QUANTITATIVE EVALUATION OF HEADSPACE DETERMINATION OF DIMETHYL SULPHIDE IN MALT

Abstract

A novel procedure for the determination of dimethyl sulphide (DMS) in malt is described. Finely ground malt is suspended in a suitable solvent (ethanol‐water) and the suspension as a whole is subjected to gas chromatographic headspace analysis without any further treatment. The conception of the quantitative evaluation in this analysis of volatile analyte in a multiphase system by a standard addition technique is presented and confirmed. In comparison with a commonly employed procedure involving an extraction step, centrifugation etc., the results are, on average, three times higher. It is suggested that the proposed method minimizes possible losses of the volatile analyte and is more reliable and simple. Relative standard deviation of the results was 12% at the μg/g concentration level. 1990 The Institute of Brewing & Distilling