Gas chromatography (GC) has evolved as a popular and efficient tool for analytical chemists in all scientific fields. The wide acceptance of the technique in laboratories of brewing and allied industries is clearly indicated by the large number of publications based on GC results. This article is a review of GC methodologies applicable to brewing research and quality control. Methods for analysis of beer- constituents such as alcohols, carbonyls, fatty acids, sulfur-containing compounds, vicinal diketones, and nitrosamines are cited. Applications for the analysis of malt, hops, and yeasts are also reviewed. Attention is directed toward recent advances in such areas as high-resolution capillary GC, column technology, and multidimensional and multidetector GC systems. These new developments will undoubtedly increase the capability and versatility of gas chromatography and its application in brewing.
No takes yet. Share an insight, caveat, or question.
Chen et al. (1983) studied this question.
Synapse has enriched 2 closely related papers on similar clinical questions. Consider them for comparative context: