Physical Sciences and Mathematics Commons^™

Evaluation Of The Concentration And Enantiomeric Purity Of Selected Free Amino Acids In Fermented Malt Beverages (Beers), K. Helen Ekborg-Ott, Daniel W. Armstrong

Chemistry Faculty Research & Creative Works

Even though amino acids are important trace components in the brewing of beers, they have not been extensively evaluated in these beverages. Studies involving the enantiomeric composition of these amino acids are even less prevalent. A brief summary of the brewing process for malt beverages is given. The total concentration and enantiomeric composition of three amino acids (leucine, phenylalanine, and proline) were determined in 25 different beers. Proline tended to have the highest average absolute concentration and the lowest percentage of the D-enantiomer in most samples. In some cases the relative amounts of D-phenylalanine and D-leucine exceeded 10% of the …