Analysis of Nitrosamines in Malt for Beer & Whisky

In Brewing Barley undergoes a malting process, the grain if first drenched to make it germinate and then dried in kilns to capture the sugar and flavour compounds for the brewing process. The Heating in the kilns can cause the formation of carcinogenic nitrosamine compounds in the grain, these can then potentially be passed on to the final brewed product.  It is therefor essential that any malt used in brewing is checked for nitrosamine levels.

The 800 Series Thermal Energy Analyser (TEA) has been an industry standard for nitrosamine analysis since its introduction thanks to its incredible sensitivity and almost infinite selectivity for nitrogen containing compounds.  The 800 Series TEA can be interfaced with most common GCs.

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