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Application of High-Performance Liquid Chromatography to the Solution of Flavor Problems in Beer Caused by Low-Volatile Compounds1

 

作者: DavisD. P.,   PalamandS. R.,  

 

期刊: Journal of the American Society of Brewing Chemists  （Taylor Available online 1976）
卷期: Volume 34, issue 2  

页码: 55-59

 

ISSN:0361-0470

 

年代: 1976

 

DOI:10.1080/03610470.1976.12006185

 

出版商: Taylor&Francis

 

关键词: Aromatic alcohols;Beer flavor;Can liners

 

数据来源: Taylor

 

摘要:

High-performance liquid chromatographic (HPLC) methods were used to measure several low-volatile flavor compounds of beer as well as those introduced into beer from processing aids and packages. Superiority of the HPLC methods over the conventional methods used for the measurement of these compounds was shown in respect to speed, convenience, and specificity of such analyses.

 

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