Comparison of the content of volatile sulphur-containing compounds in Slovak beers by the SPME method
2008
Sulak, M.,Slovenska Technicka Univ., Bratislava (Slovak Republic). Oddelenie Biochemickej Technologie | Smogrovicova, D.,Slovenska Technicka Univ., Bratislava (Slovak Republic). Oddelenie Biochemickej Technologie | Leitner, E.,Technische Univ., Graz (Austria). Institut fuer Lebensmittelchemie und -technologie
The aim of this study was to compare the concentrations of volatile sulphur compounds in different brands of Slovak beers and to optimize the method of their determination. Adsorption conditions, such as temperature, time, sample volume and addition of salts, were optimized in the first step. Concentrations of the studied compounds were then measured using the headspace solid-phase micro-extraction coupled with gas chromatography and flame photometric detection. Ethyl methyl sulphide and 1-propyl thioacetate were used as internal standards. Concentrations of the different compounds were influenced by the beer brand and beer strength. As shown by the results of organoleptic analysis, beer quality was not negatively influenced by the sulphur compounds produced.
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