Exploring an innovative method using HS-SPME-GC-MS for detecting 16 flavor substances in beer-brewed rice, enhancing beer flavor and quality control.

Using headspace solid-phase microextraction-gas chromatography-mass spectrometry technology, a quantitative analysis method for the simultaneous detection of 16 flavor substances in beer-brewed rice was established. By studying the effects of different factors on the extraction effect of flavor substances, it was finally determined that the optimal extraction conditions for headspace solid-phase microextraction were: using a 50/30 ¦Ìm DVB/CAR/PDMS extraction head and extracting at 40 ¡ãC for 60 min. Mass spectra were acquired using selected ion monitoring mode. The method has good linearity (R2>0.99), high accuracy (the recovery rate of 16 substances is between 85.7% and 118.0%), strong stability (relative standard deviations are less than 9.98%), and the operation process is simple. , can accurately detect the content of 16 flavor substances in beer brewing rice, and plays a certain role in beer flavor and quality control

Introduction to Flavor Analysis in Beer Brewing

In recent advancements within the field of food science and technology, the qualitative and quantitative analysis of flavor substances in food products has gained significant importance. This is particularly true in industries where the flavor profile of the product directly impacts consumer preference and market success, such as in beer brewing. A groundbreaking method has been developed using headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) technology for the simultaneous detection of 16 flavor substances in beer-brewed rice, a key ingredient that influences the overall taste and quality of beer.

The Role of HS-SPME-GC-MS Technology

The innovative approach utilizes HS-SPME-GC-MS technology, a sophisticated analytical technique renowned for its sensitivity, accuracy, and efficiency in detecting volatile and semi-volatile compounds. This method stands out for its ability to precisely quantify flavor substances, which are crucial for determining the flavor profile of beer-brewed rice. By optimizing various parameters affecting the extraction of flavor compounds, the research has successfully established the optimal conditions for HS-SPME. These include the use of a 50/30 µm DVB/CAR/PDMS (divinylbenzene/carboxen/polydimethylsiloxane) extraction head, which has proven to be highly effective in capturing a wide range of flavor compounds at an extraction temperature of 40°C over a period of 60 minutes.

Optimization of Extraction Conditions

The selection of the DVB/CAR/PDMS fiber is particularly noteworthy as it combines the high surface area and adsorptive capabilities of divinylbenzene and carboxen with the versatile thermal stability of polydimethylsiloxane, making it ideal for extracting a broad spectrum of flavor compounds from beer-brewed rice. The analytical process further employs the selected ion monitoring (SIM) mode during mass spectrometry, enhancing the sensitivity and specificity of the detection of targeted flavor compounds.

Advantages of the DVB/CAR/PDMS Fiber

The efficacy of this method is underscored by its excellent linearity, with correlation coefficients (R^2) exceeding 0.99, indicating highly reliable and reproducible quantitative results. Furthermore, the method demonstrates high accuracy, with recovery rates of the 16 analyzed substances ranging between 85.7% and 118.0%, and exhibits strong stability, as evidenced by relative standard deviations (RSDs) of less than 9.98%. Such attributes make the HS-SPME-GC-MS technique highly valuable for ensuring the consistency and quality of beer flavor profiles.

Precision and Reliability of the Method

The simplicity and efficiency of the operation process are also significant advantages, making this method accessible for routine analysis within the brewing industry. The ability to accurately detect and quantify 16 key flavor substances in beer-brewed rice provides an invaluable tool for brewers. It enables more precise control over the flavor and quality of the final product, ultimately enhancing the consumer’s drinking experience.

Impact on Beer Flavor and Quality Control

In conclusion, the development of this HS-SPME-GC-MS method for the analysis of flavor substances in beer-brewed rice represents a significant leap forward in the field of food science and beer brewing. By providing a robust, accurate, and efficient means of analyzing flavor compounds, it plays a crucial role in quality control and product development, ensuring that brewers can consistently produce beer that meets the desired flavor profiles and high standards demanded by consumers.

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Original research was done by Zhang Yuanlin, Wang Dongfeng, Dong Jianjun, Hao Junguang, Yan Peng

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