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Determination of Selected Beer Flavours: Comparison of a Stir Bar Sorptive Extraction and a Steam Distillation Procedure
Author(s) -
Horák T.,
Čulík J.,
Kellner V.,
Čejka P.,
Hašková D.,
Jurková M.,
Dvořák J.
Publication year - 2011
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.2050-0416.2011.tb00512.x
Subject(s) - chromatography , chemistry , ethyl acetate , isoamyl acetate , extraction (chemistry) , ethyl butyrate , ethyl lactate , capric acid , distillation , liquid–liquid extraction , solvent , organic chemistry , fatty acid , lauric acid
The aim of this work was focused on the comparison of two sample preparation procedures — a stir bar sorptive extraction (SBSE) followed by solvent back extraction and a well‐established distillation method followed by liquid/liquid extraction — for the simultaneous determination of some beer esters (isoamyl acetate, ethyl caproate, ethyl caprylate, ethyl caprate, phenyl‐ethyl acetate, ethyl laurate, ethyl myristate, ethyl palmitate) and free fatty acids (caproic, caprylic, pelargonic, capric). Subsequent gas chromatographic analyses with flame ionization detection were used for the determination of these compounds. Both procedures were characterized by good linearity (correlation coefficients were higher than 0.9987). The relative standard deviations were found to be 2.1–7.3% for SBSE and 10–14% for the distillation technique with recovery 81–107% and 70–89%, respectively. Results obtained by these two procedures were in good correlation.