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VIEW ARTICLE DOI: 10.1094/ASBCJ-39-0070
NOTE Identification of 9-Decenoic Acid in Beer and Yeast. Ernest C.-H. Chen, Research and Development Department, Molson Breweries of Canada Ltd., Montreal, Quebec, Canada H2L 2R5, and Chi-Tang Ho, Department of Food Science, Cook College, Rutgers, The State University of New Jersey, New Brunswick 08903. J. Am. Soc. Brew. Chem. 39:0070, 1981.
A fatty acid known to be present in beer and yeast was isolated and purified by gas chromatography. The compound was then identified positively as 9-decenoic acid with the use of mass spectrometry.
Keywords: 9-Decenoic acid, Fatty acid, Gas chromatography-mass spectrometry identification
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A subscription to the Journal of the American Society of Brewing Chemists is complimentary with membership to the ASBC. The ASBC Journal publishes scientific papers, review articles, and technical reports dealing with the chemistry and microbiology of brewing ingredients and relevant technology, as well as the analytical techniques used in the malting and brewing industry. |