Volatile Compound Profiling in Commercial Lager Regular Beers and Derived Alcohol-Free Beers After Dealcoholization by Vacuum Distillation
2016
Andrés-Iglesias, Cristina | Blanco, Carlos A. | García-Serna, Juan | Pando, Valentín | Montero, Olimpio
Alcohol-free beers are characterized by less aroma and body than regular ones. Seven flavor compounds were chosen as indicators in dealcoholization experiments at 102 and 200 mbar. Compounds were analyzed by headspace (HS)-solid phase microextracion (SPME)-gas chromatography–mass spectrometry (GC-MS). Also, contents of aroma-related compounds were compared between commercial regular and alcohol-free beers. In dealcoholization experiments by vacuum distillation, most of the compounds were shown to be evaporated in the first vapor fraction. The compounds that mainly remained in alcohol-free beers were amyl alcohols and 2-phenylethanol; this might explain their characteristic sweet and, to a lesser extent, fruity and flowery flavors. Regular beers were mainly characterized by 1-butanol, amyl alcohols, and ethyl acetate. Beers dealcoholized at 102 mbar are characterized by a high concentration of 2-phenylethanol. Beers dealcoholized at 200 mbar and commercial non-alcoholic beers had a similar flavor profile, which is characterized by low concentrations of the compounds used as indicators.
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