Aromatic alcohols are compounds which exhibit a strong sensory influence on beer. This is especially true of some top-fermented beers with the pronounced aroma of guaiacol. Phenolcarboxylic acids are precursors of these substances and, in fact, possess antioxidative properties.
4-Vinylguaiacol and 4-vinylphenol are derivatives of ferulic acid and coumaric acid, respectively. Both substances appear in higher concentrations in Southern German wheat beers (Weissbier). 4-Vinyl guaiacol is considered an indicator substance.
Determination of the aromatic alcohols guaiacol, tryptophol, 4-ethyl guaiacol, 4-vinyl guaiacol, eugenol, tyrosol, 4-ethylphenol, 2-phenylethanol in beer
The method is suitable for beer brewed to any original gravity or to any alcohol content.
The aromatic alcohols in beer are isolated using solid-phase extraction and are detected using gas chromatography-mass spectrometry.