Identity Confirmation of a Branded, Fermented Cereal Product by UV Spectroscopy: A Feasibility Study Involving a Trappist Beer

Abstract

J. Inst. Brew. 116(1), 56-61, 2010Brand protection is important for a food processor; trust in brand identity is essential for consumer confidence. In this study, the combination of UV spectroscopy and multivariate mathematics was investigated to confirm the identity of a processed cereal product-a Trappist beer. Samples (52) of Rochefort 8, other Rochefort and non-Rochefort beers, diluted 1:100 with distilled water, were analysed by UV spectroscopy (220-400 nm). Partial least squares discriminant analysis (PLS-DA) and soft independent modelling of class analogy (SIMCA) multivariate methods were applied separately to confirm the identity of Rochefort 8 beer. Spectral data were analysed in both raw and standard normal variate (SNV) pre-treated forms. Using PLS-DA, a twostage modelling procedure was applied involving initial classification as either Rochefort or non-Rochefort followed by classification within the Rochefort class as Rochefort 8 or non-Rochefort 8. Correct classification rates for these two steps were (a) 100 and 94.4% and (b) 90.9 and 100% respectively. Applying the 3 principal component SIMCA model to the 8 test Rochefort and all of the non-Rochefort (n = 36) samples, 6 of the 8 Rochefort beers were correctly classified (75%; p = 0.05) but only two of the 36 non-Rochefort beers were wrongly classified as Rochefort (correct classification rate of 94.4%).

Tracing the origin of beer samples by NMR and chemometrics: Trappist beers as a case study

“…Weeranantanaphan et al. used ultraviolet spectroscopy (UV) for the identification of Trappist beers , while Ghasemi‐Varnamkhasti and coworkers reported a screening analysis of beer ageing using near infrared spectroscopy (NIR) . On the other hand, Biancolillo et al.…”

Rapid quantitative analysis of Chinese Gu-Jing-Gong spirit for its quality control

“…6. Gu-Jing-Gong 8, 16 and 26 year spirits are representative of Gu-Jing-Gong spirits, and the main difference among them is their storage time. Their base spirits are stored for 8, 16 and 26 years, respectively, while their style is consistent.…”

“…Therefore, the differences between Gu-Jing-Gong 16 and 26 year spirits compared with 8 year spirit are greater than the differences between the different batches of Gu-Jing-Gong 8 year spirits. The Gu-Jing-Gong 8, 16 and 26 year spirits can be effectively discriminated according to the correlation coefficient or angle cosine value.…”

“…Gu-Jing-Gong spirits (8,16 and 26 year) were obtained from Gu-Jing group Co. Ltd (Anhui, China). Yang-He-Da-Qu spirit was obtained from Yang-He Co. Ltd ( Jiangsu, China The similarity evaluation was performed using the following formulae:…”

New approaches to determining the origin of food

“…Of the world's 171 Trappist monasteries (as of April 2005), seven produce beer, six in Belgium (Orval, Chimay, Westvleteren, Rochefort, Westmalle and Achel) and one in the Netherlands (La Trappe) (Weeranantanaphan and Downey, 2010). Only these seven breweries are authorised to label their beers with the authentic Trappist product logo that indicates compliance with various rules edicted by the International Trappist Association.…”