Elucidation of the Hoppy Aroma in Beers by Stir Bar and Headspace Sorptive Extraction followed by Thermal Desorption – GC/MS/PFPD

App Note 4/2001

The elucidation of the “hoppy aroma note” in beer has always been a challenging task. The main reason without any doubt is the lack of sensitive and selective analytical methods. In the brewery industry, organoleptic panels very often identify a hoppy note in beers, but analytical evidence cannot support their observations. Two new sampling techniques, namely stir bar sorptive extraction (SBSE) and headspace sorptive extraction (HSSE) were evaluated for the enrichment of hop derived solutes in beers.