Simulation and flavor compound analysis of dealcoholized beer via one-step vacuum distillation

Cristina Andrés-Iglesias; Juan García-Serna; Olimpio Montero; Carlos A Blanco

doi:10.1016/j.foodres.2015.07.017

Simulation and flavor compound analysis of dealcoholized beer via one-step vacuum distillation

Food Res Int. 2015 Oct;76(Pt 3):751-760. doi: 10.1016/j.foodres.2015.07.017. Epub 2015 Jul 16.

Authors

Cristina Andrés-Iglesias¹, Juan García-Serna², Olimpio Montero³, Carlos A Blanco⁴

Affiliations

¹ Departamento de Ingeniería Agrícola y Forestal (Área de Tecnología de los Alimentos), ETS Ingenierías Agrarias (Universidad de Valladolid), Avda. de Madrid 44, 34004 Palencia, Spain.
² High Pressure Processes Group, Department of Chemical Engineering and Environmental Tech., University of Valladolid, 47011 Valladolid, Spain.
³ Centre for Biotechnology Development (CDB), CSIC. Boecillo Technological Park, Av. Francisco Vallés 8, 47151 Boecillo, Valladolid, Spain.
⁴ Departamento de Ingeniería Agrícola y Forestal (Área de Tecnología de los Alimentos), ETS Ingenierías Agrarias (Universidad de Valladolid), Avda. de Madrid 44, 34004 Palencia, Spain. Electronic address: cblanco@iaf.uva.es.

PMID: 28455060
DOI: 10.1016/j.foodres.2015.07.017

Abstract

The coupled operation of vacuum distillation process to produce alcohol free beer at laboratory scale and Aspen HYSYS simulation software was studied to define the chemical changes during the dealcoholization process in the aroma profiles of 2 different lager beers. At the lab-scale process, 2 different parameters were chosen to dealcoholize beer samples, 102mbar at 50°C and 200mbar at 67°C. Samples taken at different steps of the process were analyzed by HS-SPME-GC-MS focusing on the concentration of 7 flavor compounds, 5 alcohols and 2 esters. For simulation process, the EoS parameters of the Wilson-2 property package were adjusted to the experimental data and one more pressure was tested (60mbar). Simulation methods represent a viable alternative to predict results of the volatile compound composition of a final dealcoholized beer.

Keywords: Alcohol-free beer; Aspen HYSYS simulation; Dealcoholization; Flavor perception; HS-SPME; Volatile compounds.