Acetaldehyde in Beer Determination Employing Static Headspace Sampling

A mug of beer.

Acetaldehyde is formed as beer is fermented as it is an intermediate to ethanol. Most beers have low amounts of acetaldehyde and it generally will not affect the taste of the beer as long as concentration levels are low. This application will examine acetaldehyde in six different types of beer using static headspace sampling in conjunction with Gas Chromatography.

The Flex Series autosampler using the headspace the option was both reliable and precise and would be an excellent instrument for the headspace sampling of beer. The static headspace results were linear, accurate and reproducible. While the beer samples tested had acetaldehyde levels that ranged from one to five parts per million with a relative standard deviation of less then 6.5%.

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