D. L. SMITH (1); (1) Eastern Kentucky University, Richmond, KY, U.S.A.

Poster

Chemical profiles/flavor characteristics of beer (after different maturation methods) will be presented resulting from analysis with an ambient ionization source, direct analysis in real time (DART), coupled with a mass spectrometry system. The DART-MS system will be employed for rapid analysis of different congeners in beer after maturation, where some methods include previously used whiskey barrels. DART (Ionsense, Inc.) was used with a linear ion trap mass spectrometer (LTQ XL, Thermo Scientific) where solution were directly inserted into the source with a DIP-It tip or analyzed after concentration on solid-phase microextraction (SPME) fibers. Helium (99.998% purity) at 80 psi with a typical heater temperature of 450°C (measured using the DART-SVP interface software) was used for DART ionization in the positive/negative mode with full scans.

Darrin Smith received a B.S. degree in chemistry from Missouri Western State University (Saint Joseph) and then attended the University of Arizona (Tucson) to gain a Ph.D. degree in analytical chemistry. Since 2003, he has been employed at Eastern Kentucky University (Richmond), where he predominately instructs in analytical chemistry and instrumentation lectures and labs. His area of expertise is the analysis of samples utilizing mass spectrometry with ambient ionization methods.

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