Análise exploratória do perfil de voláteis em cervejas Pilsen artesanais e industriais utilizando cromatografia a gás por ionização em chama e espectrômetro de massas

• Ano de defesa: 2023
• Autor(a) principal: Stephanie Vertelo Porto
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Minas Gerais; Brasil; ICX - DEPARTAMENTO DE QUÍMICA; Programa de Pós-Graduação em Química; UFMG
• Palavras-chave em Português: GC-MS; Cerveja Pilsen; HS-SPME; Compostos voláteis; Química analítica; Compostos orgânicos voláteis; Cromatografia de gás; Espectrometria de massa; Fermentação; Cerveja – Indústria; Análise de componentes principais; Cerveja; Hidrocarbonetos; Extração (Química); Preparação de amostra (Química)
• Link de acesso: http://hdl.handle.net/1843/61866

The quality of beer is usually associated with its sensorial aspects, such as flavor and aroma. These characteristics are influenced by the volatile compounds produced during the beer production process and are mainly synthesized by yeast. This work aimed to carry out an exploratory analysis of industrial and craft Pilsner beers using the headspace solid-phase microextraction technique (HS-SPME) with a polyacrylate fiber (PA) with subsequent analysis by gas chromatography coupled to a mass spectrometer (GC–MS). Initially, a Box-Behnken experimental design (BBD) and response surface methodology were used to evaluate the extraction parameters regarding the signals obtained for three classes of analytes, namely alcohols (higher and monoterpene), esters, and carboxylic acids. The optimal conditions were an extraction time of 40 min, an extraction temperature of 40 °C, and a sample volume of 4 mL. A total of 22 samples, 11 industrial beers and 11 craft beers, were analyzed using the proposed method, in duplicate. The analysis of results was performed using multivariate methods, such as principal component analysis (PCA) and hierarchical cluster analysis (HCA). The clusters obtained made it possible to group the samples and investigate the differences and similarities between craft and industrial beers concerning the analytes evaluated.