A while back I blogged about the first modern food regulation law, enacted 500 years ago for German beer. My buddy John Lee responded by penning a comprehensive article about how Agilent helps analyze beer quality. John’s article was recently featured on the home page of New Food Magazine.
(Yes! Agilent made the “front page”! Again!)
The various compounds in beer result from its ingredients, production and storage. These compounds in turn affect just about everything from fermentation to flavor and fragrance, as well as how healthy it is to drink.
Agilent UHPLCs (ultra-high-performance LCs) can assess key compounds like isohumulones, which result when the hops oxidize and affect beer flavor. But there are far more compounds in beer than just these. Agilent 2D-LCs (two-dimensional LCs) can look at a much wider overall pattern of key flavor compounds that come from hops and other ingredients from the beer making process.
Agilent LC and LC/MS systems can accurately assess B vitamins and polyphenols, while Agilent ICP-MS and ICP-OES platforms can assess mineral nutrients. Agilent can also identify contaminants such as mycotoxins, heavy metals and various allergens.
In other words, Agilent has an entire range of technologies to ensure you get the best beer that science can brew. Thanks, John!
John Lee is Agilent’s Global Food Market Manager. Yes, this is the same John Lee who just wrote about tea. Apparently, his taste in beverages is evolving.
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