Optimisation of specialty malt volatile analysis by headspace solid-phase microextraction in combination with gas chromatography and mass spectrometry.
The objective of this study was to develop a technique for analysing 14 flavour components, relevant for specialty malts. Therefore, a method was developed for the analysis of these components in dry ground malt using headspace solid-phase microextraction coupled with gas chromatography and mass spectrometry. A procedure was optimised for the optimal amount of sample, fibre selection, extraction temperature and extraction time. Afterwards, the method was calibrated and validated by the quantification of the specialty malt flavour components in a colour, a caramel and a roasted malt.
Vandecan
Sem M G
SM
Centre for Malting and Brewing Science, Faculty of Bioscience Engineering, K.U. Leuven, Kasteelpark Arenberg 22, Box 2463, 3001 Heverlee, Belgium. sem.vandecan@biw.kuleuven.be
Saison
Daan
D
Schouppe
Nina
N
Delvaux
Filip
F
Delvaux
Freddy R
FR
D001515:Beer / Q000032:analysis; D002523:Edible Grain / Q000737:chemistry; D005421:Flavoring Agents / Q000032:analysis; D008401:Gas Chromatography-Mass Spectrometry; D052617:Solid Phase Microextraction / Q000379:methods; D055549:Volatile Organic Compounds / Q000032:analysis
D005421:Flavoring Agents; D055549:Volatile Organic Compounds