Molecular fingerprinting of craft beer during the aging process by headspace sampling and GC-MS analysis

这个项目是由Broadhead Brewing Company和Carleton University的Jeffrey Smith博士合作完成的，两人都位于安大略省渥太华。布罗德黑德感兴趣的是了解啤酒中不同分子在老化过程中到底发生了什么。通过了解啤酒随时间发生的变化，Broadhead将能够就其产品的最佳储存和处理条件向经销商和消费者提供更好的建议，以确保客户始终获得最高质量的啤酒。史密斯博士是分析化学领域的专家。他的研究团队将使用一种名为气相色谱-耦合质谱仪的技术，对在几种不同条件下储存长达五个月的啤酒进行分析。这个系统将使史密斯博士能够确定Broadhead啤酒中存在的不同分子的身份和数量，以及它们如何随着时间的推移而变化。将这些变化与总体 啤酒的质量将有助于确定啤酒的味道和香气为什么会随着时间的推移而变化。该项目的成果将帮助Broadhead保持他们产品的最高标准，提高他们酿造过程的效率，并确保加拿大人能够享受到尽可能好的啤酒。

This project is a collaboration between Broadhead Brewing Company and Dr. Jeffrey Smith of Carleton University, both located in Ottawa, Ontario. Broadhead is interested in understanding exactly what happens to the different molecules in their beer throughout the aging process. By understanding the changes occurring to their beer over time, Broadhead will be able to better advise distributors and consumers on the optimal storage and handling conditions for their products, to ensure that the customers always get the highest quality beer. Dr. Smith is an expert in the field of analytical chemistry. His research team will analyze beer, stored in several different conditions for periods up to five months, using a technique called gas chromatography-coupled mass spectrometry. This system will allow Dr. Smith to determine the identity and quantity of the different molecules present in Broadhead's beer, and how they change over time. Correlating these changes to the overall quality of the beer will help determine why the taste and aroma of beer changes over time. The outcomes of this project will help Broadhead maintain the highest standards for their products, increase the efficiency of their brewing processes, and ensure that Canadians can enjoy the best possible beers.