Agilent Model 355 Sulfur Chemiluminescence Detector (SCD): Volatile Sulfur Compounds in Beer

Importance of the Topic

Volatile sulfur compounds in beer have a profound impact on flavor and aroma, often at very low concentrations. Reliable detection and quantification of these species is critical for maintaining product quality and diagnosing fermentation issues.

Objectives and Overview of the Study

This study presents a fast and sensitive headspace gas chromatography method coupled with sulfur chemiluminescence detection (SCD) to identify and quantify nine key volatile sulfur compounds in beer.

Methodology

Beer samples were analyzed by static headspace sampling (1 mL injection, split 1:10) onto a 30 m × 0.32 mm id, 4 µm methyl silicone WCOT fused silica column. The temperature program held at –10 °C for 3 min, then ramped at 10 °C/min to the target temperature. The Agilent Model 355 SCD operated under standard conditions.

Instrumentation Used

• Agilent Model 355 Sulfur Chemiluminescence Detector
• Headspace sampler with 1 mL static injection
• GC column: 30 m × 0.32 mm id, 4 µm methyl silicone WCOT fused silica

Main Results and Discussion

Nine compounds were baseline‐separated and detected with high sensitivity and selectivity: hydrogen sulfide; methyl and ethyl mercaptan; dimethyl sulfide; carbon disulfide; ethyl methyl sulfide (internal standard); dimethyl and ethyl methyl disulfide; and diethyl disulfide. The SCD offered linear, equimolar response without quenching, outperforming traditional flame photometric detection.

Benefits and Practical Applications

• Low‐level detection (ppb–ppm) of diverse sulfur species
• High selectivity reduces matrix interference
• Rapid screening for brewing quality control and fermentation monitoring
• Internal standard use improves quantitative accuracy

Future Trends and Applications

Advances may include automated headspace‐SCD workflows, coupling with mass spectrometry for compound confirmation, expansion to other beverages, real‐time fermentation monitoring, and development of portable SCD systems.

Conclusion

The headspace GC‐SCD method using Agilent 355 provides a robust, rapid, and sensitive approach for volatile sulfur profiling in beer, addressing limitations of older detectors and enhancing brewing quality management.

References

• Burmeister M., Drummond C., Pfisterer D., Hysert D. Amer. Soc. Brewing Chemists J. 1992, 50, 53.