Alcoholic Beverages Virtual Symposium: Beer
Join Agilent and GERSTEL for a 3-day live virtual seminar discussing how you can assure safety, authenticity, and quality of alcoholic beverages. The focus will be on sharing the latest in technology developments and capabilities, new applications, and customer stories.
Presentation 1: GC-MS Technology for Non-Alcoholic Beer Flavor Improvement and Off-Odor Identification
- Tiffany Crawford, Lead Scientist 1 – Analytical, Kalsec Inc.
Non-alcoholic and low alcoholic beers are growing in demand worldwide. However, dealcoholization and arrested fermentation lead to changes in the overall aroma and flavor profiles compared to full strength beer analogues. This webinar will discuss a semi-targeted method developed using DHS-GC-MS technology that allows for improvement of NA beer flavor through the addition of specialized hops products. This webinar will also discuss the use of GC-MS-O technology to determine the source of off-odors in a plant extract matrix.
Key Learning Objectives/What attendees will learn:
1. Understand the analytical challenges in the determination of off-flavors and odors in complex matrix.
2. How a combination of Gerstel and Agilent Instrumentation improves GC-MS analysis and understanding of negative sensory characteristics identified in beer.
3. How analytical techniques can be used to identify and solver sensory issues in food and beverage matrices.
Who Should Attend:
- Chemists and lab managers from contract testing labs and the food and beverage industry
Presentation 2: Single Analysis of Beer Volatile Compounds in Two Channels FID and ECD with GC Intuvo
- Celso Blatt, Pre-Sales Application Engineer, Agilent
One single injection for determination/analysis of 12 volatile compounds in beer using an Agilent 7697A Headspace Sampler integrated with the Intuvo 9000 GC System. The use of a Splitter that divides the sample 1:1 allows simultaneous analysis in two capillary columns with different stationary phases and FID and ECD detectors. This saves time and avoids a second GC for these two important analyzes for beer quality control. The DB-WAX column with the FID was used for the main volatile compounds in beer and the HP-5MS column was used with the ECD for the ketones that can cause undesirable odors in beer and are in low concentrations.
Key Learning Objectives/What attendees will learn:
1. Single injection beer analysis
2. Saving time and instrument
3. Ease to use
Presenter: Tiffany Crawford (Lead Scientist 1 – Analytical, Kalsec Inc.)
Tiffany Crawford works for Kalsec Inc. as a Lead Scientist in the Hops business unit. In her position at Kalsec, she develops methods using GC-MS and LC-MS technology for the detection of small molecules of interest in different food matrices. She holds a Ph. D. in Chemistry from the University of North Carolina at Chapel Hill.
Presenter: Celso Blatt (Pre-Sales Application Engineer, Agilent Technologies do Brasil)
Graduação em Química Industrial pela UFSM de Santa Maria, RS. Mestrado e Doutorado em Química Analítica pela USP, SP. Pesquisador em instrumentação analítica na Instrumentos Científicos CG Ltda - SP de 1987 a 1992. Engenheiro de suporte e depois cientista de aplicações na Hewlett Packard / Agilent Technologies Brasil desde 1992 até hoje.
