GAS-CHROMATOGRAPHIC STUDY OF AN AROMA CONCENTRATE FROM BEER. I. QUALITATIVE FEATURES

Open Access

12 November 1961

journal article
research article
Published by The Institute of Brewing & Distilling in Journal of the Institute of Brewing

Vol. 67 (6) , 525-528
https://doi.org/10.1002/j.2050-0416.1961.tb01835.x

Abstract

By steam distilling beer in vacuum and extraction of the distillate with a mixture of pentane and ether, an aroma-concentrate was obtained in which at least fifty components could be detected by means of gas-liquid chromatography. More than one-half of these components have been identified by their infra-red spectra and retention times.

Keywords

AROMA
RETENTION TIMES
RED SPECTRA
DISTILLING BEER
QUALITATIVE FEATURES
INFRA RED
FIFTY COMPONENTS
GAS LIQUID