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2112501 
Journal Article 
ANALYSIS OF FREE FATTY-ACIDS, FUSEL ALCOHOLS, AND ESTERS IN BEER - AN ALTERNATIVE TO CS2 EXTRACTION 
Alvarez, P; Malcorps, P; Almeida, AS; Ferreira, A; Meyer, AM; Dufour, JP 
1994 
Yes 
American Society of Brewing Chemists. Journal
ISSN: 0361-0470 
52 
3 
127-134 
WOS:A1994PD72800009 
Beer flavor compounds of routine interest were analyzed by gas chromatography using either direct headspace injection or solvent extraction. The headspace chromatographic method described here makes it possible to analyze dimethyl sulfide, ethyl acetate, propanol, isobutanol, isoamyl acetate, isoamyl and amyl alcohols, and less volatile compounds such as ethyl caproate (168-degrees-C) and ethyl caprylate (208-degrees-C) in less than 20 min. Two calibration methods are described: daily calibration or the use of an internal reference beer system, which considerably simplifies the calibration procedure for long-term use. Although rapid and accurate, headspace analysis discriminates against the less volatile compounds. A complementary chromatographic method, both quick and simple, was designed to assay amounts of caproic, caprylic, and capric acids; beta-phenylethanol; and beta-phenylethylacetate in fermenting wort and beer. In combination with headspace analysis, this method using hexanol as the extracting solvent yielded beer aroma profiles similar to those obtained with the carcinogenic solvent CS2. Repeatability of the two solvent extraction procedures was studied by replicating the analyses. The combined techniques were used to investigate relationships between flavor compounds and their formation in 48 lager beers. 
BEER FLAVORS; CARBON DISULFIDE EXTRACTION; ESTERS; ESTER FORMATION; FREE FATTY ACIDS; HEADSPACE ANALYSIS; HIGHER ALCOHOLS