Application of response surface design to optimise the chromatographic analysis of volatile compounds in beer

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F18%3A43915564" target="_blank" >RIV/60461373:22330/18:43915564 - isvavai.cz</a>

Výsledek na webu

<a href="https://onlinelibrary.wiley.com/doi/full/10.1002/jib.493" target="_blank" >https://onlinelibrary.wiley.com/doi/full/10.1002/jib.493</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1002/jib.493" target="_blank" >10.1002/jib.493</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Application of response surface design to optimise the chromatographic analysis of volatile compounds in beer

Popis výsledku v původním jazyce

Solid-phase microextraction (SPME) combined with gas chromatography and mass spectrometry (GC–MS) is a rapid method for the analysis of different aromatic compounds in beer. However, chromatographic systems are affected by different parameters and optimization is time-consuming process, but essential for establishing optimal conditions for the quantification of analytes. An automated systemconsisting of headspace (HS)–SPME extraction combined with GC–MSwas optimized for the determination of 19 volatile compounds responsible for important flavours and off-flavours of beer. The optimisation process consisted of two steps: the SPME fibre typewas chosen, and subsequently four extraction parameters (temperature, time, sodiumchloride concentration and pH) were optimised by a central composite design model. After optimisation, standard compounds were validated with relative standard deviations not exceeding 15%rel. The square of correlation coefficient for the calibration curves was ≥0.9559, indicating a linear response and the suitability of these HS-SPME conditions.

Název v anglickém jazyce

Application of response surface design to optimise the chromatographic analysis of volatile compounds in beer

Popis výsledku anglicky

Solid-phase microextraction (SPME) combined with gas chromatography and mass spectrometry (GC–MS) is a rapid method for the analysis of different aromatic compounds in beer. However, chromatographic systems are affected by different parameters and optimization is time-consuming process, but essential for establishing optimal conditions for the quantification of analytes. An automated systemconsisting of headspace (HS)–SPME extraction combined with GC–MSwas optimized for the determination of 19 volatile compounds responsible for important flavours and off-flavours of beer. The optimisation process consisted of two steps: the SPME fibre typewas chosen, and subsequently four extraction parameters (temperature, time, sodiumchloride concentration and pH) were optimised by a central composite design model. After optimisation, standard compounds were validated with relative standard deviations not exceeding 15%rel. The square of correlation coefficient for the calibration curves was ≥0.9559, indicating a linear response and the suitability of these HS-SPME conditions.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

<a href="/cs/project/TE02000177" target="_blank" >TE02000177: Centrum pro inovativní využití a posílení konkurenceschopnosti českých pivovarských surovin a výrobků</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2018

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

—

Svazek periodika

124

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

10

Strana od-do

244-253

Kód UT WoS článku

000442590400006

EID výsledku v databázi Scopus

2-s2.0-85047802950