Determination of short chain fatty acids isomers, the sensory active products of hops aging, in beer

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F13%3A%230000810" target="_blank" >RIV/60193697:_____/13:#0000810 - isvavai.cz</a>

Výsledek na webu

<a href="http://kvasnyprumysl.cz/en/journal/2013/4" target="_blank" >http://kvasnyprumysl.cz/en/journal/2013/4</a>

DOI - Digital Object Identifier

—

Jazyk výsledku

angličtina

Název v původním jazyce

Determination of short chain fatty acids isomers, the sensory active products of hops aging, in beer

Popis výsledku v původním jazyce

Important products of hop aging are the C4 and C5 isomers of short chain fatty acids; namely 2-methyl propionic acid (isobutyric acid), 2-methyl butyric acid and 3-methyl butyric acid (isovaleric acid). These acids are sensory active and moreover, afterthe esterification during beer production they can provide further sensory active compounds contributing to a stale aftertaste. In the framework of this study a sufficiently sensitive and selective method for the determination of these substances in beerwas developed. This method is based on the isolation of the short chain fatty acids and their isomers by means of solid phase extraction (SPE) and followed by quantification using gas chromatography?mass spectrometry (GC-MS). The use of mass spectrometry for the detection eliminated the problem of the difficult chromatographic separation and quantification of these compounds. When compared with the usual detection using a flame ionisation detector (FID) the results of the quantitative d

Název v anglickém jazyce

Determination of short chain fatty acids isomers, the sensory active products of hops aging, in beer

Popis výsledku anglicky

Important products of hop aging are the C4 and C5 isomers of short chain fatty acids; namely 2-methyl propionic acid (isobutyric acid), 2-methyl butyric acid and 3-methyl butyric acid (isovaleric acid). These acids are sensory active and moreover, afterthe esterification during beer production they can provide further sensory active compounds contributing to a stale aftertaste. In the framework of this study a sufficiently sensitive and selective method for the determination of these substances in beerwas developed. This method is based on the isolation of the short chain fatty acids and their isomers by means of solid phase extraction (SPE) and followed by quantification using gas chromatography?mass spectrometry (GC-MS). The use of mass spectrometry for the detection eliminated the problem of the difficult chromatographic separation and quantification of these compounds. When compared with the usual detection using a flame ionisation detector (FID) the results of the quantitative d

Druh

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

CEP obor

CB - Analytická chemie, separace

OECD FORD obor

—

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2013

Kód důvěrnosti údajů

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

Název periodika

Kvasný průmysl

ISSN

0023-5830

e-ISSN

—

Svazek periodika

59

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

5

Strana od-do

86-90

Kód UT WoS článku

—

EID výsledku v databázi Scopus

—