Analysis of Volatile Sulfur Compounds in Beer Using Nexis™ SCD-2030

Introduction

Volatile sulfur compounds in beer can be generated during production and storage. These sulfur compounds give beer their distinct aroma and flavor characteristics and can have a significant impact on product quality. However, even trace-level concentrations of sulfur compounds can affect the flavor characteristics and quality of beer. Analysis of sulfur compounds with high sensitivity is required for accurate quality control and product development. We analyzed volatile sulfur compounds in three commercially available beer samples using gas chromatography (GC) with headspace (HS-20) and sulfur chemiluminescence detection (SCD).

June 25, 2023 GMT