HPLC and GC-MS analyses of organic acids, carbohydrates, amino acids and volatile aromatic compounds in some varieties of rice beer from northeast India

Abstract

Rice beer samples of nine different varieties from four states of northeast India were studied for the content of organic acids, carbohydrates and amino acids by high-performance liquid chromatography. The aromatic compounds were detected by gas chromatography-mass spectrometry method. The analysis evinced a wide variation in content of the major organic acids. Lactic acid was found in high concentration in all of the samples, while the other organic acids were present in variable amounts. Among the carbohydrates, glucose was predominant and some other monosaccharides were also detected. Most of the essential amino acids were found to be present and among them aspartic acid was the most abundant. All of the samples contained volatile or semi-volatile aromatic compounds, with phenylethyl alcohol being the most abundant compound. The overall study revealed that this form of drink has important nutritional values for dietary requirements. © 2014 The Institute of Brewing & Distilling.