Untargeted flavor profiling of lager beers by stir bar sorptive extraction –capillary gas chromatography – time-of-flight mass spectrometry: High analytical performance with a green touch.

• Generic SBSE is used for extraction of flavor compounds from lager beers. • SBSE is a green analytical method with very broad extraction coverage of odor compounds. • TOFMS offers very high sensitivity for untargeted profiling. • The current bottlenecks in data analysis are discussed. • Differentiation of closely related lager beer samples was possible. Beer is one of the most popular beverages in the world and its complex flavor is widely appreciated. Beer flavor profiling is important for brewers to optimize beer production and to guarantee odor quality and taste stability of the final products. This is especially the case for pale lager beers that represent the beer type with the largest worldwide production volume. In this study, the combination of stir bar sorptive extraction (SBSE) with capillary gas chromatography (GC) hyphenated to time-of-flight mass spectrometry (TOFMS) was used to perform a detailed aroma profiling of lager beer samples originating from Belgium, The Netherlands, and France. A generic SBSE method was applied resulting in a very broad extraction coverage of odor solutes, while the extraction process is miniaturized, unattended and solventless, meeting green analytical chemistry requirements. Using GC-TOFMS analysis operated in untargeted mode, MS deconvolution and statistical data analysis, with principal component and hierarchical clustering analysis, it was possible to clearly differentiate brands and origins of the beer samples and to identify marker compounds for flavor profiling of these closely related beer samples. An extended database of beer aroma compounds was created. The developed method can be applied in beer quality optimization and quality control in routine laboratories. [ABSTRACT FROM AUTHOR]