Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
9603221 | Journal of Bioscience and Bioengineering | 2005 | 6 Pages |
Abstract
A simultaneous assay method for diacetyl and acetoin was developed to investigate the formation of diacetyl during the brewing of alcoholic beverages. A GC-MS analysis after the extraction from neutralized sample by ethyl acetate gave accurate assay results. The detection limit was below 0.1 mg/l and the assay was quantitative from 0.1 to 100 mg/l for both compounds. Unlike other methods, the assay results were unaffected by the presence of α-acetolactate (up to 26 mg/l), which easily decomposes to diacetyl or acetoin, because the extraction condition prevents the decomposition and extraction of this acidic compound. Since our assay is compatible with samples that contain α-acetolactate, the kinetic parameters for decomposition of α-acetolactate to diacetyl and acetoin were determined. The decomposition rate constants were affected by the ethanol concentration. Overall kinetics for the decomposition of α-acetolactate was formulated as a function of ethanol concentration, pH and temperature. The kinetics can be applied to alcoholic beverages such as sake.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Bioengineering
Authors
Ken Kobayashi, Kazutaka Kusaka, Tosirou Takahashi, Kazuo Sato,