Brewing QC Applications Using Headspace Sampling-Gas Chromatography (GC)

Four of the major HS-GC analyses that are typically performed at breweries are described here (Table 1). The first, and most important, is monitoring for vicinal diketones (VDK) in the beer, which include 2,3-butanedione (diacetyl) and 2,3-pentanedione. VDK are considered extremely important since they are known to affect the taste of the beer. These components produce a butterlike flavor and are also considered non-beneficial at high levels. Many heavier beers, such as European beers, have VDK at higher levels than the lighter beers typically produced in the U.S. and they still maintain good flavor. VDK concentrations typically range from 1-50 ppb in lighter beers, but they can reach several hundred ppb in darker beers.