Application of static headspace gas chromatography for determination of acetaldehyde in beer

Acetaldehyde is a natural by-product of the fermentation process, and its determination and quantitative analysis help to evaluate whether complete and proper fermentation has taken place. A new method was developed for sensitive determination and quantitative analysis of acetaldehyde in beer in our laboratory. Separation and determination of acetaldehyde were carried out by static headspace gas chromatography (HS–GC) with various experimental conditions. Calibration curves were obtained by plotting peak area versus concentration, and correlation coefficient of 6 standard level additions was ≥0.999. Measuring precision for acetaldehyde was ≤0.16% R.S.D. (relative standard deviation) under the condition of HS (25 psi)/GC (16 psi) when compared to HS (21 psi)/GC (16 psi). Configuration of two level temperatures made all the detecting values existing between upper control limit (UCL) and lower control LCL (limit) in comparison with one level configuration. In addition, the detecting threshold ranged from 0.5 to 12.1 μg mL−1 using proposed parameters. Data displayed that accuracy and precision of detection were reliable for routine monitoring in beer. The method built in our laboratory could be used successfully to analyze the concentration of acetaldehyde in beer in the future.