Abstract 025
The Semi-Routine Use of Capillary Gas Chromatography for Analysis of Aroma Volatiles in Beer
J. Amer. Soc. Brew. Chem. 43: 203-208, 1985
L.E. Stenroos, D.W. Grabowski, J. Spearman, and K.J. Siebert
A system for GC detn. of beer aroma volatile compounds that uses computer analysis to estimate the contribution of the measured substances to beer flavour has been refined and improved. Improvements in sample preparation, chromatographic techniques, and available instrumentation have led to greatly increased sensitivity and resolution, and an ability to perform calculations formerly done on a large computer directly with the gas chromatograph. greater than 150 compounds can now be measured vs. about 30 before. At the present level of sophistication, 20 of the peaks detected are used for routine calculation of ‘probable differences in flavour’.
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