Lee Marotta, PerkinElmer, Shelton, CT, U.S.A.
Brewhouse Operations II
Friday, October 13
Beer is a popular beverage produced by the fermentation of hopped malt extracted from barley and other grains. Some flavor compounds have a positive effect on aroma and taste (attributes) and some have a negative effect (defects). This presentation will focus on a new method that enables the investigation and characterization of flavors and defects of beer in one analysis using headspace trap GC-MS. Classically, this analysis is performed on four separate detectors. This new method employs one detector (MS) to provide these required solutions for the production and the testing of beer. The outcome is a more cost-effective, accurate means to ensure the desired taste and the quality the product. Other benefits include enhanced productivity, attaining more information from a single analysis, faster means of determining when the brew is finished, and testing raw materials. The following experiments and results will be discussed: quantitation of dimethyl sulfide (DMS), 2,3-butanedione (diacetyl), 2,3-pentandione, and t,2-nonenal; characterization of several types of beers; fermentation profiling; analysis of raw materials; and aging studies.
Lee Marotta has been employed by PerkinElmer LAS for 25 years as a GC and GC-MS field application specialist. Throughout these years, she has helped customers select the appropriate instrumentation for their specific needs and has provided application solutions for the industry.