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dc.contributor.authorWitrick, Katherineen
dc.contributor.authorPitts, Eric R.en
dc.contributor.authorO’Keefe, Sean F.en
dc.date.accessioned2020-05-14T17:49:10Zen
dc.date.available2020-05-14T17:49:10Zen
dc.date.issued2020-05-11en
dc.identifier.citationWitrick, K.; Pitts, E.R.; O’Keefe, S.F. Analysis of Lambic Beer Volatiles during Aging Using Gas Chromatography–Mass Spectrometry (GCMS) and Gas Chromatography–Olfactometry (GCO). Beverages 2020, 6, 31.en
dc.identifier.urihttp://hdl.handle.net/10919/98394en
dc.description.abstractLambic beer is produced using spontaneous fermentation. Gueuze is a style of lambic beer that blends “young” (1 year old) and “aged” (2+ years old) beers. Little is known about the development of volatile aroma compounds in lambic beer during aging. Solid-phase microextraction and gas chromatography–mass spectrometry were used to analyze volatile compounds from 3, 6, 9, 12, and 28-month-old commercial samples of lambic beer. Compounds were identified using standardized retention time and mass spectra of standards. Gas chromatography–olfactometry was used to characterize the aroma profiles of the samples. A total of 41 compounds were identified using gas chromatography–mass spectrometry (GC–MS). Ethyl lactate, ethyl acetate, 4-ethylphenol and 4-ethylguaiacol were identified in the 9, 12, and 28-month old samples. These four compounds have been linked to the microorganism Brettanomyces. Twenty-one aroma active compounds were identified using Gas chromatography–olfactometry (GC–O). As the age of the gueuze samples increased, a larger number of aroma compounds were identified by the panelists; the compounds identified increased from seven for the 3-month-old samples to nine for the 6-month-old samples, and eleven for both the nine and twelve-month-old samples, and seventeen for the twenty-eight-month-old samples.en
dc.format.mimetypeapplication/pdfen
dc.language.isoenen
dc.publisherMDPIen
dc.rightsCreative Commons Attribution 4.0 Internationalen
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/en
dc.titleAnalysis of Lambic Beer Volatiles during Aging Using Gas Chromatography–Mass Spectrometry (GCMS) and Gas Chromatography–Olfactometry (GCO)en
dc.typeArticle - Refereeden
dc.date.updated2020-05-14T13:56:14Zen
dc.title.serialBeveragesen
dc.identifier.doihttps://doi.org/10.3390/beverages6020031en
dc.type.dcmitypeTexten
dc.type.dcmitypeStillImageen


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Creative Commons Attribution 4.0 International
License: Creative Commons Attribution 4.0 International