Headspace Trap GC-MS analysis of hop aroma compounds in beer

被引：0
|
作者：
Schmidt, C. [1 ]
Biendl, M. [1 ]
机构：
[1] Hallertauer HopfenveredelungsgesmbH Hopsteiner, Mainburg, Germany
来源：
BREWING SCIENCE | 2016年 / 69卷 / 1-2期
关键词：
dry hopping; hop volatiles; beer analysis; storage behavior;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
A headspace (HS)-trap gas chromatography (GC)-mass spectrometry (MS) method was developed to investigate dry hopping aroma in beer. Analysis of monoterpenes, sesquiterpenes, terpene alcohols, esters, and ketones was performed. The analytical findings enable to elucidate the impact of the hop variety as well as the influence of hop dosage time and beer style on the aroma profile of beer. Furthermore, studies on the storage behavior of different aroma compounds in beer were carried out. The HS-trap GC-MS technique covers a broad range of hop-derived aroma compounds and is suitable for quality control during production of dry hopped beers.
引用
收藏
页码：9 / 15
页数：7
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