کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7596123 | 1492124 | 2015 | 24 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Method development by GC-ECD and HS-SPME-GC-MS for beer volatile analysis
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موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
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چکیده انگلیسی
Two methods for the extraction, identification and quantification of the highest occurrence and lowest perception threshold off-flavours in fifteen different samples of Brazilian Pilsner beers were developed. For this purpose, headspace solid phase microextraction in combination with a gas chromatography coupled to a mass spectrometric detection (HS-SPME-GC-MS) as well as headspace extraction in combination with a gas chromatography coupled to electron capture detection (HS-GC-ECD) were evaluated. The first and the second methods were used for esters and vicinal diketones analysis, respectively. All data were comprehended below the taster's threshold detection limit: ethyl acetate 39.48 ng mLâ1 (RSD mean value 4.2%), isoamyl acetate 3.88 ng mLâ1 (RSD mean value 3.4%), ethyl hexanoate 0.61 ng mLâ1 (RSD mean value 3.1%) and 2,3-butanedione 0.10 ng mLâ1 (RSD mean value 2.9%). The validated method demonstrated to be useful for the analysis of highest incidence beer off-flavours.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 167, 15 January 2015, Pages 71-77
Journal: Food Chemistry - Volume 167, 15 January 2015, Pages 71-77
نویسندگان
Gisele C. da Silva, Abner A.S. da Silva, Larissa S.N. da Silva, Ronoel Luiz de O. Godoy, Luciana C. Nogueira, Simone L. Quitério, Renata S.L. Raices,