Analysis of Volatile Compounds in Beer of Extruded Rice as Adjunct by Headspace Sampling-gas Chromatography
It is necessary to analyze the concentration of aroma volatiles in beer since the volatile compounds are very important factors determining the quality of final product. In this article, a simple, reliable, and sensitive static headspace-capillary gas chromatography spectrometry (HS-GC) method was developed in quantificating volatile compounds in beer of extruded rice as adjunct volatile compounds, i.e. acetaldehyde, N-propanol, ethyl acetate, isobutyl alcohol, isoamyl alcohol, isoamyl acetate, ethyl hexanoate and ethyl octanoate were separated and quantificated from beer using HS-GC. The proposed method showed excellent analytical characteristics of repeatability, recovery, accuracy, and limit of detections. HS-GC method was strongly recommended in determining the volatile compounds in beer.
volatile compounds HS-GC beer extruded rice
Hongjun Li Huimin Li Xiuhua Liu Bing Chen Yulu Wang
School of Agriculture and Food Engineering Shandong University of Technology Zibo 255049, China
国际会议
哈尔滨
英文
714-717
2012-06-16（万方平台首次上网日期，不代表论文的发表时间）