Kvasny Prum. 2011; 57(7-8): 231-235 | DOI: 10.18832/kp2011024

Use of modern analytical SPDE and TDAS methods for the analysis of sulphur volatile flavors.Peer-reviewed article

Renata MIKULÍKOVÁ, Zdeněk SVOBODA, Karolína BENEŠOVÁ, Sylvie BĚLÁKOVÁ
Výzkumný ústav pivovarský a sladařský, a.s., Mostecká 7, 614 00 Brno

For extraction and subsequent concentration of sulphur-containing volatile substances, the analytical methods of solid phase dynamic microextraction and automatic thermal desorption were experimentally compared. The method of gas chromatography coupled with a flame detector was used for the analysis of sulphur volatile substances. Following volatile sulphur substances were studied: dimethyl sulfide, dimethyl disulfide, dimethyltrisulfide, carbon disulfide, ethyl sulfide, diethyl disulfide, methionol, 3-methylthiofen, ethylthioacetate, 2-methyl-1-buthanthiol.For extraction and subsequent concentration of sulphur-containing volatile substances, the analytical methods of solid phase dynamic microextraction and automatic thermal desorption were experimentally compared. The method of gas chromatography coupled with a flame detector was used for the analysis of sulphur volatile substances. Following volatile sulphur substances were studied: dimethyl sulfide, dimethyl disulfide, dimethyltrisulfide, carbon disulfide, ethyl sulfide, diethyl disulfide, methionol, 3-methylthiofen, ethylthioacetate, 2-methyl-1-buthanthiol.

Keywords: SPDE, TDAS, GC/FPD, sulphur volatile substances, beer

Received: May 22, 2011; Accepted: June 23, 2011; Published: July 1, 2011 

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