Rebecca Kelting | Authors


Investigating Sulphur Components in Beer Using Gas Chromatography and Sulphur Chemiluminescence Detection

Organosulphur compounds are important substances in the food industry because they can contribute to the flavour impression of a product. The human olfactory system’s sensitivity to sulphur leads to low flavour threshold values, making the analysis of these substances a challenging task. Gas chromatography (GC) with sulphur chemiluminescence detection (SCD) is a highly sensitive and selective technique for the analysis of sulphur compounds in various matrices. Using a range of different beers as an example, an approach is presented to reliably qualify and quantify sulphur components in beverages using headspace sampling and GC–SCD.