Abstract
An improved understanding of the malting process could have a significant impact on the efficient production of quality malt for the brewing industry. Analysis of volatile organic compounds produced during the malting process is one approach towards achieving this goal. In-situ methods avoid the possibility of contamination and chemical changes occurring during sample transport and storage. This paper describes the investigation of an in-situ sampling method for the detection of volatile organic compounds produced during the malting of barley. Solid Phase Microextraction Gas Chromatography Mass Spectrometry (SPME-GC/MS) was used to identify compounds. The investigated method involved the direct exposure of an SPME fiber in the kiln during barley malting. Using this method, compounds including aldehydes, ketones, and esters were detected. Some changes in volatile organic compound composition were observed during the production of pale malt at a commercial malting house.
Highlights
According to the Beer Institute [1], the beer industry in the U.S employed nearly 2.1 millionAmericans and had a combined economic impact of more than USD 328 billion in 2018
Solid Phase Microextraction (SPME) sampling technique combined with Gas Chromatography Mass
Thework, we investigate the potential of anin-situ in-situ method for monitoring volatileoforganic compounds during ability to measure compounds provides a more direct measurement the chemistry occurring and avoids contamination and chemical changes that may occurGC/MS
Summary
The technique volatile compounds in coffee [10] To our knowledge, this is the first report of the use of a portable has been used for the study of beverages, for example, in the determination of adulterants in SPME-GC/MS instrument to monitor volatile organic compounds produced in-situ during the malting spirits [9] and the fingerprinting of volatile compounds in coffee [10]. This is the first report of the use of a portable has been used for the study of beverages, for example, in the determination of adulterants in SPME-GC/MS instrument to monitor volatile organic compounds produced in-situ during the malting spirits [9] and the fingerprinting of volatile compounds in coffee [10] To our knowledge, this is the of barley. First report of the use of a portable SPME-GC/MS instrument to monitor volatile organic compounds produced in-situ during the malting of barley
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