EXAMINATION OF SOME BREWING MATERIALS AND CARAMELS FOR THE POSSIBLE OCCURRENCE OF 4-METHYLIMIDAZOLE

Abstract

An investigation was carried out to determine how much, if any, 4-methylimidazole is present in caramels and some other materials used in brewing. Existing analytical methods were modified to improve sensitivity. 4-Methylimidazole was not detectable in roasted barley, chocolate malt, crystal malt, Farbebier, wort and beer, when the limit of detection was 1 mg/kg. However, caramels manufactured by different processes contained amounts ranging from undetectable to 280 mg/kg.