The amount of diacetyl can be evaluated by GC/MS.
Diacetyl, which has a buttery smell, is known as an off-flavor (off-odor) in beverages and significantly affects the flavor of products. In particular, in the brewing industry, even minor differences in concentration at the ppb level can influence the aroma of the product, making it useful to sensitively quantify diacetyl concentration for quality assessment and product development. This document presents a case where trace amounts of diacetyl in beverages, which could not be evaluated by standard GC/MS measurements, were quantifiable through derivatization treatment.
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It is an analysis of food.
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