Volatile sulfur compounds in beer are produced during the manufacturing process and during storage, affecting the flavor of beer. It may also be an off-flavor component that degrades quality. However, sulfur compounds have a very low threshold and affect the quality even at low concentrations. Therefore, pretreatment such as concentration and high-sensitivity analysis are required.
In this application news, we analyzed volatile sulfur compounds in 3 types of commercial beers using sulfur chemiluminescenece detector (SCD) and headspace samplers, which are selective detectors for sulfur compounds.