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.

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Apr 10th, 10:00 AM Apr 10th, 11:30 AM

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