ASBC Methods of Analysis - Beer-29: Lower Boiling Volatiles in Beer or Ale
ASBC Methods of Analysis
Lower Boiling Volatiles in Beer or Ale
Levels of lower boiling volatiles in beer and ale can be determined by several procedures. This method determines the concentrations of ethyl acetate, n-propyl alcohol, i-butyl alcohol, the i-amyl alcohols (composed of i-amyl and active amyl alcohols), and i-amyl acetate in beer or ale by direct injection of a beer sample containing an internal standard onto a gas chromatographic column. The concentration of each of these compounds is obtained by calculating the ratio of the unknown peak to the internal standard and comparing this value to a calibration curve.