Voltammetric detection of chlorophenols in brewing water and beer using different carbonaceous composite electrodes
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216275%3A25310%2F25%3A39923235" target="_blank" >RIV/00216275:25310/25:39923235 - isvavai.cz</a>
Result on the web
<a href="https://doi.org/10.17113/ftb.63.03.25.8814" target="_blank" >https://doi.org/10.17113/ftb.63.03.25.8814</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.17113/ftb.63.03.25.8814" target="_blank" >10.17113/ftb.63.03.25.8814</a>
Alternative languages
Result language
angličtina
Original language name
Voltammetric detection of chlorophenols in brewing water and beer using different carbonaceous composite electrodes
Original language description
Research background. Nowadays, there is still no portable electroanalytical device suitable for the monitoring concentration of chlorophenols in technologically used water, especially in the brewing industry. This problem could be solved by developing an electroanalytical screening method based on chlorophenol anodic oxidation. Experimental approach. The electrochemical behaviour of the target chlorophenols was investigated to find the optimum working conditions for their selective electrochemical detection in beer. Results and conclusions. Electrochemical oxidation pathways were proposed for each investigated chlorophenol. The sum of all chlorophenols present in the brewing water, expressed as the concentration equivalent of 2,6-dichlorophenol, can be determined electrochemically, so that in future real-time monitoring of chlorophenols in the individual stages of the beer production process will be possible. Moreover, the cathodic reduction of their oxidation products proved to be a suitable electroanalytical tool for the selective detection of their presence in beer. Novelty and scientific contribution. The research shows that an electroanalytical approach could be useful in the control of beer biotechnology to prevent sensory changes caused by the chlorophenols formed.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
20902 - Bioprocessing technologies (industrial processes relying on biological agents to drive the process) biocatalysis, fermentation
Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2025
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Food Technology and Biotechnology
ISSN
1330-9862
e-ISSN
1334-2606
Volume of the periodical
63
Issue of the periodical within the volume
3
Country of publishing house
HR - CROATIA
Number of pages
8
Pages from-to
382-389
UT code for WoS article
001594197100003
EID of the result in the Scopus database
2-s2.0-105019713504