Koserske, J.1, Thoerner, S.1 and Rettberg, N.1, (1)VLB Berlin, Berlin, GERMANY
Poster
Hop aroma is a primary quality characteristic of many beer styles. It is a rather complex phenomenon caused by multiple hop-derived metabolites and their derivates formed by (bio) chemical reactions during brewing. Numerous techniques for quantification of hop aroma compounds in beer have been published; the vast majority are GC-MS based. Since there is no short and universal list of relevant hop aroma compounds; analysts use custom-made target lists, typically including 20 (or more) analytes. In order to maximize the number of target compounds, selective extraction techniques such as SPME or SBSE and long GC run times are applied. In order to maintain consistent data, elaborate calibration protocols to minimize drifts caused by abrasion of extraction media (fibers, stir bars) are required. All-in-all, hop aroma analysis appears to be a rather complex and costly discipline. Indeed, there are many good reasons for comprehensive multi-analyte methods, but in many cases questions of practical brewers can be described by rather simple data sets. Respecting the need for fast, simple, and cost-effective assays, the current paper introduces a rapid static headspace GC-MS method for quantification of myrcene and linalool by a stable isotope-dilution assay. The optimized workflow enables the analysis of 5 samples/hour; method validation was performed by a comparative study using HS-SPME-GC-MS/MS as a reference method.
Nils Rettberg (born 1983) is a trained brewer and maltster, holding a diploma in biotechnology with a focus on brewing science from TU Berlin (Germany). Initiated by his diploma thesis on “Flavor Active Epoxydecenals from Lipid Oxidation” he developed a deep interest in the analysis of molecules that make beer taste either terribly good or horribly stale. From 2011 to 2014 Nils performed his doctoral thesis on “Comprehensive Analysis of Hop Secondary Metabolites.” Simultaneously, he was a research associate at TU Berlin (Chair of Bioanalytics) and VLB Berlin (Research Institute for Special Analyses), where he was involved in both research and teaching. In January 2015 Nils became head of the VLB Research Institute for Special Analysis. Since October 2015 Nils has been in charge of the VLB Research Institute for Instrumental Beer and Beverage Analysis.
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