About: Determination of Selected Beer Flavours: Comparison of a Stir Bar Sorptive Extraction and a Steam Distillation Procedure

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About: Determination of Selected Beer Flavours: Comparison of a Stir Bar Sorptive Extraction and a Steam Distillation Procedure Goto Sponge NotDistinct Permalink

An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

Attributes	Values
rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
rdfs:seeAlso	http://www.scientificsocieties.org/jib/papers/2011/G-2012-0206-1162.pdf
Description	The aim of this work was focused on the comparison of two sample preparation procedures – a stir bar sorptive extraction (SBSE) followed by solvent back extraction and a well-established distillation method followed by liquid/liquid extraction – for the simultaneous determination of some beer esters (isoamyl acetate, ethyl caproate, ethyl caprylate, ethyl caprate, phenylethyl acetate, ethyl laurate, ethyl myristate, ethyl palmitate) and free fatty acids (caproic, caprylic, pelargonic, capric). Subsequent gas chromatographic analyses with flame ionization detection were used for the determination of these compounds. Both procedures were characterized by good linearity (correlation coefficients were higher than 0.9987). The relative standard deviations were found to be 2.1–7.3% for SBSE and 10–14% for the distillation technique with recovery 81–107% and 70–89%, respectively. Results obtained by these two procedures were in good correlation. The aim of this work was focused on the comparison of two sample preparation procedures – a stir bar sorptive extraction (SBSE) followed by solvent back extraction and a well-established distillation method followed by liquid/liquid extraction – for the simultaneous determination of some beer esters (isoamyl acetate, ethyl caproate, ethyl caprylate, ethyl caprate, phenylethyl acetate, ethyl laurate, ethyl myristate, ethyl palmitate) and free fatty acids (caproic, caprylic, pelargonic, capric). Subsequent gas chromatographic analyses with flame ionization detection were used for the determination of these compounds. Both procedures were characterized by good linearity (correlation coefficients were higher than 0.9987). The relative standard deviations were found to be 2.1–7.3% for SBSE and 10–14% for the distillation technique with recovery 81–107% and 70–89%, respectively. Results obtained by these two procedures were in good correlation. (en)
Title	Determination of Selected Beer Flavours: Comparison of a Stir Bar Sorptive Extraction and a Steam Distillation Procedure Determination of Selected Beer Flavours: Comparison of a Stir Bar Sorptive Extraction and a Steam Distillation Procedure (en)
skos:prefLabel	Determination of Selected Beer Flavours: Comparison of a Stir Bar Sorptive Extraction and a Steam Distillation Procedure Determination of Selected Beer Flavours: Comparison of a Stir Bar Sorptive Extraction and a Steam Distillation Procedure (en)
skos:notation	RIV/60193697:_____/11:#0000638!RIV12-MSM-60193697
http://linked.open...avai/riv/aktivita	I Z
http://linked.open...avai/riv/aktivity	I, Z(MSM6019369701)
http://linked.open...iv/cisloPeriodika	4
http://linked.open...vai/riv/dodaniDat	2012
http://linked.open...aciTvurceVysledku	Čejka, Pavel Dvořák, Josef Kellner, Vladimír Jurková, Marie Hašková, Danuša Horák, Tomáš Čulík, Jiří
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Výzkumný ústav pivovarský a sladařský, a.s.
http://linked.open...dnocenehoVysledku	193882
http://linked.open...ai/riv/idVysledku	RIV/60193697:_____/11:#0000638
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	beer; beer flavours; gas chromatography; stir bar (en)
http://linked.open.../riv/klicoveSlovo	beer gas chromatography beer flavours stir bar
http://linked.open...odStatuVydavatele	GB - Spojené království Velké Británie a Severního Irska
http://linked.open...ontrolniKodProRIV	[B44F26D1B038]
http://linked.open...i/riv/nazevZdroje	Journal of The Institute of Brewing
http://linked.open...in/vavai/riv/obor	CB
http://linked.open...ichTvurcuVysledku	7 (xsd:int)
http://linked.open...cetTvurcuVysledku	7 (xsd:int)
http://linked.open...UplatneniVysledku	2011
http://linked.open...v/svazekPeriodika	117
http://linked.open...iv/tvurceVysledku	Dvořák, Josef Horák, Tomáš Kellner, Vladimír Čejka, Pavel Hašková, Danuša Jurková, Marie Čulík, Jiří
http://linked.open...n/vavai/riv/zamer	Research of malting and brewing raw materials and technologies
issn	0046-9750
number of pages	5 (xsd:int)

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