Comparison of carbonyl profiles from Czech and Spanish lagers: Traditional and modern technology
2016
Andrés-Iglesias, Cristina | Nešpor, Jakub | Karabín, Marcel | Montero, Olimpio | Blanco, Carlos A. | Dostálek, Pavel
Beer is one from the most popular alcoholic beverages worldwide. For consumer acceptance, a significant factor is its flavour and taste; carbonyl compounds play an important role as indicators of the deterioration of flavour and aroma in beers. The aim of this study was to characterize differences in the carbonyl profile from Czech and Spanish beers, based on tradition and modern technology, respectively.Headspace solid-phase microextraction and gas-chromatography mass spectrometry were used to compare lager beers. The technique of on-fibre derivatization with O-(2,3,4,5,6-pentafluorobenzyl)hydroxylamine (PFBOA) was used to achieve satisfactory recovery and sensitivity.Statistical factor analysis showed three principal components, two of them explaining more than 79% of the variability and these results were related to ANOVA-significant difference analysis based on the country of origin. These two factors were related to Strecker aldehydes and Maillard products. PCA analysis scatterplot confirmed a significant difference between the Spanish and Czech beers, particularly with regard to the content of diacetyl and (E)-non-2-enal.
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