L. F. CASTRO (1), C. F. Ross (1); (1) Washington State University, Pullman, WA, U.S.A.

Poster

Stir bar sorptive extraction (SBSE) and solid-phase microextraction (SPME), two solventless enrichment techniques, were applied in combination with gas chromatography-flame ionization detection (GC-FID) for the determination of flavor compounds in beer. The performance of both methods was compared for various parameters, including linearity, limit of detection, repeatability, and recovery of four compounds (isoamyl acetate, ethyl hexanoate, myrcene, benzaldehyde) typically found in beer. Both methods were characterized by high linearity (r > 0.996) and repeatability (RSD = 1.76 to 10.66%). Higher recoveries were obtained by SBSE, and limits of detection were 1.8 to 2.8 times lower when compared to SPME. When both methods were used to analyze commercial lager beer, the results showed that SBSE has higher recovery efficiency, therefore showing promise for the analysis of beer volatiles.

Luis Castro is a post-doctoral research associate at Washington State University. He received his B.S. degree in chemistry from the University of Costa Rica in San José. After two years spent working in both industry and academia, he moved to Washington State University, School of Food Science, to pursue graduate studies. After obtaining his M.S. degree in food science under Barbara Rasco, working in the field of food safety, he enrolled in the Ph.D. program at the same institution, working with Carolyn Ross. Under her supervision he started research on beer flavor chemistry and received his Ph.D. degree in December 2013. His current research combines sensory analysis and analytical chemistry techniques to determine the impact of flavor and matrix components on the sensory and chemical properties of beer.

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