Hans Scheuren (1), Roland Feilner (2), Frank-Jürgen
Methner (3), and Michael Dillenburger (4). 1. Ingenieurbüro Dr. Scheuren,
Bad Kreuznach, Germany. 2. KRONES AG, Neutraubling, Germany. 3.
Fachbereich Brauwesen, Technische Universität Berlin, Berlin,
Germany. 4. Dillenburger und Hertel GmbH, Freising, Germany.
The current article quantifies the compound-specific impact of
solved components (gravity or extract) in aqueous solution on
evaporation of aroma compounds at infinite dilution. Via open and closed
evaporation trials with wort as well as with aqueous starch, glucose,
and sucrose solutions, the compound-specific impact on volatility was
determined and quantified. As a particular result, it must be stated
that extract within the wort relevant concentration does not have an
impact on the volatility of dimethyl sulfide. However, sucrose must be
highlighted: its presence to wort is rather low, but it provoked
considerable changes in volatility during trials with concentrations of
10% or higher.