Analysis of Aroma for Beverage Quality Control Using Smart Aroma Database™ and the Headspace Method

User Benefits

- The Smart Aroma Database enables efficient analysis of aroma compounds using information for over 500 aroma-related compounds registered in the database. - With the HS-20 NX, preparing samples and configuring analytical conditions are simple. It is especially useful for quality control of aroma compounds, which requires performing a large number of analyses. - With FASST analysis, principal compounds can be monitored with SIM mode measurements, while other compounds can be simultaneously monitored with scan mode measurements.

Introduction

Beer, a malted beverage loved throughout the world, is manufactured by fermenting malt, but the aroma and taste vary depending on the type of malt and fermentation method. Aroma compounds in food and beverages are analyzed using a GC-MS system, which offers superior qualitative analysis capabilities, but determining which of the hundreds of detected compounds affect aroma requires a lot of work processing vast amounts of data. However, the amount of work involved in searching through that data can be significantly reduced by using a database containing previously registered compound information. Assuming analysis for quality control purposes, this article describes using the headspace (HS) trap to collect aroma compounds from different types of beer made by different manufacturers using different methods and then analyzing the compounds by GC-MS. The Smart Aroma Database was used for GC-MS analysis in the simultaneous scan/SIM mode (FASST analysis). While target compounds were analyzed with high sensitivity in the SIM mode, other aroma compounds were qualitatively analyzed based on scan results.

March 1, 2022 GMT