Charry Parra, Gustavo

Publication Search Results

Now showing 1 - 1 of 1

Efecto de los parámetros de procesamiento sobre la producción de compuestos volátiles de la cerveza: caracterización mediante la técnica de microextracción en fase sólida (SPME) y cromatografía de gas acoplada a espectrometría de masas (GS-MS)
(2009) Charry Parra, Gustavo; Pérez Muñoz, Fernando; College of Agricultural Sciences; de Jesús Echevarría, Maritza; Dumas, José; Huertas Miranda, Javier; Negrón de Bravo, Edna; Department of Food Science and Technology; Colucci, José
We validated a technique for characterization of volatile compounds in beer using solid phase micro-extraction and gas chromatograph coupled to a mass spectrometer and a flame ionization detector. An exposure time of 45 minutes with PDMS fiber in the headspace of the sample reached the equilibrium of the phases. A desorption time of 15 minutes in the gas chromatograph injector was enough for the fiber desorbed the target compounds. The study‟s main objective was to assess how some operational and formulation parameters affect the formation of volatile compounds during beer fermentation on an industrial scale. For the fermentation conditions studied, we found that when you increase wort glucose content and a decrease in pitching rate in the fermentation lead to a significant reduction in the concentrations of higher alcohols (P<0.1) compared to control. The sensory panel only found significant differences between the beers produced with lower pitching rate and control.