PROCEDURE FOR NON-DESTRUCTIVE CONCENTRATION OF FLAVOUR-ACTIVE COMPONENTS OF BEER

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Abstract
New methods for the isolation and concentration of beer volatiles are described. Components with higher and lower volatility are treated separately. More highly volatile components are separated by vacuum distillation at low temperatures (below — 46°C) in a closed system. The resulting concentrates are conveniently stored in specially constructed ampoules. Beer components with low volatility are isolated by steam distillation of beer at below 20°C under vacuum followed by solvent extraction of the distillate. Solvent is removed at 0°C and the concentrate stored in ampoules. Both procedures avoid contamination during isolation and concentration and also avoid thermolysis or oxidation of components. The concentrates are obtained in a form particularly suitable for examination by gas chromatography and gas chromatography coupled with mass spectrometry.