A fully automated workflow – from sample extraction to data analysis – was used for the flavour profiling of four different brands of hard seltzer. Using high-capacity polydimethylsiloxane/divinylbenzene (PDMS/DVB) HiSorb probes on the Centri® sample extraction and enrichment platform, followed by data mining and statistical analyses, we uncovered key flavour compounds that differed between brands, which could be used as markers of quality and authenticity.
Introduction
After the commercial success of hard seltzers in 2019, sales of the low-calorie alcoholic drinks increased further in 2020. Over 50 different brands have entered the competitive market, and restaurants, bars and celebrities are also selling hard seltzer products.
Consequently, flavour profiling is vital for maintaining brand authenticity, quality and consistency during bulk production to ensure longevity of the product in the market for leading brands.1 A broad variety of chemical components, including ketones, lactones and aldehydes, contribute to the overall perceived flavour of seltzers, with some being unique to each brand.
One issue with profiling beverages is that low-volatility flavour-active compounds tend to remain in the liquid phase due to their lower vapour pressures. In this case, immersion techniques in which direct contact is made with the sample via the sorptive phase can be employed, allowing a more efficient extraction of these analytes. Traditional methods for flavour profiling typically involve solid-phase microextraction (SPME); however, when used for direct immersion, this can result in fouling of the fiber phase, leading to possible carryover and poor analyte extraction in subsequent analyses. 2 Alternative sorptive extraction techniques can improve immersive sampling by allowing washing and drying of the sorptive phase after each extraction to prevent carryover or contamination; however, this is traditionally a manual process.
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