Professional Documents
Culture Documents
JPC 119022
JPC 119022
News
Analysis of Diacetyl and 2,3-pentanedione in Beer Using
Nexis™ GC-2030
No. G316
Among the off-flavors in beer, there are diacetyl and 2,3- Chromatogram and Calibration Curves of
pentanedione (collectively known as vicinal diketone: VDK). Standard Samples
More than a certain level of VDK, which is generated during
The chromatogram and calibration curves of standard
fermentation, gives beer its “butterscotch” aroma. The
samples are shown in Fig. 1 and Fig. 2, respectively.
concentration of VDK needs to be controlled to prevent it
from affecting the flavor of the beer. This report presents
Diacetyl
2,3-pentanedione
2,3-hexadione (I.S.)
ダイアセチル
2,3-ペンタンジオン
2,3-ヘキサジオン(I.S.)
the quantitative results for VDK and changes in VDK level
before and after main fermentation in two commercially
available beer samples.
A. Hashimoto, Y. Takemori
2,3-ヘキサジオン(I.S.)
2,3-hexadione (I.S.)
Commercially Available Beer Samples
2,3-ペンタンジオン
2,3-pentanedione
ダイアセチル
The quantitative results for VDK in two commercially
available beer samples are shown in Table 2. The
Diacetyl
representative chromatogram is shown in Fig. 3.
Table 2 Quantitative Results for VDK in Two Brands of Beer
Samples
Beer Diacetyl 2,3-pentanedione
A 18.2 ppb 1.8 ppb
B 39.7 ppb 7.1 ppb
ダイアセチル
pentanedione
2,3-ヘキサジ
2,3-ペンタン
process in which yeasts are allowed to consume VDK) is
hexadione
オン(I.S.)
Diacetyl
completed, followed by the maturation process. The Day 4 after
ジオン
quantitative results and chromatogram of VDK in beer 主発酵後
2,3-
main
2,3-
4日目
fermentation
samples during the diacetyl rest process are shown in
Table 3 and Fig. 4, respectively. Day 5 after
主発酵後
main
The VDK peak decreases as the duration of main 5日目
fermentation
fermentation increases. This demonstrated the Day 6 after
主発酵後
main
consumption of diacetyl by yeasts and successful 6日目
fermentation
diacetyl rest.
Before
In addition, the quantitative results for VDK in beer bottling
ボトリング前
samples before bottling after the completion of the
maturation process are also shown.
Table 3 Quantitative Results for VDK in Beer Samples After Main 0.0 2.5 5.0 7.5 10.0 12.5 min
Fermentation
Duration after the completion 2,3- Chromatogram of Beer Samples After Main Fermentation and
Diacetyl Before Bottling
of main fermentation pentanedione
Day 4 208.9 ppb 32.1 ppb
Day 5 130.6 ppb 18.6 ppb
Day 6 101.7 ppb 12.0 ppb
Before bottling 39.7 ppb 7.1 ppb
Conclusion
VDK that may affect flavor and aroma of beer has
primarily been determined by sensory evaluation.
Meanwhile, headspace analysis using gas
chromatography enables easy quantitative analysis of
even low concentrations of VDK without special
pretreatment such as degassing or concentration.
<Acknowledgement>
We would like to express our appreciation for the support and cooperation we received from President Narihiro Suzuki and Motoki Sasaki of
Nikenjayamochi Kadoya Honten (Ise Kadoya Microbrewery).
The content of this publication shall not be reproduced, altered or sold for any commercial purpose without the written approval of Shimadzu.
Shimadzu disclaims any proprietary interest in trademarks and trade names used in this publication other than its own.
See http://www.shimadzu.com/about/trademarks/index.html for details.
www.shimadzu.com/an/ The information contained herein is provided to you "as is" without warranty of any kind including without limitation warranties as to its
accuracy or completeness. Shimadzu does not assume any responsibility or liability for any damage, whether direct or indirect, relating to the
use of this publication. This publication is based upon the information available to Shimadzu on or before the date of publication, and subject
to change without notice.
© Shimadzu Corporation, 2019