On-line monitoring of continuous beer fermentation process using automatic membrane inlet mass spectrometric system

Virpi Tarkiainen, Tapio Kotiaho, Ismo Mattila, Ilkka Virkajärvi, Aristos Aristidou, Raimo Ketola (Corresponding Author)

Research output: Contribution to journalArticleScientificpeer-review

25 Citations (Scopus)

Abstract

A fully automatic membrane inlet mass spectrometric (MIMS) on-line instrumentation for the analysis of aroma compounds in continuous beer fermentation processes was constructed and tested. The instrumentation includes automatic filtration of the sample stream, flushing of all tubing between samples and pH control. The calibration standards can be measured periodically. The instrumentation has also an extra sample line that can be used for off-line sample collection or it can be connected to another on-line method. Detection limits for ethanol, acetic acid and eight organic beer aroma compounds were from μg l−1 to low mg l−1 levels and the standard deviations were less than 3.4%. The method has a good repeatability and linearity in the measurement range. Response times are shorter than or equal to 3 min for all compounds except for ethyl caproate, which has a response time of 8 min. In beer aroma compound analysis a good agreement between MIMS and static headspace gas chromatographic (HSGC) measurements was found. The effects of different matrix compounds commonly present in the fermentation media on the MIMS response to acetaldehyde, ethyl acetate and ethanol were studied. Addition of yeast did not have any effect on the MIMS response of ethanol or ethyl acetate. Sugars, glucose and xylose, increased the MIMS response of all studied analytes only slightly, whereas salts, ammonium chloride, ammonium nitrate and sodium chloride, increased the MIMS response of all three studied compounds prominently. The system was used for on-line monitoring of continuous beer fermentation with immobilised yeast. The results show that with MIMS it is possible to monitor the changes in the continuous process as well as delays in the two-phase process.
Original languageEnglish
Pages (from-to)1254-1263
JournalTalanta
Volume65
Issue number5
DOIs
Publication statusPublished - 2005
MoE publication typeA1 Journal article-refereed

Fingerprint

Beer
Fermentation
Membranes
Monitoring
Ammonium Chloride
Ethanol
Yeast
Reaction Time
Yeasts
Acetaldehyde
Tubing
Sodium Chloride
Sugars
Acetic Acid
Calibration
Limit of Detection
Salts
Gases

Keywords

  • on-line measurement
  • on-line analysis
  • membrane inlet mass spectrometry
  • continuous beer fermentation
  • matrix effects

Cite this

Tarkiainen, V., Kotiaho, T., Mattila, I., Virkajärvi, I., Aristidou, A., & Ketola, R. (2005). On-line monitoring of continuous beer fermentation process using automatic membrane inlet mass spectrometric system. Talanta, 65(5), 1254-1263. https://doi.org/10.1016/j.talanta.2004.08.051
Tarkiainen, Virpi ; Kotiaho, Tapio ; Mattila, Ismo ; Virkajärvi, Ilkka ; Aristidou, Aristos ; Ketola, Raimo. / On-line monitoring of continuous beer fermentation process using automatic membrane inlet mass spectrometric system. In: Talanta. 2005 ; Vol. 65, No. 5. pp. 1254-1263.
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Tarkiainen, V, Kotiaho, T, Mattila, I, Virkajärvi, I, Aristidou, A & Ketola, R 2005, 'On-line monitoring of continuous beer fermentation process using automatic membrane inlet mass spectrometric system', Talanta, vol. 65, no. 5, pp. 1254-1263. https://doi.org/10.1016/j.talanta.2004.08.051

On-line monitoring of continuous beer fermentation process using automatic membrane inlet mass spectrometric system. / Tarkiainen, Virpi; Kotiaho, Tapio; Mattila, Ismo; Virkajärvi, Ilkka; Aristidou, Aristos; Ketola, Raimo (Corresponding Author).

In: Talanta, Vol. 65, No. 5, 2005, p. 1254-1263.

Research output: Contribution to journalArticleScientificpeer-review

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AU - Tarkiainen, Virpi

AU - Kotiaho, Tapio

AU - Mattila, Ismo

AU - Virkajärvi, Ilkka

AU - Aristidou, Aristos

AU - Ketola, Raimo

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AB - A fully automatic membrane inlet mass spectrometric (MIMS) on-line instrumentation for the analysis of aroma compounds in continuous beer fermentation processes was constructed and tested. The instrumentation includes automatic filtration of the sample stream, flushing of all tubing between samples and pH control. The calibration standards can be measured periodically. The instrumentation has also an extra sample line that can be used for off-line sample collection or it can be connected to another on-line method. Detection limits for ethanol, acetic acid and eight organic beer aroma compounds were from μg l−1 to low mg l−1 levels and the standard deviations were less than 3.4%. The method has a good repeatability and linearity in the measurement range. Response times are shorter than or equal to 3 min for all compounds except for ethyl caproate, which has a response time of 8 min. In beer aroma compound analysis a good agreement between MIMS and static headspace gas chromatographic (HSGC) measurements was found. The effects of different matrix compounds commonly present in the fermentation media on the MIMS response to acetaldehyde, ethyl acetate and ethanol were studied. Addition of yeast did not have any effect on the MIMS response of ethanol or ethyl acetate. Sugars, glucose and xylose, increased the MIMS response of all studied analytes only slightly, whereas salts, ammonium chloride, ammonium nitrate and sodium chloride, increased the MIMS response of all three studied compounds prominently. The system was used for on-line monitoring of continuous beer fermentation with immobilised yeast. The results show that with MIMS it is possible to monitor the changes in the continuous process as well as delays in the two-phase process.

KW - on-line measurement

KW - on-line analysis

KW - membrane inlet mass spectrometry

KW - continuous beer fermentation

KW - matrix effects

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M3 - Article

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SP - 1254

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