28 May / June 2016
in the beer using a single column, single detector, under one set of optimised conditions. This technology can be utilised for checking raw materials, monitoring the fermentation process, quality control testing of the final product, product development, carrying out aging studies and for general troubleshooting purposes. Traditionally, this work would have been performed by skilled tasters which are still going to be an important part of any brewing process. However, the opportunity to compliment taste and odour assessments with objective analytical data can only enhance the art of making high quality beer.
Acknowledgements
Figure 9: Flavour profiles in orange peel used in Belgian-style beers (data courtesy of the Long Trail Brewing Company, Bridgewater Corners, VT)
The authors would like to thank Bill Yawney, formerly the QC Manager, from Long Trail Brewing Company now with Aqua Vitea™ for allowing the use of his data in this article, as well as providing us with valuable expert advice on the brewing process and the analysis of beer. We would also like to acknowledge the following people at PerkinElmer Inc for their help in this project: Andy Tipler, a Senior Scientist, and brew master, together with Brian Lewandowski, an Implementation Specialist and Tom Kwoka, a Senior Product Specialist, for his review of this document.
References
1. Global beer consumption statistics, Brewers Association of the US: https://
www.brewersassociation.org/statistics/ national-beer-sales-production-data/
Figure 10: Effect of sunlight on beer volatile species. Note: Chromatogram on the top is the beer kept in the dark, while the one on the bottom is after 4 hours in bright sunlight
iso-humolones react to light and produce mercaptans and other volatile sulphur compounds giving a ‘skunky’ flavour to the beer. This is demonstrated in Figure 10 which shows chromatograms of the same beer kept in the dark (top chromatogram) and also in bright sunlight (bottom chromatogram). It can be seen very clearly there are major differences in the composition of the beer VOCs. One compound in particular (in the blue box) was identified as an olefinic thiophene which was confirmed by a search for the unknown
compound using the on-board reference library.
Conclusion
It has been demonstrated that the combination of headspace trap concentration with GC/MS is a very powerful and easy to use tool to investigate many aspects of the beer production process. Many volatile organic compounds responsible for both positive attributes and negative defects can be monitored
2. Headspace Gas Chromatography–Flame Ionization Detection Analysis of Beer Volatiles: Methods of Analysis, The American Society of Brewing Chemists, 14th Edition St Paul, MN, http://methods.
asbcnet.org/summaries/beer-48.aspx
3. QC Applications of Headspace Sampling-Gas Chromatography Used in the Brewing Process: T. Ruppel, H. Grecseck, PerkinElmer Inc., Field Application Report, http://www.
perkinelmer.com/PDFs/downloads/FAR_ GCBrewingQCApplications.pdf
4. Using Science to Measure the Art of Beer Making: Testimonials: PerkinElmer Inc., Field Application Report, Contact your local sales representative for details
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56
