Čulík, J. - Figalla, K., - Horák, T. - Kellner, V.: Determination of Sensory Active Alcaloids in Beer by Solid-state Extraction and Capillary Gas Chromatography.
In the range of works dealing with study of the role of yeast strain during production of sensory active higher alcohol in beer, was elaborated and validated the method which enables, on contradiction of methods published formely, simultaneous determination of guaiacol, 2-phenylethanol, tyrosol and tryptophol in wort and beer. Higher aromatic alcohols were extracted from beer using solid-state extraction. With regards to elutive properties, non-toxicity and easy handling, the ethylacetate was choosen. Although from analytical point of view LiChrout EN column gave the best results, LiCrolut RP-18 column was choosen due to moderate price. Compounds were determined by capillary gas chromatography and flame ionizing detector (FID). For all substances were calculated achieved yield, limit of detection, limit of determination and intervals of reliability. In spite of some imperfections, namely lower yield of tyrosol on LiChrolut RP-18 column, the above method was used during routine determination of higher alcohols in beer.