{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,1]],"date-time":"2026-08-01T00:42:39Z","timestamp":1785544959353,"version":"3.56.0"},"reference-count":33,"publisher":"Wiley","issue":"22","license":[{"start":{"date-parts":[[2017,10,6]],"date-time":"2017-10-06T00:00:00Z","timestamp":1507248000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["J of Separation Science"],"published-print":{"date-parts":[[2017,11]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p>The volatile organic compound profile in beer is derived from hops, malt, yeast, and interactions between the ingredients, making it very diverse and complex. Due to the range and diversity of the volatile organic compounds present, the choice of the extraction method is extremely important for optimal sensitivity and selectivity. This study compared four extraction methods for hop\u2010derived compounds in beer late hopped with Nelson Sauvin. Extraction capacity and variation were compared for headspace solid\u2010phase micro extraction, stir bar sorptive extraction, headspace sorptive extraction, and solvent\u2010assisted flavor evaporation. Generally, stir bar sorptive extraction was better suited for acids, headspace sorptive extraction for esters and aldehydes, while headspace solid\u2010phase microextraction was less sensitive overall, extracting 40% fewer compounds. Solvent\u2010assisted flavor evaporation with dichloromethane was not suitable for the extraction of hop\u2010derived volatile organic compounds in beer, as the profile was strongly skewed towards alcohols and acids. Overall, headspace sorptive extraction is found to be best suited, closely followed by stir bar sorptive extraction.<\/jats:p>","DOI":"10.1002\/jssc.201700676","type":"journal-article","created":{"date-parts":[[2017,9,9]],"date-time":"2017-09-09T03:22:37Z","timestamp":1504927357000},"page":"4366-4376","source":"Crossref","is-referenced-by-count":44,"title":["Comparison of four extraction methods for analysis of volatile hop\u2010derived aroma compounds in beer"],"prefix":"10.1002","volume":"40","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-8886-736X","authenticated-orcid":false,"given":"Tobias M.","family":"Richter","sequence":"first","affiliation":[{"name":"Department of Food Science University of Otago  Dunedin New Zealand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Graham T.","family":"Eyres","sequence":"additional","affiliation":[{"name":"Department of Food Science University of Otago  Dunedin New Zealand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Patrick","family":"Silcock","sequence":"additional","affiliation":[{"name":"Department of Food Science University of Otago  Dunedin New Zealand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Phil J.","family":"Bremer","sequence":"additional","affiliation":[{"name":"Department of Food Science University of Otago  Dunedin New Zealand"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2017,10,6]]},"reference":[{"key":"e_1_2_7_2_1","doi-asserted-by":"publisher","DOI":"10.1002\/jib.160"},{"key":"e_1_2_7_3_1","first-page":"1","article-title":"Varietal difference of hop\u2010derived flavour compounds in late\u2010hopped\/dry\u2010hopped beers","volume":"69","author":"Takoi K.","year":"2016","journal-title":"BrewingSci."},{"key":"e_1_2_7_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.chroma.2006.06.096"},{"key":"e_1_2_7_5_1","first-page":"239","volume-title":"Beer in Health and Disease Prevention","author":"Eyres G. 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