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AN INTRODUCTION TO MASS SPECTROMETRY AND ITS APPLICATION IN THE ANALYSIS OF BEER, WINE, WHISKY AND FOOD
Author(s) -
Sharpe F. R.,
Chappell C. G.
Publication year - 1990
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.2050-0416.1990.tb01044.x
Subject(s) - wine , flavour , mass spectrometry , diethylene glycol , chemistry , chromatography , raw material , gas chromatography , product (mathematics) , process engineering , biochemical engineering , food science , mathematics , organic chemistry , engineering , geometry , ethylene glycol
Mass spectrometry is a powerful analytical technique by which different chemical compounds can be identified, and valuable information gained as to their chemical structure. Both qualitative and quantitative data can be obtained and the instrumentation can be used on a stand‐alone basis, or as a detector for a chromatographic system such as gas chromatography or high performance liquid chromatography. This paper provides a basic knowledge for analysts and brewers alike not familiar with the technique. To illustrate its utility, a number of examples are given for the analysis of food, beverages and contaminant components in raw materials and product. These include the identification of phenolic flavour components in whisky and beer, fatty acids in pizza, diethylene glycol confirmation in wine and contaminants identified from beer packaging materials.

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