PDF(Pubmed)
Abstract：
Beer is a popular alcoholic beverage worldwide. However, limited research has been conducted on identifying key odor-active components in lager-type draft beers for the Chinese market. Therefore, this study aims to elucidate the odor characteristics of the four most popular draft beer brands through a sensory evaluation and an electronic nose. Subsequently, the four draft beers were analyzed through solid-phase microextraction and liquid-liquid extraction using a two-dimensional comprehensive gas chromatography-olfactometry-mass spectrometry analysis (GC×GC-O-MS). Fifty-five volatile odor compounds were detected through GC×GC-O-MS. Through an Aroma Extract Dilution Analysis, 22 key odor-active compounds with flavor dilution factors ≥ 16 were identified, with 11 compounds having odor activity values > one. An electronic nose analysis revealed significant disparities in the odor characteristics of the four samples, enabling their distinct identification. These findings help us to better understand the flavor characteristics of draft beer and the stylistic differences between different brands of products and provide a theoretical basis for objectively evaluating the quality differences between different brands of draft beer.
摘要：
啤酒是全球流行的酒精饮料。然而,有限的研究已经进行了识别的关键气味活性成分的啤酒类型为中国市场。因此,这项研究旨在通过感官评估和电子鼻来阐明四个最受欢迎的生啤酒品牌的气味特征。随后，使用二维综合气相色谱-嗅觉-质谱分析（GC×GC-O-MS），通过固相微萃取和液-液萃取对四种生啤酒进行了分析。通过GC×GC-O-MS检测到55种挥发性气味化合物。通过香气提取物稀释分析，确定了22种风味稀释因子≥16的关键气味活性化合物，11种化合物的气味活性值>1。电子鼻分析显示，四个样本的气味特征存在显着差异，实现他们独特的识别。这些发现有助于我们更好地了解生啤酒的风味特征和不同品牌产品之间的风格差异，为客观评价不同品牌生啤酒之间的质量差异提供理论依据。
