Novel method for determination of heterocyclic compounds and their impact in brewing technology
Jana Olšovská (Research Institute of Brewing and Malting, Lípová 511/15, 120 00 Prague 2, Czech Republic) | Tomáš Vrzal (Research Institute of Brewing and Malting, Lípová 511/15, 120 00 Prague 2, Czech Republic) | Karel Štěrba (Research Institute of Brewing and Malting, Lípová 511/15, 120 00 Prague 2, Czech Republic) | Martin Slabý (Research Institute of Brewing and Malting, Lípová 511/15, 120 00 Prague 2, Czech Republic)
A new simultaneous method for determination of 16 heterocyclic compounds using SPE sample preparation and GC-MS determination was developed regarding increasing interest of the role of sensory active compounds in beer. LiChrolut® EN SPE columns proved to be optimal for both, a mixture of analytes with a different polarity and such complicated matrix as beer. Recoveries of individual analytes are about 100% except for three compounds (2-methylpyridine about 30%, maltol and furaneol about 50%); repeatability, uncertainty and LOQ are satisfactory for the method application. The method was used for monitoring of heterocyclic compounds formation during roasting, mashing, hop boiling and fermentation. To summarize, during roasting of malt, the concentration of oxygen heterocycle compounds (OHC) increases more rapidly in comparison with nitrogen heterocycles compounds (NHC) till a critical point where OHC starts to decrease and NHC starts to be formed sharper (with the exception of 2-acetylpyrrole which is similar to OHC). Finally, the total concentration of NHC during fermentation rapidly decreases whilst the OHC concentration is influenced by many factors, e.g., fermentation conditions and yeast strain.
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