Drew Budner (1); (1) Coastal Carolina University, Conway, SC, U.S.A.
Analytical
Poster
There is currently an increase in foodstuffs that are gluten-free,
this includes beer. Beer produced from gluten-free grains has a distinct
flavor that differs greatly from beer produced from gluten-containing
grains. The chemical differences between beers made from these two
different grain sources have yet to be fully studied. It is the goal of
this project to begin looking at the chemical difference within the
aroma between beers made from malt sources containing gluten (barley)
and malt without gluten (sorghum). Small-batch (5 gal) beers were made
from malt extract. The aroma profiles will be investigated both while
the fermentation is occurring and while the finished beer ages. The
aroma profile will be sampled using SPME with chemical separation and
identification and quantification using GCMS. Distinct differences in
chemical profile are observed both in amount and identity of a variety
of compounds.
Drew Budner earned a B.S. degree in chemistry from Adams State
University and a Ph.D. degree in analytical chemistry from South Dakota
State University. He taught at Whitworth University from 2006 to 2013
and Coastal Carolina University from 2013 to the present. His research
group focuses on creating a chemical profile of beer.
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