Determination of vicinal diketons in beer by means of SPME method.
The necessity of monitoring of the content of vicinal diketons - 2,3-butandione (diacetyl) and 2,3-pentanedione - in beer is based on the fact that the exceeding of threshold concentration of perception results in the negative influence of sensorial properties of beer, called as butter aroma.For the determination of these substances, a spectrophoto