Senzorically active compounds and health beneficial compounds
Sensorically active compounds influence, in positive or negative ways, the taste and aroma of beer. To these compounds belong esters (e.g., ethylacetate, isoamylacetate, etc.), higher alcohols (ethylhexanol, furfurylalcohol), sulphuric compounds (dimethylsulphide), vicinal diketones (diacetyl, pentandion), and some other aldehydes and ketones (e.g., acetaldehyde, 2- a 3-methylbutanal, trans-2-nonenal). They originate either from raw materials or may be developed during technological processes (during hop boiling or fermentation). Its determination is considered to be a standard part of beer analyses.
Among health beneficial compounds, found in beer, can be found for example vitamins of group B, vitamin E or polyphenols.
All standardly performed analyses are listed in the section Documents to download.
Most analyses are performed in Analytical laboratory in Pivovarský ústav Praha (Brewing Institute Prague), some in Analytical laboratory in Sladařský ústav Brno (Malting Institute Brno), or some analyses in both aforementioned.