To investigate the flavor differences of beer derived from various raw materials, the study utilized headspace solid phase microextraction-comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (HS-SPME-GC×GC-TOF-MS) to analyze the flavor of ale-malt beer and rice adjunct beer.273 volatile compounds were detected in two beers, including esters, alcohols, aldehydes, terpenes, ketones, and acids.Ale-malt beer ha high levels of alcohol, acid, and nitrogen content, the levels of malt characteristic aroma compounds, specifically 2-acetylpyrrole and furfural were found to be significantly higher than rice adjunct beer.Especially, the rice adjunct beer characterized by high levels of esters and aldehydes.The orthogonal partial least squares-discriminant analysis (OPLS-DA) revealed significant difference in volatile compounds between ale-malt beer and rice adjunct beer, 34 potential compounds were identified, with a variable importance in the projection (VIP) value >1.The clustering heatmap identified that the levels of furfural, linalool, and hexanal significantly higher in ale-malt beer.However, the levels of trans-2-nonenal, benzyl alcohol, nonanal significantly higher in rice adjunct beer.Sensory evaluation illustrate that the ale-malt beer s characterized by malt, caramel, cardboard and toffee flavor, taste opulent, while the rice adjunct beer characterized by banana and matchstick flavor, dry.The results indicate that HS-SPME-GC×GC-TOF-MS could be used to investigate flavor of beer with various raw materials.This provides effective technical support for development of new beer products, quality improvement and fermentation mechanism.
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