Premium
TRYPTOPHOL, TYROSOL AND PHENYLETHANOL—THE AROMATIC HIGHER ALCOHOLS IN BEER
Author(s) -
Szlavko Clara M.
Publication year - 1973
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.2050-0416.1973.tb03541.x
Subject(s) - fermentation , chemistry , tyrosol , yeast , chromatography , alcohol , food science , organic chemistry , biochemistry , olive oil
A gas chromatographic method is presented for routine quantitative analysis of aromatic higher alcohols in beer. A satisfactory overall order of reproducibility, sensitivity and simplicity was achieved under the conditions described. This method has been used to compare finished Canadian ales and lagers. It was possible to differentiate an ale from a lager fermentation by the tryptophol content of the product. Experiments were conducted to investigate the influence of several factors on the concentration levels of aromatic higher alcohols. These compounds are produced by the yeast during fermentation and the levels achieved depend upon the type of yeast used, the fermentation conditions, and differences in the wort fermented.