Evaluation of beer flavor compounds by liquid-liquid extraction and GC/MS analysis.
MBAA TQ vol. 34, Number 4, Pages 243-245 VIEW ARTICLE
Buiatti, S., Battistutta, F., Celotti, E. and Zironi, R.
A method for the determination of flavour active substances in beverages and food liquids by liquid/liquid extraction and gas chromatography/mass spectrometry (GC/MS) is described together with its application to beer flavour constituents, particularly those formed in malt during kilning or roasting (e.g. furanones and maltol derivatives) and those formed as by-products of yeast metabolism during fermentation (higher alcohols, esters, etc.). The relationships between the concentrations of the various compounds determined in beer by the method described and the conditions under which they are formed are also briefly discussed.
Keywords : analysis aroma beer extraction flavour gas chromatography mass spectroscopy volatile compound