Volatile Organic Compound Analysis of Non-Alcoholic Beer

This technical report presents a study comparing the volatile organic compounds (VOCs) and sensory profiles of alcoholic and non-alcoholic (NA) beers. The objective is to identify differences in flavor profiles resulting from the dealcoholization processes. The study utilizes immersive Twister stir bar sorptive extraction (SBSE) and thin film solid phase microextraction (TF-SPME) techniques, specifically with the Olfactory Detection Port (ODP 4), to analyze samples of pilsner, IPA, and stout beers. The report details the instrumentation used, including the GERSTEL MPS Universal Platform and Agilent 8890 GC/5977B, as well as the analysis conditions for sample preparation and introduction. Results indicate that the dealcoholization process significantly alters the VOC profiles, with specific compounds being lost or altered. The findings highlight the importance of understanding these differences to enhance the quality of NA beers and meet consumer expectations for flavor similarity to their alcoholic counterparts.