Determination of dimethyl sulphide in beer and lager

Autor:	W. P. Hayes, A. Sinclair, Rhiannon Hall, D. Thorburn Burns
Rok vydání:	1970
Předmět:	Reproducibility Nutrition and Dietetics Chromatography Chemistry Coefficient of variation food and beverages Agronomy and Crop Science Food Science Biotechnology
Zdroj:	Journal of the Science of Food and Agriculture. 21:468-470
ISSN:	1097-0010 0022-5142
DOI:	10.1002/jsfa.2740210906
Popis:	A gas chromatographic method is described for the determination of dimethyl sulphide in beer. The peak height of the dimethyl sulphide is compared with that of an n-butanol standard and the concentration calculated using their relative response factors. When authentic dimethyl sulphide was added to beer good recoveries (99% average) were obtained. Determination of the reproducibility from duplicate analyses of beer samples gave an average coefficient of variation of 7.7 % for the concentration range of 0-35 μg/l.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::8f08af33b50f52f97b73b5147c0c5368 https://doi.org/10.1002/jsfa.2740210906 Zobrazit plný text záznamu Plný text