VIEW ARTICLE    http://dx.doi.org/10.1094/ASBCJ-2014-0402-01

A New Method for Analyzing the Characteristic Flavor of Beer Using Selectable One-Dimensional or Two-Dimensional Gas Chromatography-Olfactometry/Mass Spectrometry. Keita Tokita (1), Koji Takazumi, Toshiyuki Oshima, and Tatsuro Shigyo, Frontier Laboratories of Value Creation, Sapporo Breweries Ltd., 10 Okatohme, Yaizu, Shizuoka, 425-0013 Japan. (1) Corresponding author. E-mail: <Keita.Tokita@sapporobeer.co.jp>; phone: +81-54-629-7984; fax: +81-54-629-3144. J. Am. Soc. Brew. Chem. 72(2):154-161, 2014.

In this study, we established a new method to analyze the characteristic flavor of beer: selectable one-dimensional or two-dimensional GC-olfactometry/MS ((^1)D- or (^2)DGC-O/MS). We attempted to identify the characteristic odorants of a fruity-flavored beer (FFB) to confirm the usefulness of the new method in beer flavor analysis. Initially, odorants with “fruity,” “floral,” or “sweet” flavors were analyzed by (^1)D- or (^2)DGC-O/MS, and 53 odorants were identified from the FFB. The identified odorants were esters, alcohols, terpenes, lactones, and phenols. FFB-characteristic odorants were then determined by comparing amounts of the identified odorants with amounts in other beer types. Finally, we performed a sensory evaluation test to see whether we could reconstitute the characteristic flavor by adding the identified odorants to a control beer. Similar flavor profiles were obtained for the FFB and odorant-added beer. These results suggest that the present method is useful in characterizing the flavor of beer. Keywords: Beer, Characteristic flavor, (^1)D- or (^2)DGC-O/MS, Flavor analysis, Flavor profile

Hemos establecido un nuevo modelo para analizar el sabor/aroma (“flavor”) característico de la cerveza: olfactometrìa seleccionable unidimensional o bidimensional de CG/MS ((^1)D/(^2)D CG-O/MS). Se intentó identificar los odoríferos característicos de una cerveza con sabor frutal (CSF) para confirmar la utilidad de un nuevo método de análisis de sabor de cerveza. De inicio se analizaron aromas “frutales”, “florales” o “dulces” por (^1)D/(^2)D CG-O/MS y se identificaron 53 sustancias causantes de estos aromas en la CSF. Las sustancias olorosas fueron esteres, alcoholes, terpenos, lactosas y fenoles. Sustancias odoríferas características de la CSF fueron entonces determinadas mediante la comparación de cantidades de las sustancias identificadas en la CSF con cantidades en otros tipos de cerveza. Para concluir, realizamos una prueba de evaluación sensorial para ver si podíamos reconstituir el sabor característico añadiendo las sustancias identificadas a una cerveza normal. Se obtuvieron perfiles de aroma similar para la CSF y la cerveza con sustancias añadidas. Estos resultados sugieren que este método es útil en la caracterización del sabor/aroma de cerveza. Palabras claves: Análisis de “flavor”, (^1)D/(^2)D CG-O/MS, “flavor” característico, perfil de “flavor”