Qualitative Analysis of the Volatile Organic Components in Beer by Gas Chromatography Mass Spectroscopy and Solid Phase Micro Extraction
Location
CSU Ballroom
Start Date
10-4-2018 10:00 AM
End Date
10-4-2018 11:30 AM
Student's Major
Chemistry and Geology
Student's College
Science, Engineering and Technology
Mentor's Name
Brian Groh
Mentor's Department
Chemistry and Geology
Mentor's College
Science, Engineering and Technology
Description
Dry hopping is responsible for giving beer many of its aromatic characteristics, it is described as the addition of hops near the end of the brewing process prior to bottling. Though trial and error brewers have found the dry hopping period yielding the best results to be around 48-72 hours. Traditional dry hoping period calibration is time consuming and depends on multiple variables such as hops type and human taste sensitivity. Qualitative analysis of the volatile organic components in beer by GCMS (gas chromatography mass spectroscopy) and SPME (solid phase micro extraction) conducted on incipient beer produced identifiable flavor profiles as a function of time, without the need for multiple batches of beer.
Qualitative Analysis of the Volatile Organic Components in Beer by Gas Chromatography Mass Spectroscopy and Solid Phase Micro Extraction
CSU Ballroom
Dry hopping is responsible for giving beer many of its aromatic characteristics, it is described as the addition of hops near the end of the brewing process prior to bottling. Though trial and error brewers have found the dry hopping period yielding the best results to be around 48-72 hours. Traditional dry hoping period calibration is time consuming and depends on multiple variables such as hops type and human taste sensitivity. Qualitative analysis of the volatile organic components in beer by GCMS (gas chromatography mass spectroscopy) and SPME (solid phase micro extraction) conducted on incipient beer produced identifiable flavor profiles as a function of time, without the need for multiple batches of beer.
Recommended Citation
Simonson, Randall. "Qualitative Analysis of the Volatile Organic Components in Beer by Gas Chromatography Mass Spectroscopy and Solid Phase Micro Extraction." Undergraduate Research Symposium, Mankato, MN, April 10, 2018.
https://cornerstone.lib.mnsu.edu/urs/2018/poster-session-A/26
