Beer, Off-Flavors, Polydimethylsiloxane, SBSE, Headspace Sorptive Extraction, Twister®

DOCUMENT: Application | Ref: 203-821-303Download
Category: Aroma Flavour Fragrance, Separation Science Mass Spectrometry, TOF Mass Spectrometry

Evaluation of PDMS-Based Extraction Techniques and GC-TOFMS for the Analysis of Off-Flavor Chemicals in Beer

All four PDMS extraction techniques provided acceptable accuracy (as measured by standard calibration curves) and precision for most analytes studied. SBSE, however, provided the best linear least squares correlation coefficients, was able to extract the most flavor chemicals, and offered the best sensitivity for ß-damascenone and other flavor compounds. Results show that increases in ßdamascenone and furfuryl compounds produced in Maillard reactions may be more important than aldehyde formation in influencing off-flav

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