Chemometric analysis of the volatile fraction evolution of Portuguese beer under shelf storage conditions

Rendall, Ricardo; Reis, Marco S.; Pereira, Ana C.; Pestana, Cristina; Pereira, Vanda; Marques, José Carlos

doi:10.1016/j.chemolab.2015.01.015

Cited by 18 publications

(17 citation statements)

References 55 publications

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“…With the growing beer market expansion, special beers have emerged, known as craft beer (Oliveira & Silva, 2017), garnering a market share of major breweries (Murray & O'Neill, 2012) because of their strong flavor and aroma associated with a high quality standard, coming from a careful selection of raw materials and changes in manufacturing processes, such as changes in the times and temperatures of mashing, fermentation and maturation (Aquilani et al, 2015). At the same time, consumers of craft beers are becoming more demanding when choosing products, preferring those with innovative flavor and aroma, regarded as the most important attributes in beer (Rendall et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Production and physicochemical characterization of craft beer with ginger (Zingiber officinale)

et al. 2019

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This work aims to produce and to characterize physical-chemically an added craft beer of ginger, as well as its sensorial attributes, due to the new demand for products with innovative flavors. The traditional method of production of beer craft type Pilsen was used, with addition of 2 g L-1 of ginger chips in the maturation stage. The final product presented alcoholic content of 3.40 °GL, primitive extract of 7.81 °P, real degree of fermentation of 68.71%, energy value of 115 KJ mL-1, bitterness of 21.5 B.U, pH of 4.46 and color of 7.13 E.B.C. Regarding the minerals, it presented (mg L-1) 58.4 of magnesium; 21.2 of sodium; 412.5 of potassium; 0.06 of iron; 0.23 of copper and 0.04 of zinc. On the sensorial evaluation, the index of global acceptability was of 92%, being others appraised attributes (color, flavor, aroma, appearance and bitterness) with index above 70%. As for the purchase intention, most of the fitting room indicated that they would buy (91%). A chemometric approach indicated that our beer added of ginger showed different characteristics from the others samples classified as pure malt, due to the alcohol, apparent and real degrees of fermentation, energy, potassium and magnesium contents.

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Section: Introductionmentioning

confidence: 99%

Production and physicochemical characterization of craft beer with ginger (Zingiber officinale)

et al. 2019

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“…Most previous researches had focused on cardboard-flavoured trans-2-nonenal and its formation by lipid oxidation due to its extremely low flavour threshold (Bravo et al, 2008). More attentions now have been paid to other kinds of flavour compounds contributing to the overall taste of beer (Vanderhaegen et al, 2007;Saison et al, 2009;Rendall et al, 2015). It has been suggested that ageing characteristics varied with beer types and were generally influenced by original wort gravity, alcohol content, pH, oxygen concentration, temperature, metal ions, light, etc.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant activity and typical ageing compounds: their evolutions and relationships during the storage of lager beers

Zhao

Cui

et al. 2016

Int J of Food Sci Tech

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Summary Five commercial lager beers were used to investigate the evolution of antioxidant activity and ageing compounds during storage. The relationships between antioxidant activity and ageing compounds were clarified by principal component analysis (PCA). Results showed that total phenolic content (TPC) and antioxidant activities of beers evaluated by different assays gradually decreased by 16.08–22.71% (average of 18.56%) and 1.99–78.79% (averages of 24.44–70.50%), which was accompanied by 100.50–269.35% (average of 178.77%) and 11.11–57.14% (average of 28.73%) of increases in total ageing compounds and thiobarbituric acid (TBA) value, respectively, during 6 months of storage at 25 °C. Results from PCA elucidated that there were negative correlations between antioxidant activities and ageing compounds of beers during storage, and satisfactory discrimination among beers with different storage time could be achieved on the basis of antioxidant activities and typical ageing compounds selected.

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“…Although not strictly a microbiological application, analyses of changes in the composition of bottled beers over a 12‐month storage period were studied (Rendall et al., ) using PCA and the square prediction error (Q‐statistic) to model GC‐MS data. The authors observed a major change in composition after 7 months of storage.…”

Section: Chemometrics In Food‐related Disciplinesmentioning

confidence: 99%

Trends in Chemometrics: Food Authentication, Microbiology, and Effects of Processing

Granato

Putnik

Kovačević

et al. 2018

Comp Rev Food Sci Food Safe

349

202

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In the last decade, the use of multivariate statistical techniques developed for analytical chemistry has been adopted widely in food science and technology. Usually, chemometrics is applied when there is a large and complex dataset, in terms of sample numbers, types, and responses. The results are used for authentication of geographical origin, farming systems, or even to trace adulteration of high value-added commodities. In this article, we provide an extensive practical and pragmatic overview on the use of the main chemometrics tools in food science studies, focusing on the effects of process variables on chemical composition and on the authentication of foods based on chemical markers. Pattern recognition methods, such as principal component analysis and cluster analysis, have been used to associate the level of bioactive components with in vitro functional properties, although supervised multivariate statistical methods have been used for authentication purposes. Overall, chemometrics is a useful aid when extensive, multiple, and complex real-life problems need to be addressed in a multifactorial and holistic context. Undoubtedly, chemometrics should be used by governmental bodies and industries that need to monitor the quality of foods, raw materials, and processes when high-dimensional data are available. We have focused on practical examples and listed the pros and cons of the most used chemometric tools to help the user choose the most appropriate statistical approach for analysis of complex and multivariate data.

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Chemometric analysis of the volatile fraction evolution of Portuguese beer under shelf storage conditions

Cited by 18 publications

References 55 publications

Production and physicochemical characterization of craft beer with ginger (Zingiber officinale)

Production and physicochemical characterization of craft beer with ginger (Zingiber officinale)

Antioxidant activity and typical ageing compounds: their evolutions and relationships during the storage of lager beers

Trends in Chemometrics: Food Authentication, Microbiology, and Effects of Processing

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