RAPID METHODS FOR THE ANALYSIS OF THE FATTY ACIDS OF FERMENTING WORT AND BEER (C6-C10) AND YEAST (C6-C18)

Autor:	B. H. Kirsop, G. T. Taylor
Rok vydání:	1977
Předmět:	chemistry.chemical_compound Chloroform chemistry Small volume food and beverages lipids (amino acids peptides and proteins) Fermentation Free amino nitrogen Food science Gas chromatography Saponification Yeast Food Science
Zdroj:	Journal of the Institute of Brewing. 83:97-99
ISSN:	0046-9750
DOI:	10.1002/j.2050-0416.1977.tb06423.x
Popis:	Relatively rapid and simple methods for measuring the content of the free C6-C10 fatty acids in fermenting wort and beer and of the total C6-C18 fatty acids in yeast are described. The acids are extracted, after saponification in the case of yeast, using a small volume of chloroform and analysed by gas chromatography as free fatty acids. The precision of the procedures is reasonable.
Databáze:	OpenAIRE
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