[Volatile phenolic components in beer, smoked beer, and sherry (author's transl)]

Volatile phenolic compounds of beer, wort, smoked beer, and sherry were enriched, separated, identified, and quantified by means of the methods of column chromatography, gas chromatography, and mass spectrometry. The analyzed foods are significantly varying in the composition and quantity of the phenolic components. Four origins of phenolics in food are shown by these results.