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| Table 1. Relative percentages of volatile compounds detected in beers produced. |
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|
Relative percentage in samples |
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Volatile Compounds |
Control |
Strain A |
Strain B |
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|
|
*RT |
22.5ºC |
30ºC |
RT |
22.5ºC |
30ºC |
|
Sulphur Compounds |
Methionol |
0.115 |
0.222 |
0.318 |
0.158 |
0.216 |
0.229 |
0.167 |
Esters |
Ethyl acetate |
5.516 |
7.335 |
12.252 |
5.572 |
7.705 |
5.361 |
5.796 |
Isoamyl acetate |
30.017 |
8.345 |
15.469 |
17.712 |
8.382 |
9.162 |
10.247 |
|
Ethyl caproate |
16.044 |
10.768 |
12.813 |
11.178 |
12.497 |
15.211 |
11.211 |
|
Ethyl caprylate |
8.799 |
7.956 |
9.877 |
5.945 |
5.905 |
6.582 |
3.651 |
|
2-phenylethyl acetate |
15.040 |
5.306 |
13.244 |
6.211 |
5.442 |
10.857 |
5.102 |
|
Higher Alcohols |
Isoamyl alcohol |
14.098 |
44.716 |
13.903 |
43.215 |
49.028 |
44.502 |
40.307 |
Ethanol |
7.354 |
13.6199 |
11.274 |
4.875 |
6.506 |
3.592 |
9.049 |
|
*Room Temperature. |
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