Determination of beer flavor compounds by high pressure liquid chromatography. part iv: nucleotides.

Charalambous, G., Bruckner, K.J., Hardwick, W.A. and Weatherby, T.J.

Abstract
An improved high pressure liquid chromatographic method and different preparative procedures allow a faster and simpler determination of low volatile compounds in beer. Phosphate esters of nucleotides have been quantitated in a variety of beers in greater numbers and a shorter time than hitherto possible. Analytical data are correlated with beer flavour and flavour stability; also with beer physical stability, different raw materials and brewing processes.
Keywords: analysis beer fermentation flavour HPLC nucleotide separation