A New Method for Analyzing the Characteristic Flavor of Beer Using Selectable One-Dimensional or Two-Dimensional Gas Chromatography-Olfactometry/Mass Spectrometry

Abstract

In this study, we established a new method to analyze the characteristic flavor of beer: selectable one-dimensional or two-dimensional GC-olfactometry/MS (1D- or 2DGC-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 1D- or 2DGC-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.