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Optimization of a Solid Phase Dynamic Extraction (SPDE) Method for Beer Volatile Profiling

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Abstract

A headspace solid phase dynamic extraction coupled with gas chromatography-mass spectrometry (HS-SPDE-GC/MS) method for the analysis of the volatile fraction of beer was optimized using response surface methodology. A preliminary two-level full factorial design was performed, with extraction temperature, extraction strokes, and fill/eject speed as the main factors. The results showed that number of extraction strokes and temperature significantly affected the peak area response of the volatile compounds (p ≤ 0.05). To determine the ideal conditions for extraction, a second optimization of the significant factors was carried out using a Doehlert matrix design. The optimal conditions were identified as an extraction temperature of 60 °C and 55 extraction strokes. The optimized method was applied for the analysis of five commercial beers. A variety of compounds from different chemical classes were extracted from each sample, reflecting the effective application of the SPDE method for volatile compound extraction across different beers.

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Conflict of Interest

Luis Castro declares that he has no conflict of interest. Kevin Vixie declares that he has no conflict of interest. Carolyn Ross declares that she has no conflict of interest. This article does not contain any studies with human or animal subjects.

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Authors and Affiliations

  1. School of Food Science and Nutrition, California Polytechnic State University, San Luis Obispo, CA, 93407, USA

    Luis F. Castro

  2. School of Food Science, Washington State University, PO Box 646376, Pullman, WA, 99164-6376, USA

    Carolyn F. Ross

  3. Department of Mathematics, Washington State University, Pullman, WA, 99164, USA

    Kevin R. Vixie

Authors
  1. Luis F. Castro
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  2. Carolyn F. Ross
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  3. Kevin R. Vixie
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Corresponding author

Correspondence to Carolyn F. Ross.

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Castro, L.F., Ross, C.F. & Vixie, K.R. Optimization of a Solid Phase Dynamic Extraction (SPDE) Method for Beer Volatile Profiling. Food Anal. Methods 8, 2115–2124 (2015). https://doi.org/10.1007/s12161-015-0104-z

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  • DOI: https://doi.org/10.1007/s12161-015-0104-z

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