Determination of hydroxycinnamic acids and volatile phenols in wort and beer by isocratic high-performance liquid chromatography using electrochemical detection.
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.
Vanbeneden
Nele
N
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
Delvaux
Filip
F
Delvaux
Freddy R
FR
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
D003373:Coumaric Acids; D010636:Phenols