A Chemometrics Approach for Distinguishing between Beers Using near Infrared Spectroscopy

Abstract

Thirty-eight beers from different producing areas and/or makers were distinguished by principal component analysis (PCA) of the near infrared (NIR) spectra acquired by a portable NIR spectrometer. Classsification of Akita beers: beers locally produced in Akita prefecture, Japan, from other famous brand beers could be successfully performed, especially when the PCA was calculated on the standard normal variate (SNV) spectra. The classification equations use information related to water and CH2 absorption that reflected the differences in chemical com position of beers due to different production processes. In addition, the compositions of total polyphenol and total nitrogen were estimated from NIR spectra by multiple linear regression (MLR). This study showed that NIR spectroscopy is promising for beer quality evaluation, both for identifying multifarious beers including Akita beers using PCA and for rapid in-line quality control and inspection for beer production using the quantitative MLR analysis.

A Review on the Applications of Portable Near-Infrared Spectrometers in the Agro-Food Industry

“…The differences in raw material and production processes seemed to be the most common source of variability among beers. 83 Similar results were achieved when NIR spectroscopy was applied to Japanese sake. This technique enabled researchers to distinguish among different samples and could be a tool for the improvement of Japanese sake quality.…”

Quantification of Absorber through a Scattering Medium of Different Thickness Using Evanescent Light Piping

“…these techniques have been successfully used for both dual [16][17][18] as well as multicomponent analyses. [19][20][21][22][23] understanding the basic contributions present is important for instrumental design so as to maximise signal and accuracy of results.…”

A Metabolomic Approach to Beer Characterization

“…As a result, the fields of foodomics in general [ 8 ] and “beeromics” in particular [ 9 ] have been constantly growing in the recent years [ 10 ]. To meet the demand of both quick and exhaustive analytical methods for quality control [ 9 , 11 ] and sensory evaluation [ 12 ], many analytical techniques have been employed so far: nuclear magnetic resonance (NMR) spectroscopy [ 13 , 14 , 15 , 16 , 17 , 18 , 19 ], gas chromatography (GC) [ 20 ], gas chromatography–mass spectrometry (GC–MS) [ 21 , 22 ], mass spectrometry (MS) [ 23 ], near-infrared (NIR) spectroscopy [ 24 , 25 , 26 ], ultraviolet-visible (UV-Vis) spectroscopy [ 27 , 28 , 29 ], electronic tongue [ 30 ], MS electronic nose [ 31 ], middle-range infrared (mid-IR), optical-tongue [ 32 ] and fluorescence spectroscopy [ 33 , 34 , 35 , 36 ].…”