Detail publikace
Application of chromatographic methods for the Czech beer authenticity study
ČÁSLAVSKÝ, J. DOUŠOVÁ, P.
Originální název
Application of chromatographic methods for the Czech beer authenticity study
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
1.
Číslo edice
1.
Strany od
95
Strany do
95
Strany počet
1
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"
}