Quality Control of Beer using High-Resolution Nuclear Magnetic Resonance Spectroscopy and Multivariate Analysis
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CONTRIBUTORS:
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PROCEEDINGS TITLE:
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YEAR:
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2005
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PUB TYPE:
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Conference Paper in Proceedings
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PAGES:
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64 -
64
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SUBJECT(S):
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NMR, beer analysis
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DISCIPLINE:
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Chemistry
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HTTP:
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LANGUAGE:
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English
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PUB ID:
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103-416-865
(Last edited on
2005/06/22 01:54:53 GMT-6)
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SPONSOR(S):
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ABSTRACT:
NMR spectroscopy is introduced for the quality control and authenticity assessment of beer in official food control. Measurements were performed at a F 400 MHz NMR spectrometer using flow injection technology for automatic sample changing. For preparation of the beer samples, only degassing and addition of buffer (pH 5.6 in D2O with 0.1% TSP) is required. Each spectrum was acquired at a temperature of 303K, using various Pre-Saturation pulse sequences.
The variability of the spectral profile of beers differing in type and origin was studied by principal component analysis (PCA) considering the spectrum as a characteristic fingerprint. For the first time, the high throughput of a Flow-Injection NMR system allowed the efficient establishment of a comprehensive database of beer spectra for PCA classification. Beers made with barley malt and wheat malt could be distinguished. A clustering of beers from the same brewing sites was observed. Deteriorated beers with flavour taints or bacterial contamination could be discriminated from normal products. Using the Partial Least Squares (PLS) method to correlate NMR spectra with results from reference methods (refractometry/densitometry and enzymatic analysis), models for calculation of ethanol, original gravity and lactic acid content of the beer samples were established.
The results obtained suggest that NMR is a useful tool for the quality control of beer samples, since quantitative determination of all essential compounds as well as chemometric classification is possible by a single experiment. Compared to conventional methods, 1H NMR spectroscopy is faster and requires only simple sample preparation.
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