VOLATILE AMINES OF MALT AND BEER
Open Access
- 10 September 1971
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 77 (5) , 446-450
- https://doi.org/10.1002/j.2050-0416.1971.tb03400.x
Abstract
Twelve volatile amines have been derived from malt and commercial beers and ten of these compounds have been identified. Analysis of beers showed large variations in volatile amine content although dimethylamine and ethylamine appeared to be the dominant compounds in all cases. The effect of these two compounds on beer flavour has been assessed.Keywords
This publication has 5 references indexed in Scilit:
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- VOLATILE AMINES IN THE BREWING PROCESS. THE IDENTIFICATION AND OCCURRENCE OF PYRROLIDINEJournal of the Institute of Brewing, 1970
- Gas chromatographic analysis of aliphatic amines : The use of ethylene glycols as stationary phasesJournal of Chromatography A, 1969
- Volatile Amines in Beer and Their Influence on Beer FlavorProceedings. Annual meeting - American Society of Brewing Chemists, 1969
- Gas chromatographic analysis of aliphatic amines using aromatic polymersAnalytical Chemistry, 1968