CEN Webinars: Stronger Bonds

Novel LC Approaches to the Analysis of Alcoholic Beverages — From Fast and Easy Quality Control to Exploring Their Sensometabolomes


Tuesday, July 17, 2012

USA 11:00 a.m. EDT / 10:00 a.m. CDT / 8:00 a.m. PDT / 15:00 GMT


Who should attend:

• Anyone working in quality control within the beverage industry

• Anyone interested in measurement of beverage phytochemicals, product stability, product health benefits and product authenticity

• Anyone who wants to optimize and control sensory properties during food processing


Andreas Dunkel
Research Associate
Food Chemistry and Molecular Sensory Science
Technical University Munich

Frank Steiner, Ph.D.
Small Molecule Solutions
Thermo Fisher Scientific

Ian Acworth, D Phil Oxon
Director, Customer and Application Support
Thermo Fisher Scientific


Elizabeth K. Wilson
Senior Editor,

This webinar will explore the sensometabolome, the comprehensive sensory active compounds that trigger the typical smell and taste of food products. 180 billion liters of beer and more than 30 billion bottles of wine are consumed annually worldwide. Alcoholic beverages require rigorous quality control as well as the physiologic understanding of taste.

After a review of on-line SPE-UHPLC for the direct analysis of beer, targeted methods for selected sensometabolites in alcoholic beverages, such as beer, wine, and whisky, using UHPLC-MS/MS will be discussed in this webinar.

Beyond the stimulant effect and taste, red wine is famous for the cardio-protective effect due to its antioxidant content of up to 3000 mg/L. Many analytes, with purported health benefits that can also contribute to product stability and antioxidant capacity of different beverages, are quickly and easily screened using HPLC combined with spectro-electro array. This webinar will discuss how this technology, in combination with principal component

Key Learning Objectives:

• How to make on-line SPE-UHPLC most effective for direct isohumulone analysis in beer

• Targeted methods for beer bitter acids, metabolomic approaches for evaluating product adulteration and authenticity, and an easy approach to measure antioxidant capacity

• Methods for analysis of key tastants and their metabolites

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