The method is suitable for the determination of water vapor volatile aroma compounds in beer.
Volatile aroma compounds are driven out of the sample through steam distillation. The ethanolic distillate is saturated with NaCl. Potassium hydrogen sulfite is added to separate carbonyl groups that might interfere with the analysis. The extraction of the aroma compounds is performed by shaking out with dichloromethane and the phases separated by centrifuging.
The method describes the determination of Pseudomonas aeruginosa in mineral, spring and table water.
Mineral, spring and table water as well as drinking water to be marketed.
Qualitative detection of Pseudomonas aeruginosa in mineral water, spring water, table water and other drinking water bottled for distribution to the consumer by means of enrichment culture in double-concentrated malachite green peptone broth [1].
Mineral, spring and table waters as well as drinking waters that are to be marketed.
Qualitative detection of Pseudomonas aeruginosa in mineral water, spring water, table water, and other drinking water filled for delivery to the consumer, by means of membrane filtration (MF) and soaking the filter in single-strength malachite green peptone broth [1, 2].
Barley intended for the production of malt is to be evaluated on the basis of the characteristics described below.
visual assessment