Discrimination of Beer Flavours by Analysis of Volatiles Using the Mass Spectrometer as an Electronic Nose

Abstract

Entire mass spectra of beer headspace components were used as fingerprints for beer brand classification and differentiation of beer samples stored under various conditions. Chemometric analysis of the mass spectra allowed for the discrimination of beer brands and for the detection of beer aging and photodegradation. The numeric methods used include unsupervised PCA modelling and discrimination using kNN, LDA, and D‐PLS methods.

A Study on Characteristic Flavor Compounds in Traditional Chinese Rice Wine - Guyue Longshan Rice Wine

“…An alternative set of coordinates, socalled 'Principal Components' (PCs) were extracted so that the dimensionality of the original data matrix was reduced while the maximum amount of variability retained, the PCs are linear combinations of the original variables 17 . The method was carried out using the SPSS Program, version 13.0 (SPSS Inc., Chicago, Illinois, USA).…”

Metabolomic profiling of beer reveals effect of temperature on non-volatile small molecules during short-term storage

“…Volatile metabolites that directly influence staling aromas and flavours include carbonyls, esters, and sulphur-containing compounds (Bravo et al, 2008;Soares da Costa et al, 2004;Vanderhaegen et al, 2003), and many are the result of oxidation over time, notably aldehydes (Malfliet et al, 2008). While the effect of storage on the content of volatile metabolites has been well-documented (Sikorska et al, 2007;Vanderhaegen et al, 2006), changes in non-volatile metabolites may also influence the stability and quality of beer. For example, two non-volatile metabolite classes that are known to affect beer quality are iso-a-acids (prenylated acylphloroglucinols) and flavonoids.…”

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

“…Electronic nose systems have also been tested to evaluate aroma fingerprint changes in beer during the ageing process. M. GhasemiVarnamkhasti et al reviewed the last applications of e-nose in brewery applied to quality assessment [20], reporting applications for hop's quality assessment [21], on-line process control [22], monitoring the odor and taste of active compounds [23] and as a brand authenticity checking tool [24,25]. All works reported in this review take advantage Chemometrics and Intelligent Laboratory Systems 142 (2015) [131][132][133][134][135][136][137][138][139][140][141][142] of the use of multivariate techniques for data analysis, being reported a plethora of techniques used in exploratory data analysis, calibration and pattern recognition tasks.…”