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Discrimination of beer flavours by analysis of volatiles using the mass spectrometer as an electronic nose
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Orientador(es)
Resumo(s)
Entire mass spectra of beer headspace components were used as fingerprints for beer brand classification and differentiation of beer samples stored under various conditions. Chemometric analysis of the mass spectra allowed for the discrimination of beer brands and for the detection of beer aging and photodegradation. The numeric methods used include unsupervised PCA modelling and discrimination using kappa NN, LDA, and D-PLS methods.
Descrição
Palavras-chave
Cross-Validation Classification Prediction Components Beverages Chemistry
Contexto Educativo
Citação
Editora
Inst Brewing