tailieunhanh - Monitoring of organic volatile compounds in craft beers during fermentative process

In this work, it was possible to observe the different profiles for the Pilsen, Witbier and IPA style beers, when quantifying the analytes methanol, ethanol, n-propanol, iso-butanol, 3-methyl1-butanol (iso-amyl alcohol), acetaldehyde, ethyl acetate and iso-amyl acetate. Pilsen beer, with low fermentation, presented the ethanol content in the same concentration range as Witbier beer, as expected, but with higher alcohols and lower esters than the other two. | MONITORING OF ORGANIC VOLATILE COMPOUNDS IN CRAFT BEERS DURING FERMENTATIVE PROCESS Gisele Gonçalves Bortoleto Winston Pinheiro Claro Gomes Address es Dra. Gisele Gonçalves Bortoleto 1 State Center of Technological Education Paula Souza CEETEPS Tecnollogy Collegy of Piracicaba Dep. Roque Trevisan Department of Food Technology Av. Diácono Jair de Oliveira 13414-155 Piracicaba São Paulo Brazil 55 19 3413-1702. Corresponding author https ARTICLE INFO ABSTRACT Received 11. 5. 2021 The present study aimed to evaluate the formation of volatile organic compounds VOCs during the fermentation process of three Revised 21. 9. 2021 different craft beers using gas chromatography with headspace sampling. The production of VOCs which are largely responsible for Accepted 24. 9. 2021 the flavors of the drink makes up unique organoleptic characteristics for each beer. In this work it was possible to observe the different Published profiles for the Pilsen Witbier and IPA style beers when quantifying the analytes methanol ethanol n-propanol iso-butanol 3-methyl- 1-butanol iso-amyl alcohol acetaldehyde ethyl acetate and iso-amyl acetate. Pilsen beer with low fermentation presented the ethanol content in the same concentration range as Witbier beer as expected but with higher alcohols and lower esters than the other two. Regular article Witbier and IPA beers both of high fermentation presented isoamyl alcohol concentration above expectations while IPA beer present higher concentrations of n-propanol ethyl acetate and isoamyl acetate in relation to Pilsen and Witibier which is related to the complexity of its recipe. Keywords Craft beer Volatile organic compounds Gas chromatography Headspace INTRODUCTION Among the chemical analysis techniques that quantify VOCs gas chromatography occupies a prominent place due to the efficiency with which it The Brazilian Association of the Brewing Industry based on data from

• Sinh học
• Organic volatile compounds
• Craft beers during fermentative process
• Volatile organic compounds
• Gas chromatography
• Iso amyl acetate
• Synthesis of isoamyl acetate
• Producing isoamyl acetate
• Ester’s mechanism
• Phản ứng Hóa học
• Sản xuất isoamyl acetate
• Thí nghiệm Hóa học
• Hàm lượng acetaldehyde trong rượu trắng
• Hàm lượng isobutyl alcohol trong rượu trắng
• Hàm lượng isoamyl alcohol trong rượu trắng
• Hàm lượng các chất trong rượu trắng