Determination of methionine in malt.

Abstract

Volatile sulphur substances play an important role in sensory beer quality. Their precursors are sulphur amino acids, first of all sulphur amino acid metionine. Content of methionine was studied in malts made from six barley varieties (Bojos, Jersey, Malz, Prestige, Tolar, and Xanadu) from two localities (Branišovice, Hrubčice). In addition, methionine content in dependence on temperature of kilning (roasting) was monitored. The technique for the determination of methionine in malt was optimized using the gas chromatography with a selective flame photometric detector. At the validation of this method, the following parameters were achieved: LOQ 1.6, R2 0.99974, RSD 15%.Volatile sulphur substances play an important role in sensory beer quality. Their precursors are sulphur amino acids, first of all sulphur amino acid metionine. Content of methionine was studied in malts made from six barley varieties (Bojos, Jersey, Malz, Prestige, Tolar, and Xanadu) from two localities (Branišovice, Hrubčice). In addition, methionine content in dependence on temperature of kilning (roasting) was monitored. The technique for the determination of methionine in malt was optimized using the gas chromatography with a selective flame photometric detector. At the validation of this method, the following parameters were achieved: LOQ 1.6, R2 0.99974, RSD 15%.

Keywords

• methionine
• GC/FPD
• derivatization
• malt