Analysis of Australian Beers Using Fluorescence Spectroscopy

Gordon, Russell; Cozzolino, Daniel; Chandra, Shaneel; Power, Aoife; Roberts, Jessica; Chapman, James

doi:10.3390/beverages3040057

Cited by 11 publications

(3 citation statements)

References 20 publications

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“…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].…”

Section: Introductionmentioning

confidence: 99%

A Metabolomic Approach to Beer Characterization

et al. 2021

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The consumers’ interest towards beer consumption has been on the rise during the past decade: new approaches and ingredients get tested, expanding the traditional recipe for brewing beer. As a consequence, the field of “beeromics” has also been constantly growing, as well as the demand for quick and exhaustive analytical methods. In this study, we propose a combination of nuclear magnetic resonance (NMR) spectroscopy and chemometrics to characterize beer. 1H-NMR spectra were collected and then analyzed using chemometric tools. An interval-based approach was applied to extract chemical features from the spectra to build a dataset of resolved relative concentrations. One aim of this work was to compare the results obtained using the full spectrum and the resolved approach: with a reasonable amount of time needed to obtain the resolved dataset, we show that the resolved information is comparable with the full spectrum information, but interpretability is greatly improved.

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Section: Introductionmentioning

confidence: 99%

A Metabolomic Approach to Beer Characterization

et al. 2021

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“…Among beer's molecular constituents, there are six groups of fluorescent compounds, which are namely: amino acids, vitamin B1, B2, B3 and B6 and iso-α-acids (Apperson et al, 2002;Hui et al, 2016;Hui et al, 2013;Duyvis et al, 2002;Bridges et al, 1966;Tomlinson et al, 1995;Duarte et al, 2003;Dramićanin et al, 2019;Gordon et al, 2017;Insińska-Rak et al, 2007), thus motivating the use of fluorescence technique in the beer analysis and state assessment. Fluorescence spectroscopy is emerging as alternative methods for food study (Aculey et al, 2010;Almeida et al, 2006;Vanhoenacker et al, 2004;Ventura et al, 2006;Duarte et al 2003).…”

Section: Introductionmentioning

confidence: 99%

Impact of temperature and sunlight exposition on locally brewed beers composition revealed by fluorescence spectroscopy coupled with chemometric methods

Pale

Djiedeu

Lissouck

et al. 2021

Journal of Food Science

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Fluorescence excitation‐emission matrix (EEM) and synchronous scanning fluorescence (SF), coupled with parallel factor (PARAFAC) analysis, principal component analysis (PCA) and Linear discriminant analysis (LDA) methods were used to differentiate 49 lager beer samples and monitor the effects of temperature and sunlight exposition on their composition. EEMs were decomposed into independent fluorescent components. The beer samples were characterized by the presence of excitation/emission (exc/em) peaks at 290/350, 315/345, 340/410, 375/455, 360/420, 400/460, and 437/525 nm, which were ascribed, according to the known beer fluorescent components, respectively to aromatic amino acids, vitamin B6 (pyridoxal), vitamin B6 (pyridoxic acids), vitamin B3, iso‐α‐acids, vitamin B1, and vitamin B2. The variation of the relative concentration of iso‐α‐acids in the different beer brands presented the same trend with that of their relative IBU, thus revealing the potency of our method in the assessment of beer bitterness. The impact of temperature and sunlight was assessed by separately monitoring the modifications of the EEMs after 5 h exposition to 40°C temperature and sunlight respectively. Noticeably a variation of the peaks intensity of the iso‐α‐acids, carbonyl and polyphenols compounds were observed, accompanied by a decrease of the alcohol content, thus indicating beer aging. This method can be useful for the identification and monitoring of beer state during the technological production cycle and storage. Practical Application The present work demonstrates the potency of the fluorescence technique used together with chemometric methods to give valuable information on beer bitterness. Development of rapid quantitative methods for beer bitterness assessment is of great importance for brewing industries.

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“…Spectroscopic sensors, when combined with PAT, enable simultaneous, real-time bioprocess monitoring of various critical parameters including biological, chemical, and physical variables during the whole production process [9][10][11][12]. In combining multiple techniques using PAT with spectroscopy (UV/Vis spectroscopy, IR spectroscopy, fluorescence spectroscopy [13][14][15], and Raman spectroscopy), we add the depth of multivariate data analysis. Users can obtain relevant process information from large and comprehensive datasets [16][17][18][19][20][21][22].…”

Section: Introductionmentioning

confidence: 99%

The Use of UV-Vis Spectroscopy in Bioprocess and Fermentation Monitoring

et al. 2018

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Real-time analytical tools to monitor bioprocess and fermentation in biological and food applications are becoming increasingly important. Traditional laboratory-based analyses need to be adapted to comply with new safety and environmental guidelines and reduce costs. Many methods for bioprocess fermentation monitoring are spectroscopy-based and include visible (Vis), infrared (IR) and Raman. This paper describes the main principles and recent developments in UV-Vis spectroscopy to monitor bioprocess and fermentation in different food production applications.

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Analysis of Australian Beers Using Fluorescence Spectroscopy

Cited by 11 publications

References 20 publications

A Metabolomic Approach to Beer Characterization

A Metabolomic Approach to Beer Characterization

Impact of temperature and sunlight exposition on locally brewed beers composition revealed by fluorescence spectroscopy coupled with chemometric methods

The Use of UV-Vis Spectroscopy in Bioprocess and Fermentation Monitoring

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