RT journal article
T1 Development of Head Space Sorptive Extraction Method for the Determination of Volatile Compounds in Beer and Comparison with Stir Bar Sorptive Extraction
A1 Ruvalcaba, José E.
A1 Durán Guerrero, Enrique
A1 García Barroso, Carmelo
A1 Castro Mejías, Remedios
A2 Química Analítica
K1 headspace sorptive extraction
K1 beer
K1 volatile compounds
K1 stir bar sorptive extraction
AB A headspace sorptive extraction method coupled with gas chromatography-mass spectrometry (HSSE-GC-MS) was developed for the determination of 37 volatile compounds in beer. After optimization of the extraction conditions, the best conditions for the analysis were stirring at 1000 rpm for 180 min, using an 8-mL sample with 25% NaCl. The analytical method provided excellent linearity values (R-2 > 0.99) for the calibration of all the compounds studied, with the detection and quantification limits obtained being low enough for the determination of the compounds in the beers studied. When studying the repeatability of the method, it proved to be quite accurate, since RSD% values lower than 20% were obtained for all the compounds. On the other hand, the recovery study was successfully concluded, resulting in acceptable values for most of the compounds (80-120%). The optimised method was successfully applied to real beer samples of different types (ale, lager, stout and wheat). Finally, an analytical comparison of the optimised HSSE method, with a previously developed and validated stir bar sorptive extraction (SBSE) method was performed, obtaining similar concentration values by both methods for most compounds.
PB MDPI
SN 2304-8158
YR 2020
FD 2020-03
LK http://hdl.handle.net/10498/22961
UL http://hdl.handle.net/10498/22961
LA eng
DS Repositorio Institucional de la Universidad de Cádiz
RD 13-nov-2026