Budner, D.1 and Bell, L.1, (1)Coastal Carolina University, Conway, SC, USA
Poster
There is currently an increase in foodstuffs that are gluten-free, including beer. Beer produced from gluten-free grains has a distinct flavor that differs greatly from beer produced from gluten-containing grains. The chemical difference between beers made from these two different grain sources has been explored, and some key differences have been identified. It is the goal of this project to look at the chemical difference within the aroma between beers made from malt sources containing gluten (barley) and malt without gluten (sorghum) for compounds with statistically different concentrations. A total of 12 (6 barley and 6 sorghum) small-batch beers were made from malt extract. The aroma profile was sampled using SPME with chemical separation and identification and quantification using GCMS.
Drew Budner earned a B.S. degree in chemistry from Adams State University and a Ph.D. degree in analytical chemistry from South Dakota State University. He taught at Whitworth University from 2006 to 2013 and Coastal Carolina University from 2013 to the present. His research group focuses on creating a chemical profile of beer.
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