Articles producció científica> Química Analítica i Química Orgànica

An Overview of the Application of Multivariate Analysis to the Evaluation of Beer Sensory Quality and Shelf-Life Stability

  • Identification data

    Identifier: imarina:9269886
  • Authors:

    de Lima, Ana Carolina
    Aceña, Laura
    Mestres, Montserrat
    Boqué, Ricard
    Foods
    10.3390/foods11142037
    Foods. 11 (14): 2037-
  • Others:

    Author, as appears in the article.: de Lima, Ana Carolina; Aceña, Laura; Mestres, Montserrat; Boqué, Ricard
    Department: Química Analítica i Química Orgànica
    URV's Author/s: Aceña Muñoz, Laura / Boqué Martí, Ricard / De Lima E Silva, Ana Carolina / Mestres Solé, Maria Montserrat
    Project code: PID2019-104269RR-C33 / AEI / 10.13039/501100011033
    Keywords: Sensory quality Multivariate analysis Iso-alpha-acids Brewing process Aging yeast storage-conditions spectroscopy multivariate analysis mass-spectrometry lager beer flavor chromatography chemistry brewing process aroma compounds aging
    Abstract: <jats:p>Achieving beer quality and stability remains the main challenge for the brewing industry. Despite all the technologies available, to obtain a high-quality product, it is important to know and control every step of the beer production process. Since the process has an impact on the quality and stability of the final product, it is important to create mechanisms that help manage and monitor the beer production and aging processes. Multivariate statistical techniques (chemometrics) can be a very useful tool for this purpose, as they facilitate the extraction and interpretation of information from brewing datasets by managing the connections between different types of data with multiple variables. In addition, chemometrics could help to better understand the process and the quality of the product during its shelf life. This review discusses the basis of beer quality and stability and focuses on how chemometrics can be used to monitor and manage the beer quality parameters during the beer production and aging processes.</jats:p>
    Thematic Areas: Plant science Microbiology Health professions (miscellaneous) Health (social science) Food science & technology Food science
    licence for use: https://creativecommons.org/licenses/by/3.0/es/
    Author's mail: anacarolina.delima@urv.cat montserrat.mestres@urv.cat ricard.boque@urv.cat laura.acena@urv.cat
    Author identifier: 0000-0001-9805-3482 0000-0001-7311-4824 0000-0001-5942-9424
    Record's date: 2024-07-20
    Papper version: info:eu-repo/semantics/publishedVersion
    Link to the original source: https://www.mdpi.com/2304-8158/11/14/2037
    Funding program: Programa Estatal de Generación de Conocimiento y Fortalecimiento Científico y Tecnológico del Sistema de I+D+i y de I+D+i Orientada a los Retos de la Sociedad. Proyectos de I+D+i Retos Investigación 2017-2020
    Licence document URL: http://repositori.urv.cat/ca/proteccio-de-dades/
    Papper original source: Foods. 11 (14): 2037-
    APA: de Lima, Ana Carolina; Aceña, Laura; Mestres, Montserrat; Boqué, Ricard (2022). An Overview of the Application of Multivariate Analysis to the Evaluation of Beer Sensory Quality and Shelf-Life Stability. Foods, 11(14), 2037-. DOI: 10.3390/foods11142037
    Acronym: ALLFRUIT4ALL
    Article's DOI: 10.3390/foods11142037
    Entity: Universitat Rovira i Virgili
    Journal publication year: 2022
    Funding program action: Ciencias y tecnologías de alimentos
    Publication Type: Journal Publications
  • Keywords:

    Food Science,Food Science & Technology,Health (Social Science),Health Professions (Miscellaneous),Microbiology,Plant Science
    Sensory quality
    Multivariate analysis
    Iso-alpha-acids
    Brewing process
    Aging
    yeast
    storage-conditions
    spectroscopy
    multivariate analysis
    mass-spectrometry
    lager beer
    flavor
    chromatography
    chemistry
    brewing process
    aroma compounds
    aging
    Plant science
    Microbiology
    Health professions (miscellaneous)
    Health (social science)
    Food science & technology
    Food science
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