Analytical Session
Lee D Marotta, PerkinElmer
Co-author(s): Andrew Tipler and Tom Kwoka, PerkinElmer, USA
ABSTRACT: Beer is a popular beverage produced by the
fermentation of hopped malt extracted from barley and other grains. Some
compounds (flavors) have a positive effect on aroma (attributes) and
some have a negative effect (defects). This presentation focuses on a
new method that enables the investigation and characterization of
flavors and defects of beer in one analysis using HStrap/GC/MS.
Classically, this analysis is performed on four separate detectors. This
new method employs one detector (MS) to provide the solutions required
for the production and testing of beer. The outcome is a more
cost-effective, accurate means to ensure the validity and quality
control of the product. Other benefits include enhanced productivity,
attaining more information from a single analysis, and requiring less
bench space. The following experiments and results are discussed:
quantitation of dimethyl sulfide (DMS), 2,3-butanedione (diacetyl),
2,3-pentandione, and t,2-nonenal; characterization of several types of
beers; fermentation profiling; analysis of raw materials; and aging
studies.
Lee Marotta has been employed by PerkinElmer LAS for
20 years as a GC, GC/MS application specialist. Throughout the years,
she has helped customers select the appropriate instrumentation for
their specific needs and has provided application solutions for both
internal and external customers to satisfy stringent analytical
requirements. PerkinElmer has provided her the opportunity to work with
people in all industries who utilize the technique of gas
chromatography/mass spectrometry, assisting customers with method
development and troubleshooting support. In addition, she has expertise
in sample introduction techniques such as thermal desorption and
headspace. Prior to PerkinElmer, Lee worked at Exxon Corporate Research
and Hoffman-LaRoche as a method development chemist for gas
chromatography.
