Quality Characteristics of Wheat Malts with Different Country of Origin and Their Effect on Beer Brewing

Figure 2

Representative gas chromatography-mass spectrometry (GC-MS) chromatogram of identified volatile compounds from wheat beers. (1) phosphorous acid, (2) tetrachloroethylene, (3) 1-propanol, (4) 4,6-dimethyldodecane, (5) 3,7-dimethyl-1-octene, (6) 2-methyl-1-propanol, (7) 2,4-diethyl-1-heptanol, (8) isoamyl acetate, (9) 1,2-dimethylbenzene, (10) 1,2-dimethylbenzene, (11) 1,2-dimethylbenzene, (12) isopentyl alcohol, (13) dodecane, (14) 4,6-dimethyldodecane, (15) 4,6-dimethyldodecane, (16) 4,6-dimethyldodecane, (17) 8-methylheptadecane, (18) dodecyl nonyl ether, (19) 2,4-diethyl-1-heptanol, (20) 2,4-diethyl-1-heptanol, (21) 2,4-diethyl-1-heptanol, (22) tetradecane, (23) hexadecane, (24) hexadecane, (25) docosanoic acid, ethyl ester, (26) hexadecane, (27) 2,3-butanediol, (28) octyl tetracosyl ether, (29) heptacosyl trifluoroacetate, (30) tridecanol, (31) 2,3-butanediol, (32) tridecanol, (33) tridecanol, (34) heneicosane, (35) 1-methoxy-2-butanol, (36) 3-methylbenzaldehyde, (37) eicosane, (38) 3-(methylthio)-1-propanol, (39) acetic acid, ethyl ester, (40) tridecanol, (41) nonadecyl pentafluoropropionate, (42) 2-hexyl-1-decanol, (43) 2-hexyl-1-decanol, (44) 4-methylmannose, (45) 2-hexyl-1-decanol, (46) 2-phenylethyl ester acetic acid, (47) heneicosane, and (48) benzeneethanol.