Diacetyl is a vicinal diketone produced as a natural bi-product of valine synthesis by yeast in beer fermentation. Yeasts will reconsume diacetyl and convert it into a flavorless butanediol, any remaining diacetyl will produce an undesirable buttery/butterscotch flavor in beer. Beer from various stages of fermentation were analyzed using GC-MS with headspace for diacetyl concentration. Samples of beer and blackberry flavoring puree were taken throughout the fermentation process to analyze the presence of diacetyl in the sample.

Analysis of diacetyl concentration during beer fermentation by headspace GC-MS

ACS Fall 2020 Virtual Meeting

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