COLORIMETRIC METHODS FOR DETERMINATION OF AROMATIC ALCOHOLS IN BEER
- 12 November 1964
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 70 (6) , 497-502
- https://doi.org/10.1002/j.2050-0416.1964.tb06355.x
Abstract
Methods for the determination of phenylethanol, tryptophol and tyrosol in beer have been developed. Phenylethanol is isolated by distillation and extraction from the distillate with methylene chloride. The concentration is determined by the Kapeller-Adler method. Tryptophol and tyrosol are extracted from the beer with ethyl acetate and separated by chromatography of a chloroform solution using a silicic acid-alumina column. Tryptophol is not adsorbed and tyrosol is eluted with ethyl acetate; other phenols are retained on the column. Tryptophol is determined with the vanillin-HCl reagent and tyrosol with the Diazo reagent or Millon's reagent.Keywords
This publication has 3 references indexed in Scilit:
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- The Preparation of 3-Indoleacetic Acid; A New Synthesis of TryptopholJournal of the American Chemical Society, 1948
- Über die Vergärung des Tyrosins zu p‐Oxyphenyl‐äthylalkohol (Tyrosol)European Journal of Inorganic Chemistry, 1911