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Volatile Compound Profiling in Czech and Spanish Lager Beers in Relation to Used Production Technology

  • Jakub NešporEmail author
  • Cristina Andrés-Iglesias
  • Marcel Karabín
  • Olimpio Montero
  • Carlos A. Blanco
  • Pavel Dostálek
Article

Abstract

Beers produced using different brewing technologies from Spain (intensified technologies) and Czech Republic (classical technologies) were analysed. A comparison of volatile compound profiles from particular lagers and non-alcoholic beers was carried out. Headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography–mass spectrometry (GC–MS) was used to compare 28 industrial lager beer samples of 3 different types: pale, dark and non-alcoholic. A total of 44 volatile compounds were identified, and 19 of these were quantified. Principal component analysis showed four principal factors, each related to a particular group of compounds. Two factors that explained more than 63.72% of the variability were related to higher alcohols and acetates. Non-alcoholic beers had very low levels of volatile compounds, with the exception of a non-alcoholic Czech beer made using a special yeast that was unable to metabolize maltose and maltotriose, and had a volatile profile closer to that of lagers. Czech lagers brewed using classical technologies differed in their volatile profiles from lagers brewed using modern technologies in Spain, in particular, in the ratio between the contents of higher alcohols and esters.

Keywords

Beer Flavour Gas chromatography Mass spectrometry Volatile compounds HS-SPME 

Notes

Funding Information

The study was financially supported by the Technology Agency of the Czech Republic (project TE02000177) for its financial support.

Compliance with Ethical Standards

Conflict of Interest

Jakub Nešpor declares that he has no conflict of interest. Cristina Andrés-Iglesias declares that she has no conflict of interest. Marcel Karabín declares that he has no conflict of interest. Olimpio Montero declares that he has no conflict of interest. Carlos A. Blanco declares that he has no conflict of interest. Pavel Dostálek declares that he has no conflict of interest.

Informed Consent

Publication has been approved by all individual participants.

Ethical Approval

This article does not contain any studies with human participants or animals performed by any of the authors.

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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  1. 1.Department of Biotechnology, Faculty of Food and Biochemical TechnologyUniversity of Chemistry and Technology, PraguePragueCzech Republic
  2. 2.High Pressure Processes Group, Chemical Engineering and Environmental Technology DepartmentUniversity of ValladolidValladolidSpain
  3. 3.Spanish Council for Scientific Research (CSIC)ValladolidSpain
  4. 4.Departamento de Ingeniería Agrícola y Forestal (Área de Tecnologia de los Alimentos), E.T.S. Ingenierías AgrariasUniversidad de ValladolidPalenciaSpain

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