Development of a stir bar sorptive extraction method to study different beer styles volatile profiles. was written by Ruvalcaba, Jose E.;Duran-Guerrero, Enrique;Barroso, Carmelo G.;Castro, Remedios. And the article was included in Food Research International in 2019.Recommanded Product: 112-14-1 The following contents are mentioned in the article:
A stir bar sorptive extraction method coupled to Gas Chromatog.-Mass Spectrometry for the anal. of 52 volatile compounds in beer has been developed. The final optimized conditions were: 50 mL sample volume, 180 min extraction time, 25% (w/v) NaCl content and polydimethylsyloxane stir bars. Good values of linearity (R2 > 0.99) were achieved for the calibration lines of all the compounds The limits of detection and quantification obtained were low enough for the determination of the volatile compounds in the samples and the recovery values obtained for the majority of the compounds were between 80% and 120%. The precision of the method was also studied and acceptable values for this type of extraction technique were obtained (<20%). 30 samples of different styles of beers (ale, lager, stout and wheat) were analyzed and their aromatic profile was characterised. Multivariate statistical techniques allowed the correct classification of the samples according to their volatile composition This study involved multiple reactions and reactants, such as Octyl acetate (cas: 112-14-1Recommanded Product: 112-14-1).
Octyl acetate (cas: 112-14-1) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits. Because of their lack of hydrogen-bond-donating ability, esters do not self-associate. Consequently, esters are more volatile than carboxylic acids of similar molecular weight.Recommanded Product: 112-14-1
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics