Characterisation of selected volatile organic compounds in Rwandan indigenous beer ‘Urwagwa’ by dynamic headspace gas chromatography-mass spectrometry
K. Shale1*, J. Mukamugema2, R. J. Lues1, P. Venter3 and K. K. Mokoena1
1Central University of Technology, Free State, School for Agriculture and Environmental Sciences, P/Bag X20539, Bloemfontein, 9300, South Africa.
2Kigali Institute of Science and Technology, Food Science and Technology, Avenue de I'Armee, Kigali-Rwanda.
3Fontera Co-operative Group Limited, Palmerston North 4442, New Zealand.
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