Flavor analysis of passion beer based on GC-IMS technology

Abstract

Objective: This study aimed to fully develop and utilize the resources of passion fruits. Methods: The volatile flavor compounds at different brewing stages were analyzed by GC-IMS technology. Results: A total of 63 kinds of flavor compounds were identified, including 26 kinds of esters, 10 kinds of alcohols, 9 kinds of aldehydes, 7 kinds of ketones, 6 kinds of alkanes, 2 kinds of acids, 2 kinds of furans and 1 kinds of ether. Principal components analysis （PCA） showed that the cumulative difference contribution rate of the first two principal components （PC1 and PC2） was 81.2%, indicating that the volatile flavor substances changed significantly during the brewing process. The differential metabolites with VIP ＞ 1 obtained by orthogonal partial least squares-discriminant analysis （OPLS-DA） combined with the relative odor activity value （ROAV ≥ 1） suggested that the critical flavor substances contributing to the aroma of passion beer included hexyl acetate （apple, cherry flavor）, isoamyl acetate （banana flavor）, ethyl butyrate （banana, pineapple flavor）, 1-penten-3-one, acetic acid isobutyl ester （floral）, 3-methylbutyraldehyde （almond almond）, ethyl 3-methylbutyrate （apple flavor） and dimethyl sulfide （seafood flavor）. Conclusion: Passion beer is rich in nutrition and with unique flavor, and has broad prospects for future market.

Keywords

• passion
• fruit beer
• flavor substances
• principal component analysis (pca)
• orthogonal partial least square discriminant analysis (opls-da)