Determination of methionine in malt

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F09%3A%230000749" target="_blank" >RIV/60193697:_____/09:#0000749 - isvavai.cz</a>

Result on the web

<a href="http://www.kvasnyprumysl.cz/en/journal/2009/11-12/" target="_blank" >http://www.kvasnyprumysl.cz/en/journal/2009/11-12/</a>

DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Determination of methionine in malt

Original language description

Volatile sulphur substances play an important role in sensory beer quality. Their precursors are sulphur amino acids, first of all sulphur amino acid metionine. Content of methionine was studied in malts made from six barley varieties (Bojos, Jersey, Malz, Prestige, Tolar, and Xanadu) from two localities (Branišovice, Hrubčice). In addition, methionine content in dependence on temperature of kilning (roasting) was monitored. The technique for the determination of methionine in malt was optimized using the gas chromatography with a selective flame photometric detector. At the validation of this method, the following parameters were achieved: LOQ 1.6, R2 0.99974, RSD 15%.

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

CB - Analytical chemistry, separation

OECD FORD branch

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Project

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Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2009

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Kvasný průmysl

ISSN

0023-5830

e-ISSN

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Volume of the periodical

55

Issue of the periodical within the volume

11-12

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

5

Pages from-to

310-314

UT code for WoS article

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EID of the result in the Scopus database

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