Determination of free fatty acids in beer wort

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• 作者：Elisabetta Bravi ; Paolo Benedetti ; Ombretta Marconi ; Giuseppe Perretti
• 关键词：Free fatty acids ; Beer wort ; Liquid&ndash ; liquid cartridge extraction ; Solid phase extraction
• 刊名：Food Chemistry
• 出版年：15 May, 2014
• 年：2014
• 卷：151
• 期：Complete
• 页码：374-378
• 全文大小：263 K

文摘

The importance of free fatty acids (FFAs) in wort has been known for a long time because of their influence on beer quality and yeast metabolism. Lipids have a beneficial effect on yeast growth during fermentation as well as negative effects on beer quality. Lipids content of beer affects the ability to form a stable head of foam and plays an important role in beer staling. Moreover, the ratio of unsaturated and saturated fatty acids seems to be related to gushing problems. A novel, simple, and reliable procedure for quantitative analysis of FFAs in wort was developed and validated. The determination of FFAs in wort was achieved via liquid-liquid cartridge extraction, purification of FFA fraction by solid phase extraction, boron trifluoride in methanol methylation, and injection into GC-FID system. The proposed method has high accuracy (<0.3%, expressed as the bias), high precision (<1.2%, RSD), and recoveries ranging from 74% to 98%. The method was tested on two different wort samples (9掳 and 12掳 Plato).