Abstract
Abstract E-2-nonenal is an important compound formed during ageing of beer. It has a flavour threshold value of about 0.1 μg/l. A method is described for isolation of E-2-nonenal from beer by solid phase extraction. After extraction E-2-nonenal is derivatized with dansylhydrazine and analyzed with reversed phase HPLC using column switching techniques. The combination of on-line preconcentration of the derivative and heartcutting enables the analysis of E-2-nonenal in beer at natural levels.
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