Analysis of Aroma for Beverage R&D Using Smart Aroma Database™ and an SPME Arrow

Introduction

Beer, a malted beverage loved throughout the world, is manufactured by fermenting malt, but the aroma and taste vary depending on the type of malt and fermentation method used. Aroma compounds in food and beverages are analyzed using a GC-MS system, which offers superior qualitative analysis capabilities, but determining which of the hundreds of detected compounds affect aroma requires a lot of work processing vast amounts of data. However, the amount of work involved in searching through that data can be significantly reduced by using a database containing previously registered compound information.