Application of a New Electronic Nose with Fingerprint Mass Spectrometry to Brewing

We investigated the characterization of beer aroma with a new fingerprint mass spectrometry (FMS)-type electronic nose. This system can select any ions in the sample headspace because it has electron impact ionization, a quadruple mass filter, and an electron multiplier detector. The aroma of 10 Japanese commercial beers could be characterized by the ratio of higher alcohols to esters using a principal components analysis without the affect of ethanol. This system could also differentiate dimethyl sulfide (DMS) added to beers. The intensity of a characteristic ion in the DMS-added beer showed a good relationship with the added DMS. It appeared that this system might detect an abnormal level of DMS during brewing. Therefore, it was expected that a FMS-type electronic nose could be used for the characterization of beer aromas and quality control during brewing.

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