Optimization of determination of dimethyl sulfide in wort and beer

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F17%3AN0000050" target="_blank" >RIV/60193697:_____/17:N0000050 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.kvasnyprumysl.cz/pdfs/kpr/2017/03/03.pdf" target="_blank" >https://www.kvasnyprumysl.cz/pdfs/kpr/2017/03/03.pdf</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.18832/kp201714" target="_blank" >10.18832/kp201714</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Optimization of determination of dimethyl sulfide in wort and beer

Popis výsledku v původním jazyce

Sulphur compounds present in barley, malt and beer are mostly non-volatile substances (amino acids, proteins, inorganic sulphates) from which volatile sensory active substances can be produced under certain conditions. The presence of these substances in beer can adversely affect its organoleptic properties. Dimethyl sulfide (DMS) is one of the most studied volatile sulphur compounds in beer; therefore a suitable analytical method for monitoring DMS content is necessary.The static headspace method coupled to gas chromatography with fl ame photometric detector (HS-GC-FPD) used for the determina-tion of DMS content in wort and beer was optimized and validated. Optimal yield of HS extraction was achieved after 30 minutes at 50 °C. DMS contents moved from 9.6 to 59.6 μg.l-1 in the analysed worts, from 6.1 to 34.9 μg.l-1 in beers.

Název v anglickém jazyce

Optimization of determination of dimethyl sulfide in wort and beer

Popis výsledku anglicky

Sulphur compounds present in barley, malt and beer are mostly non-volatile substances (amino acids, proteins, inorganic sulphates) from which volatile sensory active substances can be produced under certain conditions. The presence of these substances in beer can adversely affect its organoleptic properties. Dimethyl sulfide (DMS) is one of the most studied volatile sulphur compounds in beer; therefore a suitable analytical method for monitoring DMS content is necessary.The static headspace method coupled to gas chromatography with fl ame photometric detector (HS-GC-FPD) used for the determina-tion of DMS content in wort and beer was optimized and validated. Optimal yield of HS extraction was achieved after 30 minutes at 50 °C. DMS contents moved from 9.6 to 59.6 μg.l-1 in the analysed worts, from 6.1 to 34.9 μg.l-1 in beers.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

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OECD FORD obor

10406 - Analytical chemistry

Projekt

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Návaznosti

N - Vyzkumna aktivita podporovana z neverejnych zdroju

Rok uplatnění

2017

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

2570-8619

Svazek periodika

63

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

5

Strana od-do

121–125

Kód UT WoS článku

000430984600003

EID výsledku v databázi Scopus

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