Identification by NMR of key compounds present in beer distillates and residual phases after dealcoholization by vacuum distillation.

BACKGROUND: Nowadays, low alcohol and non-alcohol beer intake has increased due to the expanding concern on healthy diets. However, there are still appreciable differences between non-alcoholic beer and conventional beer, particularly regarding flavor. Vacuum distillation is commonly used to remove ethanol from the beer in industrial processes and it is herein used. RESULTS: The presence of n-propanol, isobutanol, 3-methylbutanol, 2-methylbutanol, 2-phenylethanol, ethyl acetate, isoamyl acetate, and acetaldehyde, which are key compounds responsible for aroma and flavor of beer, have been analyzed in commercial beers and also in the corresponding distillates and residual phases after dealcoholization by using NMR. CONCLUSION: The compounds present in each phase are identified by mono and bidimensional NMR spectra. A detailed description of which compounds are completely removed or remain present in the residue of the conventional beers studied is herein included. The presence of these compounds in dealcoholized beer would be beneficial in order to keep the aroma and flavor in dealcoholized beer. This article is protected by copyright. All rights reserved.