Ncube, Somandla published the artcileDetermination of volatile compounds during deterioration of African opaque beer using a stir bar sorptive extraction technique and gas chromatography-high resolution mass spectrometry, Application In Synthesis of 123-29-5, the main research area is Opaque beer volatile compound SBSE GC HRT; (HS)-SPME, (headspace)-solid phase microextraction; Beer deterioration; CIS, cooled injection system; GC-HRT, gas chromatography-high resolution time-of-flight mass spectrometry; Gas chromatography-high resolution mass spectrometry; Opaque beer; PDMS, polydimethylsiloxane; SBSE, stir bar sorptive extraction; Stir bar sorptive extraction; TDU, thermal desorption unit; Volatile compounds.
Opaque beer traditional to African communities undergoes quick deterioration and is consumed within 7 days of its production The current study has utilized a stir bar sorptive extraction technique followed by GC-HRT determination to trace variations of 84 volatile compounds in four opaque beers commonly brewed in South Africa over the 7-day shelf life period. The major fruity esters were observed to increase up to Day 4 and eventually decreasing until Day 7 where their levels were finally lower than Day 1. Aldehydes reduced drastically and were less than 50% on Day 2 and becoming almost undetectable at Day 7. The common beer alcs. (phenylethyl alc. and 3-methyl-1-butanol) decreased during beer shelf life while phenolics with undesirable medicinal tastes (creosol and p-cresol) increased up to 24-fold by Day 7. This study might open future research perspectives around opaque beer traditional to African rural communities.
Current Research in Food Science published new progress about Adsorption. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Application In Synthesis of 123-29-5.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics