VIEW ARTICLE    DOI: 10.1094/ASBCJ-49-0001

Analytical Methods for Beer Flavor Control. Shuso Sakuma, Sachiko Hayashi, and Keita Kobayashi, Technology Development Dept., Beer Division, Kirin Brewery Co. Ltd., 17-1 Namamugi 1-chome, Tsurumi-ku, Yokohama-shi, 230 Japan. J. Am. Soc. Brew. Chem. 49:0001, 1991.

Simple and rapid methods for the determination of beer flavor components were developed. When nonpolar components such as ethyl hexanoate and 2-phenylethyl acetate were analyzed, the beer sample was passed through a Sep Pak C-18 cartridge. The nonpolar components that adsorbed onto the cartridge were then extracted with diethyl ether. The extract was dried and then directly injected into a capillary gas chromatograph using a split injection technique. When polar components such as 2-phenylethyl alcohol and fatty acids were analyzed, sodium chloride and hydrochloric acid were added to the beer sample to enhance the recovery rate. When trace quantities of hoppy flavor components were analyzed, the extract was concentrated, then injected into a capillary gas chromatograph using a splitless injection technique. The recovery rate of most substances was above 70% and the variation was less than 6%. These analytical methods were useful to determine ways to reduce unpleasant estery flavor caused by yeast deterioration and to control the hoppy flavor of beer.

Keywords: Beer analysis, Esters, Estery flavor, Fatty acids, Higher alcohols, Hoppy flavor