Chemical analysis of the organic components in beer has applications to quality control, authenticity and improvements to the flavor characteristics and brewing process. This study aims to show the complementary nature of two instrumental techniques which, in combination, can identify and quantify a number of organic components in a beer sample. Nuclear Magnetic Resonance (NMR) was used to provide concentrations of 26 different organic compounds including alcohols, organic acids, carbohydrates, and amino acids. Calorie content was also estimated for the samples. NMR data for ethanol concentrations were validated by comparison to a Fourier Transform Infrared Spectrometry (FTIR) method. Headspace Solid-Phase Microextraction (SPME) Gas Chromatography Mass Spectrometry (GCMS) was used to identify a range of volatile compounds such as alcohols, esters and hop-derived aroma compounds. A simple and inexpensive conversion of a Gas Chromatography Flame Ionization Detector (GC FID) instrument to allow the use of Solid-Phase Microextraction was found to be useful for the quantification of volatile esters.

Diastereomeric C-shaped molecules containing closely stacked bithiophene-substituted quinoxaline rings were synthesized and characterized by NMR, UV-vis absorption, and fluorescence spectroscopy. The unique geometry of each diastereomer resulted in different degrees of -overlap between the bithiophene-substituted quinoxaline ring chromophores, modulating their spectroscopic properties. The donor-acceptor nature of this chromophore gave rise to its positive solvatochromism. 1 H NMR and UV-vis absorption spectroscopy confirmed the existence of - interactions in the ground state between the quinoxaline rings in both molecules but between the bithiophene rings only in the syn isomer. They exhibited significant emission maxima bathochromic shifts, a strong, positive solvatochromism, increased band broadening, and larger Stokes shifts when compared to a compound with an unstacked chromophore. Additionally, the syn isomer consistently showed  max,em value red-shifts and larger band broadening and Stokes shifts compared to the anti isomer due to the greater -overlap in the syn isomer.

Chemical analysis of the organic components in beers has applications to quality control, authenticity and improvements to the flavor characteristics and brewing process. This study aims to show the complementary nature of two instrumental techniques which in combination can identify and quantify the majority of organic components in a beer sample. Nuclear Magnetic Resonance (NMR) was used to provide concentrations of twenty five different organic compounds including alcohols, organic acids, carbohydrates, and amino acids. Calorie content was also estimated for the samples. NMR data for ethanol concentrations were validated by comparison to a Fourier Transform Infrared Spectrometry (FTIR) method. Headspace Solid-Phase Microextraction (SPME) Gas Chromatography Mass Spectrometry (GCMS) was used to identify a range of volatile compounds such as alcohols, esters and hop derived aroma compounds. A simple and inexpensive conversion of a Gas Chromatography Flame Ionization Detector (GC FID) instrument to allow the use of Solid-Phase Microextraction was found to be useful for the quantification of volatile esters.

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