The use of multi-bounce ATR-IR to measure aqueous CO<sub>2</sub> concentrations allows the rapid and real-time analysis of decarboxylation reactions. We have studied the thermal decomposition of ethyl acetoacetate under a variety of conditions by varying pH, temperature, and other parameters. This evaluation has also been applied to the evaluation of yeast-driven fermentation during the beer making process. In addition to providing information about the rate of fermentation (production of carbon dioxide via metabolism), we have used this process to study the extracellular oxidative decarboxylation of α-acetolactate produced in the rapid growth phase of yeast during fermentation. The resulting compound, 2,3-butanedione, gives rise to a significant undesirable flavor in beer. The rate of its production during fermentation has been evaluated based on pH, temperature, and other parameters. Herein we report the results of the use of ATR-IR spectroscopy as a tool for measuring these decarboxylation reactions.

Decarboxylation rates determined by measurement of dissolved CO<sub>2</sub>

254th National Meeting (2017)

The official archive and repository for all ACS Meetings & Expositions abstracts and select posters or presentations.

Decarboxylation rates determined by measurement of dissolved CO2

Decarboxylation rates determined by measurement of dissolved CO₂