Kvasny Prumysl, 2012 (vol. 58), issue 1
Head-space analysis in brewing analytics.Peer-reviewed article
Tomáš HORÁK, Jiří ČULÍK, Marie JURKOVÁ, Pavel ČEJKA, Vladimír KELLNER, Josef DVOŘÁK, Danuša HAŠKOVÁ
Kvasny Prum. 2012; 58(1): 2-5 | DOI: 10.18832/kp2012001 
Head-space gas chromatography is a sample preparation method for determination of volatile compounds. This technique is very often used in food analyses including beer. This paper is focused on application of this procedure in brewing analytics. Advantages and disadvantages of this method in different modes - static head-space (gastight syringe based system or valve and loop based system) and dynamic head-space (purge and trap) are discussed.Head-space gas chromatography is a sample preparation method for determination of volatile compounds. This technique is very often used in food analyses including beer. This paper is focused on application of this...
Non-volatile N-nitrosamines in brewing industry. Part 1. - Arrising and methods of estimation.Peer-reviewed article
Jiří ČULÍK, Tomáš HORÁK, Pavel ČEJKA, Marie JURKOVÁ
Kvasny Prum. 2012; 58(1): 6-12 | DOI: 10.18832/kp2012002
Contrary to volatile N-nitrosamines, about representatives and mechanism of arrising of non-volatile nitrosamines in brewing industry is known only a little. In the first part of this article are therefore given the basic information about their incidence, mechanism of arrising and method of estimation in beer and other foodstuff.Contrary to volatile N-nitrosamines, about representatives and mechanism of arrising of non-volatile nitrosamines in brewing industry is known only a little. In the first part of this article are therefore given the basic information about their incidence, mechanism of arrising and method of estimation in beer and other foodstuff.
"Transgenic" metabolome of hop, some aspects of its development and prospects of utilization.Peer-reviewed article
Jaroslav MATOUŠEK
Kvasny Prum. 2012; 58(1): 13-19 | DOI: 10.18832/kp2012003
Hop, which is mainly cultivated for the brewing industry, as a source of flavor-active secondary metabolites providing desired bitterness and aroma to beer, produces the metabolome containing compounds beneficial for human health. These are mainly prenylflavonoids as Xanthohumol, with anticancerogenic, antiangiogenic and estrogenic activities. It is the recent effort of breeders to gain new hop cultivars with higher level of Xanthohumol. It is expected that the level of these compounds which reaches just 1-2% in the best breeding materials, could be enhanced in "transgenic metabolome" introduced by the biotechnology with the use of newly identified...