Analysis of long-chain fatty acids in beer by an HPLC-fluorescence detection method

Kaneda, Hirotaka; Kano, Yasunobu; Kamimura, Minoru; Osawa, Toshihiko; Kawakishi, Shunrô

doi:10.1021/jf00096a014

Cited by 14 publications

(4 citation statements)

References 15 publications

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“…Specifically, benzoic acid (Figure a), observed in indoor air, and 2,2-dimethylpropanoic acid (Figure b), emitted from building materials, , both formed the [2M – 2H + I] − cluster. In addition, a monounsaturated acid, 9-decenoic acid, found in the headspace of wine and other foods − also forms the [2M – 2H + I] − cluster (Figure c). These data demonstrate that both alkyl and aryl carboxylic acids lead to gas-phase RCOOI formation, followed by halogen bond formation with their RCOO – counterparts.…”

Section: Resultsmentioning

confidence: 99%

Role of Gas-Phase Halogen Bonding in Ambient Chemical Ionization Mass Spectrometry Utilizing Iodine

Ganske

Wingen

Perraud

et al. 2019

ACS Earth Space Chem.

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Ambient ionization processes are becoming more widely used for the measurement of atmospherically relevant particles and gases. We report here ambient ionization mass spectra utilizing a commercial tincture of iodine and a piezoelectric discharge gun (PDG) to generate the ionizing reagents. Analytes include Cl 2 , Br 2 , HNO 3 , the C 1 −C 9 series of saturated monocarboxylic acids, benzoic acid, 2,2-dimethylpropanoic acid, 9-decenoic acid, and trichloroacetic acid. While Cl 2 and Br 2 form the [M + I] − iodide adducts, HNO 3 and the organic acids show unexpected peaks corresponding to [2M − 2H + I] −. For HNO 3 , the new ion formed is interpreted as the [NO 3 − •••IONO 2 ] complex, where IONO 2 is likely formed upon reaction of HOI with gaseous NO 3 −. Similarly, for the organic acids, the [2M − 2H + I] − peaks are interpreted as [RC(O)O − •••IOC(O)R] complexes formed by association of RC(O)O − with acyl hypoiodites [RC(O)OI]. It is proposed that the association of (1) Cl 2 and Br 2 with I − , (2) IONO 2 with NO 3 − ions, and (3) RC(O)OI with carboxylate ions occurs via non-covalent halogen bonding. The results suggest the possibility that halogen bonding may play a role in chemical transformations in the atmosphere, particularly in particles where concentrations of iodinated species may be significant.

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Section: Resultsmentioning

confidence: 99%

Role of Gas-Phase Halogen Bonding in Ambient Chemical Ionization Mass Spectrometry Utilizing Iodine

Ganske

Wingen

Perraud

et al. 2019

ACS Earth Space Chem.

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show abstract

“…However, even under reduced oxygen conditions, non-oxidative flavour modification reactions such as esterifications, etherifications, Maillard reactions and glycoside and ester hydrolysis may still occur in bottled beer 9,117 due to production of OH • via the Fenton reaction or during thermally or photochemically induced homolysis of some weak bonds of organic beer molecules 61 . Regardless, it is generally thought that agedbeer flavour depends heavily on the oxidative degradation of beer compounds by reactive oxygen species (ROS) 4,11,50,51,55,77 .…”

Section: Oxygen In Beermentioning

confidence: 99%

A Discussion of Polyphenols in Beer Physical and Flavour Stability

Aron

Shellhammer

2010

Journal of the Institute of Brewing

144

102

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Generally referred to as polyphenols (PPs), beer flavonoids such as the flavan-3-ols and their condensed products, the proanthocyanidins, represent a class of readily oxidizable compounds capable of hindering or preventing the oxidation of other molecules present in beer. Flavan-3-ol and proanthocyanidin capacity to improve oxidative stability has been well established in other food systems, and thus these antioxidants have recently gained significant consideration as potential beer flavour modifiers and/or stabilizers. The duality of their presence in beer is that PPs complex with proteins in the beer matrix to form temporary and permanent hazes. Undesirable physical instability caused by PP-protein interactions can be resolved via use of adsorptive resins such as polyvinylpyrrolidine. While there is no doubt that polyphenol removal increases beer shelf stability in terms of haze formation, the impact of polyphenol removal on beer flavour remains unresolved. This review discusses the sources, content and impact of polyphenol presence and removal on beer physical and flavour stability.

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“…Fatty acids in beer can be determined by HPLC methods 22 , but gas chromatographic methods are often applied. GC procedures for analyzing these acids in beer can involve different techniques for sample preparation.…”

Section: Introductionmentioning

confidence: 99%

Determination of Selected Beer Flavours: Comparison of a Stir Bar Sorptive Extraction and a Steam Distillation Procedure

Horák¹,

Čulík²,

Kellner³

et al. 2011

Journal of the Institute of Brewing

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The aim of this work was focused on the comparison of two sample preparation procedures -a stir bar sorptive extraction (SBSE) followed by solvent back extraction and a well-established distillation method followed by liquid/liquid extractionfor the simultaneous determination of some beer esters (isoamyl acetate, ethyl caproate, ethyl caprylate, ethyl caprate, phenylethyl acetate, ethyl laurate, ethyl myristate, ethyl palmitate) and free fatty acids (caproic, caprylic, pelargonic, capric). Subsequent gas chromatographic analyses with flame ionization detection were used for the determination of these compounds. Both procedures were characterized by good linearity (correlation coefficients were higher than 0.9987). The relative standard deviations were found to be 2.1-7.3% for SBSE and 10-14% for the distillation technique with recovery 81-107% and 70-89%, respectively. Results obtained by these two procedures were in good correlation.

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Analysis of long-chain fatty acids in beer by an HPLC-fluorescence detection method

Cited by 14 publications

References 15 publications

Role of Gas-Phase Halogen Bonding in Ambient Chemical Ionization Mass Spectrometry Utilizing Iodine

Role of Gas-Phase Halogen Bonding in Ambient Chemical Ionization Mass Spectrometry Utilizing Iodine

A Discussion of Polyphenols in Beer Physical and Flavour Stability

Determination of Selected Beer Flavours: Comparison of a Stir Bar Sorptive Extraction and a Steam Distillation Procedure

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