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Characterization of flavour compounds in fresh and aged beer by purge and trap-gas chromato-graphy-mass spectrometry
B. Vanderhaegen and G. Derdelinckx

Flavour constituents of fresh and aged beer were characterized using Purge and Trap-Gas Chromatography-Mass Spectrometry (P&T-GC-MS). This technique allowed the identification of 104 volatile compounds in beer. Identification was performed based on the mass spectrum, the Kovats retention index and by using reference compounds. Various classes of staling related compounds could be characterized and some compounds were for the first time detected in beer

Descriptors: Beer, staling, aging, flavours, chromatography

BrewingScience - Monatsschrift fr Brauwissenschaft, 59 (November/December 2005), pp. 1-9