KEITA TOKITA (1)
(1) Sapporo Breweries Ltd., Yaizu, Shizuoka, Japan
Flavor is an important factor for characterizing various types of
beer. Recently, GC-MS-olfactometry (GC-MS-O) has been used for analyzing
beer flavor. GC-MS-O allows not only evaluation of the flavor
compounds, but also identification with mass spectral information.
However, the sensitivity and resolution of this method are not
sufficient to identify trace ingredients in beer. Moreover, GC-MS-O
requires much effort to analyze trace ingredients, so that it is
difficult to conduct a detailed analysis of whole flavor of beer. In
this study, we introduced selectable 1D/2D GC-MS-O. Selectable 1D/2D
GC-MS-O has high sensitivity and resolution, so that it could identify
flavor compounds that are not separable by GC-MS-O. Additionally, to
analyze the characteristic flavor of beer in detail, we decided to focus
on target flavors that were applied to selectable 1D/2D GC-MS-O. We
analyzed fruity and floral flavors in fruity-flavored beer, and
identified them as esters, alcohols, terpenes, lactones, or phenols.
Finally, we measured the content of these compounds, added them to the
control beer, and made a sensory test. As a result, we could partly
reconstitute the fruitiness of beer. This suggests that our method is
useful for analyzing the characteristic flavor of beer.
Keita Tokita received an M.S. degree from the Department of
Integrated Biosciences, Tokyo University. He began employment with
Sapporo Breweries, Ltd. in 2009 as an analytical chemist in the Frontier
Laboratories of Value Creation.
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