Advanced Analytical Methods For The Analysis of Chemical And Microbiological Properties of Beer
S. SOHRABVANDI1, A. M. MORTAZAVIAN2* AND K. REZAEI3
1. Department of Food Technology Research, National Nutrition and Food Technology Research Institute,
Shahid Beheshti University of Medical Sciences, P. O. Box 19395-4741, Tehran, Iran.
2. Department of Food Science and Technology, Faculty of Nutrition Sciences, Food Science and Technology / National Nutrition and
Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, P. O. Box 19395-4741, Tehran, Iran.
3. Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology,
University of Tehran, Postal code 31587 -77871, Karaj, Iran.
(Received: November 21, 2009; Accepted: March 4, 2011)
ABSTRACT
Beer is a worldwide consumed and universally popular beverage due to its pleasant sensory properties and nutritional/medicinal functions. Chemical (flavor, safety, nutritional and medicinal aspects) and microbiological (brewing yeast and contaminating microorganisms) properties of beer are among its key attributes. In this article, application of advanced instrumental methods for the analysis of chemical and microbiological characteristics of beer is discussed. Advanced instrumental techniques for the quick, reliable, selective and relatively sensitive analysis of food products including beer are widely used for research or quality evaluation purposes.
Key words: analysis, beer, flavor, hygiene, instrumental, microbiological, nutritional