Kvasny Prum. 2009; 55(3): 66-72 | DOI: 10.18832/kp2009007

Application of some modern sample preparation procedures for quantitative determination of vicinal diketones in beer.Peer-reviewed article

Tomáš HORÁK, Jiří ČULÍK, Marie JURKOVÁ, Pavel ČEJKA, Vladimír KELLNER
Výzkumný ústav pivovarský a sladařský, a. s., Pivovarský ústav Praha, Lípová 15, 120 44 Praha 2

The measurement of the content of the vicinal diketones in beer is important because these compounds, especially diacetyl, give beer a buttery off-flavour in concentrations above the flavour threshold. This work is focused on evaluation and optimization of stir bar sorptive extraction (SBSE) the modern sample preparation procedure for the determination of vicinal diketones in beer.Validated parameters of this optimised method were compared with parameters of solid phase microextraction (SPME). The selective determination of diacetyl and pentandione was performed by gas capillary chromatography with electron capture detection.The measurement of the content of the vicinal diketones in beer is important because these compounds, especially diacetyl, give beer a buttery off-flavour in concentrations above the flavour threshold. This work is focused on evaluation and optimization of stir bar sorptive extraction (SBSE) the modern sample preparation procedure for the determination of vicinal diketones in beer.Validated parameters of this optimised method were compared with parameters of solid phase microextraction (SPME). The selective determination of diacetyl and pentandione was performed by gas capillary chromatography with electron capture detection.

Keywords: vicinal diketones, solid phase extraction (SPME), stir bar sorptive extraction (SBSE), beer

Published: March 1, 2009 

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