Discrimination of Brazilian lager beer by 1H NMR spectroscopy combined with chemometrics

Silva, L. A. da; Flumignan, Danilo Luiz; Tininis, Aristeu Gomes; Pezza, Helena Redigolo; Pezza, Leonardo

doi:10.1016/j.foodchem.2018.08.077

Cited by 33 publications

(22 citation statements)

References 27 publications

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“…In the present study, the challenge is to gather electrochemical information about beers of the same style from distinct producers. The electrochemical distinctions at the manufacturer or brand level between beers of the same style can be attributed to several electroactive molecules such as Na + /K + adducts of oligosaccharides 9 , phenolic acids, esters, higher alcohols, and organic acids 8 , 9 , 23 – 25 . Therefore, as these classes of molecules can be detected by the employed cyclic voltammetry technique 14 , 26 , it can be assumed that difference in the voltammograms is related to their contents.…”

Section: Resultsmentioning

confidence: 99%

A single screen-printed electrode in tandem with chemometric tools for the forensic differentiation of Brazilian beers

Mutz

Rosário

Silva

et al. 2022

Sci Rep

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In the present study a single screen-printed carbon electrode (SPCE) and chemometric techniques were utilized for forensic differentiation of Brazilian American lager beers. To differentiate Brazilian beers at the manufacturer and brand level, the classification techniques: soft independent modeling of class analogy (SIMCA), partial least squares regression discriminant analysis (PLS-DA), and support vector machines discriminant analysis (SVM-DA) were tested. PLS-DA model presented an inconclusive assignment ratio of 20%. On the other hand, SIMCA models had a 0 inconclusive rate but an sensitivity close to 85%. While the non-linear technique (SVM-DA) showed an accuracy of 98%, with 95% sensitivity and 98% specificity. The SPCE-SVM-DA technique was then used to distinguish at brand level two highly frauded beers. The SPCE coupled with SVM-DA performed with an accuracy of 97% for the classification of both brands. Therefore, the proposed electrochemicalsensor configuration has been deemed an appropriate tool for discrimination of American lager beers according to their producer and brands.

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Section: Resultsmentioning

confidence: 99%

A single screen-printed electrode in tandem with chemometric tools for the forensic differentiation of Brazilian beers

Mutz

Rosário

Silva

et al. 2022

Sci Rep

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“…Nos estudos de Almeida e colaboradores, 24 Rodrigues e colaboradores 27 e Petersen e colaboradores 29 notou-seque a aplicação de RMN de 1 H tem boa aplicação na determinação da composição da bebida, em especial, na identificação de carboidratos. Entretanto, mais recentemente no trabalho de Silva e colaboradores, 31 foi apresentado o emprego desta técnica na discriminação de cervejas lager brasileiras. A aplicação de EM tem se mostrado promissora na identificação de adulterações, conforme abordado no estudo de Pereira e colaboradores.…”

Section: A Espectrometria De Massasunclassified

“…No escopo da química, os trabalhos são voltados ao emprego de técnicas analíticas, aplicadas a autenticação de alimentos, monitoramento de processos produtivos e caracterização da bebida. A maior quantidade de estudos publicados sobre o tema envolve o emprego da espectroscopia na região do infravermelho (IV) médio e próximo, [15][16][17][18][19][20][21][22][23] a ressonância magnética nuclear de hidrogênio (RMN de 1 H), [24][25][26][27][28][29][30][31][32]…”

Section: Introductionunclassified

Chemical Concepts Involved in Beer Production: A Review

Neto¹,

Ferreira²,

Sad³

et al. 2020

Rev. Virtual Quim.

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Beer is one of the oldest alcoholic beverages consumed by humanity, having been discovered about 7.000 years ago. When consumed in moderate quantities, beer can bring similar health benefits to wine. Despite the great economic, cultural and scientific importance of beer, there are few reports in Portuguese literature focused on the topic. In this sense, the main objective of this paper is to gather information in the scientific literature about the chemical aspects involved in brewing, as well as the analytical techniques used in their characterization, authentication and control of the productive processes, and the biological activities that compounds of beer ownes. Beer is produced basically by four essential ingredients: water, malt, hops and yeast. These ingredients are handled in seven steps: milling, mashing, boiling, fermenting, conditioning, filtering, and packaging. At the final stage of production, manufactures can evaluate physicochemical properties of the beer, of which it is highlighted alcohol content, bitterness, color, and pH. In the identification of beer compounds, as well as in the authentication and control of production processes, can be used analytical techniques such as infrared (IR) spectroscopy, hydrogen nuclear magnetic resonance (1 H NMR), mass spectrometry (MS) and gas Chromatography coupled to mass spectrometry (GC-MS). In addition, studies on the biological activities of compounds present in the beer reveal an antioxidant, anti-inflammatory, antimicrobial, antitumor potential, among others, noting that moderate consumption of the beverage can bring benefits to the health of consumers. A cerveja é uma das bebidas alcoólicas mais antigas consumidas pela humanidade, tendo sido descoberta há cerca de 7.000 anos. Quando consumida em quantidades moderadas, a cerveja pode trazer benefícios a saúde semelhantes aos do vinho. Apesar da grande importância econômica, cultural e científica que a cerveja possui, percebe-se a escassez de uma literatura em português voltada ao tema. Neste sentido, o presente trabalho tem como objetivo reunir informações presentes na literatura científica, apresentando os aspectos químicos envolvidos na produção cervejeira, as técnicas analíticas empregadas na sua caracterização, autenticação e controle dos processos produtivos, assim como as atividades biológicas que a cerveja possui. Durante a produção da bebida são utilizados quatro ingredientes essenciais: água, malte, lúpulo e levedura. Esses ingredientes são manipulados em sete etapas: moagem, mostura, fervura, fermentação, maturação, filtração e envase. Ao final de sua produção a bebida pode ser avaliada quanto as suas propriedades físico-químicas, das quais destacamos: pH, amargor, cor e teor alcoólico. Na identificação dos compostos presentes na cerveja, bem como na autenticação e controle dos processos produtivos, podem ser empregadas técnicas analíticas, tais como a espectroscopia na região do infravermelho (IV), a ressonância magnética nuclear de hidrogênio (RMN 1 H), a espectrometria de massas (EM) e a c...

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“…NMR stands for Nuclear Magnetic Resonance. The researchers were able to show the absorption of electromagnetic radiation as a result of the transfer of the energy level of the nucleus in a strong magnetic field (Silva et al, 2019). Like H +, which have magnetic properties, they act like small magnets.…”

Section: Introductionmentioning

confidence: 99%

Application of neural networks in predicting the qualitative characteristics of fruits

et al. 2022

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In this research, the quality properties of persimmon were predicted using artificial intellect techniques. The persimmon samples were transferred to a computer vision lab, room temperature of 24 °C and 22% RH. The samples were divided into three groups for temperature treatment. They were kept at three temperature levels of 5 °C, 15 °C, and 24°C (control group) for 72 hours. The sample was then placed at room temperature and was imaged every second day for a 14 day period. After imaging, each sample underwent destructive tests to determine their quality attributes, including sugar content, firmness, and pH. The results indicate that the neural network's predicted values of acidity, firmness, and sugar of persimmon were not statistically significant differences from their actual values. In predicting the acidity of persimmon, the sugar RMSE is more than the two factors of firmness and acidity. For this reason, the accuracy of firmness and acidity is higher than sugar. MAPE is 10.11, 20.81, and 6.03 for acidity, firmness, and sugar, respectively. The model for sugar indicates a high difference between the actual values and the predicted values.

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Discrimination of Brazilian lager beer by 1H NMR spectroscopy combined with chemometrics

Cited by 33 publications

References 27 publications

A single screen-printed electrode in tandem with chemometric tools for the forensic differentiation of Brazilian beers

A single screen-printed electrode in tandem with chemometric tools for the forensic differentiation of Brazilian beers

Chemical Concepts Involved in Beer Production: A Review

Application of neural networks in predicting the qualitative characteristics of fruits

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