Determination of Low Molecular Weight Organic Compounds in Beer Using Capillary Gas Chromatography

Hawthorne, D. B.; Kavanagh, T. E.; Clarke, B. J.

doi:10.1094/asbcj-45-0023

Cited by 17 publications

(29 citation statements)

References 3 publications

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“…29 When supplementing yeast with unsaturated fatty acids such as linoleic acid, a greater yeast biomass resulted as a consequence of greater yeast activity and growth. 20,42,97 Linoleic and linolenic acid, as well as other polyunsaturated fatty acids, cannot be synthesized by Saccharomyces cerevisiae itself, but can be taken up from the medium. 6,18,66,86,97 However, yeast can synthesize palmitic and oleic acid in the presence of oxygen.…”

Section: Fermentationmentioning

confidence: 99%

Influence of Lauter Turbidity on Wort Composition, Fermentation Performance and Beer Quality - A Review

Kühbeck

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Krottenthaler

2006

Journal of the Institute of Brewing

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This review paper covers a variety of aspects concerning lauter turbidity and wort clarity that have been published in the past decades. The components of wort which are connected to an increased lauter turbidity, such as lipids and long-chain fatty acids, are presented as well as how the further steps of wort production, i.e. wort boiling and clarification, have an impact thereon. Besides the influence of lauter turbidity on wort quality, technical aspects affecting lauter turbidity are discussed by comparing different lauter systems such as lauter tun, mash filter and strainmaster. It is further highlighted, how lauter turbidity and its components influence fermentation performance and yeast vitality. Finally, the consequences of increased wort turbidity for the resulting beers in terms of flavour quality, flavour stability, nonbiological stability and foam stability are described.

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Section: Fermentationmentioning

confidence: 99%

Influence of Lauter Turbidity on Wort Composition, Fermentation Performance and Beer Quality - A Review

Kühbeck

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Krottenthaler

2006

Journal of the Institute of Brewing

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“…(11,12) The derivatized fatty acids, trimethylsilyl esters and triethanolamine (TEA) were separated on 2 capillary columns with DB-1701 and Stabilwax stationary phases.…”

Section: Sample Extraction Derivatization and Gas Chromatography (Gmentioning

confidence: 99%

Effects of Fluid Composition on Mist Composition

White

Lucke

2003

Applied Occupational and Environmental Hygiene

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In a reported study, mists of selected synthetic metalworking fluids were generated in laboratory experiments by two processes, nebulization (atomization) and air sparging (bubbling). Short-chain fatty acid species were determined by in situ trimethylsilyl derivatization. Comparison of relative amounts of the short-chain acids collected from mists generated by nebulization with those generated by sparging showed that the sparged mists had significantly higher amounts of neodecanoic, nonanoic, and dodecanedioic acids. Comparison of the amounts of acids collected by the resin cartridges to amounts found on the filters showed that significant losses of octanoic and isononanoic acids occurred over 8 hours of collection and that only dodecanedioic acid was not lost from the filter over a 22-hour sampling period. In another reported metalworking mist study, contaminants of metalworking fluids, e.g., tramp oils, were shown in laboratory experiments to increase the misting potential of water-based metalworking fluids. Significantly, tramp oil contamination caused less misting in synthetic fluids than soluble and semi-synthetic fluids.

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“…Before this, a sample preparation step is necessary. Static headspace methods, purge-and-trap techniques, liquid-liquid extraction or solid phase extraction are often used 1,18,11,20,23,30,33 . During the past years, miniaturization has become a dominant trend in analytical chemistry.…”

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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Determination of Low Molecular Weight Organic Compounds in Beer Using Capillary Gas Chromatography

Cited by 17 publications

References 3 publications

Influence of Lauter Turbidity on Wort Composition, Fermentation Performance and Beer Quality - A Review

Influence of Lauter Turbidity on Wort Composition, Fermentation Performance and Beer Quality - A Review

Effects of Fluid Composition on Mist Composition

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

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