Abstract:

A gas chromatography-mass spectrometry (GC-MS) method coupled with headspace solid-phase microextraction
(HS-SPME) was developed for the determination of 16 flavor compounds in rice used for beer production. Through
investigation of various factors affecting the extraction and purification of flavor compounds, the optimum extraction
parameters were determined as extraction using a 50/30 μm DVB/CAR/PDMS-coated SPME fiber at 40 ℃ for 60 min. The
flavor compounds were quantified under selected ion monitoring mode (SIM). The recovery rates of 16 flavor compounds
were found to be in the range of 85.7%–118.0%, with relative standard deviation (RSD) less than 9.98%. The responses of
16 flavor compounds were found to be linear in the validated ranges (R2 > 0.99). This approach proved to be easy, simple and
accurate for determining 16 flavor compounds in rice. It provided a promising method for the evaluation and quality control
of beer flavor.

Key words: headspace solid-phase microextraction (HS-SPME), gas chromatography-mass spectrometry (GC-MS), rice used for beer production, flavor compounds