Gas-diffusion microextraction (GDME) combined with derivatization for assessing beer staling aldehydes
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10362/125428 |
Resumo: | In this work, a gas-diffusion microextraction (GDME) methodology was optimized and validated for the analysis of selected staling aldehydes (furfural (FURF), 2-methylpropanal (2-MP), 2-methylbutanal (2-MB), 3-methylbutanal (3-MB), and acetaldehyde (ACET)) during natural and forced aging of beer. The methodology was optimized considering time, temperature of extraction, and derivatizing agent. Using 4-hydrazinobenzoic acid (HBA) as a derivatizing agent, the performance of the method was evaluated by assessing several parameters such as detection limits (ranging from 1.2 to 1857.7 Μg/L for 2-MB and ACET, respectively), quantification limits (ranging from 3.9 to 6192.4 Μg/L for 2-MB and ACET, respectively), recoveries (higher than 96%), intraday and interday precisions (lower than 3.4 and 9.2%, respectively), and linearity (r2±0.995). During beer aging, higher content of Strecker aldehydes and FURF were found, while no significant variations in ACET levels were observed. In general, the aldehydes content assessed for beers stored at 37 - 1 °C for 7 and 14 days mimics that observed for beers stored at 20 - 2 °C for 3 and 6 months, respectively. Lower temperatures of storage (4 - 1 °C) delayed the development of staling aldehydes. Based on PCA analysis, the content of staling aldehydes and beer color were responsible for 91.39% of the variance among the analyzed samples, and it was demonstrated that these are key parameters to discriminate fresh from aged beers. The results herein presented showed that the proposed analytic methodology is a valuable strategy for the characterization and quantification of important staling aldehydes in beer with a potential application in the quality control of beer during storage. |
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Gas-diffusion microextraction (GDME) combined with derivatization for assessing beer staling aldehydesValidation and applicationBeer agingCarbonyl compoundsGDMEMicroextractionStrecker aldehydesFood ScienceMicrobiologyHealth(social science)Health Professions (miscellaneous)Plant ScienceIn this work, a gas-diffusion microextraction (GDME) methodology was optimized and validated for the analysis of selected staling aldehydes (furfural (FURF), 2-methylpropanal (2-MP), 2-methylbutanal (2-MB), 3-methylbutanal (3-MB), and acetaldehyde (ACET)) during natural and forced aging of beer. The methodology was optimized considering time, temperature of extraction, and derivatizing agent. Using 4-hydrazinobenzoic acid (HBA) as a derivatizing agent, the performance of the method was evaluated by assessing several parameters such as detection limits (ranging from 1.2 to 1857.7 Μg/L for 2-MB and ACET, respectively), quantification limits (ranging from 3.9 to 6192.4 Μg/L for 2-MB and ACET, respectively), recoveries (higher than 96%), intraday and interday precisions (lower than 3.4 and 9.2%, respectively), and linearity (r2±0.995). During beer aging, higher content of Strecker aldehydes and FURF were found, while no significant variations in ACET levels were observed. In general, the aldehydes content assessed for beers stored at 37 - 1 °C for 7 and 14 days mimics that observed for beers stored at 20 - 2 °C for 3 and 6 months, respectively. Lower temperatures of storage (4 - 1 °C) delayed the development of staling aldehydes. Based on PCA analysis, the content of staling aldehydes and beer color were responsible for 91.39% of the variance among the analyzed samples, and it was demonstrated that these are key parameters to discriminate fresh from aged beers. The results herein presented showed that the proposed analytic methodology is a valuable strategy for the characterization and quantification of important staling aldehydes in beer with a potential application in the quality control of beer during storage.DQ - Departamento de QuímicaRUNFerreira, Inês M.Carvalho, Daniel O.Silva, Marco Gomes daGuido, Luís Ferreira2021-10-01T02:38:44Z2021-082021-08-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10362/125428eng2304-8158PURE: 34020763https://doi.org/10.3390/foods10081704info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-03-11T05:06:25Zoai:run.unl.pt:10362/125428Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T03:45:42.680314Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Gas-diffusion microextraction (GDME) combined with derivatization for assessing beer staling aldehydes Validation and application |
title |
Gas-diffusion microextraction (GDME) combined with derivatization for assessing beer staling aldehydes |
spellingShingle |
Gas-diffusion microextraction (GDME) combined with derivatization for assessing beer staling aldehydes Ferreira, Inês M. Beer aging Carbonyl compounds GDME Microextraction Strecker aldehydes Food Science Microbiology Health(social science) Health Professions (miscellaneous) Plant Science |
title_short |
Gas-diffusion microextraction (GDME) combined with derivatization for assessing beer staling aldehydes |
title_full |
Gas-diffusion microextraction (GDME) combined with derivatization for assessing beer staling aldehydes |
title_fullStr |
Gas-diffusion microextraction (GDME) combined with derivatization for assessing beer staling aldehydes |
title_full_unstemmed |
Gas-diffusion microextraction (GDME) combined with derivatization for assessing beer staling aldehydes |
title_sort |
Gas-diffusion microextraction (GDME) combined with derivatization for assessing beer staling aldehydes |
author |
Ferreira, Inês M. |
author_facet |
Ferreira, Inês M. Carvalho, Daniel O. Silva, Marco Gomes da Guido, Luís Ferreira |
author_role |
author |
author2 |
Carvalho, Daniel O. Silva, Marco Gomes da Guido, Luís Ferreira |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
DQ - Departamento de Química RUN |
dc.contributor.author.fl_str_mv |
Ferreira, Inês M. Carvalho, Daniel O. Silva, Marco Gomes da Guido, Luís Ferreira |
dc.subject.por.fl_str_mv |
Beer aging Carbonyl compounds GDME Microextraction Strecker aldehydes Food Science Microbiology Health(social science) Health Professions (miscellaneous) Plant Science |
topic |
Beer aging Carbonyl compounds GDME Microextraction Strecker aldehydes Food Science Microbiology Health(social science) Health Professions (miscellaneous) Plant Science |
description |
In this work, a gas-diffusion microextraction (GDME) methodology was optimized and validated for the analysis of selected staling aldehydes (furfural (FURF), 2-methylpropanal (2-MP), 2-methylbutanal (2-MB), 3-methylbutanal (3-MB), and acetaldehyde (ACET)) during natural and forced aging of beer. The methodology was optimized considering time, temperature of extraction, and derivatizing agent. Using 4-hydrazinobenzoic acid (HBA) as a derivatizing agent, the performance of the method was evaluated by assessing several parameters such as detection limits (ranging from 1.2 to 1857.7 Μg/L for 2-MB and ACET, respectively), quantification limits (ranging from 3.9 to 6192.4 Μg/L for 2-MB and ACET, respectively), recoveries (higher than 96%), intraday and interday precisions (lower than 3.4 and 9.2%, respectively), and linearity (r2±0.995). During beer aging, higher content of Strecker aldehydes and FURF were found, while no significant variations in ACET levels were observed. In general, the aldehydes content assessed for beers stored at 37 - 1 °C for 7 and 14 days mimics that observed for beers stored at 20 - 2 °C for 3 and 6 months, respectively. Lower temperatures of storage (4 - 1 °C) delayed the development of staling aldehydes. Based on PCA analysis, the content of staling aldehydes and beer color were responsible for 91.39% of the variance among the analyzed samples, and it was demonstrated that these are key parameters to discriminate fresh from aged beers. The results herein presented showed that the proposed analytic methodology is a valuable strategy for the characterization and quantification of important staling aldehydes in beer with a potential application in the quality control of beer during storage. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-10-01T02:38:44Z 2021-08 2021-08-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10362/125428 |
url |
http://hdl.handle.net/10362/125428 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
2304-8158 PURE: 34020763 https://doi.org/10.3390/foods10081704 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
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1799138061309706240 |