In order to characterize the Magnum hop variety volatile profile in beer wort, we determined the composition of volatile compounds during the main fermentation process of beer wort using the ITEX/GC-MS technique. An Shimadzu GC/MS-QP 2010 equipment was used for samples analysis. For a better extraction of volatile compounds by ITEX-GC-MS of the testing vial and to avoid the saturation of the detector, parameters like quantity of sample, injection volume, incubation temperature, incubation time, split ratio, scan range, start time, total flow, column temperature, column flow, were optimized. The major compounds founded in wort beer samples, during the primary fermentation, were derived from a vast array of compounds that arise from a number of sources. In this way, we founded different categories of secondary products: higher alcohols, esters, organic acids and aldehydes. The chemical constituents of the beer wort were separated and identified using the GC-MS NIST libraries.
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