Flavour profiling of hard seltzers and identification of potential quality markers using HiSorb™

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.