Analysis and characterization of aroma‐active compounds of Schizandra chinensis (omija) leaves

Volatile components from leaves of Schizandra chinensis (omija), a native plant of Korea, were extracted by simultaneous distillation–extraction (SDE) and analyzed by gas chromatography–mass spectrometry (GC‐MS) using two types of capillary column with different polarities (DB‐5MS and DB‐Wax). The GC‐MS analysis of volatile compounds obtained by SDE revealed that germacrene D is the most abundant compound (22.6%) in omija leaves, followed by β‐elemene (17.4%), (E)‐2‐hexenal (8.7%), and (E)‐β‐ocimene (7.2%). Aroma‐active compounds were determined by gas chromatography–olfactometry (GC‐O) using the aroma‐extract‐dilution analysis method. (E,Z)‐2,6‐Nonadienal (cucumber) was the most intense aroma‐active compound due to its higher flavor‐dilution factor (243–729) than any other compound. (Z)‐3‐Hexenal (green/apple), (E)‐2‐hexenal (green/fruity), and (E)‐β‐ocimene (wither green/grass) were also identified as important aroma‐active compounds by GC‐O. In addition, the volatile compounds were extracted by solid‐phase microextraction (SPME), and the quantitative analysis of the SPME samples gave slightly different results, depending on the type of SPME fiber, compared with those from SDE, However, the aroma‐active compounds identified in SPME were similar to those in SDE. Copyright © 2004 Society of Chemical Industry     

Effect of koji fermentation on generation of volatile compounds in soy sauce production

The generation of aroma compounds and the changes in sensory characteristics through the soy sauce koji fermentation were investigated to evaluate the crucial impact of the koji fermentation on soy sauce aroma. The sensory analysis showed a marked increase in ‘musty’ and ‘soy sauce‐like’ odours, whereas the beany attribute decreased significantly during koji fermentation. Aldehydes and alcohols were the major volatile classes present in the koji samples. Gas chromatography–olfactometry was used to identify the aroma‐active compounds in harvested koji, and the results showed that 1‐octen‐3‐ol, 3‐octanol, (E)‐2‐octenal, di‐epi‐α‐cedrene, benzeneacetaldehyde and 3‐(methylthio)‐propanal exhibited the greatest aroma intensities in harvest koji. Moreover, relative contents of (E)‐2‐octenal, benzeneacetaldehyde, 3‐(methylthio)‐propanal and 2‐phenylpropenal were found to be positively related to ‘musty’ and ‘soy sauce‐like’ odours. Results from principal component analysis showed that the growth and sporulation of Aspergillus oryzae had the important impacts on the volatile evolution.     

Analysis of characteristic aroma of fungal fermented Fuzhuan brick‐tea by gas chromatography/mass spectrophotometry

Fuzhuan brick‐tea is a popular fermented Chinese dark tea because of its typical fungal aroma. Fungal growth during the production process is the key step in achieving the unique colour, aroma and taste of Fuzhuan brick‐tea. To further understand the generation of the characteristic aroma, changes in the main volatile compounds of Fuzhuan brick‐tea during the fungal growth stage were studied by gas chromatography/mass spectrophotometry. The results showed that the content of volatile compounds, especially aldehyde compounds with stale aroma such as (E)‐2‐pentenal, (E)‐2‐hexenal, 1‐penten‐3‐ol, (E, E)‐2,4‐heptadienal and (E, Z)‐2,4‐heptadienal, increased significantly in fermented tea samples. The concentration of terpene alcohols with flower aroma also increased notably during the fermentation process. The compounds with stale and flower aromas in combination with some volatile components of the raw material contributed to the characteristic ‘fungal/flower’ aroma of Fuzhuan brick‐tea. Microbial metabolism during the fermentation process probably played the key role in the generation of characteristic aromatic compounds of Fuzhuan brick‐tea. Copyright © 2007 Society of Chemical Industry     

Characterization of Aroma Compounds in Chinese Bayberry (Myrica rubra Sieb. et Zucc.) by Gas Chromatography Mass Spectrometry (GC‐MS) and Olfactometry (GC‐O)

Abstract: The aroma‐active compounds in Chinese bayberry were identified using gas chromatography‐olfactometry (GC‐O) and GC‐mass spectrometry techniques. The volatile compounds were extracted using Liquid–liquid extraction, solvent‐assisted flavor evaporation and headspace solid‐phase microextraction (HS‐SPME), respectively. On the basis of odor intensity, the most important aroma compounds in Chinese bayberry samples were caryophyllene, menthol, 4‐terpineol, linalool oxide, linalool, benzyl alcohol, α‐methylbenzyl alcohol, β‐phenylethanol, 3‐methylbutanoic acid and acetic acid, and so on. Moreover, HS‐SPME technique was employed to investigate the aroma compounds among immature and mature waxberry fruits. The results showed that terpenes (for example, β‐caryophyllene) was predominant and its concentration represented over 89.9% of the overall compounds, and alcohols, aldehydes, ketones, esters, acids, and others were typically present in lesser amounts. Finally, principal component analysis revealed that there was also significant difference between immature and mature waxberry fruits     

Volatile composition of wines from cvs. Blanco lexítimo,Agudelo and Serradelo (Vitis vinifera) grown in Betanzos (NW Spain)

Wine aroma is formed by volatile compounds of different chemical natures and origins. Betanzos is the most northern viticole geographic area from Galicia (NW Spain). The aromatic profiles of wines produced from two white varieties (Blanco lexítimo and Agudelo) and one red variety (Serradelo) from Betanzos, harvested in 2006 and 2007, have been established by gas chromatography (GC/FID). A total of 35 varietal and fermentative aroma compounds were identified and quantified in free volatile form, which include terpenols, C₁₃‐norisoprenoids, alcohols, esters, volatile fatty acids and volatile phenols. To ascertain the compounds with major impact odours, the Odour Activity Value (OAV) was calculated. Twelve compounds showed concentrations above their perception threshold (OAV>1). The results obtained suggest that ethyl octanoate (apple), isoamyl acetate (banana), ethyl hexanoate (fruity) and β‐damascenone (floral) were the most powerful odorants for the white wines Blanco lexítimo and Agudelo from Betanzos. Ethyl octanoate and β‐damascenone (fruity and floral aroma respectively) were the most odorant for the red wine Serradelo.     

Evolution of volatile compounds in papaya wine fermented with three Williopsis saturnus yeasts

The changes in volatile compounds during papaya juice fermentation with three Williopsis saturnus yeasts were investigated in this study. Time‐course papaya juice fermentations were carried out using three Williopsis saturnus yeasts: W. saturnus var. mrakii NCYC2251, W. saturnus var. saturnus NCYC22 and W. saturnus var. sargentensis NCYC2727. Changes in yeast cell population, Brix and pH were similar among the three yeasts, which preferentially utilised glucose over fructose while partially degrading l ‐malic acid. A range of volatile compounds were produced during fermentation including fatty acids, alcohols and esters with esters being the most abundant volatile compounds produced. Benzyl isothiocyanate, butyric acid, 2‐ethylhexanol, benzaldehyde and β‐damascenone present in the papaya juice were metabolised to trace levels during fermentation. There were significant variations among the three yeasts in their ability to produce and metabolise volatile compounds during fermentation. The study suggests that papaya juice fermentation with W. saturnus yeasts is able to result in the formation of a more complex aroma compounds.     

Volatile and capsaicinoid composition of ají (Capsicum baccatum) and rocoto (Capsicum pubescens), two Andean species of chile peppers

BACKGROUND: Ají (Capsicum baccatum L. var. pendulum) and rocoto (Capsicum pubescens R. & P.) are two species of chile pepper used for millennia in Andean cuisine. The introduction of these relatively unknown Capsicum species to new markets requires an understanding of their flavour‐related compounds. Thus both heat level (Scoville method and gas chromatography/mass spectrometry (GC/MS)) and, particularly, aroma (headspace solid phase microextraction and GC/MS/olfactometry) were studied in different accessions of ají and rocoto and a C. chinense control. RESULTS: Ajíes and rocotos are mildly pungent compared with C. chinense (13‐352 vs 1605 mg kg^?1 total capsaicinoids). More than 200 volatiles were detected and marked differences in volatile pattern were found between the studied accessions. The powerful fruity/exotic aroma of the C. chinense control is due to esters such as ethyl 4‐methylpentanoate, norcarotenoids such as β‐ionone and the hydrocarbon ectocarpene. In contrast, the Andean peppers had more earthy/vegetable/bell pepper‐like aromas. Rocotos also exhibited a distinct additional cucumber odour, while one of the ajíes had a distinctive sweet/fruity note. The aroma of C. pubescens fruits is mainly due to substituted 2‐methoxypyrazines and lipoxygenase cleavage products (e.g. 2‐nonenals, 2,6‐nonadienal). 2‐Heptanethiol, 3‐isobutyl‐2‐methoxypyrazine and several phenols (e.g. guaiacol) and terpenoids (e.g. α‐pinene, 1,8‐cineol, linalool) are the basis of C. baccatum aroma, with some 3‐methyl‐2‐butyl esters contributing to fruity notes. CONCLUSION: In this study the compounds responsible for heat and aroma in the Andean peppers C. baccatum and C. pubescens were identified. The results will be of use to inspire future studies aimed at improving the flavour of these species. Copyright © 2011 Society of Chemical Industry     

Influence of the Hopping Technology on the Storage‐induced Appearance of Staling Aldehydes in Beer

In this paper, the involvement of iso‐α‐acids in the appearance of stale flavour in beer during storage was examined. Flavour instability upon storage, by far the most important quality problem of beer, may be caused by a multitude of reactions, in particular, the degradation of trans‐iso‐α‐acids is pivotal. In order to gain improved understanding of the beer ageing process, the behaviour of the stereoisomers of the bitter acids was studied for the first time in pilot beers at particularly high and low proportions of the trans‐iso‐α‐acids concentration relative to the cis‐iso‐α‐acids concentration. Therefore, pure trans‐ respectively cis‐isomers were required and obtained on a pilot scale by the separation of trans‐iso‐α‐acids as β‐cyclodextrin inclusion complexes from a commercial isomerised hop extract, permitting the quantitative dosage to beer in mg/L amounts. The relationship between the storage‐induced degradation of these iso‐α‐acids in authentic beer samples and the increase in staling aldehydes, especially 2‐methylpropanal, 2‐methylbutanal and 3‐methylbutanal, is the subject of further investigations. A remarkable increase in the relative concentration of cis‐iso‐α‐acids was observed in the beers bittered with purified trans‐iso‐α‐acids, which may be ascribed to partial conversion, i.e., reverse isomerisation, of trans‐iso‐α‐acids via α‐acids into cis‐iso‐α‐acids. In spite of the trans‐specific degradation observed during ageing, the decomposition of these bitter acids leading to volatile carbonyl compounds is of minor importance. Aldehyde formation as a function of forced ageing was irrespective of the mode of bittering, emphasising that malt quality and the brewing process itself are probably the most important factors regarding the flavour instability of beer.     

Volatile composition and sensory quality of Spanish pomegranates (Punica granatum L.)

BACKGROUND: Pomegranate is highly valued for its health‐promoting effects. Fruits of nine pomegranate cultivars were analysed for volatile compounds, antioxidant activity and quality parameters, including maturity index and CIEL*a*b* colour. Volatile compounds were isolated from fresh juices using hydrodistillation; extracts were analysed using gas chromatography/mass spectrometry. Fruit colour was influenced by cultivar and grouping of cultivars according to their taste (sweet, sour‐sweet or sour), with sweet fruits having more intense red colour and higher lightness values. RESULTS: A total of 18 compounds were found in pomegranate aroma profiles, including monoterpenes, aldehydes, alcohols, monoterpenoids and linear hydrocarbons. The most abundant compound were trans‐2‐hexenal, 3‐carene, α‐terpinene and α‐terpineol. The total concentration of volatiles ranged from 1.7 to 10.9 g kg^?1. Overall consumer liking of pomegranate juices was associated with the presence of monoterpenes such as α‐pinene, β‐pinene, β‐myrcene, limonene and γ‐terpinene. The presence of aldehydes such as hexanol, hexanal and cis‐3‐hexenol was correlated with poor overall consumer liking. CONCLUSION: Fruits from the cultivar Mollar de Elche 2 were those most suited for juice processing because they had the highest total concentration of volatiles, which was related to high overall consumer liking, intense and acceptable fresh pomegranate odour and flavour (high scores of satisfaction degree), medium intensity of red colour and low sourness. Copyright © 2010 Society of Chemical Industry     

Analysis of volatile compounds of Antrodia camphorata in submerged culture using headspace solid-phase microextraction

In this work a headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography–mass spectrometry (GC–MS) and GC–olfactometry (GC–O) was developed to evaluate the profile of the volatile compounds that contribute to the aroma of Antrodia camphorata in submerged culture. For this purpose, the HS-SPME sampling method for the volatile compounds of A. camphorata in submerged culture was optimised by a D-optimal design. A HS extraction of the culture broth of A. camphorata followed by incubation on a carboxen/polydimethylsiloxane (CAR/PDMS) fibre during 31.8 min at 54.6 °C gave the most effective and accurate extraction of the volatile compounds. By the optimised method, a total of 49 volatile compounds were identified in culture broth of A. camphorata, while a total of 55 volatile compounds were identified in the mycelia. A series of C₈ aliphatic compounds (mushroom-like odour), several lactones (fruity odour) and l-linalool (citrus-like odour) were the most potent key odourant in both the mycelia and culture broth. This combined technique is fast, simple, sensitive, inexpensive and useful to monitor volatile compounds associated to A. camphorata.     

The effect of hopping regime,cultivar and β‐glucosidase activity on monoterpene alcohol concentrations in wort and beer

Previous studies show that the complexity of hop aroma in beer can be partly attributed to the hydrolysis of glycosidically bound monoterpene alcohols extracted from hops during the brewing process to release volatile aglycones. However, fundamental studies that examine the extraction of glycosides during brewing and their subsequent hydrolysis by yeast have not been performed. Furthermore, extraction of other hop‐derived compounds into beer shows a strong dependency on the hop cultivar being used and the point at which it is added. This study focused on the extent of glycoside extraction owing to hopping regime and cultivar, and their hydrolysis by yeast β‐glucosidase activity. Glycoside concentrations of wort made with three different hopping regimes and three cultivars were measured by the difference in volatile aglycone concentrations between samples treated with purified β‐glucosidase and untreated samples. Aglycone concentrations were measured by solid‐phase microextraction gas chromatography–mass spectrometry. Additionally, β‐glucosidase activities for 80 different yeast strains and their effect on aglycone concentration in wort were determined. Results showed that yeast have a wide range of abilities to hydrolyse glycosides with a maximum hydrolysis occurring after 3 days of fermentation regardless of yeast activity. Although it was shown that yeast are capable of glycoside hydrolysis, glycoside concentrations in wort are low and make small contributions to hop aroma. These results help explain the extent to which different brewing yeasts and hopping regimes contribute to hoppy beer aroma through the hydrolysis of non‐volatile hop‐derived compounds. Copyright © 2017 The Institute of Brewing & Distilling     

Characterisation of volatile compounds of farmed soft‐shelled turtle (Pelodiscus sinensis) by solid‐phase microextraction and the influence of matrix pH on the release of volatiles

Although farming and consuming of soft‐shelled turtle has been practised for centuries, the aroma‐impact compounds in the meat have not been determined. Furthermore, matrix pH, usually changing during processing and storage stage, was rarely investigated for the influence on volatile profiles. To these aims, soft‐shelled turtle meat was subjected to different pH conditions and the potential volatile compounds were analysed under different extraction conditions by headspace solid‐phase microextraction (HS‐SPME). A total of forty‐three volatiles were identified; in which, nonanal, (E, E)‐2, 4‐heptadienal, octanal, decanal, hexanal, (E)‐2‐nonenal, heptanal, 1‐octen‐3‐ol and o‐xylene were assigned as aroma‐impact compounds by high relative odour activity value (ROAV). Overly basic or acidic pH significantly (P < 0.05) facilitated the release of volatiles under moderate extraction conditions. The total volatilisation increased by 30.1% to 298% in pH‐shifted samples, while the highest one was found in pH 2 or pH 11. However, the results of principal components analysis (PCA) demonstrated that increased extraction time or temperature hindered the pH enhancement.     

Characterisation of volatile compounds in Maotai flavour liquor during fermentation and distillation

Volatile constituents in raw liquor and zaopei during fermentation and distillation were investigated by gas chromatography. Zaopei (steamed grains mixed with Daqu [FG1], stacking fermented grains [FG2], anaerobic fermented grains [FG3] and steamed grains [FG4]) presented changes in physicochemical properties. In all, 72 volatile compounds were identified in zaopei and raw liquor with similarity across 12 zaopei preparations. Principal component analysis and partial least squares discriminant analysis differentiated FG3 from other samples based on content of aroma compounds. FG3 had the highest level of aroma compounds, which increased from the fourth to sixth batches, and was characterised by the presence of 1, 2‐propanediol, acetic acid and linoleic acid, while the others were portrayed by phenylpropionate, ethyl laurate and 4‐ethyl guaiacol. The volatile compounds of raw liquor were dominated by ethyl acetate and ethyl lactate. Correlation analysis illustrated a lack of correlation of volatile compound content between the raw liquors and the zaopei distillation variants. © 2019 The Institute of Brewing & Distilling     

芦笋猕猴桃复合果酒发酵过程中挥发性香气物质的变化

以芦笋副产物为原料,经榨汁与猕猴桃汁混合,发酵制备芦笋猕猴桃复合果酒,并采用固相微萃取-气相色谱-质谱联用对芦笋猕猴桃复合果酒在发酵前期、中期、后期、后发酵、陈酿期中挥发性香气物质成分进行分析。整个发酵阶段共检测出78种挥发性香气物质,各发酵阶段中含量较高的挥发性香气物质均为酯类和醇类。其中,乙酯含量在总酯所占比例相对较大,分别为54.72%、79.20%、72.92%、76.60%和70.14%。随着发酵的进行,挥发性香气物质种类呈逐渐下降并趋于平稳的趋势,质量浓度呈先上升后下降并趋于平稳的状态。乙酸异戊酯、己酸乙酯、苯乙酸甲酯、辛酸乙酯、苯乙酸乙酯、癸酸乙酯、异戊醇、异丁醇、苯乙醇和2,4-二叔丁基苯酚为整个发酵阶段中共有的挥发性香气物质。采用气味活性值分析法得到13种特征香气物质,己酸乙酯和辛酸乙酯为整个发酵阶段中共有的特征香气物质,其中辛酸乙酯是在各发酵阶段中OAV值最大的化合物。发酵前期的主要特征香气物质为辛酸乙酯、苯乙醛;发酵中期和发酵后期的的主要特征香气物质为辛酸乙酯、己酸乙酯;后发酵和陈酿期的主要特征香气物质为辛酸乙酯、2-甲基丁基乙酸酯。该研究分析了芦笋猕猴桃复合果酒的特征风味,为其产业化开发提供理论参考。     

Volatile flavour compounds in suspension culture of Agastache rugosa Kuntze (Korean mint)

For the production of volatile flavour compounds from Agastache rugosa Kuntze (Korean mint) suspension culture, callus was obtained from the leaves of A rugosa. Cell growth of A rugosa suspension culture was improved when cells were cultivated in Murashige and Skoog medium supplemented with 50 g l^?1 sucrose and 1 mg l^?1 2,4‐dichlorophenoxyacetic acid. Volatiles were isolated from a 15‐day‐old suspension culture by liquid–liquid continuous extraction and identified by gas chromatography/mass spectrometry. 3‐Hydroxy‐2‐butanone was the most abundant compound, followed by 2,4,5‐trimethyl‐3‐oxazoline, 1,2,4‐trimethylbenzene and 1,3‐butanediol. However, the volatile profile of the suspension culture was totally different from that of the intact plant. Fourteen aroma‐active compounds were detected by aroma extract dilution analysis. The most potent aroma‐active compounds representing characteristic aroma of A rugosa suspension culture were 2,3‐butanedione (buttery/cheese), (E,Z)‐2,6‐nonadienal (cucumber/melon) and (E,Z)‐2,6‐nonadien‐1‐ol (cucumber/sweet). Some alcohols and unknown compounds are thought to contribute to the wine‐like aroma characteristics of A rugosa suspension culture. Through a time course study, A rugosa suspension culture was revealed to have an inverse relationship between cell growth and flavour production. © 2001 Society of Chemical Industry     

戴尔有孢圆酵母与酿酒酵母混合发酵对猕猴桃酒香气的影响

用戴尔有孢圆酵母（Torulaspora delbrueckii SY-2-2）和酿酒酵母（Saccharomyces cerevisiae RV002）作为猕猴桃酒发酵菌株,以单接种酿酒酵母、单接种戴尔有孢圆酵母为对照组,同时接种戴尔有孢圆酵母和酿酒酵母、顺序接种戴尔有孢圆酵母和酿酒酵母为实验组,采用顶空固相微萃取法结合气相色谱-质谱技术测定猕猴桃汁发酵酒样产生的挥发性香气成分。结果表明,混菌发酵组获得的挥发性香气成分种类高于单菌发酵组,且顺序接种发酵组的香气成分种类（23 种）和质量浓度（336.95 mg/L）均最高。在顺序接种发酵组中,戴尔有孢圆酵母的参与提高了猕猴桃酒中挥发性物质的种类和含量,特别是苯乙酸乙酯、苯丙酸乙酯、苯乙醇、β-大马士酮、α-松油醇、桉树油醇等物质,赋予猕猴桃酒浓郁的花果香味,丰富了猕猴桃酒的香气成分。香气感官评价表明顺序接种发酵组的花香、草本香、甜香味更加浓郁,酒香和果香次之,整体评分最高。     

The effect of sowing date and growth stage on the essential oil composition of three types of parsley (Petroselinum crispum)

Essential oils obtained by simultaneous distillation–extraction (SDE) from leaves, petioles and roots of three types of parsley (turnip‐rooted, plain leaf and curly leaf type), sown on three different dates, were analysed by GC‐MS (gas chromatography–mass spectrometry) analysis. Parsley plants were found to produce mainly β‐phellandrene, 1,3,8‐p‐menthatriene, α‐,p‐dimethylstyrene, myristicin, β‐myrcene and apiole. In some cases α‐ and β‐pinene were also found, whereas β‐elemene was detected, especially in the curly leaf type. The growth stage, plant tissue and date of sowing, as well as the climate conditions, all had a significant effect on the essential oil composition by altering the ratio of the above substances. Copyright © 2004 Society of Chemical Industry     

Volatile constituents of essential oils isolated from different parts of cinnamon (Cinnamomum zeylanicum Blume)

Cinnamon (Cinnamomum zeylanicum Blume, syn C verum JS Presl, family Lauraceae) is an important spice and aromatic tree cultivated in Sri Lanka and India. On steam distillation, different parts of cinnamon yield volatile oils of varying composition. In the present investigation the profiles of essential oils isolated from tender twigs bearing reproductive parts, from pedicels of buds and flowers, from buds and flowers, from pedicels of fruits and from fruits were analysed by gas chromatography (GC) and GC/mass spectrometry (GC/MS). The essential oil yields of the different plant parts were: tender twigs, 0.40%; pedicels of buds and flowers, 0.36%; buds and flowers, 0.04%; pedicels of fruits, 0.33%; fruits, 0.32%. The tender twig oil was richer in α‐phellandrene (3.4%), limonene (1.6%) and (E)‐cinnamaldehyde (4.0%). The volatile oils from pedicels were richer in neryl acetate (1.4–2.0%), (E)‐cinnamyl acetate (58.1–64.5%) and β‐caryophyllene (9.6–11.1%). Higher amounts of (Z)‐cinnamyl acetate (6.1%), α‐humulene (2.2%), δ‐cadinene (2.2%), humulene epoxide I (5.0%), α‐muurolol (4.9%) and α‐cadinol (2.4%) were observed in the oil of buds and flowers. The fruit oil showed greater concentrations of α‐pinene (4.2%), β‐pinene (1.9%) and linalool (27.4%). However, all the oils contained linalool (3.6–27.4%), (E)‐cinnamyl acetate (22.0–64.5%) and β‐caryophyllene (6.9–11.1%) as their major compounds. This is the first report on the oil profiles of pedicels and of buds and flowers of cinnamon. © 2002 Society of Chemical Industry     

West African sorghum beer fermented with Lactobacillus delbrueckii and Saccharomyces cerevisiae: fermentation by‐products

Physicochemical quality parameters and volatile fermentation by‐products were determined in West African sour sorghum beer (pito) fermented with pure cultures of Lactobacillus delbrueckii and Saccharomyces cerevisiae compared with pito prepared by traditional spontaneous fermentation. Levels of by‐products were also compared with those found in similar beer types. Similar levels of apparent extract, alcohol, pH, lactic acid and bitterness were obtained for pure culture and traditional fermentations, although differences were observed in colour and turbidity. Significant statistical differences were obtained for all of the volatile aroma compounds analysed. The pure culture approach resulted in a higher level of total volatile compounds (353 mg/L) of which higher alcohols accounted for 88%, predominately n‐propanol. The traditional approach had total volatiles of 229 mg/L with 86% higher alcohols but with iso‐amyl alcohol predominating. Ester levels were low in the pure culture beer but with a relatively high level of acetaldehyde. Fermenting pito with pure cultures yielded a product with similar physicochemical quality as traditional pito but with a suggestion of a more pronounced aroma whose impact on the overall product quality will require consumer acceptance and sensory evaluation. © 2019 The Institute of Brewing & Distilling