Multivariate characterisation of beers according to their mineral content

Alcázar, Ángela; Pablos, Fernando; Martı́n, Ma.Jesús; González, A. Gustavo

doi:10.1016/s0039-9140(01)00670-1

Cited by 92 publications

(48 citation statements)

References 13 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In addition, methods stimulating gut and intestinal conditions can be suitable for estimation of metal bioavailability and toxicity to human organisms. F o r P e e r R e v i e w O n l y Aluminum (Sharpe and Williams 1995;Vela et al 1998;Alcazar et al 2002;Vinas et al 2002;Briggs et al 2004;Pohl and Prusisz 2004) 0.08-0.18 0.05-1.24 0.05-2.2 0.005-6.50…”

Section: Discussionmentioning

confidence: 99%

“…Depending on the concentration and type, metals may be essential or toxic to the human body and can also affect the brewing process and beer quality in view of flavor stability and haze formation (Bellido-Milla et al 2000;Svendsen and Lund 2000;Wyrzykowska et al 2001;Alcazar et al 2002;Vinas et al 2002;Bellido-Milla et al 2004 Other spectrometric techniques proposed for measuring the total metal contents in beer are integrated atom trap flame atomic absorption spectrometry (IAT-F-AAS) (Matusiewicz and Kopras1997), thermospray flame furnace atomic absorption spectrometry (T-FF-AAS) (Nascentes et al 2005), and inductively coupled plasma mass spectrometry (ICP-MS) (Wyrzykowska et al 2001). …”

Section: <Tables II and Iii Near Here>mentioning

confidence: 99%

“…Information on the total metal content of beer is recognized to be valuable for differentiation and classification of beer (Bellido-Milla et al 2000;Wyrzykowska et al 2001;Alcazar et al 2002). This is because metals are very good descriptors reflecting the composition of natural raw products (water, cereals, hops and yeasts) used for brewing and indicating processes involved in beer manufacturing, as well as beer storage and ageing.…”

Section: Differentiation and Classification Of Beermentioning

confidence: 99%

“…This is because metals are very good descriptors reflecting the composition of natural raw products (water, cereals, hops and yeasts) used for brewing and indicating processes involved in beer manufacturing, as well as beer storage and ageing. Among other metals, Mg, Mn and K are established to be the most important variables for such classification (Alcazar et al 2002).…”

Section: Differentiation and Classification Of Beermentioning

confidence: 99%

See 3 more Smart Citations

Determination and fractionation of metals in beer: A review

Pohl

2008

Food Additives & Contaminants: Part A

View full text Add to dashboard Cite

Major, minor and trace metals are important in beer fermentation since they supply the appropriate environment for yeast growth and influence yeast metabolism. A real concern is the content of Cu and Fe, which are involved in beer conditioning and ageing through reactions resulting in formation of reactive oxygen species. The reactive oxygen species readily oxidize organic compounds present in beer, changing the quality of foaming and the flavor stability of beer. In view of brewing technology and beer processing, knowledge regarding functions of metals and their speciation in brewing liquors and beer is of special significance. Metals in beer also have a certain nutritional importance but their actual effect related to beer consumption depends on the type of species they form with low and high molecular mass organic ligands which naturally occur in beer. This review covers the determination and fractionation of metals in beer using atomic spectrometry methods. Special attention is drawn to the role of metals in beer and brewing, possible metal associations, methods of beer preparation before analysis on the total metal content and approaches to metal partitioning in beer.

show abstract

Section: Discussionmentioning

confidence: 99%

Section: <Tables II and Iii Near Here>mentioning

confidence: 99%

Section: Differentiation and Classification Of Beermentioning

confidence: 99%

Section: Differentiation and Classification Of Beermentioning

confidence: 99%

See 2 more Smart Citations

Determination and fractionation of metals in beer: A review

Pohl

2008

Food Additives & Contaminants: Part A

View full text Add to dashboard Cite

show abstract

“…Analytical techniques frequently used for determination of trace concentrations of copper are Atomic Absorption Spectroscopy (AAS) techniques, which require previous sample digestion 1,16 . Sample preparation is a critical and time limiting step in these techniques.…”

Section: Introductionmentioning

confidence: 99%

Determination of Cu(II) in Beer by Derivative Potentiometric Stripping Analysis

Mayer

Marconi

Floridi

et al. 2003

Journal of the Institute of Brewing

View full text Add to dashboard Cite

Derivative Potentiometric-Stripping Analysis (dPSA) is described as an inexpensive and rapid method for the determination of Cu(II) in beer. Beer samples were analysed directly after degassing and addition of the analytical reagents (hydrochloric acid, mercury(II) chloride, and potassium metabisulfite). It was not necessary to digest the sample. During dPSA the metal ions are deposited on a glassy carbon-working electrode and then stripped by a suitable oxidant. Quantitative analysis was carried out by the method of standard additions. The recovery of the method was tested by adding 50 µg L -1 , 75 µg L -1 and 100 µg L -1 of Cu(II) (as Cu(II) chloride solution) to the beer. The mean recoveries of Cu(II) ranged from 95 ± 5% to 98 ± 2%. The reproducibility was evaluated by three repetitive analyses for each sample and the standard deviation ranged from 0.6 µg L -1 to 5.5 µg L -1 . The detection limit was 0.8 µg L -1 . The Cu(II) concentration determined in seven beer samples ranged from 28 µg L -1 to 48 µg L -1 and the results obtained were not significantly different from those obtained by atomic absorption spectrophotometry (AAS).

show abstract

Improving the Analytical Performances of Inductively Coupled Plasma Optical Emission Spectrometry by Multivariate Analysis Techniques

Grotti

2004

Annali di Chimica

View full text Add to dashboard Cite

show abstract

Multivariate characterisation of beers according to their mineral content

Cited by 92 publications

References 13 publications

Determination and fractionation of metals in beer: A review

Determination and fractionation of metals in beer: A review

Determination of Cu(II) in Beer by Derivative Potentiometric Stripping Analysis

Improving the Analytical Performances of Inductively Coupled Plasma Optical Emission Spectrometry by Multivariate Analysis Techniques

Contact Info

Product

Resources

About