Since research has begun on staling compounds, the development of the off-flavour in beer has been attributed mainly to the presence of volatile carbonyl compounds. In this work, a screening of α- and α,β-unsaturated aldehydes using Solid-Phase Micro Extraction (SPME) was carried out using O-(2,3,4,5,6-pentafluorobenzyl)hydroxylamine (PFBHA) as the derivatization agent.

Determinazione quantitativa GC/MS mediante SPME “on fiber derivatization” di alcune aldeidi lineari alfa e alfa, beta-insature responsabili dell’invecchiamento organolettico delle birre

BUIATTI, Stefano;BORTOLOMEAZZI, Renzo
2008-01-01

Abstract

Since research has begun on staling compounds, the development of the off-flavour in beer has been attributed mainly to the presence of volatile carbonyl compounds. In this work, a screening of α- and α,β-unsaturated aldehydes using Solid-Phase Micro Extraction (SPME) was carried out using O-(2,3,4,5,6-pentafluorobenzyl)hydroxylamine (PFBHA) as the derivatization agent.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11390/882438
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