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Detection of Terpene Compounds from Hops in American Lager Beer 1
1Department of Food Science, University of Wisconsin, Madison, Wisconsin 53706.
Abstract:
Analytical data for identification of three terpenoid compounds attributed to hops in American lager beer are presented. Glass capillary-column gas chromatography and computor analysis of mass spectrometric data were employed to facilitate identification of linalool, a-terpineol, and myrcene. Concentrations of each were estimated from gas chromatographic data, and this indicated that linalool should have the greatest influence of beer flavor since its concentration appeared to exceed that of its odor threshold of 6 ppb in water.
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