Determination of the aromatic alcohols guaiacol, tryptophol, 4-ethyl guaiacol, 4-vinyl guaiacol, eugenol, tyrosol, 4-ethylphenol, 2-phenylethanol in beer
The method is suitable for beer brewed to any original gravity or to any alcohol content.
The aromatic alcohols in beer are isolated using solid-phase extraction and are detected using gas chromatography-mass spectrometry.
Determination of 4-vinylguaiacol and 4-vinylphenol in beer. The method can also be used for wort.
The method is suitable for beers of all original gravity ranges and alcohol contents. The method can also be used for wort.
4-Vinylguaiacol and 4-vinylphenol are separated by isocratic HPLC on a Spherisorb separation column and the concentration is determined by UV detection at 260 nm.