Use of Fourier transform infrared spectroscopy to monitor sugars in the beer mashing process

Almeida, Francylaine Silva de; Silva, Cinthia Aparecida de Andrade; Lima, S.M.; Súarez, Yzél Rondon; Andrade, Luís Humberto da Cunha

doi:10.1016/j.foodchem.2018.04.109

Cited by 23 publications

(11 citation statements)

References 21 publications

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“…In the present work, the intensities of these bands decreased drastically from 50 to 100°C, due to the volatilization of alcohols and degradation of phenols. However, sugars such as sucrose, glucose, and fructose also have bands from 1,500 to 700 cm −1 (De Almeida, de Andrade Silva, Lima, Suarez, & Da Cunha Andrade, ). Therefore, the decreasing signal in this range may also be related to the loss of sugars in cocoa due to the Maillard reaction, which was verified quantitatively.…”

Section: Resultsmentioning

confidence: 99%

Roasting impact on the chemical and physical structure of Criollo cocoa variety (Theobroma cacao L)

Janna

Ciro

et al. 2020

J Food Process Engineering

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This work analyzed the effect of infrared roasting at 100, 150, and 200 C on the main physical and chemical changes of cocoa. Raw and roasted cocoa were analyzed using Brunauer-Emmett-Teller, Fourier transform infrared spectroscopy, modulated differential scanning calorimetry (MDSC), thermogravimetric analysis (TGA), SPME, and GC-MS. Using MDSC, the fusion of fat at around 35 C, and the desolvation of water and volatile compounds were identified. TGA detected loss of mass of various groups of chemical compounds, including those present pre-roasting and generated during roasting. The unroasted cocoa's total sugar content of 2.71% decreased to 0.64% when roasted at 200 C, whereas roasting at 200 C generated seven (7) pyrazines. Tetramethylpyrazine is the most abundant, reaching the highest concentration when roasted at 150 C, but decreases when roasted at 200 C, due to the high temperature. To obtain the maximum production of favorable pyrazines, the temperature must be controlled based on the quality objectives of the final product. Practical applicationsThe process of roasting cocoa is of great importance to the chocolate and derivatives industry. Knowledge of the chemical and physical changes that occur during roasting can help to optimize the operating conditions to obtain a better-quality product, in particular by conserving and developing the flavor and aroma of fine Criollo cocoa varieties. This will support the industrialization of fine cocoas, presenting an option for improving the economic and social development of marginalized countries and communities.

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Section: Resultsmentioning

confidence: 99%

Roasting impact on the chemical and physical structure of Criollo cocoa variety (Theobroma cacao L)

Janna

Ciro

et al. 2020

J Food Process Engineering

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“…Then, crushed malt is mixed with hot water in a mash tun creating the cereal mash. Naturally occurring enzymes present in the malt convert the starch extracted from the malt into simpler fermentable and non-fermentable sugars in the saccharification process [4]. To enhance the yield of mashing, in the end, the mas is often heated up to 76-78 °C, which is called mashout, and sprinkled with additional water during sparging [5].…”

Section: Introductionmentioning

confidence: 99%

More than just a beer—the potential applications of by-products from beer manufacturing in polymer technology

Hejna

2021

emergent mater.

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Beer is the most popular alcoholic beverage in the world, and its popularity is continuously growing. Currently, global beer production is estimated at around 2 billion hectoliters. Nevertheless, the increasing production capacity implicates the rising issue of generated by-products—brewers’ spent grain, spent hops, spent yeast, and wastewater. They are generated in massive amounts, so having in mind the current pro-ecological trends, it is crucial to look for their utilization methods. Among the possibilities, particular attention should be drawn to polymer technology. This sector can efficiently use different lignocellulosic materials, which could be applied as fillers for polymer composites or sources of particular chemical compounds. Moreover, due to their chemical composition, brewing industry by-products may be used as functional fillers and additives. They could be introduced to enhance the materials’ resistance to oxidation, microbes, or fungi. These issues should be considered especially important in the case of biodegradable polymers, whose popularity is growing over the last years. This paper summarizes the literature reports related to the composition and potential applications of the brewing industry by-products in polymer technology. Moreover, potential directions of research based on the possibilities offered by the brewing industry by-products are presented.

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“…The tendency at 1,512 nm representing highly organized water structures with strong H‐bonds shows GMC diminishes the ice‐like structure of water in wine. Bands above 1,500 nm have been related to aqueous solutions of fructose (1,583 nm), sucrose (1,584 nm), and glucose (1,587 nm) (de Almeida, de Andrade Silva, Lima, Suarez, & da Cunha Andrade, ). This may explain the tendency in shift by the adulterated wines (containing more sugar) toward those bands.…”

Section: Resultsmentioning

confidence: 99%

Authentication of Tokaj Wine (Hungaricum) with the Electronic Tongue and Near Infrared Spectroscopy

Zaukuu

Soós

Bodor

et al. 2019

Journal of Food Science

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Tokaj wines (Hungaricum) are botrytized wines acknowledged for the unique organoleptic properties bestowed by botrytized grape berries during production. Excluding these berries during wine production or manipulating the sugar content of low-grade wines to imitate high-grade wines are some recent suspicious activities that threaten the wine quality. Advanced methods such as spectroscopy and sensor-based devices have been lauded for rapid, reliable, and cost-effective analysis, but there has been no report of their application to monitor grape must concentrate adulteration in botrytized wines. The study aimed to develop models to rapidly discriminate lower grade Tokaj wines, "Forditas I" and "Forditas II," that were artificially adulterated with grape must concentrate to match the sugar content of high-grade Tokaj wines using an electronic tongue (e-tongue) and two near infrared spectrometers (NIRS). Data were evaluated with the following chemometrics: principal component analysis (PCA), discriminant analysis (LDA), partial least square regression (PLSR), and aquaphotomics (a novel approach). There was a noticeable pattern of separation in PCA for all three instruments and 100% classification of adulterated and nonadulterated wines in LDA using the e-tongue. Aquagrams from the aquaphotomics approach showed important water absorption bands capable of being markers of Tokaj wine quality. PLSR models showed coefficient of determination (R 2 CV) of 0.98 (e-tongue), 0.97 (benchtop NIRS), 0.87 (handheld NIRS), and low root mean squared errors of cross-validation. All three instruments could discriminate, classify, and predict grape must concentrate adulteration in Tokaj with a high accuracy and low error. The methods can be applied for routine quality checks of botrytized wines.Practical Application: Tokaj wines (Hungaricum) are botrytized wines acknowledged for the unique organoleptic properties bestowed by botrytized grape berries during production. Excluding these berries during wine production or manipulating the sugar content of low-grade wines to imitate high-grade wines are some recent suspicious activities that threaten the wine quality. Using advanced instruments, the electronic tongue, benchtop near infrared spectroscopy, and a handheld near infrared spectroscopy, we could discriminate, classify, and predict grape must concentrate adulteration in Tokaj with a high accuracy and low error. The models in our study can be applied for routine quality checks of botrytized wines.

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Use of Fourier transform infrared spectroscopy to monitor sugars in the beer mashing process

Cited by 23 publications

References 21 publications

Roasting impact on the chemical and physical structure of Criollo cocoa variety (Theobroma cacao L)

Roasting impact on the chemical and physical structure of Criollo cocoa variety (Theobroma cacao L)

More than just a beer—the potential applications of by-products from beer manufacturing in polymer technology

Authentication of Tokaj Wine (Hungaricum) with the Electronic Tongue and Near Infrared Spectroscopy

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