Quantification of phenolic compounds in different types of crafts beers, worts, starting and spent ingredients by liquid chromatography-tandem mass spectrometry

An accurate quantification of phenolic compounds present in several kind of craft beers, corresponding worts, ingredients and spent products was performed by LC–MS/MS in this study. The dilution 1:2 of the sample with the mobile phase gave the best results, offering a very fast and simple method to reduce the matrix effect. A validated method was applied to six different types of craft beers, their worts, starting and spent products, such as...