Characterization of craft beer through flavour component analysis by GC-MS and multivariate statistical tools

Beer is a rather popular drink and represents the most widely consumed alcoholic beverage in the world.The present research aims at characterizing the flavour profile of lager pilsner, the category of low fermentation beers most common in Europe. The largest portion of the global market is dominated by a few multinational companies, but in the last years the number of independent craft breweries has increased very rapidly also in countries where there weren’t an established craft brewing tradition. According to the Italian Brewers Association, in Italy there are eight brewing companies which operate 14 industrial breweries, which in the years have standardized the product to increase their slice of market. The craft-beer sector represents a niche market, about 3% of total production (1% in 2011) [EU Report, 2016]. Italy has a relatively young craft brewing tradition, but the data together with the new ways of consumption, can be considered promising for the sector development. In 2016, the “craft beer” has been defined for the first time in Italy with DDL 1328-B (art.35). Legislation does not consider the quality of the raw materials, but only the manufacturing processes: the artisanal beer-making is a beer obtained without microfiltration and pasteurization steps, unlike industrial products. In this contest, the aim of the study was to characterize the beers (all lager style) purchased on the market through the analysis of the aromatic profile of samples produced under different processes (craft methods or industrial processes). In fact, in addition to smaller production scale and independent, the main characteristic of craft beer is to put the emphasis on flavour and brewing techniques. Flavour, consisting of a large number of volatile compounds, has a great influence on consumer acceptability and, when safety and nutritional value are guaranteed, sensory parameters become the discriminating factor in the product quality assessment which determines the differentiation on the market. The identification of specific compounds, which confer a particular aroma, suitable to be used as potential quality/process markers in order to discriminate beer samples according to their production method. A headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry (HS-SPME-GC-MS) was performed to evaluate the beer samples fingerprint. Multivariate statistical methods were then applied to the collected profiles to built model which could allow differentiating craft beers from all the others. Hence, the proposed method may represent an interesting tool to authenticate craft beer by verification of the compliance with their label description which, at the same time, can entail brand protection.