1994 Volume 58 Issue 12 Pages 2246-2247
A new method is reported for analyzing the medium- and high-boiling-point volatiles in beer, using CCI3F for extracting the whole volatiles and then the headspace trapping method with Tenax TA. This method seems to be effective for analyzing the flavor not only of beer but also of other beverages, especially those containing a large amount of ethanol.
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