THE APPLICATION OF MASS SPECTROMETRY IN BEER FLAVOUR STUDIES

Abstract

Beer is a complex mixture of over 600 substances. Many of those which are responsible for the aroma and taste of beer are present only in trace amounts. Mass spectrometry, particularly when used in combination with gas chromatography, currently provides the only realistic means of identifying and quantifying many beer flavour constituents by virtue of its high sensitivity and specificity. Various techniques which are available for use in conjunction with modern mass spectrometry are discussed, with particular emphasis on high resolution chromatography, different ionisation methods and the role of computers. 1985 The Institute of Brewing & Distilling