New trends in sample preparation methods for the determination of flavour compound in beers.

Abstract

The most popular sample preparation methods for the determination of flavour compounds in beers are usually based on steam distillation or liquid-liquid extraction. During the past years, miniaturisation has become a dominant trend in analytical chemistry as a result of increasing demands on faster and valid analysis together with economical aspects. Typical examples of miniaturisation in sample preparation techniques are solid-phase extraction (SPE), solid- phase microextraction (SPME) and the latest technique stir bar sorptive extraction (SBSE). The possible using of these new sample preparation methods for the determination of flavour compounds in beers are demonstrated on the specific examples. The benefits and also disadvantages of all mentioned techniques are discussed.The most popular sample preparation methods for the determination of flavour compounds in beers are usually based on steam distillation or liquid-liquid extraction. During the past years, miniaturisation has become a dominant trend in analytical chemistry as a result of increasing demands on faster and valid analysis together with economical aspects. Typical examples of miniaturisation in sample preparation techniques are solid-phase extraction (SPE), solid- phase microextraction (SPME) and the latest technique stir bar sorptive extraction (SBSE). The possible using of these new sample preparation methods for the determination of flavour compounds in beers are demonstrated on the specific examples. The benefits and also disadvantages of all mentioned techniques are discussed.

Keywords

• beer
• solid-phase extraction (SPE)
• solid-phase mikroextraction (SPME)
• stir bar sorptive extraction (SBSE)