Rapid Gas Chromatographic Examination of Beer Flavour

Gas chromatographic analysis of the headspace vapour of beer permits rapid measurement of the concentration of myrcene and the principal volatile alcohols, esters and carbonyl compounds in beer. In some cases the results obtained can be correlated with differences in flavour associated with changes in brewing procedure. The strength of the hop aroma of beers which had been dry-hopped, or to which hop oil had been added, was broadly reflected by the content of myrcene, which varied from 7 to 120 μg. per litre. A similar range was found in wort, the content depending on the conditions of boiling. However, the major part of this was lost during fermentation.