Determination of Selected Beer Flavours: Comparison of a Stir Bar Sorptive Extraction and a Steam Distillation Procedure
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F11%3A%230000638" target="_blank" >RIV/60193697:_____/11:#0000638 - isvavai.cz</a>
Result on the web
<a href="http://www.scientificsocieties.org/jib/papers/2011/G-2012-0206-1162.pdf" target="_blank" >http://www.scientificsocieties.org/jib/papers/2011/G-2012-0206-1162.pdf</a>
DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Determination of Selected Beer Flavours: Comparison of a Stir Bar Sorptive Extraction and a Steam Distillation Procedure
Original language description
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 thesimultaneous determination of some beer esters (isoamyl acetate, ethyl caproate, ethyl caprylate, ethyl caprate, phenylethyl 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.
Czech name
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Czech description
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Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
CB - Analytical chemistry, separation
OECD FORD branch
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Result continuities
Project
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Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2011
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Journal of The Institute of Brewing
ISSN
0046-9750
e-ISSN
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Volume of the periodical
117
Issue of the periodical within the volume
4
Country of publishing house
GB - UNITED KINGDOM
Number of pages
5
Pages from-to
617-621
UT code for WoS article
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EID of the result in the Scopus database
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