Abstract
Abstract The American Society of Brewing Chemists has released 3 analytical methods for the determination of diacetyl (2,3-butanedione) in malt beverages. These 3 methods give essentially equal results and were tested by ASBC technical committees over a 3-year period. Method A is a detailed reference method; Method B is a micro method for simultaneously analyzing several samples; and Method C is an ultraviolet procedure. The colorimetric reference Method A was adopted as official first action.
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