title: Determination of hydroxycinnamic acids and volatile phenols in wort and beer by isocratic high-performance liquid chromatography using electrochemical detection.
abstract: The suitability of a simple and rapid isocratic RP-HPLC method with amperometric electrochemical detection for the simultaneous detection and quantification of hydroxycinnamic acids and their corresponding aroma-active volatile phenols in wort and beer is reported. The technique gives good specificity and sensitivity, and can therefore be used for routine monitoring of hydroxycinnamic acids in wort and the development of volatile phenolic flavour compounds during the beer production process and subsequent conservation.
authors.affiliation: Centre for Malting and Brewing Science, Department of Microbial and Molecular Systems - Food and Microbial Technology, K.U.Leuven, Kasteelpark Arenberg 22, B-3001 Leuven, Belgium. nele.vanbeneden@biw.kuleuven.be
authors.forename: Nele
authors.initials: N
authors.lastname: Vanbeneden
authors.forename: Filip
authors.initials: F
authors.lastname: Delvaux
authors.forename: Freddy R
authors.initials: FR
authors.lastname: Delvaux
mesh_terms: D001515:Beer / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D003373:Coumaric Acids / Q000032:analysis*; D004355:Drug Stability; D002523:Edible Grain / Q000737:chemistry*; D004563:Electrochemistry; D010636:Phenols / Q000032:analysis*; D014835:Volatilization
chemical_list: D003373:Coumaric Acids; D010636:Phenols