Detail publikace

Application of chromatographic methods for the Czech beer authenticity study

ČÁSLAVSKÝ, J. DOUŠOVÁ, P.

Originální název

Typ

článek ve sborníku ve WoS nebo Scopus

Jazyk

angličtina

Originální abstrakt

The typical taste of the Czech beer is caused by the presence of large number of sensorically active compounds; some of them are active even in trace concentrations. Therefore, the analysis of beer components belongs to analytical challenges. In our study we focused on two groups of minority beer components: bitter compounds and volatiles. Using advanced chromatographic separation techniques (orthogonal two-dimensional gas chromatography with mass spectrometric detection for volatile compounds, liquid chromatography with electrospray ionization and tandem mass spectrometric detection for bitter compounds) we tried to specify the characteristic features of distribution of compounds under study in the Czech beers and possibilities of distinguishing them from the beers produced outside the Czech Republic.

Klíčová slova

Beer. bitter compounds, volatile compounds, chromatography, mass spectrometry

Autoři

ČÁSLAVSKÝ, J.; DOUŠOVÁ, P.

Rok RIV

2010

Vydáno

1. 12. 2010

Nakladatel

University of Nova Gorica

Místo

Nova Gorica, Slovinsko

ISBN

978-961-6311-66-3

Kniha

EMEC11 - Book of Abstracts

Edice

Číslo edice

Strany od

Strany do

Strany počet

BibTex

@inproceedings{BUT35351,
  author="Josef {Čáslavský} and Petra {Doušová}",
  title="Application of chromatographic methods for the Czech beer authenticity study",
  booktitle="EMEC11 - Book of Abstracts",
  year="2010",
  series="1.",
  number="1.",
  pages="95--95",
  publisher="University of Nova Gorica",
  address="Nova Gorica, Slovinsko",
  isbn="978-961-6311-66-3"
}