was carried out prior to the microextraction procedure to determine their total content. A magnetic covalent organic framework (COF) was employed as the sorbent to carry out the extraction of the analytes from the biological matrixes, showing good extraction performance due to its hydrophobic, π-π, and dipole-dipole interactions with the analytes.

View Article and Find Full Text PDF

Want AI Summaries of new PubMed Abstracts delivered to your In-box?

Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!