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...

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Bibliographic Details
Main Authors: T. HORÁK, J. ČULÍK, P. ČEJKA, M. JURKOVÁ, V. KELLNER
Format: Article
Language:ces
Published: Research Institute of Brewing and Malting, Plc. 2001-11-01
Series:Kvasný průmysl
Subjects:
Online Access:https://kvasnyprumysl.cz/en/artkey/kpr-200111-0002_Stanoveni_vicinalnich_diketonu_v_pivu_metodou_SPME.php