Publication detail

Application of chromatographic methods for the Czech beer authenticity study

ČÁSLAVSKÝ, J. DOUŠOVÁ, P.

Original Title

Application of chromatographic methods for the Czech beer authenticity study

Type

conference paper

Language

English

Original Abstract

The typical taste of the Czech beer is caused by the presence of large number of sensorically active compounds; some of them are active even in trace concentrations. Therefore, the analysis of beer components belongs to analytical challenges. In our study we focused on two groups of minority beer components: bitter compounds and volatiles. Using advanced chromatographic separation techniques (orthogonal two-dimensional gas chromatography with mass spectrometric detection for volatile compounds, liquid chromatography with electrospray ionization and tandem mass spectrometric detection for bitter compounds) we tried to specify the characteristic features of distribution of compounds under study in the Czech beers and possibilities of distinguishing them from the beers produced outside the Czech Republic.

Keywords

Beer. bitter compounds, volatile compounds, chromatography, mass spectrometry

Authors

ČÁSLAVSKÝ, J.; DOUŠOVÁ, P.

RIV year

2010

Released

1. 12. 2010

Publisher

University of Nova Gorica

Location

Nova Gorica, Slovinsko

ISBN

978-961-6311-66-3

Book

EMEC11 - Book of Abstracts

Edition

1.

Edition number

1.

Pages from

95

Pages to

95

Pages count

1

BibTex

@inproceedings{BUT35351,
  author="Josef {Čáslavský} and Petra {Doušová}",
  title="Application of chromatographic methods for the Czech beer authenticity study",
  booktitle="EMEC11 - Book of Abstracts",
  year="2010",
  series="1.",
  number="1.",
  pages="95--95",
  publisher="University of Nova Gorica",
  address="Nova Gorica, Slovinsko",
  isbn="978-961-6311-66-3"
}