The goal of this analysis was to demonstrate the quantitative recovery of two compounds known to impair the taste and smell of beverages from a complicated beer matrix by performing DHGCMS.
For the purpose of this study, benzaldehyde, known to give an almond-like flavor to beer and wine, and trans-2-nonenal, a compound that gives stale beer a cardboard-like taste, will be spiked into a beer matrix at known concentrations.
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