METHODS FOR THE DETERMINATION OF VOLATILE NITROSAMINES IN MALT, WORT AND BEER

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Abstract
Methods for the analysis of beer, wort and malt for NDMA at the one in 109 level using the thermal energy analyzer have been evaluated. The beer and wort procedure using Preptube extraction has been shown to give excellent results. For malt, the preparation of an aqueous extract, followed by analysis by the beer procedure, also gives excellent results. Vacuum distillation from mineral oil has also been examined for the analysis of malt. Providing sufficient aqueous phase is initially present, this procedure yields results similar to those from aqueous extraction. The methods will also detect NDEA, although no NDEA has been observed in any of the beer, wort or malt samples examined. NDMA has been observed to be present in bound forms in malt and Preptubes and is released by the addition of water