Presentation Profile
Analyzing Beer is FUN: Determining Attributes and Defects by Headspace Trap/Gas Chromatography/Mass Spectrometry (HStrap/GCMS)
Currently Scheduled: 10/16/2024 - 10:40 AM
Room: South Lobby
Main Author
Alex Maitan - PerkinElmer
- Lee Marotta - PerkinElmer
Abstract:
Beer is a popular beverage produced by the fermentation of hopped malt extracted from barley and other grains. Some flavor compounds (attributes) have a positive effect on aroma and taste, and some have a negative effect.
The science of beer. This presentation will focus on a new method that enables the investigation and characterization of attributes and defects of beer in one analysis using HS trap/GC/MS. The following experiments and results will be discussed.
- Quantitation of dimethyl sulfide (DMS), 2,3-butanedione (diacetyl), 2,3-pentandione, acetaldehyde and t,2-nonenal
- Fermentation analysis
- Flavor profiling of several types of beers Fermentation profiling
- Analysis of raw materials
