Influence of Citrus Flavor Addition in Brewing Process: Characterization of the Volatile and Non-Volatile Profile to Prevent Frauds and Adulterations

In the last few years, flavored beer market has increased significantly. particular, consumers showed a growing interest in citrus-flavored beers. Citrus fruits contain, among other class of compounds, terpenes and terpenoids oxygenated heterocyclic compounds. The absence specific legislation concerning production ingredients reported on labels makes these beers subject to possible adulterations. Solid phase micro extraction (SPME) followed by gas chromatographic–mass spectrometry (GC-MS) chromatographic-flame ionization detector (GC-FID) analysis volatile profile together with characterization oxygen compounds through high performance liquid chromatography coupled tandem mass (HPLC-MS/MS) demonstrated be powerful analytical strategy for quality control. this study, we combined non-volatile profiles “citrus mainstream beers”, order evaluate authenticity determine markers prevent food frauds. changes aroma composition unflavored types after addition peel, or citrus essential oil were also evaluated. linear retention index (LRI) system was used both techniques; its application is still limited represents novelty. coupling sensitivity HPLC MS/MS method LRI system, it made first time reliable identification an accurate quantification furocoumarins