Determination of free medium-chain fatty acids in beer by stir bar sorptive extraction

Horák, Tomáš; Čulík, Jiří; Jurková, Marie; Čejka, Pavel; Kellner, Vladimír

doi:10.1016/j.chroma.2008.05.014

Cited by 48 publications

(38 citation statements)

References 15 publications

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“…A possible reason is related to the strain of yeast and to the degree of fermentation of the AY beer being higher than that of CY. As reported by Horák et al (22), the production of acids is due to factors such as original wort gravity, wort composition, aeration and temperature, and also to the yeast strain being used. Table 2 shows that the AY beer had a high concentration of alcohol.…”

Section: Comparison Of Volatile Compounds In Wheat Beersmentioning

confidence: 95%

Is it possible to create an innovative craft durum wheat beer with sourdough yeasts? A case study

et al. 2015

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Craft beer is often produced as a non-filtered, unpasteurized and bottle re-fermented beer, whose production is aimed at maintaining original sensory characteristics. The intention of most micro-breweries is to meet these requirements in producing a high-quality beer. In Italy, as well as in Sardinia, the number of micro-breweries is increasing. In an attempt to make this product more original, new strains of Saccharomyces cerevisiae were selected. Sourdough yeasts were used as an alternative source of starters for beer production. In this particular work, two wheat beers were compared, one brewed with an autochthonous yeast isolated from sourdough and the other brewed with a commercial yeast normally used in Italian micro-breweries. The wheat beer fermented with the autochthonous yeast had the highest ethanol content, the lowest pH and the highest content of esters and alcohols. From a sensory point of view the two beers showed significant differences in the triangle test, but were not significantly different in the paired test with preference.

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Section: Comparison Of Volatile Compounds In Wheat Beersmentioning

confidence: 95%

Is it possible to create an innovative craft durum wheat beer with sourdough yeasts? A case study

et al. 2015

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“…Tímto postupem se zabýval kolektiv výzkumníků z VÚPS, a. s., Praha. Takto byly stanoveny některé estery (octan isoamylnatý, kapronan ethylnatý, kaprylan ethylnatý, octan fenylnatý, kaprinan ethylnatý, octan fenylethylnatý, lauran ethylnatý, myristan ethylnatý a palmitan ethylnatý) [52,53], nižší mastné kyseliny [54,55] nebo vicinální diketony [56]. Analyty byly separovány pomocí kapilární plynové chromatografie a detekovány plamenoionizačním detektorem (estery, mastné kyseliny), respektive detektorem elektronového záchytu (vicinální diketony).…”

Section:  5 New Phases -Another Developments Of Sbseunclassified

“…The research team from RIBM, Ltd. Prague has tested this procedure. Some esters in beer (isoamyl acetate, ethyl caproate, ethyl caprylate, phenyl acetate, ethyl caprate, phenylethyl acetate, ethyl laurate, ethyl myristate) [52,53], free medium-chain fatty acids [54,55] or vicinal diketones [56] were determined by this way. Capillary gas chromatography was used for separation of these compounds followed by flame ionization detection (esters, fatty acids) and by electron capture detection (vicinal diketones), respectively.…”

Section:  6 Sbse Analysis Of Beveragesmentioning

confidence: 99%

Possibilities of utilization of modern sample preparation methods for gas chromatographic analysis of beverages and especially beer. Part II. - Stir Bar Sorptive Extraction.

Horák¹,

Čulík²,

Jurková³

et al. 2010

Kvasny Prum

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“…Instead of thermal desorption, compounds can also be eluted from polydimethylsiloxane phase by a small volume of organic solvent and solvent back extraction. Some esters in beer 16 , free medium-chain fatty acids 11,14 or vicinal diketones 13 have been determined in this way. Capillary gas chromatography was used for the separation of these compounds followed by flame ionization detection (esters, fatty acids), respectively by electron capture detection (vicinal diketones).…”

Section: Introductionmentioning

confidence: 99%

Analysis of Selected Esters in Beer: Comparison of Solid-Phase Microextraction and Stir Bar Sorptive Extraction

Horák

Čulík

Kellner

et al. 2010

Journal of the Institute of Brewing

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Esters represent one of the most important flavour groups in beer. The aim of this work was focused on the comparison of two optimized, simple, rapid and low cost methods, the solidphase microextraction technique and the stir bar sorptive extraction technique, for the determination of beer esters, in particular isoamyl acetate, ethyl caproate, ethyl caprylate, ethyl caprate, phenylethyl acetate, ethyl laurate, ethyl myristate, and ethyl palmitate. Subsequent gas chromatographic analyses with flame ionization detection were used for the determination of these compounds. Linearity, recovery, and repeatability of these methods were compared. Working parameters of both procedures were similar and characterized by high repeatability (2.1-7.3%) and good linearity (correlation coefficient ranging from 0.9991 to 0.9999). Results obtained by these two procedures were in good correlation.

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Determination of free medium-chain fatty acids in beer by stir bar sorptive extraction

Cited by 48 publications

References 15 publications

Is it possible to create an innovative craft durum wheat beer with sourdough yeasts? A case study

Is it possible to create an innovative craft durum wheat beer with sourdough yeasts? A case study

Possibilities of utilization of modern sample preparation methods for gas chromatographic analysis of beverages and especially beer. Part II. - Stir Bar Sorptive Extraction.

Analysis of Selected Esters in Beer: Comparison of Solid-Phase Microextraction and Stir Bar Sorptive Extraction

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