Novel method for determination of heterocyclic compounds and their impact in brewing technology
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F21%3AN0000014" target="_blank" >RIV/60193697:_____/21:N0000014 - isvavai.cz</a>
Result on the web
<a href="https://www.kvasnyprumysl.eu/index.php/kp/article/view/242" target="_blank" >https://www.kvasnyprumysl.eu/index.php/kp/article/view/242</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.18832/kp2021.67.417" target="_blank" >10.18832/kp2021.67.417</a>
Alternative languages
Result language
angličtina
Original language name
Novel method for determination of heterocyclic compounds and their impact in brewing technology
Original language description
A new simultaneous method for determination of 16 heterocyclic compounds using SPE sample preparation and GC-MS determination was developed regarding increasing interest of the role of sensory active compounds in beer. LiChrolut® EN SPE columns proved to be optimal for both, a mixture of analytes with a different polarity and such complicated matrix as beer. Recoveries of individual analytes are about 100% except for three compounds (2-methylpyridine about 30%, maltol and furaneol about 50%); repeatability, uncertainty and LOQ are satisfactory for the method application. The method was used for monitoring of heterocyclic compounds formation during roasting, mashing, hop boiling and fermentation. To summarize, during roasting of malt, the concentration of oxygen heterocycle compounds (OHC) increases more rapidly in comparison with nitrogen heterocycles compounds (NHC) till a critical point where OHC starts to decrease and NHC starts to be formed sharper (with the exception of 2-acetylpyrrole which is similar to OHC). Finally, the total concentration of NHC during fermentation rapidly decreases whilst the OHC concentration is influenced by many factors, e.g., fermentation conditions and yeast strain.
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
21101 - Food and beverages
Result continuities
Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2021
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
KVASNÝ PRŮMYSL
ISSN
2570-8619
e-ISSN
2570-8619
Volume of the periodical
67
Issue of the periodical within the volume
2
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
11
Pages from-to
417-427
UT code for WoS article
000662244400001
EID of the result in the Scopus database
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