The formation of beer flavor quality is closely related to the types and contents of volatile organic compounds.This article reviews the types,analysis methods,complex matrix interference,trace detection,and standardization of analytical methods in volatile organic compounds of beer.Strategies such as optimizing solid-phase microextraction extraction,adopting high-sensitivity mass spectrometry technology,and establishing compound databases have been proposed to improve analytical efficiency and provide new ideas for precise analysis and regulation of beer flavor.
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