Characterization of flavour compounds in fresh and aged beer by purge and trap-gas chromato-graphy-mass spectrometry

Authors

  • Bart Vanderhaegen
  • Guy Derdelinckx

Keywords:

Beer, staling, aging, flavours, chromatography

Abstract

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.

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Published

2005-12-20

Issue

Vol. 59 No. 11/12 (2005): Monatsschrift für Brauwissenschaft

Section

Articles

License

Copyright (c) 2005 BrewingScience

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

Vanderhaegen, B., & Derdelinckx, G. (2005). Characterization of flavour compounds in fresh and aged beer by purge and trap-gas chromato-graphy-mass spectrometry. BrewingScience, 59(11/12), 1-9. https://brewingscience.de/index.php/brewingscience/article/view/526