Determination of vicinal diketons in beer by means of SPME method.
The necessity of monitoring of the content of vicinal diketons - 2,3-butandione (diacetyl) and 2,3-pentanedione - in beer is based on the fact that the exceeding of threshold concentration of perception results in the negative influence of sensorial properties of beer, called as butter aroma. For th...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | ces |
| Published: |
Research Institute of Brewing and Malting, Plc.
2001-11-01
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| Series: | Kvasný průmysl |
| Subjects: | |
| Online Access: | https://kvasnyprumysl.cz/en/artkey/kpr-200111-0002_Stanoveni_vicinalnich_diketonu_v_pivu_metodou_SPME.php |