Determinazione quantitativa GC/MS mediante SPME “on fiber derivatization” di alcune aldeidi lineari alfa e alfa, beta-insature responsabili dell’invecchiamento organolettico delle birre

Since research has begun on staling compounds, the development of the off-flavour in beer has been attributed mainly to the presence of volatile carbonyl compounds. In this work, a screening of α- and α,β-unsaturated aldehydes using Solid-Phase Micro Extraction (SPME) was carried out using O-(2,3,4,5,6-pentafluorobenzyl)hydroxylamine (PFBHA) as the derivatization agent.