Rapid determination of low-level sulfur compounds in beer by headspace gas chromatography with a pulsed flame photometric detector

Off-flavors in beer are frequently due to the presence of sulfur compounds. A simple and sensitive method for the analysis of volatile sulfur compounds in beer at trace levels was developed using headspace gas chromatography with a pulsed flame photometric detector. Different capillary columns were tested, and a 60-m nonpolar DB-1 capillary column was found to be the most appropriate. Four sulfur compounds, including hydrogen sulfide, methanethiol, ethanethiol, and diniethyl sulfide, could be quantified simultaneously using ethyl methyl Sulfide as the internal standard. Calibration curves were established in a 4% (vol/vol) ethanolic solution with pH adjusted to 4.0: linear correlation coefficients (r) were greater than 0.99 for all target compounds. This method enables four Sulfur compounds in beer to be determined at trace levels, with recoveries greater than 96%, a repeatability error of less than 5%, and limits of detection between 0.1 and 2 mu g/L. The overall method was successfully applied to the determination of sulfur compounds studied in several beers.