{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,11,2]],"date-time":"2025-11-02T16:41:34Z","timestamp":1762101694605,"version":"build-2065373602"},"reference-count":45,"publisher":"Wiley","issue":"12","license":[{"start":{"date-parts":[[2015,5,18]],"date-time":"2015-05-18T00:00:00Z","timestamp":1431907200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"name":"Foundation for Science and Technology (FCT)","award":["SFRH\/BD\/77988\/2011"],"award-info":[{"award-number":["SFRH\/BD\/77988\/2011"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["J of Separation Science"],"published-print":{"date-parts":[[2015,6]]},"abstract":"<jats:p>The aroma profile of beer is crucial for its quality and consumer acceptance, which is modu\u2010lated by a network of variables. The main goal of this study was to optimize solid\u2010phase microextraction experimental parameters (fiber coating, extraction temperature, and time), taking advantage of the comprehensive two\u2010dimensional gas chromatography structured separation. As far as we know, it is the first time that this approach was used to the untargeted and comprehensive study of the beer volatile profile. Decarbonation is a critical sample preparation step, and two conditions were tested: static and under ultrasonic treatment, and the static condition was selected. Considering the conditions that promoted the highest extraction efficiency, the following parameters were selected: poly(dimethylsiloxane)\/divinylbenzene fiber coating, at 40\u00baC, using 10 min of pre\u2010equilibrium followed by 30 min of extraction. Around 700\u2013800 compounds per sample were detected, corresponding to the beer volatile profile. An exploratory application was performed with commercial beers, using a set of 32 compounds with reported impact on beer aroma, in which different patterns can be observed through the structured chromatogram. In summary, the obtained results emphasize the potential of this methodology to allow an in\u2010depth study of volatile molecular composition of beer.<\/jats:p>","DOI":"10.1002\/jssc.201401388","type":"journal-article","created":{"date-parts":[[2015,4,22]],"date-time":"2015-04-22T06:16:44Z","timestamp":1429683404000},"page":"2140-2148","source":"Crossref","is-referenced-by-count":22,"title":["Insights on beer volatile profile: Optimization of solid\u2010phase microextraction procedure taking advantage of the comprehensive two\u2010dimensional gas chromatography structured separation"],"prefix":"10.1002","volume":"38","author":[{"given":"C\u00e1tia","family":"Martins","sequence":"first","affiliation":[{"name":"Departamento de Qu\u00edmica, QOPNA Universidade de Aveiro  Aveiro Portugal"},{"name":"Departamento de Biologia, CESAM Universidade de Aveiro  Aveiro Portugal"}]},{"given":"Tiago","family":"Brand\u00e3o","sequence":"additional","affiliation":[{"name":"Unicer Bebidas SA  Le\u00e7a do Balio Portugal"}]},{"given":"Adelaide","family":"Almeida","sequence":"additional","affiliation":[{"name":"Departamento de Biologia, CESAM Universidade de Aveiro  Aveiro Portugal"}]},{"given":"S\u00edlvia M.","family":"Rocha","sequence":"additional","affiliation":[{"name":"Departamento de Qu\u00edmica, QOPNA Universidade de Aveiro  Aveiro Portugal"}]}],"member":"311","published-online":{"date-parts":[[2015,5,18]]},"reference":[{"volume-title":"Food Chemistry","year":"2009","author":"Belitz H.\u2010D.","key":"e_1_2_8_2_1"},{"key":"e_1_2_8_3_1","doi-asserted-by":"publisher","DOI":"10.1002\/9780470277577"},{"key":"e_1_2_8_4_1","doi-asserted-by":"publisher","DOI":"10.1002\/j.2050-0416.2011.tb00471.x"},{"key":"e_1_2_8_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.chroma.2006.04.013"},{"key":"e_1_2_8_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2008.05.022"},{"key":"e_1_2_8_7_1","doi-asserted-by":"publisher","DOI":"10.1002\/j.2050-0416.2008.tb00299.x"},{"key":"e_1_2_8_8_1","doi-asserted-by":"publisher","DOI":"10.1263\/jbb.106.317"},{"key":"e_1_2_8_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2005.01.006"},{"key":"e_1_2_8_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2006.07.062"},{"key":"e_1_2_8_11_1","doi-asserted-by":"publisher","DOI":"10.1094\/ASBCJ-2011-0127-01"},{"key":"e_1_2_8_12_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf010325e"},{"key":"e_1_2_8_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.chroma.2003.12.026"},{"key":"e_1_2_8_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0378-4347(99)00521-6"},{"key":"e_1_2_8_15_1","doi-asserted-by":"publisher","DOI":"10.1002\/j.2050-0416.2002.tb00129.x"},{"key":"e_1_2_8_16_1","doi-asserted-by":"publisher","DOI":"10.1002\/jssc.201000351"},{"key":"e_1_2_8_17_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.chroma.2010.07.021"},{"key":"e_1_2_8_18_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1750-3841.2010.01979.x"},{"key":"e_1_2_8_19_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf9028305"},{"key":"e_1_2_8_20_1","doi-asserted-by":"publisher","DOI":"10.1590\/S0101-20612010000500024"},{"key":"e_1_2_8_21_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.chroma.2009.04.077"},{"key":"e_1_2_8_22_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf9707290"},{"key":"e_1_2_8_23_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.chroma.2008.03.015"},{"key":"e_1_2_8_24_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.chroma.2009.12.049"},{"key":"e_1_2_8_25_1","doi-asserted-by":"publisher","DOI":"10.1007\/s12161-012-9390-x"},{"key":"e_1_2_8_26_1","doi-asserted-by":"publisher","DOI":"10.1080\/03067319.2010.496050"},{"key":"e_1_2_8_27_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.talanta.2013.09.027"},{"key":"e_1_2_8_28_1","doi-asserted-by":"publisher","DOI":"10.1093\/chromsci\/38.7.270"},{"key":"e_1_2_8_29_1","doi-asserted-by":"publisher","DOI":"10.1002\/jms.606"},{"key":"e_1_2_8_30_1","first-page":"1","volume-title":"Ultrasound in Chemistry: Analytical Applications","author":"Santos H. 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