Dispersal of beer on a commercially available tube of kieselguhr and elution with dichloromethane was found to be a much faster and more efficient method of obtaining a beer flavour extract than liquid-liquid extraction. The constitution of each type of extract was qualitatively similar. The use of an internal standard allowed major flavour components to be quantitatively analysed.
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Irwin et al. (1987) studied this question.
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