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Simultaneous Determination of Mono‐, Di‐, and Trihydroxyoctadecenoic Acids in Beer and Wort
Author(s) -
Kobayashi Naoyuki,
Kaneda Hirotaka,
Kuroda Hisao,
Kobayashi Minoru,
Kurihara Toshio,
Watari Junji,
Shinotsuka Ken
Publication year - 2000
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.2050-0416.2000.tb00046.x
Subject(s) - mashing , chemistry , brewing , fermentation , boiling , chromatography , food science , extraction (chemistry) , organic chemistry
Monohydroxy, dihydroxy‐, and trihydroxyoctadecenoic acids in beer and wort were simultaneously determined using gas chromatography after a solid extraction method. These three acids were detected at ppm levels in the wort. The monohydroxyoctadecenoic acids were not detected after wort boiling, but the dihydroxy‐ and trihydroxyoctadecenoic acids were transferred through wort boiling, fermentation and lagering into the finished beer. During the mashing using a laboratory mash bath, they gradually increased to about twice the levels those at mashing‐in. The amounts of dihydroxyoctadecenoic acid and trihydroxyoctadecenoic acid in commercial beer samples varied from 0.6 to 1.6 ppm and 6 to 15 ppm, respectively.