Determination of Fatty Acids in Beer by Fast Routine Analyse

Fatty acids in beer originate not only from raw materials but their content depends also on the duration of fermentation. An increased content of fatty acids during fermentation of wort can influence the quality of final beer. For this reason it is necessary to use a fast and routine analytical method for the determination of their concentration in beer or hopped wort. This paper presents a suitable procedure based on solid phase extraction (SPE). The final determination of fatty acids was carried out using faster gas chromatography with silica capillary column of 0.18 mm internal diameter. Flame ionization detector (FID) was used for the detection. Working parameters of this procedure are described in this study.