Volatile Compound Profiling in Czech and Spanish Lager Beers in Relation to Used Production Technology
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Volatile Compound Profiling in Czech and Spanish Lager Beers in Relation to Used Production Technology Jakub Nešpor 1 & Cristina Andrés-Iglesias 1,2 & Marcel Karabín 1 & Olimpio Montero 3 & Carlos A. Blanco 4 & Pavel Dostálek 1 Received: 11 January 2019 / Accepted: 3 July 2019 # Springer Science+Business Media, LLC, part of Springer Nature 2019
Abstract Beers produced using different brewing technologies from Spain (intensified technologies) and Czech Republic (classical technologies) were analysed. A comparison of volatile compound profiles from particular lagers and non-alcoholic beers was carried out. Headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography–mass spectrometry (GC– MS) was used to compare 28 industrial lager beer samples of 3 different types: pale, dark and non-alcoholic. A total of 44 volatile compounds were identified, and 19 of these were quantified. Principal component analysis showed four principal factors, each related to a particular group of compounds. Two factors that explained more than 63.72% of the variability were related to higher alcohols and acetates. Non-alcoholic beers had very low levels of volatile compounds, with the exception of a non-alcoholic Czech beer made using a special yeast that was unable to metabolize maltose and maltotriose, and had a volatile profile closer to that of lagers. Czech lagers brewed using classical technologies differed in their volatile profiles from lagers brewed using modern technologies in Spain, in particular, in the ratio between the contents of higher alcohols and esters. Keywords Beer . Flavour . Gas chromatography . Mass spectrometry . Volatile compounds . HS-SPME
Introduction The first Czech pale, bottom fermented lager, which was brewed in Pilsen in 1842, quickly became the world’s standard for one of the most produced beer types around the globe, nowadays known as Pils or Pilsner beer. Pilsner beer was produced using a very successful technology that was quickly adopted by other breweries, and became the synonym for a group of pale bottomfermented beers. Since then, this type of beer has evolved, and
* Jakub Nešpor [email protected] 1
Department of Biotechnology, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Technická 5, Prague 6-Dejvice, 166 28 Prague, Czech Republic
2
High Pressure Processes Group, Chemical Engineering and Environmental Technology Department, University of Valladolid, Dr. Mergelina s/n, 47011 Valladolid, Spain
3
Spanish Council for Scientific Research (CSIC), Francisco Vallés 8, Boecillo´s Technological Park, 47151, Boecillo, Valladolid, Spain
4
Departamento de Ingeniería Agrícola y Forestal (Área de Tecnologia de los Alimentos), E.T.S. Ingenierías Agrarias, Universidad de Valladolid, Avda. de Madrid 44, 34004 Palencia, Spain
while production in the Czech Republic is still based on traditional processes and recipes, production in other countries has undergone many changes. Therefore, the Czech Republic in 2004 registered in the EU a prote
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