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THE DETERMINATION OF BEER COMPONENTS BY GAS‐LIQUID CHROMATOGRAPHY
Author(s) -
Powell A. D. G.,
Brown I. H.
Publication year - 1966
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1966.tb02962.x
Subject(s) - chromatography , chemistry , capric acid , reproducibility , yield (engineering) , gas chromatography , caprylic acid , organic chemistry , fatty acid , materials science , metallurgy , lauric acid
A procedure is presented for the routine analysis of organic beer components. Beer is extracted with carbon disulphide to yield a concentrate which is submitted to a single quantitative dual‐column gas chromatographic analysis. A satisfactory overall order of reproducibility, sensitivity and speed is achieved under the conditions described. At least 15 clearly‐resolved peaks are obtained representing alcohols, esters and acids. The method is illustrated by the determination of capric acid, caprylic acid and β‐phenylethanol in eight commercial bottled lagers.