Formation and Retention of Free H₂S and of Free Volatile Thiols during Beer Fermentation

Smart Detection of Faults in Beers Using Near-Infrared Spectroscopy, a Low-Cost Electronic Nose and Artificial Intelligence

“…Interestingly, one off-aroma addition was significantly different compared to the rest (hydrogen sulfide) for low concentrations (Figure 3a) but not for high concentrations used (Figure 3b). The latter effect may be related to the initial interaction between the H 2 S compound and other minerals in the beer, increasing the chemical fingerprint in the specific overtones, which decrease at higher H 2 S concentrations [37]. These patterns and differences between the chemical fingerprint for samples with different fault additions are assessed using machine learning for discrimination purposes and potential identification and classification using ANN modeling techniques.…”