Determination of Selected Beer Flavours: Comparison of a Stir Bar Sorptive Extraction and a Steam Distillation Procedure
Identifikátory výsledku
Kód výsledku v 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>
Výsledek na webu
<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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Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Determination of Selected Beer Flavours: Comparison of a Stir Bar Sorptive Extraction and a Steam Distillation Procedure
Popis výsledku v původním jazyce
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.
Název v anglickém jazyce
Determination of Selected Beer Flavours: Comparison of a Stir Bar Sorptive Extraction and a Steam Distillation Procedure
Popis výsledku anglicky
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.
Klasifikace
Druh
J<sub>x</sub> - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
CEP obor
CB - Analytická chemie, separace
OECD FORD obor
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Návaznosti výsledku
Projekt
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Návaznosti
Z - Vyzkumny zamer (s odkazem do CEZ)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Ostatní
Rok uplatnění
2011
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
Journal of The Institute of Brewing
ISSN
0046-9750
e-ISSN
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Svazek periodika
117
Číslo periodika v rámci svazku
4
Stát vydavatele periodika
GB - Spojené království Velké Británie a Severního Irska
Počet stran výsledku
5
Strana od-do
617-621
Kód UT WoS článku
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EID výsledku v databázi Scopus
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