Flavor Influence of Acetol in Beer and a Method for its Determination in Beer and Brewing Raw Materials. K. S. Markl and S. R. Palamand, Technical Center, Anheuser-Busch, Inc., St. Louis, Missouri 63118. J. Am. Soc. Brew. Chem. 36:0056, 1978.

A fluorometric method is described for the determination of acetol in beer and brewing raw materials. Known increments of acetol and samples are reacted with o-aminobenzaldehyde under alkaline conditions. The fluorescence of the reaction product (2-methyl-3-hydroxyquinoline) is measured. Using this method, the concentration of acetol is determined for various beers and ales. Beer was found to contain 13-28 mg/L acetol while ales were found to contain 22-33 mg/L acetol. A sweet cream-like flavor note was present in beers and ales with high endogenous concentrations of acetol. The procedure for the determination of acetol in beer and brewing raw materials as well as the source of acetol in beer are discussed.

Keywords: Acetol, Adjunct, Beer, Fluorometric analysis, Malt.