AB71410-EN-BEER-Compendium-0716S.pdf

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AB71410-EN 0716S-B11
Overview:
Recent trends from microbreweries in the U.S. is the development of a wide range of
extremely bitter beers created by the addition of extra hops during the brewing
process. The hop-derived xanthohumol and the iso-alpha acids formed are primarily
responsible for the perceived bitterness. Many of these secondary metabolites are not
only purported to offer health benefits but also are essential to the flavor and stability of
the beer itself.
This application note describes a method to develop gradient high-performance liquid
chromatography (HPLC) methods to measure specific analytes in beer samples and, in
a metabolomic approach, to distinguish between different beer samples and study
beer stability.
Method:
The Thermo Scientific™ Dionex™ UltiMate™ 3000 HPLC system fitted with a Thermo
Scientific ™ Acclaim™ 120, C18 3µm 3.0 × 150 mm column and DAD-3000RS UltiMate
3000 Diode Array Detector was used along with Thermo Scientific™ Dionex™
CoulArray ™ Coulometric Array Detector.
Data was analyzed using the Thermo Scientific ™ Dionex™ Chromeleon ™
Chromatography Data System software with CoulArray software version 3.1.
Column Part Number Description
063691 Acclaim 120 C18 3µm 3.0 x 150mm
Conclusion:
The polyphenol method employs a targeted approach to accurately and sensitively
measure various phenols, phenolic acids and polyphenols in beer, not possible by UV
alone. Metabolomic approaches can be used to study fermentation, product stability
and authenticity. The bitter acid method enabled the sensitive targeted measurement
of beer stability over a two week period.
Gradient HPLC Method for Analysis of Beer
Polyphenols, Proanthocyanidins, and Bitter Acids
Using a Novel Spectro-Electro Array Platform
Paul A. Ullucci, Ian N. Acworth, Marc Plante, Bruce A. Bailey
and Christopher Crafts, Thermo Fisher Scientific, Chelmsford, MA, USA
Application Summary AN 1065