Optimization of a HS-SPME-GC-MS Procedure for Beer Volatile Profiling Using Response Surface Methodology: Application to Follow Aroma Stability of Beers Under Different Storage Conditions

Food Analytical Methods

Volumn 5, Issue 6, 2012, Pages 1386-1397

  Rodriguez Bencomo, Juan José ^a   Muñoz González, Carolina ^a   Martín Álvarez, Pedro José ^a   Lázaro, Elisabet ^b   Mancebo, Remedios ^c   Castañé, Xavier ^c   Pozo Bayón, Maria Angeles ^a  

^a INSTITUTE OF FOOD SCIENCE RESEARCH CIAL   (Spain)

^b AB BIOTICS SA   (Spain)

^c Laboratori de Microbiologia   (Spain)

Author keywords

Aroma; Beer; Factorial design response surface methodology; HS SPME GC MS; Sensory analysis; Storage

Indexed keywords

ACCELERATED AGEING CONDITIONS; AROMA; AS EXTRACTION; BEER SAMPLES; CENTRAL COMPOSITE; DETECTION AND QUANTIFICATION LIMIT; EXTRACTION TEMPERATURES; EXTRACTION TIME; EXTRACTION YIELD; HS-SPME; HS-SPME-GC-MS; LINEAR RANGE; MULTIPLE LINEAR REGRESSIONS; OVERALL QUALITY; PERFORMANCE CHARACTERISTICS; RESPONSE SURFACE METHODOLOGY; ROOM TEMPERATURE; SENSORY ANALYSIS; SHELF LIFE; STORAGE CONDITION; TEMPERATURE CONDITIONS; VOLATILE COMPOUNDS; VOLATILE PROFILE;

BEER; ENERGY STORAGE; OPTIMIZATION; QUALITY CONTROL; SURFACE PROPERTIES; VOLATILE ORGANIC COMPOUNDS;

EXTRACTION;

EID: 84867661843     PISSN: 19369751     EISSN: 1936976X     Source Type: Journal    
DOI: 10.1007/s12161-012-9390-x     Document Type: Article

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