Premium
ESTIMATION AND OCCURRENCE OF ACETALDEHYDE IN BEER
Author(s) -
Otter G. E.,
Taylor L.
Publication year - 1971
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.2050-0416.1971.tb03405.x
Subject(s) - acetaldehyde , chemistry , preservative , taste , food science , chromatography , organic chemistry , ethanol
A sensitive routine quantitative method has been developed which determines acetaldehyde in beer. The method is suitable for the measurement of acetaldehyde, its bisulphite addition compound and acetal, with only limited interference from other aldehydes. The examination of a representative selection of beers shows that large differences of acetaldehyde can occur in beers of a similar type. Beers which have been sweetened by the addition of priming sugar vary widely in their acetaldehyde content, many being above the 25 ppm taste threshold. The acetaldehyde content has been shown to vary with both the quantity and point of addition of sulphur dioxide when this is used as a preservative or antioxidant.