臺灣生啤酒之芳香化合物分析研究

Beer is one of the most widely consumed beverages in the world. It is derived from the alcoholic fermentation of malt and hops extract, giving rise to its distinct flavour and aroma. The aroma profile of beer is made up of various compounds existing in a delicate balance to give beer its characteristic aroma. As beer aroma is one of its defining traits and therefore of great importance, this study focuses on the establishment of a protocol to quantitate compounds which contribute greatly to the aroma profile. Flavour dilution (FD) factor and odour activity value (OAV) are generally recognized as a reliable indicator of a compound’s contribution to aroma. Therefore, 10 aroma compounds which were commonly observed to have high OAV and FD factors in beer were chosen to be the target analytes from which a protocol for their analysis could be established. Diethyl ether was found to be a suitable choice of solvent for the extraction of the target analytes in beer and also minimising analyte loss during solvent remo