(E)-2-Nonenal In Beer

Numerous compounds contribute to changes in beer flavor as it becomes stale. One of these compounds, (E)-2-nonenal, has been investigated as a major source of the papery/cardboard flavor that develops in aged beer.

This application note demonstrates the Teledyne Tekmar Atomx using the soil method to adequately detect this compound in beer. A GC/MS system using Selected Ion Monitoring (SIM) mode detects and quantifies (E)-2-nonenal levels in 5 beer samples.