73. Characterization of the difference between the aroma profiles of beer brewed from sorghum and barley malts

Drew Budner (1); (1) Coastal Carolina University, Conway, SC, U.S.A.

Analytical
Poster

There is currently an increase in foodstuffs that are gluten-free, this includes beer. Beer produced from gluten-free grains has a distinct flavor that differs greatly from beer produced from gluten-containing grains. The chemical differences between beers made from these two different grain sources have yet to be fully studied. It is the goal of this project to begin looking at the chemical difference within the aroma between beers made from malt sources containing gluten (barley) and malt without gluten (sorghum). Small-batch (5 gal) beers were made from malt extract. The aroma profiles will be investigated both while the fermentation is occurring and while the finished beer ages. The aroma profile will be sampled using SPME with chemical separation and identification and quantification using GCMS. Distinct differences in chemical profile are observed both in amount and identity of a variety of compounds.

Drew Budner earned a B.S. degree in chemistry from Adams State University and a Ph.D. degree in analytical chemistry from South Dakota State University. He taught at Whitworth University from 2006 to 2013 and Coastal Carolina University from 2013 to the present. His research group focuses on creating a chemical profile of beer.