Analysis of Volatile Beer Flavor Compounds by a Dynamic Headspace Entrainment Technique. E. C.-H. Chen, Molson Breweries of Canada Limited, Montreal, Quebec H2L 2R5. J. Am. Soc. Brew. Chem. 41:0028, 1983.

A dynamic nonequilibrium headspace entrainment sampling technique was applied to the analysis of beer volatiles. This technique permits rapid enrichment of the unchanged volatile compounds and eliminates the interferences of water. When the technique is used in conjunction with high resolution gas chromatography, more than a dozen beer volatiles can be determined. These compounds include higher alcohols, ethyl esters of organic acids, and a free fatty acid. An initial survey of volatiles in domestic beers showed some qualitative similarity in the compounds responding to the flame-ionization detector. However, some foreign beers exhibited different chromatographic profiles. This sampling technique appears to be very promising for use in beer flavor research, which often involves numerous trace compounds in a complex matrix.

Keywords: Beer volatiles analysis, Dynamic entrainment headspace sampling, High resolution gas chromatography