Aromatic alcohols are compounds which exhibit a strong sensory influence on beer. This is especially true of some top-fermented beers with the pronounced aroma of guaiacol. Phenolcarboxylic acids are precursors of these substances and, in fact, possess antioxidative properties.
4-Vinylguaiacol and 4-vinylphenol are derivatives of ferulic acid and coumaric acid, respectively. Both substances appear in higher concentrations in Southern German wheat beers (Weissbier). 4-Vinyl guaiacol is considered an indicator substance.
Determination of 4-vinylguaiacol and 4-vinylphenol in beer
The method is suitable for beer brewed to all ranges of original gravity and alcohol content.
Analysis was performed using isocratic HPLC on a Spherisorb separation column with UV detection at 260 nm.