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首页> 外文期刊>Food analytical methods >Volatile Compound Profiling in Commercial Lager Regular Beers and Derived Alcohol-Free Beers After Dealcoholization by Vacuum Distillation
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Volatile Compound Profiling in Commercial Lager Regular Beers and Derived Alcohol-Free Beers After Dealcoholization by Vacuum Distillation

机译：真空蒸馏脱醇后的商用大规格普通啤酒和衍生的无酒精啤酒中的挥发性化合物分析

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摘要

Alcohol-free beers are characterized by less aroma and body than regular ones. Seven flavor compounds were chosen as indicators in dealcoholization experiments at 102 and 200 mbar. Compounds were analyzed by headspace (HS)-solid phase microextracion (SPME)-gas chromatography-mass spectrometry (GC-MS). Also, contents of aroma-related compounds were compared between commercial regular and alcohol-free beers. In dealcoholization experiments by vacuum distillation, most of the compounds were shown to be evaporated in the first vapor fraction. The compounds that mainly remained in alcohol-free beers were amyl alcohols and 2-phenylethanol; this might explain their characteristic sweet and, to a lesser extent, fruity and flowery flavors. Regular beers were mainly characterized by 1-butanol, amyl alcohols, and ethyl acetate. Beers dealcoholized at 102 mbar are characterized by a high concentration of 2-phenylethanol. Beers dealcoholized at 200 mbar and commercial non-alcoholic beers had a similar flavor profile, which is characterized by low concentrations of the compounds used as indicators.
机译：无酒精啤酒的特点是与普通啤酒相比，香气和身体少。在102和200 mbar的脱醇实验中，选择了7种风味化合物作为指示剂。通过顶空（HS）-固相微萃取（SPME）-气相色谱-质谱（GC-MS）分析化合物。同样，比较了商业普通啤酒和无酒精啤酒中与香气有关的化合物的含量。在通过真空蒸馏进行的脱醇实验中，大多数化合物显示在第一蒸气馏分中蒸发。主要残留在无酒精啤酒中的化合物是戊醇和2-苯乙醇;这也许可以解释其特有的甜味，并在较小程度上解释其果香和花香。普通啤酒的主要特征是1-丁醇，戊醇和乙酸乙酯。在102毫巴下脱醇的啤酒的特征在于高浓度的2-苯基乙醇。在200毫巴下脱醇的啤酒和市售的无酒精啤酒具有相似的风味，其特征是用作指示剂的化合物浓度低。

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