Analytical Session
Yanping L Qian, Oregon State University, Corvallis, OR 97331, USA
Co-author(s): Tom Shellhammer and Michael Qian, Oregon State University, Corvallis, OR, USA
ABSTRACT: The development of stir bar sorptive extraction
(SBSE) allows for simple sample preparation to establish a volatile
spectrum. Automated SBSE extraction coupled with gas chromatography-mass
spectrometry (GC-MS) is a valuable technique to analyze a wide range of
volatile aroma compounds in alcoholic beverages with minimum sample
preparation. The PDMS phase is particularly useful to selectively
extract hop aroma compounds in beer in the presence of a high
concentration of alcohol with high sensitivity and reproducibility. Hop
aroma compounds such as alpha-pinene, beta-pinene, myrcene, limonene,
alpha-terpineol, linalool, alpha-humulene, and many other compounds can
be reliably quantified at the ppb level or even lower. Simultaneous MS
full scan and selective mass monitoring enabled quick identification and
sensitive quantification. Comparison of beers using different hop
varieties showed the Citra variety had the highest concentration of
linalool.
Yanping Qian received her B.S. degree in
agro-chemistry from Huazhong Agricultural University, M.S. degree in
agro-chemistry from the University of Illinois, Ph.D. degree from the
University of Minnesota, and MBA from Metropolitan State University
(Minnesota). She has been working on many areas related to agriculture
and agricultural products, natural resources, and environmental
sciences. More recently, she has been working on the flavor chemistry of
beer and hops.
VIEW PRESENTATION 97
