Separation, identification and determination of beer flavour compounds by high pressure liquid chromatography - part ii.

Charalambous, G., Bruckner, K.J., Hardwick, W.A. and Linnebach, A.

Abstract
High pressure liquid chromatography has been used to effect a simpler separation, identification and measurement of low volatile nitrogenous compounds including nucleosides, free bases but excluding amino acids, in beer. Results are given for a number of beers. The effect on beer flavour of adding xanthine, adenosine, guanine and cytidine was studied and all except adenosine were found to enhance bitterness.
Keywords: beer flavour HPLC identification nucleoside separation volatile compound