Gas Chromatographic Determination of Beer Volatiles by Carbon Disulfide Extraction: Improved Methodology, Data Handling, and Interpretation

Abstract

The reproducibility of carbon disulfide extraction was improved by decreasing the proportion of salt added and by standardizing the conditions. A new liquid phase and the use of glass columns and Teflon-faced septa led to better gas chromatographic separation and reproducibility. An autoinjector and a computing integrator provided further improvements and greater convenience of operation. A computer program was developed which prints out the results for each peak and produces a statistical summary of repeat determinations. It also calculates the probable flavor significance of the analysis employing known flavor thresholds and interactions. The use of the method is illustrated with a study of the course of commercial fermentations in open and closed vessels. A number of domestic and imported beers and malt liquors were also analyzed.