Determination of organic acids in mixed beers and beer-based beverages by capillary isotachophoresis

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F22%3AN0000053" target="_blank" >RIV/60193697:_____/22:N0000053 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Determination of organic acids in mixed beers and beer-based beverages by capillary isotachophoresis
Original language description
Poster. Organic acids are a large group of bioactive compounds containing active carboxyl group -COOH, some of them play essential role in food and beverages. Raw materials for beer production contain organic acids that pass into wort during the brewing, another source is activity of microorganisms. Acetic acid (acetic flavor), succinic acid (sour as well as salty and bitter flavor), lactic acid (sour milk-like flavor), malic acid (sour flavor) and citric acid (fresh sour flavor) are major representatives of organic acids in found beers. The aim of this study was determination of organic acids as sensory important components of food by capillary isotachophoresis in mixed beers (radlers). Profiles of five organic acids (malic acid, succinic acid, citric acid, acetic acid and lactic acid) were analyzed. This type of mixed beer-based beverages usually contain > 50% of beer, which is brewed separately and the remaining part, the fruit component, is added to the finished beer. It is important to achieve the harmony of taste between beer and fruit components in the resulted beverage.Results were presented on the conference Advances in Chromatography and Electrophoresis & Chiranal 2022, Olomouc, 13. - 16. June 2022.
Czech name
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Czech description
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Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2022
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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