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Ion Chromatography (IC) is one of the tools being widely adopted to ensure quality of food. This article explores the versatility of a Metrohm IC for food analysis applications, and how the other Metrohm products complement the requirements
Answer: Beer. Shutterstock/NaturalBox One of the things that makes hoppy beer so attractive is their fruity aromas, caused by compounds in the drink called “thiols.” Detecting and measuring these thiols is one thing that can help brewers make a beer better; unfortunately, though, since thiol levels in beer are low, traditional processes to analyze them are difficult and not always accurate. So, a group of scientists from Germany's Research Institute for Beer and Beverage Analysis set to work developing a new method of measuring thiols that is easier and highly accurate. Usin...
Scientists develop method to test for fruity thiols in beer 4 Scientists believe they have found an accurate way to measure a compound in beer that could be the key to understanding its often fruity flavour profile. Scientists from the Research Institute for Beer and Beverage Analysis in Berlin have released research which could help brewers identify a key compound that contributes to the fruity profiles of some of the world’s most popular beers. Hoppy beers such as pale ales are becoming increasingly popular, buoyed by the craft beer craze that shows no signs of slowing down. The fruit...
New analytical tech could make for better beers Derived from hops, compounds known as thiols help give "hoppy" beers their pleasing fruity scent elnariz/Depositphotos elnariz/Depositphotos Among other factors, one of the things that makes so-called hoppy beers so popular is their fruity aroma. A new process could allow brewers to better quantify the thiol compounds that produce that aroma, in the development of fruitier-smelling beers. Although hoppy beers such as pale ales contain relatively small amounts of thiols, the compounds still have a pronounced effect on the aroma. Because ...