Meeting Abstract
P-108
Analysis of beta-damascenone in beer using the headspace solid-phase microextraction method (SPME) with GC-MS. O. OGANE (1), A. Uehara (1), T. Imai (1), Y. Ogawa (1). (1) Kirin Brewery Co. Ltd., Research Laboratory for Brewing, Yokohama, Japan.
Beta-damascenone is a terpenoid that possesses a honey- or baked apple-like flavor, and is found in many beverages such as beer, brandy, rum, whisky and wine. It is considered to be a significant compound to flavor, due to its very low sensory threshold (approximately 0.02–0.09 µg/L in water), and is reported to be useful as an analytical indicator of aging induced by storage temperatures and storage periods. We developed a new method of analyzing beta-damascenone in beer, using SPME with GC-MS. This new method allows highly sensitive, highly accurate, and easily repeatable analysis to be performed on trace amounts of beta-damascenone in beer, making it much simpler than previously published methods due to the use of smaller beer samples and easier sample preparation procedures. This new method can be an extremely effective tool for brewers assessing and investigating stale flavor in beer and during the brewing process.