Headspace Trap GC-MS analysis of hop aroma compounds in beer.

Abstract

A headspace (HS)-trap gas chromatography (GC)-mass spectrometry (MS) method was developed to investigate dry hopping aroma in beer. Analysis of monoterpenes, sesquiterpenes, terpene alcohols, esters, and ketones was performed. The analytical findings enable to elucidate the impact of the hop variety as well as the influence of hop dosage time and beer style on the aroma profile of beer. Furthermore, studies on the storage behavior of different aroma compounds in beer were carried out. The HS-trap GC-MS technique covers a broad range of hop-derived aroma compounds and is suitable for quality control during production of dry hopped beers.