Publication detail
Application of chromatographic methods for the Czech beer authenticity study
ČÁSLAVSKÝ, J. DOUŠOVÁ, P.
Original Title
Application of chromatographic methods for the Czech beer authenticity study
Type
conference paper
Language
English
Original Abstract
The typical taste of the Czech beer is caused by the presence of large number of sensorically active compounds; some of them are active even in trace concentrations. Therefore, the analysis of beer components belongs to analytical challenges. In our study we focused on two groups of minority beer components: bitter compounds and volatiles. Using advanced chromatographic separation techniques (orthogonal two-dimensional gas chromatography with mass spectrometric detection for volatile compounds, liquid chromatography with electrospray ionization and tandem mass spectrometric detection for bitter compounds) we tried to specify the characteristic features of distribution of compounds under study in the Czech beers and possibilities of distinguishing them from the beers produced outside the Czech Republic.
Keywords
Beer. bitter compounds, volatile compounds, chromatography, mass spectrometry
Authors
ČÁSLAVSKÝ, J.; DOUŠOVÁ, P.
RIV year
2010
Released
1. 12. 2010
Publisher
University of Nova Gorica
Location
Nova Gorica, Slovinsko
ISBN
978-961-6311-66-3
Book
EMEC11 - Book of Abstracts
Edition
1.
Edition number
1.
Pages from
95
Pages to
95
Pages count
1
BibTex
@inproceedings{BUT35351,
author="Josef {Čáslavský} and Petra {Doušová}",
title="Application of chromatographic methods for the Czech beer authenticity study",
booktitle="EMEC11 - Book of Abstracts",
year="2010",
series="1.",
number="1.",
pages="95--95",
publisher="University of Nova Gorica",
address="Nova Gorica, Slovinsko",
isbn="978-961-6311-66-3"
}