Application of NMR and Chemometrics for the Profiling and Classification of Ale and Lager American Craft Beer

Vasas, Morgan; Tang, Fang; Hatzakis, Emmanuel

doi:10.3390/foods10040807

Cited by 11 publications

(3 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Whereas, the highly responsive region near around 3.5 ppm represents the organic acids like citric acid, succinic acid, pyruvic, and acetic acid in both the samples 52 . Moreover, dextrins and sugars were observed at 5 ppm in the spectrum 53 . Overall, similar peaks patterns were observed in both the black and white wheat beer along with the reported literature 30 , 52 .…”

Section: Resultsmentioning

confidence: 98%

Production and characterization of anthocyanin-rich beer from black wheat by an efficient isolate Saccharomyces cerevisiae CMS12

Singh

Kansal

et al. 2023

Sci Rep

View full text Add to dashboard Cite

Beer is the world’s third most popular fermented beverage. It is typically made from malted barley. Tropical countries must import barley from temperate countries for brewing, which is an expensive process. Therefore, it is critical to investigate alternative possible substrates for beer production in order to meet the growing demand for high-nutritional-quality beer. The current study involves the creation of a fermented beverage from anthocyanin-rich black wheat with the help of yeast, Saccharomyces cerevisiae CMS12, isolated from fruit waste. Characterization (UV, HPLC, NMR, FTIR, and ICPMS) was then performed, as well as a comparative study with white (amber) wheat beer. Further, process parameters optimization included initial sugar concentration, inoculum size, and pH. Black wheat wort contained 568 mg GAE/L total phenolic content, 4.67 mg/L anthocyanin concentration, 6.8% (v/v) alcohol content, and a pH of 4.04. The sensory analysis revealed that black wheat beer was more acceptable than white wheat beer. The developed fermented beverage has enormous commercialization potential.

show abstract

Section: Resultsmentioning

confidence: 98%

Production and characterization of anthocyanin-rich beer from black wheat by an efficient isolate Saccharomyces cerevisiae CMS12

Singh

Kansal

et al. 2023

Sci Rep

View full text Add to dashboard Cite

show abstract

“…Through innovative use of chemometrics that utilises peak-by-peak processing which systematically calculates interval-specific signals, they were able to show discrimination according to type and in some cases according to style (IPA vs ale beer) within the same class of top-fermented beers. Other attempts for the discrimination of ale and lager beers were also demonstrated by Vasas et al (2021). Although the sample size of some of the studies is generally small, the combination of a simpler analytical problem and a sophisticated technique (UHPLC-HRMS, GC-MS, or 1 H-NMR) indicates that discrimination of beer type is quite established at this point.…”

Section: According To the Type And Brewing Processmentioning

confidence: 98%

Authenticity and Chemometrics of Wine and Beer

Koidis¹,

Pasvanka²,

Tarapoulouzi³

et al. 2022

Chemometrics and Authenticity of Foods of Plant Origin

View full text Add to dashboard Cite

In these days, the agro-food economy is focused on the consumer demands regarding safety, quality and security of food and especially of wine products. Authenticity of wine has been extensively examined as wine is an easily adulterated product as it has high alcohol content and low pH and also is available worldwide. For these reasons, continuous controls are required to maintain the quality of wine. Usually, volatile compounds are used to characterize varieties, minerals are used for geographical differentiation whereas amino acids as well as phenolic compounds evaluation are used for both. There is a necessity to be developed advanced techniques for wines authentication and this is the challenge for the researchers, who currently are given a special focus. Wine adulteration for both variety and origin has been very extensive.Therefore, apart from novel experimental techniques (GC-MS, ICP-MS, 13 C NMR and FT-IR among others) it is also used Multivariate Analysis comprising Principal Component Analysis (PCA), Discriminant Analysis (DA), Canonical Analysis (CA), Cluster Analysis (CLA).Beer is a very common alcoholic beverage which comes in different types. Its authenticity has always received a lot attention of the scientific literature. This resulted in numerous studies focused on the classification of beers, according to different types, brands and factories, based on the determination of characteristic compounds or chemical, physical fingerprint in beers by various analytical instruments such as vibrational spectroscopy, fluorescence, mass

show abstract

“…Thus, the overall aim of the present study was threefold: To investigate the possibility of generating molecular networks, to identify different indoles in beer and confirm their presence using NMR spectroscopy [17,25], and to analyze the sizes of the different colloidal fractions of beer samples using AF4 coupled to MALS.…”

Section: Introductionmentioning

confidence: 99%

Molecular Networks and Macromolecular Molar Mass Distributions for Preliminary Characterization of Danish Craft Beers

et al. 2022

View full text Add to dashboard Cite

Beer is one of the most widely consumed beverages containing up to 200,000 unique small molecules and a largely uncharacterized macromolecular and particulate space. The chemical profiling of beer is difficult due to its complex nature. To address this issue, we have used various state-of-the-art methods to determine the physicochemical characteristics of beer. Specifically, we have successfully generated an LC-MS-based molecular network with minimal sample preparation to profile indoles in beer and confirmed their presence using 1H-NMR. In addition, we have identified different macromolecular signatures in beer of different colors by utilizing AF4-MALS. These preliminary findings lay the foundation for further research on the physicochemical nature of beer.

show abstract

Application of NMR and Chemometrics for the Profiling and Classification of Ale and Lager American Craft Beer

Cited by 11 publications

References 25 publications

Production and characterization of anthocyanin-rich beer from black wheat by an efficient isolate Saccharomyces cerevisiae CMS12

Production and characterization of anthocyanin-rich beer from black wheat by an efficient isolate Saccharomyces cerevisiae CMS12

Authenticity and Chemometrics of Wine and Beer

Molecular Networks and Macromolecular Molar Mass Distributions for Preliminary Characterization of Danish Craft Beers

Contact Info

Product

Resources

About