Gas chromatography with mass spektrometry and gas chromatography with flame ionization detector were used for the determination of volatile compounds in raw material for beer production, in intermediate products and in beer. Isolation of compounds with low boiling point was optimized using purge and trap analysis, solid phase microextraction, liquid extraction, and static headspace. Solid phase microextraction was proved to be the most useful for determination of Maillard reaction products that are formed during kilning and roasting of malt, hop essential oils and volatile substances produced by fermentation. The ratio of hop essentials oils with lower boiling point (alfa-humulene, beta-farnesene and beta-caryophyllene) decrease during wort boiling. Maillard reaction products are formed during wort boiling, although the content of 3-methylbutanal and maltol is reduced by evaporation. Higher concentration of volatile substances contained top-fermented beer except 3-methyl-1-butanol. The Dudák Premium proved the best results of the analyzed bottled beers. The Stella Artois contained the lowest concentration of volatile compounds.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:249331 |
| Date | January 2014 |
| Creators | Kleinová, Jana |
| Source Sets | Czech ETDs |
| Language | Czech |
| Detected Language | English |
| Type | info:eu-repo/semantics/doctoralThesis |
| Rights | info:eu-repo/semantics/restrictedAccess |
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