Utilization of Stir Bar Sorption Extraction in Analysis of Some Beer Flavours and Its Comparison with Established Procedures

Authors

  • Tomáš Horák Research Institute of Brewing and Malting, Prague
  • Jiří Čulík Research Institute of Brewing and Malting, Prague
  • Marie Jurková Research Institute of Brewing and Malting, Prague
  • Pavel Čejka Research Institute of Brewing and Malting, Prague
  • Josef Dvořák Research Institute of Brewing and Malting, Prague
  • Danuša Hašková Research Institute of Brewing and Malting, Prague
  • Vladimír Kellner Research Institute of Brewing and Malting, Prague

Keywords:

beer, sensory active substances, stir bar extraction (SBSE)

Abstract

For the determination of beer flavours well-established methods require sample preparation by distillation, liquid-liquid extraction or headspace methods. In the past years, microextraction methods became popular. The stir bar sorption extraction (SBSE) is one of them. This article presents utilization of SBSE followed by solvent re-extraction in the determination of some esters and α-diketones in beer. The parameters (linearity, accuracy and repeatability) and also the determination of compounds of interest by SBSE are compared with steam distillation followed by liquid-liquid extraction, usually used for beer ester analysis, and the headspace technique used for α-diketones.

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Published

2011-06-15

How to Cite

Horák, T., Čulík, J., Jurková, M., Čejka, P., Dvořák, J., Hašková, D., & Kellner, V. (2011). Utilization of Stir Bar Sorption Extraction in Analysis of Some Beer Flavours and Its Comparison with Established Procedures. Chemické Listy, 105(6), 488–492. Retrieved from http://blog.chemicke-listy.cz/ojs3/index.php/chemicke-listy/article/view/1132

Issue

Vol. 105 No. 6 (2011)

Section

Articles