AOAC Annual Meeting 2021 Posters
New Methods for Beverage Analysis
High Speed Analysis of α-Acids and β-Acids in Hops by Using UHPLC
The hops used as a raw material for beer contain α-acids (humulones) and β-acids (lupulones). The α-acids are converted to iso-α-acids (isohumulones), the bitter component of beer, by isomerization in the brewing process. Though the β-acids are not strongly related to the strength of beer bitterness, they are thought to influence the balance of bitterness. ....
Utilizing SPME Arrow and GC-MS to Characterize the Aroma Profile of Leading Seltzers Brands
The explosion of the hard seltzer segment has caught the attention of many companies eager to get in on the success. In this study, two seltzer brands were analyzed via GC-MS. By characterizing the headspace of several flavors, a side by side comparison was created showing the individuality between the two brands