The Use of Multivariate Analysis of Beer Aroma Volatile Compound Patterns to Discern Brand-to-Brand and Plant-to-Plant Differences

Siebert, Karl J.; Stenroos, L. E.

doi:10.1094/asbcj-47-0093

Cited by 6 publications

(3 citation statements)

References 6 publications

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“…10) We could objectively estimate the change in the medium-and high-boiling-point volatile pattern of the same brand of beer with storage at 37°C by using a multivariate analysis as being similar to that of the headspace volatile pattern in a previous report. 6) It has been reported that unsaturated aldehydes increased with storage.…”

Section: Discussionmentioning

confidence: 98%

Evaluation by a Multivariate Analysis of the Stale Flavor Formed while Storing Beer

Harayama

Hayase

Kato

1994

Bioscience, Biotechnology, and Biochemistry

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Section: Discussionmentioning

confidence: 98%

Evaluation by a Multivariate Analysis of the Stale Flavor Formed while Storing Beer

Harayama

Hayase

Kato

1994

Bioscience, Biotechnology, and Biochemistry

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“…The most commonly used multivariate techniques in food chemistry are PCA, discriminant analysis, cluster analysis, and their various combinations. These approaches are mainly used for classification and pattern recognition purposes (13)(14)(15)(16). Classification of beer aroma volatile compounds is also reported (15).…”

mentioning

confidence: 99%

“…These approaches are mainly used for classification and pattern recognition purposes (13)(14)(15)(16). Classification of beer aroma volatile compounds is also reported (15). Multivariate statistical methods are routinely applied for authenticity control of edible oils (16,17), or they can be applied to discover adulteration of vegetable oils (18).…”

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confidence: 99%

Principal component analysis of measured quantities during degradation of hydroperoxides in oxidized vegetable oils

Héberger

Keszler

Gude

1999

Lipids

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The goal of this project is to develop an inexpensive method to remove organic d f b r fiom pyrite-fiee and mineral-fiee coal using base, air, and readily available farm products. This is accomplished by treating coals with alkali, impregnating coals with polyunsaturated oils, converting the oils to their hydroperoxides, and heating. Since these oils are relatively inexpensive and easily applied, this project could lead to a cost effective method for removing organic d f b r fiom coals. Moreover, the oils are environmentally d e ; they produce no noxious products and improve burning qualities of the solid products. IBC-108 coal, (contains only 0.4% pyrite and 2.7% organic sulfur) was first treated with NaOH at two deerent concentrations and four different times, and with =OH at two different concentrations and two different temperatures. Pretreating IBC-108 coal with bases removes 13% to 23% of the sulfur, and NaOH is a better treatment than NE&OH in most of the experiments. Higher temperatures, higher base concentrations, and longer treatment times remove more sulfur. Na2CO3 is more effective than NaOH for oil extraction after the oil treitment. To test for effectiveness of sulfur removal, eight coal samples were treated with NaOH (two concentrations at four different times) were fiuther treated with linseed oil at three temperatures, four different times, and two oil to coal ratios. The combination of NaOH pretreatment, then oil treatment, followed by Na~C03 extraction, removes 23% to 50% of the sulfur. The best result is achieved by pretreating with 5% NaOH for 20 hr (23% sulfur removal) followed by oil treatment at 100°C for 5 hr with a 1:l oil to coal ratio (50% sulfur removal in total). More d f b r is removed with a 1: 1 oil to coal ratio than a 1:lO ratio under most conditions. However,. the effects of time of oil treatment are complex. Sulliu removal is favored by longer oil treatment in some cases, but disfavored in other cases. This demonstrates that other experimental parameters are important, such as temperature, concentration of base, time of base pretreatment, and oil to coal ratio. "U.S. DOE Patent Clearance is NOT required prior to the publication of this document." i l EXECUTIVE SUMMARY This project proposes to remove organic sulfur from coal, maiptain its BTU, and increase its volatiles, by a new process of pretreating with alkali and impregnating with polyunsaturated vegetable oils. Catalyzed by coal, air converts these oils into their hydroperoxides which are powerfid oxidizing agents. A similar agent, peroxyacetic acid, has shown in a previously funded ICCI project to desulfUrize coal. But polyunsaturated vegetable oils have advantages which make them attractive for treating coal. First, these compounds are inexpensive, renewable natural products available ftom Illinois f m s ; second, they possess chemical properties which can be directed toward oxidizing organic. sulfur; third, they firnish carbonaceous residues which will increase BTU's and volatiles; and fourth, they are environmentally...

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Chemometric classification of Chinese lager beers according to manufacturer based on data fusion of fluorescence, UV and visible spectroscopies

2015

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The Use of Multivariate Analysis of Beer Aroma Volatile Compound Patterns to Discern Brand-to-Brand and Plant-to-Plant Differences

Cited by 6 publications

References 6 publications

Evaluation by a Multivariate Analysis of the Stale Flavor Formed while Storing Beer

Evaluation by a Multivariate Analysis of the Stale Flavor Formed while Storing Beer

Principal component analysis of measured quantities during degradation of hydroperoxides in oxidized vegetable oils

Chemometric classification of Chinese lager beers according to manufacturer based on data fusion of fluorescence, UV and visible spectroscopies

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