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Electronic Journal of Biotechnology ISSN: 0717-3458
  © 2011 by Universidad Católica de Valparaíso -- Chile
Vol. 14 No. 2, Issue of April 15, 2011
 

Table 1. Relative percentages of volatile compounds detected in beers produced.



  

  

Relative percentage in samples

Volatile Compounds

Control

Strain A

Strain B

 

 

*RT

22.5ºC

30ºC

RT

22.5ºC

30ºC

Sulphur Compounds

Methionol

0.115

0.222

0.318

0.158

0.216

0.229

0.167

  Esters

Ethyl acetate

5.516

7.335

12.252

5.572

7.705

5.361

5.796

Isoamyl acetate

30.017

8.345

15.469

17.712

8.382

9.162

10.247

Ethyl caproate

16.044

10.768

12.813

11.178

12.497

15.211

11.211

Ethyl caprylate

8.799

7.956

9.877

5.945

5.905

6.582

3.651

2-phenylethyl acetate

15.040

5.306

13.244

6.211

5.442

10.857

5.102

Higher Alcohols

Isoamyl alcohol

14.098

44.716

13.903

43.215

49.028

44.502

40.307

Ethanol 

7.354

13.6199

11.274

4.875

6.506

3.592

9.049

*Room Temperature.