Predicting the organoleptic stability of beer from chemical data using multivariate analysis |
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Authors: | Luís Ferreira Guido Andreia Curto Patrick Boivin Nizar Benismail Cristina Gonçalves Aquiles Araújo Barros |
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Affiliation: | 1. REQUIMTE – Departamento de Química da Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre 687, 4169-007, Porto, Portugal 2. IFBM – Institut Fran?ais des Boissons de la Malterie et de la Brasserie, 7 Rue du Bois de la Champelle, 54500, Vand?uvre les Nancy, Portugal 3. MALTIBERICA – Sociedade Produtora de Malte S.A., Rua Alberto Valente, 2965-309, Poceir?o, Portugal
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Abstract: | Delaying flavour staling, to prolong the shelf life of beer, is one of the greatest challenges facing the brewing industry
today. In this study, a series of lager beers were brewed using five European barley varieties and four chemical indicators
of the degree of beer ageing were correlated with the sensory evaluation: E-2-nonenal, β-damascenone, 2-furaldehyde and 5-hydroxymethyl-2-furaldehyde (5-HMF). A statistical strategy using principal
component analysis and multiple linear regression was applied to draw relationships between the sensory and chemical data
sets. Additionally, the relative significance of each of the chemical data on the organoleptic stability of beer was evaluated
within the method. 5-HMF was the only studied carbonyl compound whose concentration cannot be used for predicting the total
taste score of beers. E-2-nonenal, in contrast, was found to be the most discriminant carbonyl compound under consideration for predicting the flavour
stability of beer. |
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Keywords: | Beer E-2-nonenal β -Damascenone 2-Furaldehyde 5-Hydroxymethyl-2-furaldehyde |
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