Analysis of selected esters in beer: Comparison of solid-phase microextraction and stir bar sorptive extraction

Kód výsledku v IS VaVaI

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Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Analysis of selected esters in beer: Comparison of solid-phase microextraction and stir bar sorptive extraction

Popis výsledku v původním jazyce

Esters represent one of the most important flavour groups in beer. The aim of this work is focused on the comparison of two optimized, simple, rapid and low cost methods ? solid-phase microextraction and stir bar sorptive extraction ? for the determination of some beer esters as isoamyl acetate, ethyl caproate, ethyl caprylate, ethyl caprate, phenylethyl acetate, ethyl laurate, ethyl myristate, and ethyl palmitate. Subsequent gas chromatographic analyses with flame ionization detection were used for thedetermination of these compounds. Linearity, recovery, and repeatability of these methods have been compared. Working parameters of both procedures were similar and characterized by high repeatability (2.1 ? 7.3%) and good linearity (correlation coefficient ranging from 0.9991 to 0.9999). Also results obtained by these two procedures were in good correlation. So, both techniques provide compatible alternatives.

Název v anglickém jazyce

Analysis of selected esters in beer: Comparison of solid-phase microextraction and stir bar sorptive extraction

Popis výsledku anglicky

Esters represent one of the most important flavour groups in beer. The aim of this work is focused on the comparison of two optimized, simple, rapid and low cost methods ? solid-phase microextraction and stir bar sorptive extraction ? for the determination of some beer esters as isoamyl acetate, ethyl caproate, ethyl caprylate, ethyl caprate, phenylethyl acetate, ethyl laurate, ethyl myristate, and ethyl palmitate. Subsequent gas chromatographic analyses with flame ionization detection were used for thedetermination of these compounds. Linearity, recovery, and repeatability of these methods have been compared. Working parameters of both procedures were similar and characterized by high repeatability (2.1 ? 7.3%) and good linearity (correlation coefficient ranging from 0.9991 to 0.9999). Also results obtained by these two procedures were in good correlation. So, both techniques provide compatible alternatives.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

CB - Analytická chemie, separace

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2010

Kód důvěrnosti údajů

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

Název periodika

Journal of The Institute of Brewing

ISSN

0046-9750

e-ISSN

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Svazek periodika

116

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

5

Strana od-do

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Kód UT WoS článku

000278697200011

EID výsledku v databázi Scopus

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