1H NMR spectroscopy combined with multivariate data analysis for differentiation of Brazilian lager beer according to brewery

Silva, L. A. da; Flumignan, Danilo Luiz; Pezza, Helena Redigolo; Pezza, Leonardo

doi:10.1007/s00217-019-03354-5

Cited by 12 publications

(12 citation statements)

References 36 publications

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“…Also in line with the previous study, Da Silva, Flumignan, Pezza, and Pezza (2019) aimed to classify beers according to their brands using NMR and chemometric classification techniques (PLS‐DA and SIMCA). The authors used a metabolomic approach; however, they performed an exploratory analysis using PCA prior the classification of the samples.…”

Section: Managing Beer Aging With Multivariate Statisticsmentioning

confidence: 63%

Insights into chemical and sensorial aspects to understand and manage beer aging using chemometrics

Mutz

Rosário

Conté-Júnior

2020

Comp Rev Food Sci Food Safe

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Beer chemical instability remains, at present, the main challenge in maintaining beer quality. Although not fully understood, after decades of research, significant progress has been made in identifying "aging compounds," their origin, and formation pathways. However, as the nature of aging relies on beer manufacturing aspects such as raw materials, process variables, and storage conditions, the chemical profile differs among beers. Current research points to the impact of nonoxidative reactions on beer quality. The effect of Maillard and Maillard intermediates on the final beer quality has become the focus of beer aging research, as prevention of oxidation can only sustain beer quality to some extent. On the other hand, few studies have focused on tracing a profile of whose compound is sensory relevant to specific types of beer. In this matter, the incorporation of "chemometrics," a class of multivariate statistic procedures, has helped brewing scientists achieve specific correlations between the sensory profile and chemical data. The use of chemometrics as exploratory data analysis, discrimination techniques, and multivariate calibration techniques has made the qualitatively and quantitatively translation of sensory perception of aging into manageable chemical and analytical parameters. However, despite their vast potential, these techniques are rarely employed in beer aging studies. This review discusses the chemical and sensorial bases of beer aging. It focuses on how chemometrics can be used to their full potential, with future perspectives and research to be incorporated in the field, enabling a deeper and more specific understanding of the beer aging picture.

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Section: Managing Beer Aging With Multivariate Statisticsmentioning

confidence: 63%

Insights into chemical and sensorial aspects to understand and manage beer aging using chemometrics

Mutz

Rosário

Conté-Júnior

2020

Comp Rev Food Sci Food Safe

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“…Unfortunately, there are cases where the examined factor may not be the main or the only major source of variance, which can present a challenge to the analysis. Recently, 1 H NMR combined with principal component analysis (PCA) and (O)PLS-DA was used for the discrimination of Brazilian lager beers [ 10 , 11 ], tracing the origin of Trappist beers [ 12 ], and for the discrimination between craft and industrial beers [ 13 ], showing the power of this approach for the quality control of beer. Since beer is a complex mixture consisting mainly of organic acids, alcohols, amino acids, and carbohydrates, it is an excellent system to test the potential and/or the limitations of analytical and chemometrics methods.…”

Section: Introductionmentioning

confidence: 99%

Application of NMR and Chemometrics for the Profiling and Classification of Ale and Lager American Craft Beer

Vasas

Tang

Hatzakis

2021

Foods

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In this paper, Nuclear Magnetic Resonance spectroscopy (NMR)-based metabolomics were applied for the discrimination of ale and lager craft American beers. A modified pulse sequence that allows the efficient suppression of the water and ethanol peaks was used to achieve high-quality spectra with minimal sample preparation. The initial chemometrics analysis generated models of low predictive power, indicating the high variability in the groups. Due to this variability, we tested the effect of various data pretreatment and chemometrics approaches to improve the model’s performance. Spectral alignment was found to improve the classification significantly, while the type of normalization also played an important role. NMR combined with statistical and machine-learning techniques such as orthogonal projection to latent structures discriminant analysis (OPLS-DA) and random forest was able to discriminate between ale and lager beers, thus providing an important tool for the quality control and analysis of these products.

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“…Beyond, Sect. 9 (7) of the GPBA [1] permits approval of special beers that deviate from paragraphs 1 and 2 in individual cases. In the current year 2021, more than 30 applications for such an exemption have already been submitted in the states of Berlin and Brandenburg.…”

Section: Introductionmentioning

confidence: 99%

“…The wave of applications for special beers according to Sect. 9 (7) of the GPBA [1] is related to the craft beer movement.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

1H NMR spectroscopic discrimination of different beer styles combined with a chemical shift-based quantification approach

Kaufmann¹,

Schwarz²,

Dallmann

et al. 2021

Eur Food Res Technol

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Craft breweries that tend to convince consumers with new interpretations of (ancient) beer styles increasingly influence the traditional beer market. Thereby, also ingredients not directly compliant with German beer purity laws come into use. Official food control currently faces the general problem of verifying food authenticity based on instrumental analytical methods. Related tasks in this field are the detection of non-labelled ingredients and the verification of product claims such as special food processing methods. For that purpose, chemometric analysis of high-resolution 1 H NMR spectra was applied for the differentiation of related beer styles including also special beers. It could be shown that pilsner style beers, wheat beers, India pale ales, sour beers, and special beers can be easily differentiated applying consecutive principal component analysis. Thereby, it turned out that crafted pilsner style beers are distinguishable from industrial pilsner style beers based on their organic acid profiles. Furthermore, three conspicuous compounds present in two different batches of only one of the beer samples were identified as allyl alcohol, 1,3-propanediol, and 3-hydroxypropionic acid directly from the NMR spectra without any further analytical efforts. Finally, the present paper serves as a proof of concept that NMR-based quantification is also possible using chemical shift information instead of signal intensities/integrals-at least in special cases.

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1H NMR spectroscopy combined with multivariate data analysis for differentiation of Brazilian lager beer according to brewery

Cited by 12 publications

References 36 publications

Insights into chemical and sensorial aspects to understand and manage beer aging using chemometrics

Insights into chemical and sensorial aspects to understand and manage beer aging using chemometrics

Application of NMR and Chemometrics for the Profiling and Classification of Ale and Lager American Craft Beer

1H NMR spectroscopic discrimination of different beer styles combined with a chemical shift-based quantification approach

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