R. A. Latimer, P. R. Glenister, K. G. Koepple, and F. C. Dallos

Abstract
The established practical measures for preventing the development of the undesirable diacetyl flavor in beer are still valid. They have not been negated by the findings reported here. A method is presented for estimating diacetyl by an assay method which is appropriate to the samples being tested. The method involves a vacuum distillation and programmed gas chromatography coupled with an electron-capture detector. It is applicable to samples of fermenting wort as well as to finished beer.