DUGi

Formation and determination of aromatic compounds during beer fermentation

http://dugi.udg.edu/item/http:@@@@hdl.handle.net@@10256@@9234

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