Table 2.

PLS calibration model and GC–MS were used to analyze and compare the contents of six flavor compounds in three beer samples.

Flavor compounds	PLS (mg L−1)		GC–MS (mg L−1)		RSE (%)
	Mean value	RSD	Mean value	RSD
Sample 1
Phenylethyl Alcohol	33.88	0.48	30.26	0.41	2.98
Isopentyl alcohol	56.12	0.47	48.42	0.55	1.38
Ethyl caprylate	1.25	0.06	1.01	0.05	24.67
Isopentyl acetate	13.62	0.09	11.34	0.08	20.18
Ethyl Caproate	3.71	0.07	3.12	0.05	19.27
Ethyl Acetate	12.54	0.14	14.06	0.12	−15.81
Sample 2
Phenylethyl Alcohol	35.9	1.79	32.80	1.64	5.68
Isopentyl alcohol	58.34	2.92	50.60	2.53	5.55
Ethyl caprylate	2.59	0.01	2.18	0.0095	19.25
Isopentyl acetate	1.69	0.12	2.42	0.12	−22.54
Ethyl Caproate	3.83	0.0069	3.25	0.0075	17.89
Ethyl Acetate	17.48	0.87	15.20	0.76	15
Sample 3
Phenylethyl Alcohol	32.66	1.63	28.70	1.44	−13.79
Isopentyl alcohol	55.02	2.75	43.80	2.19	25.61
Ethyl caprylate	6.24	0.026	5.2	0.024	20.17
Isopentyl acetate	1.12	0.045	0.91	0.036	23.32
Ethyl Caproate	5.67	0.019	4.52	0.018	25.61
Ethyl Acetate	14.46	0.50	13.12	0.66	10.25