Fluorescence Spectroscopy for Characterization and Differentiation of Beers

Abstract

J. Inst. Brew. 110(4), 267-275, 2004Total luminescence and synchronous scanning fluorescence spectroscopic techniques were applied for characterization of the intrinsic fluorescence of eight different beers. Spectra were measured using different geometries to reveal the presence of similar fluorescent components. The total luminescence and synchronous fluorescence spectra exhibit a relatively intense shortwavelength emission ascribed to aromatic amino acids and less intense emission in the long-wavelength region, which may originate from B vitamins. Classification of beers based on their synchronous fluorescence spectra was performed using nonparametrical k nearest neighbours method and linear discriminant analysis. Very good discrimination was obtained in both methods with a low classification error. The results demonstrate the potential of fluorescence techniques to characterize and differentiate beers.

Analysis of Australian Beers Using Fluorescence Spectroscopy

“…Lager beer marketed as having organic certification (sample O22) was compared to three different mainstream lager beers (D6, E9 and P23). As shown in Figure 4, the organic beer sample had a higher intensity reading in the 395-400 nm, 825-830 nm (C-H) and 855-875 nm (presumably C-H aromatic groups) regions, compared to the other beers in the figure [14,15,[20][21][22]. …”

“…It is important to note that Rayleigh scattering, which are the diagonal ridges in the contour plots, is a common phenomenon with EEMs and has no relevant Lager beer marketed as having organic certification (sample O22) was compared to three different mainstream lager beers (D6, E9 and P23). As shown in Figure 4, the organic beer sample had a higher intensity reading in the 395-400 nm, 825-830 nm (C-H) and 855-875 nm (presumably C-H aromatic groups) regions, compared to the other beers in the figure [14,15,[20][21][22]. Synchronous scanning fluorescence of selected lager beers and ales was compared to show the similarities and differences between these different beer styles ( Figure 3).…”

“…Sikorska and associates used fluorescence spectroscopy and altered the light source geometry to differentiate between eight different beer brands in Poland [14]. In a separate study, Sikorska and associates showed that fluorescence spectroscopy and multivariate data analysis could be used to monitor chemical changes between fresh beers and beers stored under different light and temperature conditions.…”

Sensory Characterization of Commercial Lager Beers and Their Correlations with Iso-α-Acid Concentrations

“…An appropriate statistical treatment of the analytical data obtained will establish which compounds show similar behaviour in a certain type of beer. Consequently, these compounds will be the main discrimination factors allowing differentiation between different types of beers [1,9].…”

Preliminary Investigation on Variety, Brewery and Vintage of Wines using Three-dimensional Fluorescence Spectroscopy

“…Previous research has been shown that frount face fluorescence spectroscopy can discriminate 120 wines produced in France and Germany (Dufour et al, 2006). Total luminescence and synchronous scanning fluorescence spectroscopic techniques were applied for characterization and differentiation of the intrinsic fluorescence of eight different beers (Sikorska et al, 2004). However, no publication has been reported about discrimination of wines with different variety, brewery and vintage using three-dimensional fluorescence spectroscopy.…”