Journal of the Institute of Brewing · 1979 · 21 citations · 2 references
AgricultureBiochemistryChemistryFood AnalysisOrganic ChemistryWine AnalysisFlavor ChemistryGas ChromatographyOrganic AcidsAcid Content AnalysisBeer Flavor ChemistryFlavor Compound AnalysisQuantitative Gas Chromatography
A rapid and quantitative method for measuring the content of trihydroxyoctadecenoic acids in beer is described. The acids are extracted from degassed beer with ethyl acetate and methylated with diazomethane. After washing, the methylated compounds are silylated and analysed by gas chromatography. The coefficient of variation of the method is 3·2%. The amounts of total trihydroxyoctadecenoic acids in commercial beer samples varied from 4 to 12 mg/litre. The effects of these acids on beer flavour and head retention are discussed.
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