Hops, which give beer its characteristic aroma and bitterness, contain a variety of flavor and functional ingredients. However, it is known that the ingredients originally contained in hops are changed or inactivated during the beer production process or fermentation process. In this study, we analyzed and compared the ingredients of beer and non-alcoholic beverage using the same hop. In this study, a headspace sampler was used to analyze the aroma components of beer and non-alcoholic beverages, and only the headspace generated from the samples was analyzed by GC-MS. The results obtained from the analysis were used to identify aroma components using a special aroma component database. The identified components were subjected to principal component analysis to determine which flavor components were relatively abundant in beer and non-alcoholic beverages. In addition, for the qualitative and quantitative determination of specific functional components, the analysis was done by HPLC, and the comparison between beer and non-alcohol beer was also carried out.<br/>PCA (Principal Component Analysis) from the results of GC-MS analysis visually confirmed clear differences in aroma components between beer and non-alcoholic beverages. In particular, methyl isobutyrate, methyl benzoat, 2-acetylthiazole, etc. were detected in non-alcoholic beverages, suggesting that these components decrease or disappear during beer production. On the other hand, 3-Methylbutanal and Ethyl3-methylbutanoate, which are considered to be characteristic aromas of beer, were not detected in non-alcoholic beverages. HPLC analysis confirmed that certain components were detected in non-alcoholic beverages. In conclusion, the aroma components of beer and non-alcoholic beverages were analyzed by GC-MS, and the aroma components could be easily identified using the aroma component database. From the PCA, the clear difference between beer and non-alcoholic beverage was confirmed, and the aroma component which characterized each was able to be specified. HPLC analysis also enabled us to identify the characteristic components of non-alcoholic beverages from hop.

Evaluation of non-alcoholic beverages from hop using GC-MS and HPLC

ACS Spring 2022

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