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Evaluation of beer deterioration by gas chromatography–mass spectrometry/multivariate analysis: a rapid tool for assessing beer composition

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dc.contributor.authorRodrigues, João A.
dc.contributor.authorBarros, António S.
dc.contributor.authorCarvalho, Beatriz
dc.contributor.authorBrandão, Tiago
dc.contributor.authorGil, Ana M.
dc.contributor.authorFerreira, António C. Silva
dc.date.accessioned2012-01-26T16:28:00Z
dc.date.available2012-01-26T16:28:00Z
dc.date.issued2011
dc.description.abstractBeer stability is a major concern for the brewing industry, as beer characteristics may be subject to significant changes during storage. This paper describes a novel non-targeted methodology for monitoring the chemical changes occurring in a lager beer exposed to accelerated aging (induced by thermal treatment: 18 days at 45 degrees C), using gas chromatography-mass spectrometry in tandem with multivariate analysis (GC-MS/MVA). Optimization of the chromatographic run was performed, achieving a threefold reduction of the chromatographic time. Although losing optimum resolution, rapid GC runs showed similar chromatographic profiles and semi-quantitative ability to characterize volatile compounds. To evaluate the variations on the global volatile signature (chromatographic profile and m/z pattern of fragmentation in each scan) of beer during thermal deterioration, a non-supervised multivariate analysis method, Principal Component Analysis (PCA), was applied to the GC-MS data. This methodology allowed not only the rapid identification of the degree of deterioration affecting beer, but also the identification of specific compounds of relevance to the thermal deterioration process of beer, both well established markers such as 5-hydroxymethylfufural (5-HMF), furfural and diethyl succinate, as well as other compounds, to our knowledge, newly correlated to beer aging.por
dc.description.versioninfo:eu-repo/semantics/acceptedVersion
dc.identifier.citationRODRIGUES, João A....[et al] - Evaluation of beer deterioration by gas chromatography–mass spectrometry/multivariate analysis: A rapid tool for assessing beer composition. Journal of Chromatography A. ISSN 0021-9673. Vol. 1218 n.º 7 (2011), p. 990–996por
dc.identifier.doi10.1016/j.chroma.2010.12.088
dc.identifier.eissn1873-3778
dc.identifier.issn0021-9673
dc.identifier.urihttp://hdl.handle.net/10400.14/7636
dc.identifier.wosWOS:000287281200014
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherElsevierpor
dc.subjectBeerpor
dc.subjectForced agingpor
dc.subjectVolatile signaturepor
dc.subjectGas chromatography–mass spectrometry (GC–MS)por
dc.subjectPrincipal Component Analysis (PCA)por
dc.titleEvaluation of beer deterioration by gas chromatography–mass spectrometry/multivariate analysis: a rapid tool for assessing beer compositionpor
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBD%2F31056%2F2006/PT
oaire.citation.endPage996
oaire.citation.issue7
oaire.citation.startPage990
oaire.citation.titleJournal of Chromatography A
oaire.citation.volume1218
oaire.fundingStreamSFRH
person.familyNameRodrigues
person.familyNameBarros
person.familyNameGil
person.familyNameSilva Ferreira
person.givenNameJoao E.
person.givenNameAntónio
person.givenNameAna
person.givenNameAntonio Cesar
person.identifierR-000-200
person.identifier.ciencia-id301D-0166-A21E
person.identifier.ciencia-id4714-1135-72CC
person.identifier.ciencia-id9815-79DC-CCEC
person.identifier.ciencia-id931A-48DA-23A8
person.identifier.orcid0000-0002-8621-5410
person.identifier.orcid0000-0002-9103-5852
person.identifier.orcid0000-0003-3766-4364
person.identifier.orcid0000-0002-1188-1021
person.identifier.ridB-5440-2013
person.identifier.scopus-author-id35369371900
person.identifier.scopus-author-id56130256800
person.identifier.scopus-author-id55976900900
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
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