A Comparison of Alternative High-Performance Liquid Chromatographic Systems for Measuring Bitterness in Beer

McMurrough, Ian; Lynch, Maeve; Murray, F. Jay; Kearney, Melanie C. J.; Nitzsche, F.

doi:10.1094/asbcj-45-0006

Cited by 5 publications

(1 citation statement)

References 17 publications

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“…Several methods based on high performance liquid chromatography (HPLC) have been proposed for the quantitative determination of iso-α-acids and α-acids in hopped wort and beer 5,13,21,22,28,35 . The state-of-the-art of HPLC of hop and beer bitter acids is largely derived from the earlier work of the research group of Verzele and De Keukeleire 34 .…”

Section: Evaluation Of Hplc Methodologymentioning

confidence: 99%

Enhanced Quantitative Extraction and HPLC Determination of Hop and Beer Bitter Acids

Jaskula¹,

Goiris²,

Rouck³

et al. 2007

Journal of the Institute of Brewing

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A pleasant and consistent bitterness is an essential flavour attribute of beer. Hop-derived iso-α-acids are largely responsible for beer bitterness and accurate determination of these primary flavour compounds is very important in relation to quality control. The most widely used way to determine beer bitterness is based on spectrophotometry, measuring the absorbance of an iso-octane extract of acidified beer. However, this approach is far from specific as it measures all of the extracted compounds, including non-bittering principles. For that particular reason, High Performance Liquid Chromatography (HPLC) is increasingly applied for the quantitative determination of hop-derived iso-α-acids and, if present, reduced iso-α-acids. However, to obtain accurate data on beer bitterness profiles, both quantitative sample preparation and state-of-the-art HPLC are essential. In this paper, several extraction procedures based on solid phase extraction (SPE) and liquid-liquid extraction (LLE), respectively, were evaluated and an optimised extraction methodology using H 3 PO 4 for sample acidification prior to extraction is presented. The proposed extraction/HPLC methodology allows for the quantitative recovery and analysis of hop-derived beer bitterness.

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Section: Evaluation Of Hplc Methodologymentioning

confidence: 99%

Enhanced Quantitative Extraction and HPLC Determination of Hop and Beer Bitter Acids

Jaskula¹,

Goiris²,

Rouck³

et al. 2007

Journal of the Institute of Brewing

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Improved analysis by liquid chromatography of iso‐alpha acids

Verzele

Steenbeke

Verhagen

et al. 1990

J. High Resol. Chromatogr.

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SummaryThis paper shows that the liquid chromatography (LC) methods so far described in the literature for iso-alpha acids analysis are unsatisfactory. The main reasons for this are the failure of the advocated eluent systems to completely suppress trace metal activity of commercial LC columns and the lack of a stable reference iso-alpha acid.The trace metal problem can be solved by using a column packing material specifically designed for "Hop Acid" analysis and by adding ethylenediaminetetraacetate (EDTA) to the eluent.The reference problem is more difficult, but possibly a formulation of the iso-alpha acids in their acid form may be the answer.Chromatographic conditions changing the elution pattern of the individual iso-alpha acids are studied. This leads to better control of their co-elution in the analytical procedure.

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Analysis of beer iso‐α‐acids by micellar electrokinetic chromatography and multi‐wavelength UV detection

Vindevogel

Szücs

Sandra

et al. 1991

J. High Resol. Chromatogr.

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A Comparison of Alternative High-Performance Liquid Chromatographic Systems for Measuring Bitterness in Beer

Cited by 5 publications

References 17 publications

Enhanced Quantitative Extraction and HPLC Determination of Hop and Beer Bitter Acids

Enhanced Quantitative Extraction and HPLC Determination of Hop and Beer Bitter Acids

Improved analysis by liquid chromatography of iso‐alpha acids

Analysis of beer iso‐α‐acids by micellar electrokinetic chromatography and multi‐wavelength UV detection

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