Simplified Determination of Beer Volatiles by Gas Chromatography

Trachman, Helen; Saletan, Leonard T.

doi:10.1080/00960845.1969.12007094

Cited by 14 publications

(2 citation statements)

References 10 publications

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“…In some cases, aldehyde can be present above that value resulting in an unpleasant "green" or "grassy" flavour in the beer 6 . Aldehyde is one of the first compounds for which a concentration increase was observed in aged beer 22 , and aldehyde is the main component of the carbonyl compounds in beer, making up about 60% of the total aldehydes. Thus it is a key factor influencing the beer ageing process 9 .…”

Section: Changes In Beer Volatile Compoundsmentioning

confidence: 99%

Influence of Pasteurising Intensity on Beer Flavour Stability

Cao

Zhou

Ping

et al. 2011

Journal of the Institute of Brewing

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While it is preferred that flavour improves during the beer maturation process, formation of undesirable flavours inevitably occurs during beer storage. Beer ageing problems occur during beer storage and can damage the beer style, especially for lager beer of a more delicate style. In this research, the impact of pasteurising intensity on beer ageing and flavour stability was studied. Through process adjustments, three types of bottled beer were obtained from one fermenter and classified by their PU values as 2 PU, 8 PU and 14 PU. The dynamic changes of related indices (taken every month) characterizing the ageing and flavour of the beer under different pasteurising intensities were investigated during a 6-month room temperature storage period. The key factors of colour, the thiobarbituric acid (TBA) index, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, bitterness and total polyphenol composition, the concentration of beer volatile compounds (BVCs), and 5-hydroxymethyl furfural (5-HMF) were examined . Statistically, the 14 PU sample showed the highest degree of damage, with the greatest flavour change compared to the other samples.

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Section: Changes In Beer Volatile Compoundsmentioning

confidence: 99%

Influence of Pasteurising Intensity on Beer Flavour Stability

Cao

Zhou

Ping

et al. 2011

Journal of the Institute of Brewing

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“…Early quantitation of ethanol in commercial products was performed by gas chromatography equipped with flame ionization detectors. , Quantitation methods consisted of an internal standard, n -butanol, and a packed column GC (e.g., Poropak Q, 50–80 mesh or 3% Carbowax 600 on Chromosorb T, 40–60 mesh). These packed columns had low resolution.…”

Section: Introductionmentioning

confidence: 99%

Rapid Analysis of Ethanol and Water in Commercial Products Using Ionic Liquid Capillary Gas Chromatography with Thermal Conductivity Detection and/or Barrier Discharge Ionization Detection

Weatherly

Woods

Armstrong

2014

J. Agric. Food Chem.

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Analysis of ethanol and water in consumer products is important in a variety of processes and often is mandated by regulating agencies. A method for the simultaneous quantitation of ethanol and water that is simple, accurate, precise, rapid, and cost-effective is demonstrated. This approach requires no internal standard for the quantitation of both ethanol and water at any/all levels in commercial products. Ionic liquid based gas chromatography (GC) capillary columns are used to obtain a fast analysis with high selectivity and resolution of water and ethanol. Typical run times are just over 3 min. Examination of the response range of water and ethanol with GC, thermal conductivity detection (TCD), and barrier ionization detection (BID) is performed. Quantitation of both ethanol and water in consumer products is accomplished with both TCD and BID GC detectors using a nonlinear calibration. Validation of method accuracy is accomplished by using standard reference materials.

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