Determination of free amino acids in beers: A comparison of Czech and foreign brands

The content of 16 free amino acids in 35 beers commercially available in Czech Republic was measured using high-performance liquid chromatography method with pre-column derivatization by AccQ·Tag agent and separation in reverse phase column followed by fluorescent detection. Content of proline, whic...

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Bibliographic Details
Published in:Journal of food composition and analysis 2008-12, Vol.21 (8), p.736-741
Main Authors: Kabelová, Ivana, Dvořáková, Markéta, Čížková, Hana, Dostálek, Pavel, Melzoch, Karel
Format: Article
Language:English
Subjects:
6-Aminoquinolyl- N-hydroxy-succinimidyl carbamate (AQC)
Amino acids
aspartic acid
Beer
beers
bitter sweet amino acids
bitter-tasting compounds
chemical composition
Fluorescent detection
food analysis
Food composition
free amino acids
glutamic acid
histidine
HPLC
imports
isoleucine
leucine
lysine
phenylalanine
Pre-column derivatization
proline
reversed-phase high performance liquid chromatography
salty-umami amino acids
sweetness
taste
valine
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Summary:The content of 16 free amino acids in 35 beers commercially available in Czech Republic was measured using high-performance liquid chromatography method with pre-column derivatization by AccQ·Tag agent and separation in reverse phase column followed by fluorescent detection. Content of proline, which was the amino acid most commonly found, varied in range from 40 to 250 mg/L. Czech beers were characterized by a significantly higher amino acid content in comparison to imported global brands (450.41±27.66 vs. 257.53±46.46 mg/L). Among individual amino acids, nine amino acids were significantly ( p
ISSN:0889-1575
1096-0481
DOI:10.1016/j.jfca.2008.06.007