In the beverage manufacturing process, the addition of external odor components and/or the changes in the balance of the flavors can generate odors called “off-flavors”, which degrade the quality of the product by impairing its taste.
In the case of beer, off-flavors can develop during the normal fermentation process but can also originate from impurities in carbon dioxide injected.
Hydrogen sulfide is generated during the fermentation process and is representative of problematic off-flavors. To minimize its generation in the manufacturing process, the selection of fermentation conditions and yeast strains are controlled.
Manual sampling for laboratory gas analysis using chromatography is generally used for the analysis of off-flavor species, but there is a need for quicker response to sulfide off-flavors for improved quality control.
Comments from quality control personnel of beverage maker and carbon dioxide gas suppliers
Gases associated with sulfide off-flavors can be measured as hydrogen sulfide with high sensitivity
*Please contact us for sulfide off-flavors to be measured.
On-site maintenance schedules can be set up in advance according to any desired date and time, allowing for efficient calibration.
Multiple sampling points can be switched for measurement.
[High Sensitivity] Sulfide Off-Flavor Monitor + Customization
Carbon dioxide quality control along with off-flavors!
Carbon dioxide gas (CO2) analyzer for beverages VA-5001R