Commercial gluten-free and low-gluten beverages are becoming more available in the United States. However, many of the flavors and aromas associated with fermentation of malted barley are absent in gluten-free beverages. Since flavor is composed of both taste and aroma it is desirable to fully characterize the differences in the chemical profile between fermented beverages using gluten-free fermentable sources and barley-derived sources. Volatile compounds were collected from the head space above an aliquot of fermented beverage using a solid phase microextraction (SPME) fiber.  Volatile compounds are thermally removed from the fiber and injected onto a GC column with detection by MS. Quantification is performed using internal standards which are added to the fermented beverage prior to extraction with the volatile chemicals. Compounds present in the aqueous phase were separated and quantified using reverse-phase HPLC.

Development of a chemical profile produced in the fermentation of gluten-free beverages

244th National Meeting (2012)

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