Gas Chromatographic Determination of Beer Volatiles by Carbon Disulfide Extraction: Improved Methodology, Data Handling, and Interpretation1
作者:
StenroosL. E.,
SiebertK. J.,
MeilgaardM. C.,
期刊:
Journal of the American Society of Brewing Chemists
(Taylor Available online 1976)
卷期:
Volume 34,
issue 1
页码: 4-13
ISSN:0361-0470
年代: 1976
DOI:10.1080/03610470.1976.12006177
出版商: Taylor&Francis
关键词: Automated;Determination;Flavor;Interaction;Volatiles
数据来源: Taylor
摘要:
The reproducibility of carbon disulfide extraction was improved by decreasing the proportion of salt added and by standardizing the conditions. A new liquid phase and the use of glass columns and Teflon-faced septa led to better gas chromatographic separation and reproducibility. An autoinjector and a computing integrator provided further improvements and greater convenience of operation. A computer program was developed which prints out the results for each peak and produces a statistical summary of repeat determinations. It also calculates the probable flavor significance of the analysis employing known flavor thresholds and interactions. The use of the method is illustrated with a study of the course of commercial fermentations in open and closed vessels. A number of domestic and imported beers and malt liquors were also analyzed.
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