EXAMINATION OF SOME BREWING MATERIALS AND CARAMELS FOR THE POSSIBLE OCCURRENCE OF 4-METHYLIMIDAZOLE
Open Access
- 6 May 1978
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 84 (3) , 158-159
- https://doi.org/10.1002/j.2050-0416.1978.tb03864.x
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.Keywords
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