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Formation and determination of aromatic compounds during beer fermentation

This study is an analysis verification method. The method consists in determining ten aromatic compounds present in beer. The compounds which have been analysed are acetaldehyde, ethyl acetate, isoamyl acetate, ethylhexanonate, ethyloctanoate, ethylbutyrat, n-Propanol, isobutanol, N-amyalcohol and dimethyl sulphur. This method analyses the compounds using GC-HS. The analysed method is internal standard addition in order to create calibration curves to find the original concentration of each compound. In this study we attempted to prove this method analysing samples of bottle beer. We obtained some unexpected results and we tried to explain the reason

Manager: Blanco Villaverde, Norbert
Boeykens, Annick
Other contributions: Universitat de Girona. Escola Politècnica Superior
Author: Bosch Codern, Clara
Date: 2013 June
Abstract: This study is an analysis verification method. The method consists in determining ten aromatic compounds present in beer. The compounds which have been analysed are acetaldehyde, ethyl acetate, isoamyl acetate, ethylhexanonate, ethyloctanoate, ethylbutyrat, n-Propanol, isobutanol, N-amyalcohol and dimethyl sulphur. This method analyses the compounds using GC-HS. The analysed method is internal standard addition in order to create calibration curves to find the original concentration of each compound. In this study we attempted to prove this method analysing samples of bottle beer. We obtained some unexpected results and we tried to explain the reason
Format: application/pdf
Document access: http://hdl.handle.net/10256/9234
Language: eng
Collection: Enginyeria Química (TFG)
Rights: Attribution-NonCommercial-NoDerivs 3.0 Spain
Rights URI: http://creativecommons.org/licenses/by-nc-nd/3.0/es/
Subject: Cervesa -- Anàlisi
Compostos aromàtics
Beer -- Analysis
Aromatic compounds
Title: Formation and determination of aromatic compounds during beer fermentation
Type: info:eu-repo/semantics/bachelorThesis
Repository: DUGiDocs

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