Determination of free amino acids in beers: A comparison of Czech and foreign brands

Journal of Food Composition and Analysis

Volumn 21, Issue 8, 2008, Pages 736-741

  Kabelová, Ivana ^a   Dvořáková, Markéta ^a   Čížková, Hana ^a   Dostálek, Pavel ^a   Melzoch, Karel ^a  

^a INSTITUTE OF CHEMICAL TECHNOLOGY   (Czech Republic)

Author keywords

6 Aminoquinolyl N hydroxy succinimidyl carbamate (AQC); Amino acids; Beer; Fluorescent detection; Food composition; HPLC; Pre column derivatization

Indexed keywords

EID: 50949085625     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2008.06.007     Document Type: Article

References (25)

1. Analytica EBC, fifth ed., 1998. Brauerei-und Getränke-Rundschau, Curych.
2. Bartok T., Szalai G., Lorinz Z., Boercsok G., and Sagi F. High-speed RP-HPLC/FL analysis of amino acids after automated two-step derivatization with o-phthaldialdehyde/3-mercaptopropionic acid and 9-fluorenylmethyl chloroformate. Journal of Liquid Chromatography 17 (1994) 4391-4403
3. Basarova G., and Cerna I. Role of amino acids and effect of changing their levels in brewing. Kvasny Prumysl 18 (1972) 55-58
4. Basarova G., and Janousek J. Importance of amino acids in beer technology and quality. Kvasny Prumysl 46 (2000) 314-318
5. Basarova G., Savel J., Janousek J., and Cizkova H. Changes of the content of amino acids during natural aging of beer. Monatsschrift fuer Brauwissenschaft 52 (1999) 112-118
6. Briggs D.E., Boulton C.A., Brookes P.A., and Stevens R. Brewing Science and Practice (2006), Woodhead Publishing Limited, Cambridge, England
7. Casella I.G., and Contursi M. Isocratic ion chromatographic determination of underivatized amino acids by electrochemical detection. Analytica Chimica Acta 478 (2003) 179-189
8. Cejka P., Kellner V., Horak T., Culik J., and Jurkova M. Characterizing a Czech-type beer. Kvasny Prumysl 50 (2004) 3-11
9. Chernobrovkin M.G., Shapovalova E.N., Guranda D.T., Kudryavtsev P.A., Svedas V.K., and Shpigun O.A. Chiral high-performance liquid chromatography analysis of α-amino acid mixtures using a novel SH reagent-N-R-mandelyl-l-cysteine and traditional enantiomeric thiols for precolumn derivatization. Journal of Chromatography A 1175 (2007) 89-95
10. Cizkova H., Hofta P., Kolouchova I., and Dostalek P. The importance of amino acids in brewing industry and new methods of their determination. Kvasny Prumysl 51 (2005) 47-51
11. Dostalek P., Hochel I., Mendez E., Hernando A., and Gabrovska D. Immunochemical determination of gluten in malts and beers. Food Additives and Contaminants 23 (2006) 1074-1078
12. Erbe T., and Bruckner H. Chromatographic determination of amino acid enantiomers in beers and raw materials used for their manufacture. Journal of Chromatography A 881 (2000) 81-91
13. Erbe T., Thummes K., Knochenhauer J., Gross P., and Bruckner H. Enantioselective amino acid analysis in beers and raw materials for beer manufacture by GC and HPLC. Lebensmittelchemie 53 (1999) 118
14. Gorinstein S., Zemser M., Vargas-Albores F., Ochoa J.L., Paredes-Lopez O., Scheler C., Salnikow J., Martin-Belloso O., and Trakhtenberg S. Proteins and amino acids in beers, their contents and relationships with other analytical data. Food Chemistry 67 (1999) 71-78
15. Hofta P., Dostalek P., and Sykora D. Liquid chromatography-diode array and electrospray high-accuracy mass spectrometry of iso-α-acids in DCHA-Iso standard and beer. Journal of the Institute of Brewing 113 (2007) 48-54
16. Jones M., and Pierce J.S. Absorption of amino acids from wort by yeasts. Journal of the Institute of Brewing 70 (1964) 307-315
17. Junge M., Huegel H., and Marriott P.J. Enantiomeric analysis of amino acids by using comprehensive two-dimensional gas chromatography. Chirality 19 (2007) 228-234
18. Kaack K., Christensen L.P., Hughes M., and Eder R. The relationship between sensory quality and volatile compounds in raw juice processed from elderberries (Sambucus nigra L.). European Food Research and Technology 221 (2005) 244-254
19. Kaack K., Christensen L.P., Hughes M., and Eder R. Relationship between sensory quality and volatile compounds of elderflower (Sambucus nigra L.) extracts. European Food Research and Technology 223 (2006) 57-70
20. Kutlan D., and Molnar-Perl I. New aspects of the simultaneous analysis of amino acids and amines as their ophthaldialdehyde derivatives by high-performance liquid chromatography. Analysis of wine, beer and vinegar. Journal of Chromatography A 987 (2003) 311-322
21. Lekkas C., Stewart G.G., Hill A.E., Taidi B., and Hodgson J. Elucidation of the role of nitrogenous wort components in yeast fermentation. Journal of the Institute of Brewing 113 (2007) 3-8
22. Nagao Y., Kodama H., Yamaguchi T., Yonezawa T., Taguchi A., and Fushiki T. Reduced urination rate while drinking beer with an unpleasant taste and off-flavor. Bioscience, Biotechnology, and Biochemistry 63 (1999) 468-473
23. Perpete P., Santos G., Bodart E., and Collin S. Uptake of amino acids during beer production: the concept of a critical time value. Journal of the American Society of Brewing Chemists 63 (2005) 23-27
24. Sharma S. Applied Multivariate Techniques (1996), Wiley, New York, USA
25. You J., Shan Y., Zhen L., Zhang L., and Zhang Y. Determination of peptides and amino acids from wool and beer with sensitive fluorescent reagent 2-(9-carbazole)-ethyl chloroformate by reverse phase high-performance liquid chromatography and liquid chromatography mass spectrometry. Analytical Biochemistry 313 (2003) 17-27