NEW METHOD FOR ANALYZING THE VOLATILES IN BEER

被引：8

作者：

HARAYAMA, K

HAYASE, F

KATO, H

机构：

[1] MEIJI UNIV, DEPT AGR CHEM, TAMA KU, KAWASAKI, KANAGAWA 214, JAPAN

[2] UNIV TOKYO, DEPT AGR CHEM, BUNKYO KU, TOKYO 113, JAPAN

来源：

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | 1994年 / 58卷 / 12期

关键词：

D O I：

10.1271/bbb.58.2246

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

A new method is reported for analyzing the medium- and high-boiling-point volatiles in beer, using CCl3F for extracting the whole volatiles and then the headspace trapping method with Tenax TA. This method seems to be effective for analyzing the flavor not only of beer but also of other beverages, especially those containing a large amount of ethanol.

引用

页码：2246 / 2247

页数：2

共 7 条

[1] Chen E. C. H., 1983, Journal of the American Society of Brewing Chemists, V41, P28
[2] DERCKSEN A W, 1986, Journal of the American Society of Brewing Chemists, V44, P110
[3] EVALUATION BY MULTIVARIATE-ANALYSIS OF OFF-FLAVOR IN HEADSPACE VOLATILES FORMED DURING STORAGE OF BEER
HARAYAMA, K
HAYASE, F
KATO, H
[J]. AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1991, 55 (02): : 393 - 398
[4] HAWTHORNE D B, 1987, Journal of the American Society of Brewing Chemists, V45, P23
[5] A RAPID METHOD FOR THE EXTRACTION AND ANALYSIS OF BEER FLAVOR COMPONENTS
IRWIN, AJ
THOMPSON, DJ
[J]. JOURNAL OF THE INSTITUTE OF BREWING, 1987, 93 (02) : 113 - 115
[6] MURAKAMI A, 1986, Journal of the American Society of Brewing Chemists, V44, P33
[7] SHIMODA M, 1987, BUNSEKI KAGAKU, V36, P792

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