Generally the analysis of the bitter principles in beer and wort is done by liquid/liquid extraction [1] or C8 SPE extraction followed by HPLC analysis [2]. Unfortunately, there is a lack of reproducibility, a high consumption of organic solvents and only the main compounds i.e. the humulones and iso-humulones, can be monitored by this methodology. Hops contain hundreds of components, however of particular interest for a brewer are the main hop α- and β-acids.
« Benefits of using programmed temperature vaporizers (PTV’s) Instead of hot split/splitless inlets for measurements of volatiles by headspace and solid phase microextraction (SPME) techniques » Elucidation of the hoppy aroma in beers by stir bar and headspace sorptive extraction followed by thermal desorption CGC-MSD/PFPD