Samples from 32 different brands of Pilsner beer (except

for one sample, all brewed in Brazil) were obtained at local groceries, stored at ambient temperature (25 °C or less) under appropriate conditions and used before their expiration dates. All extractions were performed manually using 65 μm polydimethylsiloxane/divinylbenzene (PDMS/DVB) SPME fibres (Supelco, Bellefonte, PA, USA) coupled to a holder and previously conditioned according to the supplier’s instructions. The selection of this fibre and of other HS-SPME–GC–MS operational conditions was based on earlier studies (da Silva, Augusto, & Poppi, 2008). For the extractions, samples were enclosed in 16 mL glass vials capped with Teflon/silicone septa (Pierce, Rockford, IL, USA). Sample temperature during extraction was controlled with ±0.1 °C using a Buparlisib in vitro circulating water bath (Cole-Parmer, Vernon Hills, IL, USA). Toasted barley from a local market, reagent grade NaCl (J.T. Baker, São Paulo, Brazil) and caffeine (Sigma–Aldrich, St. Louis, MO, USA) were also used, Selleck Veliparib as well as a C8–C20n-alkane standard mix (Fluka, Büchs, Switzerland) for measurement of linear temperature programming retention indexes (LTPRI) of the detected peaks. All chromatographic analysis were performed

on a Saturn 2000 Ion Trap GC–MS (Varian, Walnut Creek, CA, USA) equipped with a 30 m × 0.25 mm × 0.25 μm HP-50 column (Agilent Technologies, Wilmington, DE, USA) and a split-splitless injector operated in the splitless mode, fitted with an adequate deactivated glass liner for SPME. The oven temperature was programmed as follows: 2 min at 40 °C → 10 °C min−1 → 140 °C → 7 °C min−1 → 3 min at 250 °C. The injector and the MS transfer line were kept at 210 and 280 °C, respectively. Helium

was used as carrier gas at a flow rate of 1.0 mL/min. The MS scan range was from 50 to 300 amu. Identification of the detected peaks was performed using the automated mass spectral deconvolution and identification system (AMDIS) software coupled to the NIST mass spectral search programme (NIST, Washington, DC, USA) and confirmed by LTPRI measured from chromatograms of selected samples spiked with the C8–C20n-alkane mixture. A total of 54 unique peaks, present in all analysed samples, were pre-selected for the modelling. Before analysis, beer bottles were cooled Ribose-5-phosphate isomerase at ∼5 °C and, immediately after opening, the bottle content was degassed in an ultrasonic bath for 15 min. Aliquots of 5 mL of degassed beer were transferred to a glass vial and 1.3500 g of NaCl was added. The vials were sealed and the samples magnetically stirred for 5 min at 50 °C. After this sample/headspace equilibration period, a PDMS/DVB fibre was exposed to the sample headspace for 30 min at the same temperature. The extracted analytes were immediately desorbed in the injection port of the GC–MS at 210 °C; the fibre was kept in the GC injector for 15 min to ensure total desorption and avoid inter-run carryover.