Addition of Spirulina to Craft Beer: Evaluation of the Effects on Volatile Flavor Profile and Cytoprotective Properties

• Main Authors: Cosimo Taiti (Author), Giovanni Stefano (Author), Ester Percaccio (Author), Silvia Di Giacomo (Author), Matteo Iannone (Author), Andrea Marianelli (Author), Antonella Di Sotto (Author), Stefania Garzoli (Author)
• Format: Book
• Published: MDPI AG, 2023-04-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

SPME-GC-MS and PTR-ToF-MS techniques were applied to describe the content of volatile flavor compounds in a craft beer before and after adding spirulina. The obtained results showed that the volatile profile of the two beer samples differed. Furthermore, to chemically characterize biomass spirulina,...