## 1 Introduction  
The Brazilian beer market has been in the spotlight due to steady increase in beer consumption over the past few decades [1]. In this context, the search for better quality beers and new varieties of the raw materials (malt, water, hops and yeast) is fundamental. Additionally, new ingredients have been tested during brewing to produce unique beers with innovative flavor compounds [2]. Flavor compounds are characterized by their interaction with human olfactory system and it is through such chemistry that specific odor sensations are induced. Volatile organic compounds (VOC) are directly involved in the flavor sensation of beers. The chemical nature of VOC that are associated with flavor and aroma in beer is varied, including esters, aliphatic and aromatic alcohols, carbonyl-containing compounds and terpenoids [3; 4]. Hence, beer is considered a complex matrix, even though the majority (92-95%) of the beverage is water [5]. Several qualitative studies have tried to profile the composition of beers, whether to characterize the VOC profile or to search for specific markers in aged beer [3; 6; 7; 8; 9]. The art of brewing involves careful control of several stages, and a paramount one is the fermentation, i.e., bioaromatization. Fermentation involves the addition of yeasts to the recipe to convert the sugars in ethanol and introduce aroma-related compounds derived from biological channels from the yeast's metabolism. Accordingly, important factors that can influence this metabolic balance include temperature, pH and yeast strain [5]. Research on non-conventional yeasts has taken place to effectively develop novel aroma profiles through bioaromatization [10]. Recently, a local startup (Yeastlab--Franca, Brazil) isolated a unique yeast strain from _Plinia cauliflora_ (i.e., jabuticaba, a \"Brazilian berry\") peel that could be used for beer production, which was named _Brazilian Ale 02_ yeast. Furthermore, to the best of our knowledge there are no reports evaluating the outcome of the bioaromatization properties of _Brazilian Ale 02_ yeast strain to the aroma profile of a beer. The bioaromatization properties study of _Brazilian Ale 02_ yeast should be driven using appropriate sample preparation, which mitigates production of artifacts, to guarantee reliable results. Solid-phase microextraction (SPME) [11] fits these requirements since it eliminates the use of solvents and combines analyte isolation and pre-concentration into one simple step. The technique has been popular to analyze food products, including wine, cheese and beer [12]. Reports involving beer analysis usually use headspace solid-phase microextraction (HS-SPME) for targeted analysis. Headspace analysis is very beneficial to extent SPME fiber lifetime since non-volatile compounds such as sugars, proteins and polyphenols present in the beer are avoided in the extraction, which could damage the sorbent phase during direct immersion (DI) [13; 14]. A wide variety of coatings can be used as extracting phases in SPME. Some reports applied a mixed fiber for beer analysis, i.e., divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS), in which analyte adsorption dominates analyte sorption. These reports covered characterization of the VOC profile, off-flavors research or quantitation [9; 12; 15], demonstrating high reproducibility either in manual or automated methods [12]. Standard practices for VOC profiling in beers used conventional gas chromatography (1D-GC) [8; 9; 15; 16; 17; 18; 19; 20]. However, peak overlap severely dampens qualitative and quantitative analyses in such complex samples [21]. Flow-modulated comprehensive two-dimensional gas chromatography coupled to mass spectrometry (FM-GC\(\times\)GC-MS) enables proper sample separation and characterization due to the enhanced peak capacity of the composite system. Such technique uses two consecutive stages of separation with distinct selectivity.