Characterization and classification of the aroma of beer samples by means of an MS e-nose and chemometric tools.

An electronic nose based on coupling of headspace (HS) with a mass spectrometer (MS) has been used in this study to classify and characterize a series of beers according to their production site and chemical composition. With this objective, we analyzed 67 beers of the same brand and preparation process but produced in different factories. The samples were also subjected to sensory evaluation by a panel of experts. Linear discriminant analysis (LDA) was used as the classification technique and stepwise LDA based on Wilk's lambda criterion was used to select the most discriminating variables. To interpret the aroma characteristics of the beers from the m/z ions obtained, score and loading bi-plots were obtained by applying canonical variables. Because the beers analyzed were marketed with the same name and brand, we expected to be working with the same product irrespective of its origin. However, results from both sensory evaluation and use of the e-nose revealed differences between factories. With the e-nose it was possible to relate these differences to the presence (and abundance) of characteristic ions of different compounds typically found in beer. These results demonstrate that the HS-MS e-nose is not only an aroma sensor capable to classify and/or differentiate samples but it can also provide information about the compounds responsible for this differentiation.