Optimisation of specialty malt volatile analysis by headspace solid-phase microextraction in combination with gas chromatography and mass spectrometry

Sem M G Vandecan; Daan Saison; Nina Schouppe; Filip Delvaux; Freddy R Delvaux

doi:10.1016/j.aca.2010.05.009

Optimisation of specialty malt volatile analysis by headspace solid-phase microextraction in combination with gas chromatography and mass spectrometry

Anal Chim Acta. 2010 Jun 25;671(1-2):55-60. doi: 10.1016/j.aca.2010.05.009. Epub 2010 May 13.

Authors

Sem M G Vandecan¹, Daan Saison, Nina Schouppe, Filip Delvaux, Freddy R Delvaux

Affiliation

¹ Centre for Malting and Brewing Science, Faculty of Bioscience Engineering, K.U. Leuven, Kasteelpark Arenberg 22, Box 2463, 3001 Heverlee, Belgium. sem.vandecan@biw.kuleuven.be

PMID: 20541643
DOI: 10.1016/j.aca.2010.05.009

Abstract

The objective of this study was to develop a technique for analysing 14 flavour components, relevant for specialty malts. Therefore, a method was developed for the analysis of these components in dry ground malt using headspace solid-phase microextraction coupled with gas chromatography and mass spectrometry. A procedure was optimised for the optimal amount of sample, fibre selection, extraction temperature and extraction time. Afterwards, the method was calibrated and validated by the quantification of the specialty malt flavour components in a colour, a caramel and a roasted malt.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Beer / analysis
Edible Grain* / chemistry
Flavoring Agents / analysis
Gas Chromatography-Mass Spectrometry
Solid Phase Microextraction* / methods
Volatile Organic Compounds* / analysis

Substances

Flavoring Agents
Volatile Organic Compounds