Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7682609 | Talanta | 2013 | 37 Pages |
Abstract
Volatile carbonyl compounds associated with staling beer aroma includes alkanals, alkenals, alkadienals, dicarbonyl compounds, Strecker aldehydes, ketones and furans. The HS-SPME was performed using a polydimethylsiloxane/divinylbenzene (PDMS/DVB) fiber. The procedures were optimized for HS-SPME pre-incubation temperature and time, extraction temperature and time, and PFBHA addition. A central composite design was used in the optimization of extraction conditions and PFBHA addition. The volatile compounds showed optimal extraction incubating 5 ml of beer with 700 mg lâ1 of PFBHA for 7 min and extracted for more 20 min at 45 °C. The method was validated with regard to the linearity, repeatability, inter and intra-day precision and accuracy. The method achieved detection limits ranging from 0.003 to 0.510 µg lâ1, except for furans (1.54-3.44 µg lâ1). The quantification limits varied from 0.010 to 1.55 µg lâ1, except for 2-furfural (4.68 µg lâ1), 5-methyl-2-furfural (5.82 µg lâ1) and 5-hyfroxymethylfurfural (10.4 µg lâ1). Repeatability values of all compounds were lower than 17%. The method accuracy was satisfactory with recoveries ranging from 88% to 114%. The validated method showed to be suitable for a fast and reliable determination of main carbonyl compounds in beers.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Nathalie Moreira, Sónia Meireles, Tiago Brandão, Paula Guedes de Pinho,